Vegan Peanut Butter Chocolate Pie
🌱 Vegan Peanut Butter Chocolate Pie 🥧
This Vegan Peanut Butter Chocolate Pie is a no-bake dessert with a dark cookie crust, a tall peanut butter filling, and a glossy chocolate ganache on top. Every slice has that candy-bar contrast — crunchy crust, creamy middle, snap of chocolate. No dairy. No oven. Just chill and slice.
I love this when I need a pie that looks like it came from a bakery case. Make it the night before and the filling sets into that clean, spoonable layer. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Pie 💚
- 🌱 Completely dairy-free
- 🥜 Creamy peanut butter filling
- 🍫 Glossy chocolate top
- 🍪 Dark cookie crust
- ❄️ No-bake
- ✂️ Slices like a bakery pie
The Secret to a Filling That Stands Tall
Whip the peanut butter with coconut cream or vegan cream cheese until it’s thick, not runny. Chill the crust first so the filling doesn’t soak in. Pour the ganache when the filling is already firm or it can sink. A warm knife is what gives you that magazine slice.
Frequently Asked Questions ❓
What cookies work for the crust? 🍪
Vegan chocolate sandwich cookies or chocolate grahams. Oreo-style cookies (without milk) are perfect.
Can I use natural peanut butter? 🥜
Stir it very well first. If it’s too oily, the filling may be softer.
How long does it need to chill? 🧊
At least 4 hours. Overnight is best for clean slices.
🌱 Vegan Peanut Butter Chocolate Pie
Ingredients 🛒
For the Crust
- 2 cups vegan chocolate cookie crumbs
- 5 tablespoons melted vegan butter
- 2 tablespoons sugar
For the Peanut Butter Filling
- 1 cup creamy peanut butter
- 8 oz vegan cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¾ cup chilled coconut cream or vegan whipped topping
For the Chocolate Top
- ¾ cup vegan chocolate chips
- ½ cup canned coconut milk
- Pinch of salt
Instructions 👩🍳
- Mix the crust ingredients and press into a 9-inch pie dish or springform pan. Chill 15 minutes.
- Beat the peanut butter, vegan cream cheese, powdered sugar, and vanilla until smooth.
- Fold in the coconut cream until thick and fluffy. Spread over the crust.
- Chill 2 hours.
- Heat the coconut milk until steaming. Pour over the chocolate chips, wait 2 minutes, then stir until glossy. Add salt.
- Pour the ganache over the filling and smooth. Chill at least 2 more hours.
- Slice with a warm knife and serve cold.
Nutrition
| Nutrient | Per slice (1/12) |
|---|---|
| Calories | 390 |
| Protein | 7g |
| Net carbohydrates | 28g |
| Total carbohydrates | 31g |
| Fiber | 3g |
| Total fat | 27g |
| Sodium | 210mg |
Estimates based on a cookie crust, peanut butter filling, and chocolate ganache. Exact numbers may vary by peanut butter and cream cheese brand.
Notes & Tips 💡
- Wipe the knife between cuts for clean layers.
- A drizzle of extra peanut butter under the ganache makes a swirl.
- Keep the pie refrigerated. It softens if it sits out too long.
- Freeze leftover slices individually for a later treat.
This Vegan Peanut Butter Chocolate Pie is creamy, glossy, and no-bake. Peanut butter and chocolate in every slice. 🥧🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
Comments
No comments yet. Be the first!