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Creamy peanut butter pie with one slice cut and garnished with peanuts.
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5 from 8 votes

Vegan Peanut Butter Pie Recipe

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 silky peanut butter filling, this delicious pie uses just 7 simple ingredients and is perfect year-round.
Prep Time15 minutes
Cook Time10 minutes
Chilling Time1 hour
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 8 slices
Calories: 386kcal
Author: MaryAnne

Equipment

  • 9" pie pan

Ingredients

For Graham Crust

  • 1 sleeve graham crackers (8-10 whole crackers)
  • 4 Tablespoons non-dairy butter, melted

For Peanut Butter Filling

  • 1 cup all-natural peanut butter (no sugar added)
  • 8 ounces non-dairy cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 (14-ounce can) coconut milk **chilled overnight
  • melted dark chocolate, for drizzling
  • ¼ cup roasted peanuts (optional garnish)

Instructions

Make Graham Cracker Crust

  • 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.

Make Peanut Butter Filling

  • 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 (don't use the liquid below the cream!). Using an electric hand mixer, whip for several minutes, incorporating as much air as possible.
  • Using a rubber spatula, fold whipped coconut cream into peanut butter mixture.

Assemble Pie

  • 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.

Notes

  • If you are using peanut butter containing sugar, only use ½ cup of powdered sugar. You can always add more powdered sugar at the end of blending the peanut butter mixture if it isn't sweet enough for you.
  • 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.
  • Adjust sweetness and saltiness to your liking. Some peanut butter brands are saltier than others. Therefore, add more powdered sugar to your peanut butter filling if needed before pouring it into the graham crust.
  • Storage: Store (covered) in the refrigerator for up to 5 days. To freeze, wrap individual pieces in foil and place in a freezer-safe container. Pie can remain in freezer for up to 2 months.
  • Use a standard 9" pie pan, a fluted tart pan, or a 9" springform pan.
  • You can serve immediately after assembling, but the filling will continue to firm up after chilling for a bit, so it's best to let it hang out in the refrigerator for at least an hour.

Nutrition

Calories: 386kcal | Carbohydrates: 25g | Protein: 9g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 295mg | Potassium: 185mg | Fiber: 3g | Sugar: 19g | Vitamin C: 0.001mg | Calcium: 35mg | Iron: 1mg