Vegan Peanut Butter Chocolate Pie

Rich, creamy, and ridiculously decadent — this Vegan Peanut Butter Chocolate Pie is pure dessert heaven! With a crunchy chocolate cookie crust, a silky smooth peanut butter filling, and a glossy chocolate ganache topping, every bite tastes like a giant peanut butter cup.

Why You’ll Love This Vegan Peanut Butter Chocolate Pie

Insanely creamy and flavorful — the perfect sweet-salty combo.
Make-ahead friendly (it needs time to chill anyway).
No fancy equipment needed.
Easily gluten-free with the right cookies.
Crowd-pleaser even for non-vegans.

Vegan Peanut Butter Chocolate Pie Recipe

(Makes one 9-inch pie | Serves 8–12)

Ingredients:

Crust:

2 cups (about 200g) chocolate cookie crumbs (vegan Oreos or similar, filling removed if needed)
⅓ cup (75g) vegan butter, melted
Pinch of salt

Peanut Butter Filling:

1 cup (260g) creamy natural peanut butter
8 oz (226g) vegan cream cheese, softened
¾ cup (90g) powdered sugar
1 tsp vanilla extract
½ tsp salt
1½ cups (360ml) coconut cream or vegan whipped topping (very cold)

Chocolate Ganache Topping:

1 cup (170g) vegan dark chocolate chips
⅓ cup (80ml) full-fat coconut milk (or plant milk)
1 tbsp maple syrup (optional)

Instructions:

Make the crust: Mix cookie crumbs, melted vegan butter, and salt until it resembles wet sand. Press firmly into a 9-inch pie pan (bottom and sides). Bake at 350°F (175°C) for 8–10 minutes or chill for 30 minutes if no-bake. Let cool completely.
Peanut Butter Filling: In a large bowl, beat peanut butter, vegan cream cheese, powdered sugar, vanilla, and salt until smooth and fluffy. In a separate bowl, whip the cold coconut cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined and airy.
Assemble: Spread the peanut butter filling evenly over the cooled crust. Smooth the top and refrigerate for at least 2 hours (or overnight).
Ganache: Heat coconut milk until just simmering. Pour over chocolate chips in a bowl. Let sit 2 minutes, then stir until glossy and smooth. Pour over the chilled pie and tilt gently to cover the surface. Return to the fridge for another 1–2 hours until the ganache sets.
Serve: Slice with a sharp knife (warm it under hot water for clean cuts). Optional: drizzle with extra peanut butter or sprinkle with flaky sea salt or chopped peanuts.

Storage: Keeps in the fridge for up to 5–6 days. Can be frozen for up to 2 months — thaw overnight in the fridge.

Pro Tips

Natural peanut butter only — avoid ones with added oils/sugars for best texture.
Gluten-free: Use gluten-free chocolate cookies.
Oil-free version: Use a date-nut crust and cashew-based cream cheese.
Variations: Add a layer of caramel, swirl in raspberry jam, or top with chopped peanut butter cups (vegan ones!).
Lighter version: Use less powdered sugar or swap some cream cheese with silken tofu.

This Vegan Peanut Butter Chocolate Pie is dangerously good — creamy, chocolatey, and completely addictive. Your photos perfectly showcase those stunning layers and that glossy chocolate top that cracks beautifully with every slice!