Outrageously delicious, completely decadent, our easy to make Vegan Peanut Butter Pie is perfect for holidays, special occasions, or simply any time!  This old-fashioned peanut butter pie is seriously dream worthy.  The chocolate oat crust is simple, yet perfectly complements the smooth and creamy peanut butter filling. Topped with a drizzle of melted chocolate and chopped peanuts makes for the perfect pièce de résistance. Your whole family will be singing your praises while enjoying this delightful, wholesome sweet treat.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

Hi there, Ameera here!

In my former life, prior to becoming Whole Food Plant Based, I made a mean peanut butter pie.  Every holiday, celebration, picnic, and family event, I had to make several of my peanut butter pies because everyone wanted to take some pie home with them. I have relatives who live hours away who would drive hours just to have me make them one of my peanut butter pies. They would come pick them up, ice cooler in tow. LOL

I am a modest person by nature, but I have to say, my peanut butter pies were pretty darned delicious, even if I do say so myself. I guess they would be delicious, they were full of sugar, peanut butter, cream cheese, and whipped cream.

Whole Food Plant Base That Pie!

Since the beginning of our Whole Food Plant Based journey, mom has been saying, we need to WFPB your famous peanut butter pie. I kind of struggled because as I mentioned previously my former (non-WFPB) peanut butter pie had a lot of whipped cream in it. I have tried aquafaba whipped cream and well, frankly let’s just say that it was a struggle.

So recently, I got to thinking, I really don’t need the whipped cream to make this same deliciousness, so I left it out and the filling is just so gosh darned simple. You won’t believe how easy these mini peanut butter pies are to make.

The only hard part about this whole simple recipe is the “waiting.”  The waiting for it to all come together.  The light coconut milk must be cold; you need to freeze the crust, then freeze the filling in the crust, so preparation is important, but trust me, it is oooohhhhh so worth the wait!

“Touch that pie…”

Dad went absolutely crazy over this pie.  Mom and I made 6 mini pies (a triple batch) for our photoshoot and he gobbled down his pie like his life depended on it. Then Mom and I each ate one, then we froze the other 3 mini pies.  A week later, he took out a pie from the freezer and it was sitting on the counter thawing out.  I was “eyeballing it” and he said to me “Touch that pie, and risk losing a hand!”. LOL  Ok Dad!  I guess you really love these pies! HAHA!

Vegan Cream Cheese

We loved the convenience of using Kite Hill’s Vegan Cream Cheese. Kite Hill’s vegan cream cheese is WFPB compliant and works perfectly with this recipe. However, if you can’t locate some Kite Hill Cream Cheese, then you can certainly make your own.  We tried both Kite Hill and our Vegan Cream Cheese recipe, both were equally delicious!

If you make your own homemade cream cheese, then you need to plan ahead because you’ll want it to be completely cold. We recommend making it the night before or at least 3 hours before starting to make the mini pies.

I’ll let Mom tell you more!

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Hi! Robin here.

OooOOoO doggies, Monkey’s mini peanut butter pies are absolutely scrumptious. There are no words! I was in heaven. The good news (for me) is that this recipe only makes 2 mini pies.

Of course, it is super easy to double, triple, or quadruple a batch if need be and can be kept in the freezer for when you need a decadent WFPB dessert fix. Bonus, they are really easy to make; although, I must say you do need to be patient in between steps.

Let me just say these pies are totally worth the wait.

Notes for Success

While these WFPB peanut butter pies are easy to make, there are a few simple tricks to ensure perfect pies every time.  Monkey has graciously detailed those in the recipe card, so be sure to read them. Ya gotta love that girl, she is all about providing as many notes and details as possible to ensure success!

We hope you give this deliciousness a try!  We just know you are going to love it! If you try this sweet treat, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• Food Processor (we used our mini-chop)
• Mini tart pans, ramekins, small bowls, or coffee mugs

Vegan Peanut Butter Pie

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes (+15 mins Crust Freezing Time)
• Total Time: 30 Minutes (+45 mins or overnight freezer time)
• Yield: 2 Tartlets or 2 Mini Ramekins 1x
• Category: Dessert
• Method: No Bake
• Cuisine: American

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Description

Outrageously delicious, completely decadent, our easy to make Vegan Peanut Butter Pie is perfect for holidays, special occasions, or simply any time!  This old-fashioned peanut butter pie is seriously dream worthy.  The chocolate oat crust is simple, yet perfectly complements the smooth and creamy peanut butter filling. Topped with a drizzle of melted chocolate and chopped peanuts makes for the perfect pièce de résistance. Your whole family will be singing your praises while enjoying this delightful, wholesome sweet treat.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

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Ingredients

Scale 1x2x3x

Crust Ingredients:

• ½ cup rolled oats, coarsely chopped
• 1 Tablespoon unsweetened cocoa powder
• 1 Tablespoon + 1 teaspoon organic maple syrup
• 1 Tablespoon unsweetened peanut butter
• Pinch sea salt (+/- to taste) *

Filling Ingredients:

• 2 Tablespoons vegan cream cheese *
• 2 Tablespoons + 1 teaspoon unsweetened peanut butter
• 2 Tablespoon lite coconut milk, refrigerated
• 1 Tablespoon organic maple syrup

