Description
A rich and creamy peanut butter pie with a crunchy chocolate cookie crust, dairy-free and gluten-free, perfect for any occasion.
Ingredients
Scale
- 30 gluten-free Oreos or other chocolate sandwich cookies
- 1/3 cup vegan butter (or melted coconut oil or ghee)
- 1/2 cup vegan heavy whipping cream
- 1 1/2 cup powdered sugar (divided)
- 1 cup creamy peanut butter
- 8 ounces dairy-free cream cheese (softened)
Instructions
- Begin by placing the chocolate sandwich cookies into a food processor. Blend until you achieve very fine crumbs.
- Pour in the melted vegan butter and pulse until the texture resembles damp sand.
- Press the cookie mixture firmly into an 8 or 9-inch pie dish.
- In a mixing bowl, whip the vegan heavy cream with 1/2 cup powdered sugar until light and fluffy peaks form.
- Combine the creamy peanut butter, softened dairy-free cream cheese, and remaining powdered sugar in a large bowl and mix until smooth.
- Gently fold the whipped cream into the peanut butter mixture using a spatula.
- Transfer the filling into the prepared crust and smooth the top evenly.
- Place the pie in the refrigerator for at least 60 minutes to set.
- Once set, feel free to top with dairy-free whipped topping or melted chocolate.
- Slice and serve chilled, savoring every delicious bite.
Notes
Make the pie a day in advance for best results. Add a swirl of chocolate or nut butter on top for a decorative flair.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg