Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan No Bake Peanut Butter Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 9 reviews

  • Author: Sara
  • Total Time: 2 hours 30 minutes
  • Yield: 10 servings
  • Diet: Vegan

Description

This Vegan No Bake Peanut Butter Pie is a creamy, luscious dessert perfect for peanut butter lovers seeking a quick and easy treat without turning on the oven. Featuring a buttery graham cracker crust, smooth vegan cream cheese and peanut butter filling, topped with a rich chocolate drizzle, this pie is entirely plant-based and requires only a few hours in the freezer to set. Ideal for summer or any time you want a fuss-free, decadent dessert with a vegan twist.

Ingredients

Crust

  • 1 9 inch graham cracker crust (pre-made)

Filling

  • 5 oz vegan cream cheese
  • ½ cup confectioner sugar
  • ¾ cup peanut butter (smooth or natural, stir well before measuring)
  • ½ cup almond milk
  • 8 oz vegan whipped cream topping (thawed from freezer)

Topping

  • ¼ cup chocolate chips (vegan)
  • 3 tbsp coconut oil

Instructions

  1. Prepare the filling: Let the vegan cream cheese sit at room temperature for about 10 minutes to soften for easier mixing. In a stand mixer or using a hand mixer, beat together the peanut butter, cream cheese, almond milk, and confectioner sugar until the mixture is well blended and fluffy in texture.
  2. Fold in whipped cream: Gently fold the thawed vegan whipped cream topping into the peanut butter mixture, being careful not to overmix to maintain airiness. Spoon the mixture evenly into the pre-made graham cracker crust and smooth the top. Make sure you have space in the freezer for the pie to lay flat to avoid uneven filling.
  3. Freeze the pie: Place the pie flat in your freezer and freeze for 2 to 3 hours to set firmly. About 10 minutes before the end of freezing, prepare the chocolate drizzle.
  4. Make chocolate drizzle: Using a double boiler setup or a small saucepan with about 1 cup of water and a cereal bowl on top, heat on low. Add the coconut oil and chocolate chips to the bowl and whisk slowly until the mixture is smooth and thin.
  5. Add topping and store: Remove the pie from the freezer and drizzle the chocolate sauce over the top. Return the pie to the freezer until ready to serve. Allow the pie to sit at room temperature for about 15 minutes before slicing to make cutting easier. Keep leftovers frozen for best texture.

Notes

  • Use natural or creamy peanut butter for best texture; avoid chunky to maintain smoothness.
  • Almond milk can be substituted with any other plant-based milk such as soy or oat milk.
  • Make sure the vegan whipped cream topping is fully thawed before folding into the filling.
  • The chocolate drizzle can be made ahead and stored in the refrigerator; rewarm gently before drizzling.
  • Allowing the pie to sit at room temperature before slicing helps achieve clean slices.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://saraflavors.com/vegan-no-bake-peanut-butter-pie-recipe/