This vegan peanut butter cookie dough pie is about to rock your world. It has a dreamy peanut butter cream filling with coconut whipped cream on top all sitting inside a chocolate chip cookie dough style pie crust. It will be the showstopper of your holiday dessert spread!
Yes, this is real life. Cookie dough peanut butter cream pie is a thing and it is MAGICAL! It has a cookie dough style pie crust that is super easy to make with a creamy peanut butter filling all topped off with a layer of coconut whipped cream. I can't decide what I love more - the crust that's basically a giant buttery cookie or the filling that's a peanut butter lover's heaven.
- Made vegan, gluten free, and dairy free
- Fun and easy chocolate chip cookie dough crust
- Minimal baking time
- Kid friendly
- Vegan cream cheese - This is the base of the peanut butter filling. I like the Kite Hill brand and Violife and Toffuti are also great.
- Peanut butter - For the filling (and a little in the crust). Use high quality creamy peanut butter. Look for brands that only have 1 ingredient - peanuts. Justins is a great brand and I also like Georgia Grinders and Smuckers natural.
- Coconut sugar - Used in the filling to add some sweetness. Substitute with granulated sugar or light brown sugar if needed.
- Coconut oil - For the crust. Make sure it's solid and chilled. I put it in the fridge for 10 minutes to chill it and it works great.
- Tapioca flour - For the crust. Substitute with arrowroot starch if needed.
Step by step directions
Without further ado, let's get into it! You will need a 9-inch spring form pan or a pie pan, a food processor or mixer, and a few bowls.
Step 1 : Prepare the cookie dough crust
This crust is based on my gluten-free pie crust recipe. Check out the post for lots of tips and tricks when making gluten-free pie crusts. It's much easier than you think.
Make the dough in a food processor or in a bowl with a mixer. Pulse the almond flour and tapioca flour together. Then add the cold coconut oil and pulse a few times to break it up. Next turn the processor on and pour in the cold water, peanut butter, maple syrup, and vanilla. A ball of dough should begin to form
Add the chocolate chips and pulse a few times to distribute. Use mini chocolate chips here as they are much easier to work with when rolling out the dough.
Step 2 : Bake the crust
Pour the crust dough into a 9-inch spring form pan that has been greased with oil. I like to just spread some coconut oil on the bottom and around the sides.
Use a measuring cup or jar to press the dough into the pan and up the sides. You want a thick bottom and thick ½ inch sides for this pie.
Once the dough is in the pan, use a fork to poke holes in the bottom of the pan. This is to give air bubbles a way to escape when baked in the oven. Because we pre-bake this pie, this step is crucial. After that, bake the pie in the oven until it's golden brown in color. Let it cool before adding the filling.
Step 3 : Prepare the peanut butter filling
For the no-bake peanut butter filling, beat together all the filling ingredients with a hand or stand mixer until thick and creamy. The mixture should look like a big bowl of peanut butter (yum!).
Step 4 : Assemble
Once the crust has cooled down a bit (it doesn't need to be completely cool), pour in the filling. Use a rubber spatula or uneven spatula to even it out on top. You should have enough filling to fill the pie up to the top.
Place the pie in the fridge to set for at least 6 hours.
Step 5 : Make the whipped coconut cream
Once the peanut butter filling is set, make the coconut whipped cream. You can make your own coconut whipped cream by mixing a can of chilled full-fat coconut milk with a hand mixer. This brand works really well with homemade coconut whipped cream. Simply place the can in the fridge over night to chill. Then, when ready to make, spoon it into a mixing bowl and beat with a hand mixer until creamy (about 3 -4 minutes). Next, add the vanilla and powdered sugar to sweeten it and continue to mix well.
Alternatively, So Delicious Dairy-free Cool Whip will work with this recipe as well. You can typically find it in the freezer section at your local grocery store.
Spoon the coconut whipped cream on top of the peanut butter filling. Sprinkle some chocolate shavings or extra mini chocolate chips on top and serve.
How to serve
Serve this vegan peanut butter cookie dough pie chilled. Use a sharp knife to cut into slices. For clean cut slices, clean off the knife after each cut.
This pie is extra peanut buttery so small slices go along way!
How to store
Keep this pie in an airtight container in the fridge. Because of the whipped coconut cream on top, it's best to use a cake dome to prevent it from getting messed up. It will keep for up to a week when stored in the fridge.
You can freeze the pie once it's set as well. I recommend cutting it into slices as it's easier to store and thaw when ready to enjoy. If you have space though, feel free to store the entire pie. Thaw out on the counter or in the fridge overnight until soft.
