Vegan Chocolate Peanut Butter Pie

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5 from 4 votes

Vegan Chocolate Peanut Butter Pie

This vegan chocolate peanut butter pie will quickly become your new favorite dessert! It's decadent yet surprisingly easy to make. With a creamy filling, a rich chocolate cookie crust, and no baking required, it’s the perfect treat for any occasion!

Prep Time15

Chilled30

Total Time45

Course: Dessert

Cuisine: American

Diet: Low Lactose, Vegan, Vegetarian

Servings: slices

Calories: 703kcal

Author: Michelle Cehn

Equipment

Food Processor or ziploc bag with rolling pin
9” Pie Pan
Plastic Wrap or kitchen cloth for covering crust while it chills

Ingredients

For the pie:

1 12-ounce bag dairy-free semisweet chocolate chips see Notes below
1 14-ounce block silken tofu drained (also called “soft” tofu)
½ cup peanut butter
2 teaspoons vanilla extract

For the Oreo pie crust:

1 14.3-ounce package Oreos or nutter butters, or any vegan cream filled sandwich cookies
½ cup vegan butter at room temperature

Toppings:

Melted vegan chocolate to drizzle
Melted peanut butter to drizzle
Chopped peanuts

Instructions

For the Oreo pie crust:

In the bowl of a food processor, combine the whole package of cookies and the vegan butter. Process until thoroughly combined. Alternatively, use a zip-top bag and a rolling pin to crush the cookies, then combine with vegan butter in a bowl.
Using your hands, evenly press the cookie mixture into a thin layer on the bottom of the pie pan and up the sides. A measuring cup's flat bottom can help press it down and smooth it out.
Cover tightly with plastic wrap and let chill in the fridge for at least 15 minutes or overnight.

For the Pie:

In a small, microwave-safe bowl, microwave the chocolate chips for 45 seconds. Mix with a fork until smooth. (If the chocolate is still lumpy, microwave for 20-second intervals, mixing in between, until the chocolate is completely smooth. Alternatively, melt using a double boiler.
In a blender or food processor, blend the melted chocolate, tofu, peanut butter, and vanilla until creamy.
When the pie crust is ready, remove it from the fridge and uncover it. Pour the chocolate peanut butter mixture into the pie crust and smooth out the top. Place in the freezer for 30 minutes or until the filling solidifies.
Before serving, sprinkle with chopped peanuts and drizzle with melted chocolate and peanut butter as desired.

Notes

Chocolate Chips: Note that some brands have decreased the amount of ounces per bag down to 9 or 10 ounces. You may need to buy two bags to ensure you have the right amount.

Storage: Cover and store in the fridge for up to 5 days.

Freeze: Wrap tightly in plastic wrap and freeze for up to 3 months. Let it thaw overnight in the refrigerator.

If sensitive or allergic to gluten, substitute with gluten-free sandwich cookies.

Nutrition