Vegan Peanut Butter Chocolate Pie

Vegan peanut butter pie on parchment paper with two slices cut.

4.58 from 7 votes

Vegan Peanut Butter Chocolate Pie

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!

Prep Time20

Cook Time20

Chilling Time6

Course: Dessert

Cuisine: American

Keyword: Cookie Dough Pie, Gluten-free Cream Pie, vegan peanut butter pie

Servings: slices

Calories: 464kcal

Author: Ansley Beutler

Ingredients

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

To Top

Dark chocolate shavings

US Customary - Metric

Instructions

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!

Notes

Storing : 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.

Freeze : I recommend cutting the pie 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.

Nutrition