Vegan Peanut Butter Pie – Connoisseurus Veg

This vegan peanut butter pie is made with a chocolate graham cracker crust, peanut butter mousse filling, and rich chocolate ganache topping. It tastes just like a peanut butter cup!

Peanut butter and chocolate is my ultimate dessert flavor combination. It’s so magical! That’s why I love creating dessert recipes like my vegan peanut butter bars and vegan peanut butter blossom cookies.

When I was growing up, peanut butter cups were my favorite treat. Were they yours too? Well guess what? This pie tastes just like peanut butter cups. It’s divine. We’re talking creamy peanut butter filling between in a chocolate graham cracker crust, all topped off with creamy chocolate ganache.

Are you drooling yet? We’d better talk about how to make this bad boy.

How It’s Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

Begin by mixing your crust ingredients in a large bowl: graham cracker crumbs, melted vegan butter, sugar, and cocoa. This could alternatively be done in a food processor, if you prefer, which could also be used to crumble up the graham crackers.

Transfer the mixture to a pie plate and press it into the bottom and up the sides. A measuring cup is a great tool for getting it nice and evenly pressed. Pop it into the oven to bake, then let it cool completely on a cooling rack.

Tip: Don’t press your crust too firmly into the dish. Packing it too much will make the pie difficult to remove from the pan.

Now place your coconut cream into a large mixing bowl, making sure to discard any liquid in the can (this is coconut water). Add the peanut butter, powdered sugar, vanilla, and salt, then beat the mixture until it’s creamy.

Transfer the filling to the cooled crust, smoothing out the top with a spatula. Transfer the pie to the fridge and leave it there until it’s completely chilled. This can take about three hours, so plan ahead!

Tip: You shouldn’t need to chill your coconut cream in advance for this recipe, unless it is warm in your kitchen and the cream has liquefied. Shake the can to test it. Some liquid is okay (this is the coconut water), but if i sounds like the entire can is liquid, you’ll want to place it in the fridge overnight.

To make the ganache, place chocolate chips in a bowl. Heat the coconut milk to a simmer, then pour it over the chips. Let it sit for five minutes, then stir until smooth.

Spread the ganache over the peanut butter filling, then chill the pie again (yes, again!) until the ganache has set.

Tip: This pie is pretty easy to make, but it does require a lot of chill time, over multiple steps. Consider making it a day in advance so you have plenty of time for it to set.

Your vegan peanut butter pie is ready to slice and serve! Top it with some vegan whipped cream and chopped vegan peanut butter cups, if you’d like.

More Vegan Pie Recipes

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

Vegan Peanut Butter Pie

This vegan peanut butter pie is made with a chocolate graham cracker crust, peanut butter mousse filling, and rich chocolate ganache topping. It tastes just like a peanut butter cup!

Total Time 6 hours 40 minutes

Ingredients

For the Crust

• 1 ½
  cups
  vegan graham cracker crumbs
• ½
  cup
  vegan butter,
  melted
• ¼
  cup
  organic granulated sugar
• 3
  tablespoons
  cocoa powder

For the Filling

• 1
  (13.5 ounce/400 ml) can
  coconut cream
  (Note 1)
• 1
  cup
  creamy peanut butter
  (Note 2)
• ¾
  cup
  organic powdered sugar
• 1
  teaspoon
  vanilla extract
• ¼
  teaspoon
  salt

Optional Toppings

• Vegan whipped topping
• Vegan peanut butter cups,
  chopped

Instructions

1. Preheat the oven to 400°F.

2. Stir the crust ingredients together in a large bowl.

3. Transfer the mixture to a 9-inch pie plate, then press it into the bottom and sides of the pie plate.

4. Place the pie plate into the oven and bake the pie for 8 to 10 minutes, until it darkens slightly. Place the pie plate on a cooling rack and let the pie cool completely.

5. Open the can of coconut cream, then transfer the solid portion to a large mixing bowl. Discard the liquid (coconut water), or save it for another use. Add the remaining filling ingredients to the bowl with the coconut cream.

6. Use an electric mixer at high-speed to beat the filling ingredients together until creamy, which should only take about a minute.

7. Transfer the filling to the cooled pie crust, smoothing the top out with a spatula.

8. Place the pie into the fridge to chill for at least three hours.

9. To make the ganache, first place the chocolate chips into a medium bowl.

10. Heat the coconut milk just to a simmer, either by microwaving it in a microwave safe bowl, or briefly heating it in a saucepan on the stove.

11. Pour the hot coconut milk over the chocolate chips. Let the mixture sit for 5 mintues.

12. After 5 minutes, begin stirring the coconut milk and chocolate chips together, until smooth and fully combined.

13. Pour the ganache over the peanut butter filling, then smooth it out with a spatula.

14. Place the pie back in the fridge to chill until fully set, about 3 hours.

15. Optionally, garnish the pie with whipped topping and peanut butter cups. Slice and serve.

Recipe Notes

1. You will need to chill the coconut cream overnight only if your kitchen is warm. You want the cream to be solid. If unsure, give the can a shake. You may hear a little liquid sloshing (the coconut water), but if it sounds like the entire contents of the can are liquid, it will need to chill. And if there’s any doubt, just chill it. It won’t hurt anything.
2. Use conventional peanut butter, such as regular Skippy or Jif, rather than natural/runny peanut butter.

Nutrition Facts

Vegan Peanut Butter Pie

Amount Per Serving (1 slice (1/12 of recipe))

Calories 461
Calories from Fat 324

{8466e38f199acc0b56b221a7b99587ba7df7b1c007902bc779bf0ba15c186af7} Daily Value*

Fat 36g55{8466e38f199acc0b56b221a7b99587ba7df7b1c007902bc779bf0ba15c186af7}

Saturated Fat 19g95{8466e38f199acc0b56b221a7b99587ba7df7b1c007902bc779bf0ba15c186af7}

Trans Fat 0.04g

Polyunsaturated Fat 5g

Monounsaturated Fat 9g

Sodium 274mg11{8466e38f199acc0b56b221a7b99587ba7df7b1c007902bc779bf0ba15c186af7}

Potassium 297mg8{8466e38f199acc0b56b221a7b99587ba7df7b1c007902bc779bf0ba15c186af7}

Carbohydrates 34g11{8466e38f199acc0b56b221a7b99587ba7df7b1c007902bc779bf0ba15c186af7}

Fiber 3g12{8466e38f199acc0b56b221a7b99587ba7df7b1c007902bc779bf0ba15c186af7}

Sugar 21g23{8466e38f199acc0b56b221a7b99587ba7df7b1c007902bc779bf0ba15c186af7}

Protein 8g16{8466e38f199acc0b56b221a7b99587ba7df7b1c007902bc779bf0ba15c186af7}

Vitamin A 360IU7{8466e38f199acc0b56b221a7b99587ba7df7b1c007902bc779bf0ba15c186af7}

Vitamin C 1mg1{8466e38f199acc0b56b221a7b99587ba7df7b1c007902bc779bf0ba15c186af7}

Calcium 39mg4{8466e38f199acc0b56b221a7b99587ba7df7b1c007902bc779bf0ba15c186af7}

Iron 3mg17{8466e38f199acc0b56b221a7b99587ba7df7b1c007902bc779bf0ba15c186af7}

* Percent Daily Values are based on a 2000 calorie diet.