Name: Vegan Peanut Butter Pie Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 6 h 45 min
Cuisine: Vegan
Ingredients: 2 ½ cups almond flour; 1 ¼ cup tapioca starch; 4 tablespoon coconut oil – chilled and solid; 4 tablespoon cold water; 2 tablespoon pure maple syrup; 2 tablespoon creamy peanut butter (substitute almond or cashew butter to make paleo); 1 teaspoon vanilla; ¼ cup mini chocolate chips; 16 oz vegan cream cheese – room temperature; 1 cup creamy peanut butter (substitute almond or cashew peanut butter if paleo); 1 cup coconut sugar; 1 teaspoon vanilla; 13 oz can coconut milk – full fat and chilled overnight; ½ cup powdered sugar; 1 teaspoon vanilla; Dark chocolate shavings (optional)

Jump to Recipe· 4.1 from 55 reviews

If you’re on the hunt for a delectable dessert that feels indulgent yet caters to plant-based lifestyles, this Vegan Peanut Butter Pie Recipe is nothing short of a dream come true. Creamy, rich, and packed with the unmistakable warmth of peanut butter, this pie brings together a tender, nutty crust and a luscious filling that sets perfectly, topped with fluffy coconut whipped cream and a sprinkle of dark chocolate shavings. Whether you’re a longtime vegan, a curious foodie, or simply someone who loves peanut butter in every form, this pie strikes the ideal balance between comforting familiar flavors and fresh, wholesome ingredients.

Ingredients You’ll Need

The image shows various baking ingredients neatly arranged on a white marbled surface. There is a clear glass bowl at the top right filled with light tan almond flour. To its left, a small clear glass mug contains cold water with ice cubes. Below the water, a clear glass bowl holds white tapioca flour. Next to it on the right is a small amount of dark amber maple syrup in a tiny glass bowl. On the far right, a wooden scoop holds mini chocolate chips. Below the almond flour bowl to the right, a white bowl contains three thick slices of white vegan cream cheese. Below the tapioca flour is a copper container filled with smooth brown peanut butter. Beside that, a small clear glass bowl holds white coconut oil. Next to the peanut butter, a small dark brown bowl contains coarse white sea salt. To the right of the sea salt bowl, a clear glass bowl is filled with brown coconut sugar. Finally, a tiny clear glass container with light yellow vanilla extract is at the bottom right. The warm wood tone kitchen table is replaced by white marble as the background. photo taken with an iphone --ar 4:5 --v 7

What’s wonderful about this Vegan Peanut Butter Pie Recipe is how each ingredient plays a vital role yet remains simple and easy to find. From the almond flour that crafts a nutty, sturdy crust to the creamy coconut milk that whips up into a dreamy topping, every element contributes to taste, texture, and that signature peanut butter allure.

Almond flour: Provides a naturally gluten-free, nutty base that creates a slightly crunchy, flavorful crust.
Tapioca starch: Adds the perfect binding power, ensuring the crust holds together without being tough.
Coconut oil (chilled and solid): Creates flakiness in the crust and adds subtle richness with a hint of coconut aroma.
Cold water: Helps bring the crust dough together just right, making it soft yet workable.
Pure maple syrup: Adds natural sweetness and depth, perfectly balancing the earthiness of the nuts.
Creamy peanut butter: The star ingredient, bringing that unmistakable rich, nutty flavor; can be substituted with almond or cashew butter for a twist.
Vanilla extract: Elevates all the flavors by adding a warm, sweet aroma.
Mini chocolate chips: Delightful little bursts of chocolate that melt slightly in the crust for extra indulgence.
Vegan cream cheese: Adds a smooth, tangy texture to the filling, balancing the sweetness and peanut butter’s richness.
Coconut sugar: A less processed sweetener that blends seamlessly into the filling, enriching the flavor.
Full-fat canned coconut milk (chilled overnight): The base for the fluffy whipped topping, providing creaminess without dairy.
Powdered sugar: Sweetens and stabilizes the whipped coconut cream topping for that perfect finish.
Dark chocolate shavings: Optional yet highly recommended, these add a bittersweet contrast and beautiful decoration.

How to Make Vegan Peanut Butter Pie Recipe

Step 1: Prepare the Crust

Start by preheating your oven to 350°F. Combine almond flour and tapioca starch in your food processor or mixing bowl. Add the chilled coconut oil and pulse just enough to break it into small pieces; this creates a flaky texture rather than a greasy mess. Next, pour in cold water, maple syrup, peanut butter, and vanilla while running the processor until a soft, sticky dough forms. Gently fold in the mini chocolate chips with a few pulses to keep them intact. Press this dough firmly into a greased 9-inch springform pan, shaping up the sides to about half an inch thick. Don’t forget to poke holes in the crust base so it bakes evenly. Pop it into the oven for about 20-25 minutes until golden and slightly puffy, remembering it will settle as it cools.

