No Bake Peanut Butter Oreo Pie

Creamy, easy No Bake Vegan Peanut Butter Oreo Pie is a decadent dessert you will want to make time and again. With layers of Oreo cookie crust, chocolate ganache, peanut butter filling, and toppings galore this is a dairy-free showstopper everyone will enjoy!

Say hello to the no bake pie of your holiday hosting dreams. Layers of crunchy Oreo, melty chocolate ganache, creamy peanut butter fluff, and toppings galore make this vegan pie a knock out of the park.

Lately I have found myself looking at classic recipes on the internet with the same burning question- can I make this dairy free? One classic recipe that had been eating away at my list of recipes to test out included No Bake Peanut Butter Pie.

Most of the recipes labeled “Grandma’s Peanut Butter Pie” included a graham cracker crust and while I love a good no-bake graham cracker dessert, there is no greater dessert duo than peanut butter and chocolate.

With the plan to make this dairy-free version of peanut butter pie a chocolate peanut butter mash up unlike anything this site has seen I pulled out all the stops. With layers of cookie crust, vegan ganache, homemade dairy-free whipped topping, and chopped up bits of Unreal Dark Chocolate Peanut Butter Cups this pie will have you swoon.

Why We Love This No Bake Peanut Butter Oreo Pie

Oh so many reasons bring this no bake vegan peanut butter pie to the top of my holiday dessert menu. Some of the reasons we love this simple pie include:

• No Bake– This dessert is whipped up without the stove or oven and makes a great make ahead dessert saving you time and energy for day of holiday baking.
• Vegan– With plant-based ingredients you have a show stopping dessert that is also great for your plant-based family and friends.
• Versatile– There are a number of different ways you can dress up this pie so no two servings look the same.

Vegan Changes to Peanut Butter Pie

There are four ingredients you will want to have on hand to make this a vegan peanut butter pie everyone can enjoy.

• Plant Based Butter– Used in the Oreo cookie crust, I typically use Country Crock’s Plant Based Baking Sticks.
• Vegan Cream Cheese– Softened to room temperature, I like to use Kite Hill’s Cream Cheese alternative.
• Heavy Whipping Cream Alternative– Used in both the whipped topping and the ganache, you will want to have a heavy whipping cream alternative like Silk or Country Crock for this recipe.
• Vegan Chocolate Chips– Semi-sweet or dark chocolate vegan chocolate chips work great in this recipe for the ganache.

How to No Bake Peanut Butter Pie

Ingredients You’ll Need

• Oreo crust– Made from crushed Oreos and melted plant-based butter.
• Chocolate ganache– Dairy-free chocolate chips and a plant based heavy cream.
• Dairy-free cream cheese– Softened to room temperature for easy mixing.
• Powdered sugar– Helps sweeten the filling.
• Peanut butter– Regular creamy peanut butter.
• Plant based heavy cream– Used to make a whipped cream alternative.
• Vanilla– For a boost of flavor.

Step-by-Step Directions for Chocolate Peanut Butter Pie

This recipe breaks down to three different steps, make the crust, make the ganache, and make the peanut butter filling.

Make an Oreo Crust

• Pulse the Oreo cookies in a blender or a food processor until ground into a fine cookie crumb.
• Add melted butter to the Oreo crumbs and mix until well coated.
• Press the Oreo mixture into an 8 or 9-inch pie pan.
• Chill the crust in the refrigerator while you make the chocolate ganache.

Next, Make Vegan Chocolate Ganache

• Heat plant based heavy cream.
• Pour heated cream over dairy-free chocolate chips in a small bowl.
• Let the heavy cream sit on the dairy-free chocolate chips for about 5 minutes to soften.
• After resting, mix the chocolate chips with the plant cream until thick and creamy.
• If the mixture feels too runny you can transfer to the fridge to set for a few minutes.
• Transfer the ganache to a piping bar or zip top bag with the corner cut off.
• Remove the Oreo cookie crust from the refrigerator and pour a thin layer of ganache on top of the Oreo cookie crust base.
• Spread the ganache and return the crust to the refrigerator while you make the peanut butter pie filling.

Whip up the Peanut Butter Filling

• In a large bowl stir together softened cream cheese, powdered sugar, and peanut butter until smooth and creamy. Set aside.
• In the base of a stand mixer fitted with a whisk attachment, or in a bowl with a hand beater, beat plant cream and powdered sugar on high for 1-2 minutes until light and fluffy.
• Fold the whipped cream mixture into the peanut butter mixture until smooth and creamy.
• Pour the prepared peanut butter filling into the pie pan and spread evenly around.
• Add a layer of remaining ganache to the top of the pie and top with additional toppings to garnish.

