This vegan no bake peanut butter pie recipe is made right in your food processor or high-speed blender with simple ingredients like refined coconut oil, silken tofu, powdered sugar, vanilla extract, and creamy peanut butter. With the addition of melted cacao butter, this thick and creamy peanut butter filling, nestled in a vegan graham cracker pie crust, doesn’t taste like a dairy free version of a peanut butter pie…it is every bit the decadent dessert as the original we know and love.
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I’ve gotten really into making no-bake vegan pies lately. Baking itself isn’t really my strong suit (that’s more of a T thing), but the no-bake pie is really my sweet spot. Simple ingredients, a pre-made pie shell, the food processor: PIE!
And one of my favorites to currently make? This peanut butter pie recipe I’m sharing with you today, my vegan friends.
I have always been a peanut butter lover, and the concept of peanut butter pie is just about as luxurious as it comes. I only had peanut butter pie a few times growing up, mostly out at parties and the like. It wasn’t something really made around my house, but apparently T’s dad would make them all the time!
This easy vegan peanut butter pie is just as perfect as we both remember. Smooth and creamy and densely decadent and delicious with a burst of white chocolate flavor, this no-bake peanut butter pie is sure to be a vegan dessert hit at your next gathering or just as for next Tuesday’s dinner.
Why We Love Vegan Peanut Butter Pie
- It’s no-bake. This is the perfect dessert for when the sun is hot and you just cannot with the oven.
- It’s decadent AF without using vegan cream cheese. EVERYTHING you love and remember about peanut butter pie. Almost like a slice of firm peanut butter mousse on your plate. I dare say no one would know this pie is vegan.
- We use a secret ingredient to help amp up the luxurious texture and offer a major dose of white chocolate flavor. You heard that right.
Dairy Free Peanut Butter Pie Ingredients
- Vegan graham cracker pie crust – You can either make your own (check out our Vegan Graham Cracker Pie Crust recipe!) or check out the vegan-friendly options at your local grocery store. The options may surprise you! Look out for things like added dairy or honey, but many popular brands (like Keebler and ShopRite store brand) are “accidentally” vegan!
- Silken tofu – You can also use soft tofu if that’s what you can find.
- Creamy peanut butter – We used regular creamy peanut butter and not one of those separated “natural” peanut butters for the best pie.
- Powdered sugar
- Cacao butter – The “secret” ingredient to make this the best dessert! This gives the pie a whole white chocolate flavor vibe you are sure to love.
- Refined coconut oil – Make sure you’re using coconut oil that’s labeled “refined” and NOT one lableed “unrefined” or “virgin”. Refined coconut oil has no flavor of smell. If your vegan peanut butter pie comes out tasting like coconuts, this is where you went wrong.
- Vanilla extract – Always use a good, quality vanilla extract
- Sea salt
If you don’t have or can’t tolerate one of the above ingredients, here are our best substitution tips. Remember though, substituting any of the ingredients may lead to a varied degree of difference in the final product. Let us know in the comments if you try any subs and how they work out for you!
For the silken tofu: Soft tofu can be used instead of silken. Potentially, you could use raw cashews but you would have to also add water if you did that, so you’d have to play around with the amounts a bit to get the proper texture.
For the peanut butter: Use cookie butter, almond butter, or any kind of nut or seed butter you like. We have only used regular creamy peanut butter, so other nut butters (especially those labeled natural peanut butter) could yield a different texture.
For the cacao butter: Vegan white chocolate chips could be a good replacement for cacao butter. Cocoa butter is also a 1 for 1 replacement. You might be able to get away with subbing more coconut oil for the cacao butter but the flavor will be a little different.
For the refined coconut oil: Melted vegan butter or vegetable shortening may work, but the texture may not be as firm.
For the powdered sugar: The powdered sugar helps with the thickness and texture of the final product. Pro Tip: If you want to use coconut sugar or raw sugar, I’d suggest pulverizing it to the consistency of powder or confectioner’s sugar in your high speed blender or food processor.
For the crust: A chocolate cookie crust, Biscoff, or Oreo cookie crust would also work. Always check complete list of ingredients to make sure the brand you’re using is vegan-friendly.
How to Make Plant-Based Peanut Butter Pie
This no-cook vegan pie could not be easier to make! Just 2 steps: blend and fill/chill!
FIRST, MAKE THE PIE FILLING: Here, you’ll blend all the ingredients in a food processor or high-powered blender (we used our Vitamix) until smooth and creamy and shiny. Stop to scrape the sides down as needed. It can take up to 4 minutes to get that shiny look you want for the perfect, fluffy peanut butter filling. For best results, be patient.
THEN, ASSEMBLE AND CHILL: Use a large rubber spatula to pour the peanut butter mixture into the prepared pie crust and smooth out the top, creating a swirly pattern if you want to be a bit fancy. Once assembled, cover with lid or plastic wrap, and chill the pie in the fridge overnight or about 6-8 hours until cooled all the way through and firm enough to slice.
How to Store Leftovers
IN THE FRIDGE: Store leftover peanut butter pie covered in the fridge for 5-7 days.
IN THE FREEZER: Freeze for up to 8 weeks. Freeze leftover pie in slices rather than as a whole pie because they defrost faster that way and you can just take what you need and leave the rest. If you are freezing the pie, it’s important that you fully emulsify the silken tofu and coconut oil / cacao butter. You’ll know it’s ready when it’s creamy and SHINY. If you defrost frozen peanut butter pie and it has a lumpy / gritty texture, this is where you went wrong.
TO DEFROST: Transfer the slice(s) to the fridge in an airtight container until fully defrosted. This only takes about 2 hours!
More No Bake Dessert Recipes
- Tofu Champagne Cheesecake
- Peanut Butter and Jam Cups
- Tahini Brownie Batter Dip
- Dairy Free Key Lime Pie
- No-Bake Vegan Cheesecake
- Vegan Peanut Butter Cups
We hope you and your family enjoy this recipe as much as we have, and we really, really have! When you make this vegan peanut butter pie, we’d love to know all about it!
We’d be so grateful if you could leave a star rating and review on the recipe below. It helps more people find our recipes and discover the awesomeness of vegan cooking!
Enjoy, my friend. Let’s get “not cooking”!
FOR THE FILLING:
- MAKE THE FILLING: Add all the filling ingredients to a food processor or high-powered blender (like a Vitamix) and blend until the texture is creamy and shiny. Stop to scrape the sides down as needed. It can take up to 4 minutes to get that shiny look.
- ASSEMBLE AND CHILL: Use rubber spatula to pour the filling into the prepared pie crust and smooth out the top with the rubber spatula, creating a swirl pattern if desired. Cover and chill in the fridge overnight or 6-8 hours until cooled all the way through and firm enough to slice.
- SERVE: Slice and serve this vegan peanut butter pie immediately after slicing. Serve the slices as-is or with an extra sprinkle of graham cracker crumbs or crushed peanuts and perhaps a dollop of non dairy whipped cream. Enjoy!
- STORE: Store leftover peanut butter pie covered in the fridge for 5-7 days. Leftover slices can be frozen in an airtight container for up to 8 weeks. I prefer to store them in slices rather than as a whole pie because they defrost faster that way and you can just defrost what you need and leave the rest.
You can make your own crust with our homemade graham cracker pie crust recipe!
Serving Size:1 slice
Amount Per Serving: Calories: 610Total Fat: 49gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 0mgSodium: 298mgCarbohydrates: 36gFiber: 2gSugar: 20gProtein: 9g
Nutrition information is automatically calculated and may not always be accurate.