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This No-Bake, Dairy-Free Pie Tastes Like a Fluffy Peanut Butter Cup
Nov 1, 2025
Chocolate and peanut butter lovers, this is the no-bake, vegan dessert you've been waiting for! Made with a chocolate cookie crust, a light and creamy peanut butter filling, and a topping of whipped cream and vegan peanut butter cups, this peanut butter pie is perfect for Thanksgiving or Christmas dessert, but easy enough to make for an everyday treat. Follow along with the recipe here: https://www.stephsunshine.com/vegan-life/vegan-peanut-butter-pie/ Peanut Butter Cups Recipe Video: https://youtu.be/oImGtEhDnOI Or search all my vegan recipes here: https://www.stephsunshine.com/vegan-life/all-recipes/
View Video Transcript
0:00
If you're a chocolate peanut butter
0:01
lover like me, this vegan peanut butter
0:04
pie is going to be a dessert that you
0:06
make on repeat. It's rich, it's creamy,
0:09
and you don't need any storebought vegan
0:11
cream cheese. Oh, hey, welcome back. If
0:13
you are new here, my name is Steph, and
0:16
I make delicious recipes that don't harm
0:19
animals. So, if you love food and
0:22
animals, you're in the right place.
0:24
Let's get started. Okay, I lied. Before
0:26
we start, I need to mention that this
0:28
recipe is going to use a can of coconut
0:31
whipping cream, and it needs to be left
0:34
in the refrigerator for at least 24
0:36
hours. So, you're going to want to plan
0:38
ahead with this one. And actually, I
0:40
found that this coconut whipping cream
0:42
works even better if it's left in the
0:45
fridge for several days ahead of time.
0:47
So, if you're like me, you can just buy
0:50
a few cans of these and keep them in the
0:52
fridge and then use them whenever you
0:54
need them. I'm also going to soak half a
0:56
cup of raw cashews in some hot water for
0:58
10 minutes to soften them up. And we're
1:01
going to need a 9 in pie pan. You want
1:04
to make sure you grease that well so
1:06
that we can easily remove the pie slices
1:08
later. For the crust, we're going to
1:10
need some Oreo like chocolate sandwich
1:13
cookies and some melted vegan butter. I
1:16
know there are many vegans who actually
1:18
do use Oreos. I usually prefer to use a
1:22
natural brand, something that is
1:24
actually marked vegan, just because the
1:27
sugar in Oreos can be from a dubious
1:29
source. They make no claims about where
1:31
the sugar comes from. It could
1:33
theoretically be processed using animal
1:36
bone char, but you know, that's up to
1:38
you which brand you want to use. Since I
1:41
know that many people will use Oreos, I
1:43
have tested both and there are some
1:46
differences. So, it's going to change
1:48
the recipe a little bit depending on
1:50
which brand you use. The biggest
1:52
difference is that these cookies are
1:55
bigger than the Oreos and they have more
1:58
cream inside. So, if you're going to
2:00
blend up your Oreos, you can just blend
2:02
them directly in the blender with the
2:04
cream and you can blend about 24
2:07
cookies. For the back to nature cookies,
2:10
you're going to use about 19 cookies.
2:13
With these Back to Nature cookies, I
2:14
recommend scraping out the cream from
2:17
four or five of the cookies because
2:19
otherwise that extra cream in there is
2:22
going to make it harder for the crust to
2:23
hold together. If you're using another
2:25
brand, compare it to Oreos. If the if
2:29
there's more cream in it, you can scrape
2:31
some of it out. And as far as the size
2:33
and number of cookies, we're going for
2:36
220 gram of cookies. All right. All
2:38
right. So, anyway, we are going to blend
2:40
those cookies up into fine pieces. And
2:43
then to make the crust, we are going to
2:45
mix those crumbs with some melted vegan
2:47
butter. Now, the amount of vegan butter
2:49
that you're going to need is also going
2:50
to vary depending on the cookies that
2:52
you use. I found the Oreos needed about
2:55
4 tablespoons of vegan butter, while the
2:57
Back to Nature cookies were good with
2:59
about 2 and 1/2 tablespoons. So, if
3:02
you're using a different brand, just
3:04
make sure that you're just getting it
3:06
moist, but you don't want the crust to
3:09
look greasy because this will make it
3:11
fall apart. Okay, so now we're just
3:13
going to press this crust into the pan
3:16
and up the sides. And then that's going
3:19
to go in the fridge while we prepare the
3:21
filling. For your whipped cream, you are
3:23
going to need either a stand mixer or a
3:26
handheld electric mixer to whip the
3:28
whipped cream. If you want to use
3:30
storebought whipped cream instead, check
3:33
the link in the description with the
3:35
recipe. I will have alternate
3:37
instructions if you just want to use
3:39
frozen whipped cream or whatever. Just
3:41
note that most of the storebought
3:42
whipped creams do have more sugar than
3:45
this coconut whipped cream, so you would
3:48
need to adjust the maple syrup a little
3:50
bit. Okay. So, we're just going to put
3:51
the entire can of coconut whipping cream
3:54
into our the bowl of our stand mixer and
3:57
whip it up until it is nice and creamy.
4:00
And then we are going to scoop out half
4:03
of that whipped cream. Save it for the
4:05
topping. Put it in a bowl and put it in
4:08
the fridge. Okay. Okay. So, next we're
4:10
going to get our blender and we are
4:11
going to add half a cup of maple syrup,
4:14
4 oz of silken tofu, half a cup of raw
4:19
cashews that have been soaked, 1
4:21
teaspoon of vanilla extract, and half a
4:24
teaspoon of salt. And you're just going
4:26
to blend that up until everything is
4:28
completely smooth. All right. Now, we're
4:30
going to take the mixture from the
4:31
blender, add it into the half of the
4:33
whipped cream that's still in the stand
4:35
mixer bowl, and we're also going to add
4:37
in 1 and 1/4 cups of creamy peanut
4:40
butter and 1/4 cup of oat flour. And
4:42
then we're just going to use the stand
4:44
mixers paddle attachment to get that all
4:47
smooth and creamy. And finally, we're
4:49
just going to take that mixture, pour it
4:51
right into the crust, and refrigerate it
4:54
for 4 hours or overnight. This pie is a
4:56
little bit on the soft side, so to make
4:59
it easier to slice, I recommend an hour
5:01
before you want to serve it, pop it in
5:03
the freezer, and that will firm it up a
5:05
little bit. And then before I serve it,
5:07
I'm going to take that extra whipped
5:08
cream that was in the fridge, spread it
5:11
on top, and I am going to chop up some
5:14
peanut butter cups and sprinkle those on
5:16
top.
5:21
And we are done.
5:30
Hey, so um I was editing this video and
5:33
I am not sure what happened to the end
5:35
of it. I have a theory that maybe the
5:37
camera got a little upset because I keep
5:40
eating in front of it and not offering
5:41
it a plate. But anyway, if you make this
5:44
peanut butter pie, please leave me a
5:46
comment. Let me know what you think. I
5:48
would love to hear it. And um I will see
5:50
you in the next one. Bye-bye.
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