A silky smooth vegan peanut butter pie that's so rich and creamy, you won't believe it's dairy-free. Made with a buttery graham cracker crust and a light and fluffy peanut butter filling, this delicious pie uses just 7 simple ingredients and is perfect year-round.
Preheat oven to 350 degrees F. Add graham crackers to a food processor and pulse until crumbs are formed. Add melted butter and pulse for an additional minute, or until thoroughly combined.
Transfer mixture to 9" pie pan or springform pan, and press into place using your fingers or the back of a small measuring cup. Bake for 10 minutes. Set aside to cool.
In a large mixing bowl, use an electric hand mixer to blend the peanut butter, non-dairy cream cheese, powdered sugar, and vanilla extract until a smooth mixture is formed.
Into a separate medium-sized mixing bowl, scoop out the solid portion of coconut cream. Using an electric hand mixer, whip for several minutes.
Using a rubber spatula, fold whipped coconut cream into peanut butter mixture.
Pour onto graham crust and spread evenly. Top with roasted peanuts and drizzle with melted chocolate (if using). Chill in refrigerator for at least 1 hour. Serve chilled.
It is essential that you chill your coconut milk ahead of time. This helps to separate the solids from the liquid (we only use the solid cream in this recipe) and will ensure a nice and thick whipped coconut cream.
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MEET MARYANNE 👋
I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind! Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries!