Vegan Peanut Butter Pie

Best Ever Vegan Peanut Butter Pie

So, this week, Jessie and I will have Thanksgiving two days in a row! Typically, our family tries to make time for both sets of grandparents. So, we will see our dad’s family on Thursday, and we will visit our mom’s family on Friday. I’m so thankful that we have so much family that we have to spread Thanksgiving across two days. But, I’m also incredibly pumped about eating a Thanksgiving meal twice!! This year, Jessie and I plan to bring a delicious vegan peanut butter pie to contribute to the meals.

In my opinion, this vegan peanut butter pie tops all other pies. Really, I can’t stop making it. Originally, I found this recipe here. ¬†While I add a few slight alterations, this peanut butter pie definitely impresses. For the most part, it is an incredibly simple recipe. In fact, the only difficult part for me is waiting for it to set in the freezer. With that said, I hope you all enjoy your time with family this year, and try out this fun new recipe!

Ingredients:

  • 32 Oreos
  • 1/3 Cup of Earth Balance
  • 12oz of Creamy Peanut Butter
  • 2 Cans of Coconut Cream (14oz cans chilled overnight)
  • 1 Cup and 2 Tablespoons of Powdered Sugar
  • 2 Tablespoons of Cocoa Powder
  • Melted Vegan Chocolate

 

Directions:

  1. First, crush Oreos in either a blender or a food processor.

 

2. Next, melt the Earth Balance, and mix with the crushed cookies.

 

3. Now, using your fingers, press into the bottom of a pie dish. Allow the cookie crust to run up the sides a little bit. While you work on the filling, place the pie crust into the freezer to set.

 

4. Now, open one of the cans of coconut cream, and spoon out the hardened portion at the top into a mixing bowl. Begin with your mixer at a low speed, and gradually increase speed until the cream is whipped. Next, add the peanut butter and one cup of powdered sugar. On a low speed, mix until well incorporated.

 

5. Now, spoon out this mixture into the pie crust, and be sure to smooth the top of it. Place back into the freezer to set.

 

6. After that, spoon out the second can of coconut cream in the same way you did before. Similarly, begin at a low setting, and increase speed until the cream is whipped. Then, add in the two tablespoons of powdered sugar, and cocoa powder. Mix until well incorporated.

 

7. Now, spread this mixture across your first layer of filling.

 

8. Finally, drizzle melted vegan chocolate on top, and voila!

 

Enjoy Thanksgiving this year, folks! If you need some other ideas for Thanksgiving dishes, try out our vegan zucchini bread recipe, yum!

 

 

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