Vegan Peanut Butter Pie

5 from 2 votes

This vegan peanut butter pie is made with a chocolate graham cracker crust, peanut butter mousse filling, and rich chocolate ganache topping. It tastes just like a peanut butter cup!

Prep Time30

Cook Time10

Chill Time6

Total Time6 40

Course: Dessert

Cuisine: American

Servings:

Calories: 461kcal

Author: Alissa Saenz

Ingredients

For the Crust

1 ½ cups vegan graham cracker crumbs
½ cup vegan butter, melted
¼ cup organic granulated sugar
3 tablespoons cocoa powder

For the Filling

1 (13.5 ounce/400 ml) can coconut cream (Note 1)
1 cup creamy peanut butter (Note 2)
¾ cup organic powdered sugar
1 teaspoon vanilla extract
¼ teaspoon salt

For the Ganache

⅔ cup vegan chocolate chips
½ cup full-fat coconut milk

Optional Toppings

Vegan whipped topping
Vegan peanut butter cups, chopped

US Customary - Metric

Instructions

Preheat the oven to 400°F.
Stir the crust ingredients together in a large bowl.
Transfer the mixture to a 9-inch pie plate, then press it into the bottom and sides of the pie plate.
Place the pie plate into the oven and bake the pie for 8 to 10 minutes, until it darkens slightly. Place the pie plate on a cooling rack and let the pie cool completely.
Open the can of coconut cream, then transfer the solid portion to a large mixing bowl. Discard the liquid (coconut water), or save it for another use. Add the remaining filling ingredients to the bowl with the coconut cream.
Use an electric mixer at high-speed to beat the filling ingredients together until creamy, which should only take about a minute.
Transfer the filling to the cooled pie crust, smoothing the top out with a spatula.
Place the pie into the fridge to chill for at least three hours.
To make the ganache, first place the chocolate chips into a medium bowl.
Heat the coconut milk just to a simmer, either by microwaving it in a microwave safe bowl, or briefly heating it in a saucepan on the stove.
Pour the hot coconut milk over the chocolate chips. Let the mixture sit for 5 mintues.
After 5 minutes, begin stirring the coconut milk and chocolate chips together, until smooth and fully combined.
Pour the ganache over the peanut butter filling, then smooth it out with a spatula.
Place the pie back in the fridge to chill until fully set, about 3 hours.
Optionally, garnish the pie with whipped topping and peanut butter cups. Slice and serve.

Notes

You will need to chill the coconut cream overnight only if your kitchen is warm. You want the cream to be solid. If unsure, give the can a shake. You may hear a little liquid sloshing (the coconut water), but if it sounds like the entire contents of the can are liquid, it will need to chill. And if there's any doubt, just chill it. It won't hurt anything.
Use conventional peanut butter, such as regular Skippy or Jif, rather than natural/runny peanut butter.

Nutrition