Topping Ideas

This pie is an absolute show stopper. You can dress it up a number of ways using:

• Chopped salted peanuts
• Mini dairy-free chocolate chips
• Crushed Oreo cookies
• Cut up vegan peanut butter cups (homemade or store-bought)
• Additional vegan whipped topping

Helpful Kitchen Tools

When it comes to time to make this decadent vegan peanut butter pie, here are some kitchen tools you might want to have on hand.

• Pie Pan– I would recommend an 8-inch pie pan for this recipe. You can stretch the crust into a 9-inch pan it just will be a bit thinner.
• Mixing Bowls– Glass mixing bowls that stand up to heating, beating, and everything between.
• Rubber Spatula– Great for folding and mixing the ingredients together.

Storing and Freezing No Bake Peanut Butter Oreo Pie

If you plan to make this pie in advance or find yourself with some left over pieces here are my tips for storing this vegan peanut butter pie.

• Storing– Place the pie pan covered with plastic wrap in the refrigerator and store up to 4 days.
• Freezing– Slice the pie into individual servings and place in a freezer safe container for up to 6 months.

No Bake Recipes to Make Next

• Vegan Peanut Butter Cups
• Vegan Chocolate Peanut Butter Ritz Cookies
• Easy Peanut Butter Fudge

If you tried this No Bake Peanut Butter Oreo Pie recipe please let me know in the comments below!

You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!

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Print

No Bake Vegan Peanut Butter Oreo Pie

A simple recipe for a creamy no bake pie featuring layers of Oreo cookie crust, chocolate ganache, a peanut butter filling, and all the toppings your heart desires.

Course Dessert

Cuisine American

Keyword No Bake, Oreo, Peanut Butter

Prep Time 15 minutes

Chill Time 8 hours

Total Time 8 hours 15 minutes

Servings 8 slices

Ingredients

Oreo Crust

• 24 Oreo Cookies
• 4 Tablespoons Plant-based Butter

Chocolate Ganache

• 4 ounces Dairy-Free Chocolate Chips
• ½ cup Plant-Based Heavy Cream

Peanut Butter Filling

• 8 ounces Cream Cheese Alternative room temperature
• ¾ cup Powdered Sugar
• 1 cup Peanut Butter
• 1 cup Plant-Based Heavy Cream
• 2 Tablespoons Powdered Sugar
• 1 teaspoon Vanilla

Instructions

Make Oreo Cookie Crust

1. Pulse 24 Oreo cookies in a blender or a food processor until ground into a fine cookie crumb.

2. Add 4 Tablespoons melted plant butter to the Oreo crumbs and mix until well coated.

3. Press the Oreo mixture into an 8-inch pie pan.

4. Chill the crust in the refrigerator while you make the chocolate ganache.

Make Vegan Chocolate Ganache

1. Heat ½ cup plant based heavy cream.

2. Pour heated cream over 4 ounces dairy-free chocolate chips in a small bowl.

3. Let the heavy cream sit on the dairy-free chocolate chips for about 5 minutes to soften.
4. After resting, mix the chocolate chips with the plant cream until thick and creamy.

5. If the mixture feels too thin you can chill in the refrigerator a few minutes.

6. Transfer the ganache to a piping bar or zip top bag with the corner cut off.

7. Remove the Oreo cookie crust from the refrigerator and pour a thin layer of ganache on top of the Oreo cookie crust base. I would used about half of the ganache and save the rest to top.

8. Spread the ganache and return the crust to the refrigerator while you make the peanut butter pie filling.

Make Peanut Butter Filling and Assemble

1. In a large bowl stir together softened 8 ounces dairy-free cream cheese, ¾ cup powdered sugar, and 1 cup peanut butter until smooth and creamy. Set aside.

2. In the base of a stand mixer fitted with a whisk attachment, or in a bowl with a hand beater, beat 1 cup plant cream and 2 Tablespoons powdered sugar, and 1 teaspoon vanilla on high for 1-2 minutes until light and fluffy.

3. Fold the whipped cream mixture into the peanut butter mixture until smooth and creamy.
4. Pour the prepared peanut butter filling into the pie pan and spread evenly around.
5. Add a layer of remaining ganache to the top of the pie and top with additional toppings to garnish.

Recipe Notes

Toppings I like to use on this pie include:

• Chopped salted peanuts
• Mini dairy-free chocolate chips
• Crushed Oreo cookies
• Cut up vegan peanut butter cups (homemade or store-bought)
• Additional vegan whipped topping

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