Step 2: Whip Up the Filling

While your crust cools, blend the vegan cream cheese, creamy peanut butter, coconut sugar, and vanilla extract in a bowl or stand mixer. Beat everything together until it resembles a luscious, creamy peanut butter spread—not too runny, but perfectly smooth. This filling is what makes this Vegan Peanut Butter Pie Recipe truly irresistible. Once ready, spread the mixture evenly over the cooled crust. Cover tightly and refrigerate for at least 6 hours; this step is crucial for the filling to set perfectly.

Step 3: Make the Whipped Coconut Cream Topping

When the pie has chilled long enough, it’s time for the light, fluffy topping. Scoop the thick coconut cream (solid part from the chilled can) into a clean bowl. Whip it up with your mixer until creamy and slightly fluffy, then gently fold in the powdered sugar and vanilla. This sweet, dairy-free whipped cream adds a cloud-like finish to your pie. Spread it generously on top and sprinkle with dark chocolate shavings to bring a delightful contrast in flavor and texture.

How to Serve Vegan Peanut Butter Pie Recipe

A round cake in a black springform pan sits on a wooden surface replaced with white marbled texture. The cake has two layers: the bottom layer is a light beige crumbly base, while the top layer is a thick, creamy peanut butter spread, smooth with soft swirls showing texture. The peanut butter layer covers the entire visible surface of the cake evenly. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate presentation and flavor, a handful of dark chocolate shavings is your best friend, adding a pop of bitterness against the creamy sweetness. For extra flair, try crushed roasted peanuts for added crunch or a drizzle of vegan caramel sauce to amplify that dessert-worthy feel.

Side Dishes

This pie pairs beautifully with fresh berries—like raspberries or sliced strawberries—whose tartness wonderfully balances the rich peanut butter filling. A cold glass of almond milk or your favorite plant-based latte also complements the flavors and rounds out the experience.

Creative Ways to Present

For a fun twist, serve individual slices with a sprig of fresh mint or a dusting of cocoa powder. You could even create mini tartlets using the same filling and crust recipe for party-sized bites. This Vegan Peanut Butter Pie Recipe is versatile and perfect for both casual family dinners and special occasions.

Make Ahead and Storage

Storing Leftovers

Once assembled, keep your Vegan Peanut Butter Pie Recipe stored in an airtight container in the refrigerator. Because of the delicate coconut cream topping, it’s ideal to use a cake dome or something to protect the surface from drying out or getting squished. Properly stored, it will stay fresh and delicious for up to a week.

Freezing

If you’d like to prepare in advance or save some for later, freezing is a fantastic option. Slice the pie before freezing for easiest access; individual slices thaw more evenly and quickly. Wrap each slice tightly in plastic wrap and then place in a freezer-safe bag. When you’re ready to enjoy, let the slices thaw gradually in the fridge or at room temperature for a few hours.

Reheating

This pie is meant to be enjoyed cold or at room temperature, so reheating isn’t necessary. However, if you prefer it slightly warmer, let it sit out for 15-20 minutes before serving. Avoid microwaving as it can alter the texture of the filling and melt the coconut cream topping.

FAQs

Can I substitute the peanut butter with another nut butter?

Absolutely! This Vegan Peanut Butter Pie Recipe welcomes almond or cashew butter as great alternatives, giving you the flexibility to tailor the pie to your taste or dietary needs.

Is this pie gluten-free?

Yes, the pie is naturally gluten-free since it uses almond flour and tapioca starch instead of traditional wheat flour, making it a safe and delicious choice for those with gluten intolerance or celiac disease.

How do I get the coconut cream to whip properly?

Make sure to chill the coconut milk can overnight so the cream separates and solidifies on top. Use only this thick cream part, avoiding the liquid. Whip it cold with powdered sugar and vanilla for the best fluffy results.

Can I make the crust ahead of time?

Definitely! You can bake the crust a day ahead and store it covered at room temperature. This makes assembling the pie quicker and easier on the day you plan to serve it.

What if I don’t have a springform pan?

If you don’t have a springform pan, a regular 9-inch pie dish works fine. Just press the crust firmly and be gentle when slicing the pie to keep the edges neat.

Final Thoughts

I genuinely can’t recommend this Vegan Peanut Butter Pie Recipe enough—it’s a showstopper that’s surprisingly simple to make and endlessly satisfying. Whether you’re treating yourself after a long day or impressing friends and family, this pie blends luscious, rich peanut butter flavor with luscious textures that feel indulgent but are totally plant-powered. Dive in, enjoy every bite, and don’t forget to share your new favorite dessert!

Vegan Peanut Butter Pie Recipe

Ingredients You’ll Need