Vegan Peanut Butter Pie
- Grab 14 ounces of Oreos or other chocolate sandwich cookies.
- Melt 6 tablespoons of vegan butter.
filling:
- Soften 12 ounces of vegan cream cheese to room temperature.
- Add 1 cup of smooth (unsweetened peanut butter.)
- Pour in ½ cup of maple syrup.
- Sprinkle in ½ cup of powdered sugar.
- Add ½ teaspoon of fine sea salt.
- Include 1 teaspoon of vanilla extract.
- Optionally (throw in 2 cups of vegan whipped cream.)
Toppings: Consider using vegan chocolate frosting (recipe in notes), chocolate shavings, and peanuts.
- In a food processor, blend the cookies and melted butter until they form a fine crumb mixture.
- Press the crust mixture into a 9-inch springform pan. Use a measuring cup to press it firmly – about 1 ½ inches up the sides. Freeze while you prepare the filling.
- In the food processor, combine all filling ingredients (excluding whipped cream) until smooth. Fold or mix in the whipped cream until just combined.
- Pour the filling onto the crust and spread it evenly. Freeze for 2 hours or until firm.
- Optionally, pipe vegan chocolate frosting on top or drizzle with dark chocolate and crushed peanuts.
- For vegan chocolate frosting: Melt 4 ounces of dark chocolate and let it cool. Cream ½ cup of vegan butter with ¾ cup of powdered sugar. Add in melted chocolate, a pinch of salt, and ½ teaspoon of vanilla extract. Whip until light and fluffy.
- Whipped cream is optional but gives the pie a mousse-like texture. Cocowhip topping from So Delicious works well.
- Use unsweetened peanut butter. Adjust powdered sugar if using sweetened peanut butter.
Storage:
– Cover and store leftovers in the refrigerator for up to 5 days.
– You can freeze it for up to 3 months; let it defrost 20 minutes before serving.
Bonus idea: Turn this vegan peanut butter pie into amazing squares or bars! Use a 9×9 square pan, follow the recipe, and slice into squares. Enjoy!