- Use a high quality peanut butter where the only ingredient is peanuts and maybe some salt. Justins is a great brand and I also like Georgia Grinders and Smuckers natural.
- Mini chocolate chips work best in the pie crust as they take up less surface area.
- Don't skip the whipped coconut cream. This pie is packed with peanut butter flavor and the whipped cream provides some creamy lightness to each bite.
Frequently asked questions
The filling is made out of cream cheese, peanut butter, and coconut sugar. We use a dairy free cream cheese to make the pie vegan.
The pie will last for a week in the fridge and up to 3 months in the freezer.
Let the pie filling set in the fridge for at least 6 hours. You can make it the day before and let it set overnight.
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PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Peanut Butter Cookie Dough Cream Pie
For the Crust
- 2 ½ cups almond flour
- 1 ¼ cup tapioca starch
- 4 tablespoon coconut oil - chilled and solid
- 4 tablespoon cold water
- 2 tablespoon pure maple syrup
- 2 tablespoon creamy peanut butter - sub. almond or cashew butter to make paleo
- 1 teaspoon vanilla
- ¼ cup mini chocolate chips
For the Filling
- 16 oz vegan cream cheese - room temperature
- 1 cup creamy peanut butter - sub. almond or cashew peanut butter if paleo
- 1 cup coconut sugar
- 1 teaspoon vanilla
For the Whipped Cream
- 13 oz can coconut milk - full fat and chilled overnight (this brand is my go-to)
- 2 tablespoon maple syrup
- 1 teaspoon vanilla
- Dark chocolate shavings
- Preheat oven to 350 F. Mix the almond flour and tapioca starch together in a food processor, stand-mixer, or mixing bowl.
- Add the solid coconut oil and pulse to bread it up. There should still be little piece of coconut oil in the mixture.
- Turn the processor on and pour in the cold water, maple syrup, peanut butter, and vanilla. Mix until a large ball of dough forms. It should be sticky and soft. Add the mini chocolate chips and pulse a few times to incorporate into the dough. Don't mix too much, you don't want to bread up the chocolate chips.
- Pour the dough into a 9-inch spring form pan greased with oil (I like to brush some coconut oil on the bottom and around the sides). Use a measuring cup or jar to press the dough into the pan and up the sides. You should have enough dough to get a thick bottom and thick ½ inch sides.
- Poke a few holes in the bottom of the pan so air is able to escape in the oven. Then bake in the oven for 20 - 25 minutes until golden. The crust will look a little puffy but it will reduce down as it cools. Let the crust cool down while you prepare the filling.
- For the filling, add the vegan cream cheese, peanut butter, coconut sugar, and vanilla to a mixing bowl or stand mixer. Beat well until creamy. The coconut sugar will dissolve into the cream cheese and peanut butter. Mix until it looks like a big bowl of creamy peanut butter.
- Pour the filling into the pie crust. Use a rubber spatula or offset spatula to even it out. There will be enough filling to fill up the entire center of the pie. Wrap the pie tight in plastic wrap or place in an airtight container in the fridge and allow it to set for at least 6 hours.
- When ready to enjoy, spoon out the cream on top of the coconut milk can into a mixing bowl. Beat well with a hand mixer or stand mixer until creamy. Add in the powdered sugar and vanilla and continue to beat well.
- Spoon the whipped coconut cream on top of the pie and top with dark chocolate shavings (optional). Use a sharp knife to cut slices of pie and enjoy!
This pie was delicious! The filling is amazing! We lowered the sugar in it to 2/3 cup and thought it was perfect. The crust was a little dry and lacked in flavor. We might try palm shortening next time we make it. Overall very tasty! Thanks for the fun recipe!
This recipe looks great! I'm wondering if it replaced your original peanut butter cookie dough cream pie? I'm sure this recipe is great, but I so so so appreciated that the filling in the previous version of this recipe was basically just peanut butter, sweetener, and coconut milk! Saves some ingredients and costly dairy-free cream cheese! Maybe I missed your other recipe somewhere on the blog!
Big fan of your blog!
Hi, this recipe looks amazing. Is there another flour you’d suggest in place of the almond flour (trying to accommodate a tree nut allergy)?
Ansley Beutler says
Hi Kelsey! I haven't tried this with another flour but I would try oat flour. Since you just have to press the crust into the pan (and not roll it out) the oat flour should work well. Let me know how it goes!