Vegan Peanut Butter Pie

Course Dessert

Prep Time 20

Cook Time 2

Servings 10

Ingredients

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.

Instructions

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.

Notes

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 9x9 square pan, follow the recipe, and slice into squares. Enjoy!