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Vegan Peanut Butter Pie Recipe

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4.1 from 55 reviews

This vegan peanut butter pie offers a rich, creamy dessert experience without any dairy. Featuring a crunchy almond and tapioca starch crust with hints of peanut butter and chocolate chips, a smooth vegan cream cheese and peanut butter filling sweetened naturally with coconut sugar, and a luscious coconut whipped cream topping, this pie is perfect for plant-based and allergy-conscious dessert lovers.

  • Total Time: 6 hours 45 minutes
  • Yield: 8 slices

Ingredients

For the Crust

  • 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

For the Filling

  • 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

For the Whipped Cream

  • 13 oz can coconut milk – full fat and chilled overnight
  • ½ cup powdered sugar
  • 1 teaspoon vanilla

To Top

  • Dark chocolate shavings (optional)

Instructions

  1. Preheat and prepare crust mixture: Preheat your oven to 350°F. Combine almond flour and tapioca starch in a food processor, stand mixer, or mixing bowl.
  2. Add coconut oil to crust: Add the chilled solid coconut oil and pulse or mix to break it up. Small pieces of coconut oil should still be visible, creating a crumbly texture.
  3. Incorporate wet ingredients in crust: Turn on the processor and pour in cold water, maple syrup, peanut butter, and vanilla. Mix until a sticky, soft dough ball forms.
  4. Add chocolate chips: Add mini chocolate chips and pulse a few times to integrate them without breaking them up.
  5. Form crust in pan: Pour dough into a greased 9-inch springform pan. Press evenly into the bottom and up the sides to create a thick crust approximately ½ inch thick.
  6. Vent and bake crust: Poke a few holes in the bottom of the crust with a fork to allow air to escape during baking. Bake for 20-25 minutes until the crust is golden and slightly puffed, which will settle as it cools.
  7. Prepare filling: While the crust cools, beat vegan cream cheese, peanut butter, coconut sugar, and vanilla in a mixing bowl or stand mixer until smooth and creamy.
  8. Fill crust: Pour and spread the filling evenly into the cooled crust using a spatula.
  9. Chill pie: Wrap the pie tightly with plastic wrap or store in an airtight container, then refrigerate for at least 6 hours to set.
  10. Make whipped coconut cream: Scoop the solid cream from the chilled coconut milk can into a bowl, beating with a hand or stand mixer until creamy. Add powdered sugar and vanilla, and continue beating until well combined.
  11. Top and serve: Spread the whipped coconut cream over the set pie, and garnish with dark chocolate shavings if desired. Cut into slices and serve.

Notes

  • Storage: Keep the pie in an airtight container in the refrigerator. Use a cake dome to protect the whipped cream topping. The pie will keep fresh for up to 1 week refrigerated.
  • Freezing: For easier storage and thawing, cut pie into slices before freezing. Whole pies can also be frozen but take longer to thaw. Thaw in the refrigerator or at room temperature until soft.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan, American
  • Diet: Vegan

Find it online: https://flavorhug.com/vegan-peanut-butter-pie-recipe/