Topping Ingredients (Optional):

• 2 Tablespoons vegan chocolate chips, melted *
• 1 Tablespoon chopped peanuts

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Instructions

Crust Instructions

1. Place the rolled oats (not instant oats) into a food processor and coarsely chop by pulsing for about 15 seconds, then place into a bowl. Add all the remaining Crust Ingredients into the bowl and mix well until everything is combined. At first you will think it won’t come together, but it will.
2. Divide the crust mixture into 2 amounts, then press one of the mixtures firmly into the bottom of  small bowl, ramekin, small tart pan, or even a coffee mug will work. Repeat with the 2nd crust mixture. We used two 4-inch mini tart pans. Place in the freezer for 15 minutes while making the filling.  If using a tart pan, place some of the filling in the center, press firmly, make sure you go up the sides to the edge with the crust mixture.

Filling Instructions:

1. Place all the Filling Ingredients into a small bowl, mix until well combined. Note: You will need to whisk the filling really well.  It will seem loose but keep whisking vigorously until it becomes creamy and very smooth. Taste test. If you want more peanut butter flavor, add an additional teaspoon of peanut butter.  Place the bowl in the refrigerator.  After the crust has been in the freezer for 15 minutes, then gently place and smooth the peanut butter filling on top of the 2 crusts.  Freeze for 45 minutes or overnight.

Optional Topping Instructions:

1. Place the vegan chocolate chips in the microwave for 10 seconds, then stir. Continue microwaving at 5 second intervals until the chocolate chips are completely melted.  Then let the melted chocolate slightly cool for 10 minutes.  When the filling has been in the freezer for 45 minutes, then remove the pies from the freezer (if in a tart pan, then remove from the tart pan – see notes) and drizzle the pies with the melted chocolate chips and top with some chopped peanuts.  Enjoy!!!

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Notes

*Make ahead peanut butter pies: We like to make the crust, freeze it for 15 minutes, then make the filling, then place the filling in the crust, cover them in plastic wrap (we tent the pies, so the plastic wrap doesn’t touch the filling), then freeze them overnight. We removed the tartlets from the freezer, individually wrapped each tartlet and kept them in the freeze until ready to eat. About an hour before serving, we remove them from the freezer and allow them to thaw for 45 to 60 minutes on the counter, then place them in the fridge until ready to serve. The best way to tell when the filling is no longer frozen is that it will go from matte to glossy.  When ready to serve drizzle with the melted chocolate and chopped nuts.  However, if you wish, you can drizzle them with the melted chocolate and chopped peanuts after they have been in the freezer for 45 minutes, then return them to the freezer for freezing them overnight.  Make sure you tent the pies while the filling and drizzles chocolate are not frozen.  Once the filling and chocolate are frozen, you can wrap them individually in plastic wrap and put them back in the freezer.

*Vegan Cream Cheese: We used Kite Hill Cream Cheese as it is Whole Food Plant Based and convenient. We also tested this recipe using our own Vegan Cream Cheese recipe (we halved our cream cheese recipe – you only need 2 Tablespoons for 2 mini pies) and the pies was equally delicious.  You can use any vegan cream cheese you wish as long as it has a neutral flavor and is very thick. To test the thickness of your cream cheese for this recipe, take a teaspoon and scoop some up, then turn the teaspoon over.  If the cream cheese stays on the spoon, it is thick enough.  If it drips off, it’s not. Additionally, some homemade vegan cream cheese recipes have garlic/onion powder as ingredients and are not thick enough. These vegan cream cheese recipes will not work. If using a homemade vegan cream cheese, make the cream cheese at least 3 to 24 hours before making the peanut butter pie for best results.

*Tart Pan: If using mini tart pans with removable bottoms, for best results for removing the tart pan, freeze the pies overnight.  Then remove the pies from the freezer, allow the pies to sit for 3 minutes on the counter to start the thawing process, then place a small juice glass or shot glass on the counter, center the tart pan over top of the glass and gently press downward on the outer sides of the tart pan.  The outer rim of the tart pan should fall off.  To remove the bottom tart pan disk, gently slide a very thin bladed knife between the crust and the metal disk, just enough to release the disk. It should fall off as well. Continue thawing on the counter for 45 to 60 minutes, then place in the fridge.  Then top with the chocolate drizzle and chopped peanuts.

*Refrigerated Light Coconut Milk:  Only use lite/light coconut milk that has been refrigerated. We tested light coconut milk that had been placed in the fridge overnight vs one that had been placed in the freezer for an hour (no longer than an hour in the freezer).  Both worked well. The key is that the lite coconut milk has to be cold. Using unrefrigerated lite coconut milk did not yield as great of results. Additionally, shake the can of lite/light coconut milk really well before using.  Light coconut milk is WFPB compliant, while full fat coconut milk is not.

*Vegan Chocolate Chips: We used Enjoy Life Semi-Sweet Mega Chocolate Chunks. Enjoy Life Dark Chocolate Morsels or any other chocolate of choice will work.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:   2 Tartlets/ 2 mini ramekins

*Storage: Refrigerate, use within 5 days. Freezer friendly

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.