Vegan Peanut Butter Pie

Whole peanut butter pie, made with vegan cream cheese, coconut cream, peanut butter, maple syrup. garnished with coconut whipped cream

This Vegan Peanut Butter Pie is great for peanut butter lovers, it is gluten-free, vegan, dairy-free. rich and creamy. The perfect no-bake peanut butter pie recipe that is so easy to prepare.

5 from 1 vote

Print Pin

Course: Dessert

Cuisine: American

Keyword: vegan gluten free peanut butter pie

Prep Time: 10

Cook Time: 1

Servings: servings

Calories: 327kcal

Equipment

1 pie plate

Ingredients

For The Filling

1/2 cup raw cashews soaked in boiling water for 10 minutes
1/2 cup coconut cream
1/2 cup maple syrup
1/4 teaspoon salt
1/2 cup creamy peanut butter
8 ounces vegan cream cheese (I used Daiya brand)

For The Garnish

coconut whipped cream *link to the recipe
crushed peanuts
graham cracker crumbs

Graham Cracker Crust

2 cups graham cracker crumbs
2 tablespoons non-dairy butter melt, (I used Earth Balance Buttery Spread)

Instructions

To Make The Crust

Preheat oven to 325 °F. Crumble graham crackers by pulsing in a food processor until finely crushed, or place in a plastic storage bag and pound with a hard object, such as a rolling pin. Prepare your baking dish. This recipe can make a standard pie, about 15 muffin-sized mini pies, or 12 mini pies. Use a muffin pan and cupcake liners for easy removal. Mix the graham cracker crumbs and butter in a bowl, then add to prepared pans. The mixture will be crumbly but come together when you press on it. Place in preheated oven for 5 minutes. Remove and let cool.

To Make The Filling

Place cashews, coconut cream. maple syrup, and salt in a high-speed blender. Process until mixture is smooth and creamy.
Add peanut butter and cream cheese and blend mixture. Scoop filling into prepared Graham cracker pie crust. Smooth the top with a spatula. Chill for at least 2 hours or overnight.
Garnish with Coconut Whipped Cream, peanut pieces, and Graham cracker crumbs.

Nutrition