No-Bake Peanut Butter Pie (vegan)

Hi everyone, I hope quarantine is treating you well haha! If not (or if it is) this will probably make it better! Super easy and delicious vegan peanut butter pie😋

I honestly can't remember if I've ever had peanut butter pie, which is crazy to me. At the very least, I've never had a vegan one. But at the place where I work, we sometimes serve peanut butter pie and it looks freakin amazing. So I knew I wanted to come up with a vegan version!!

I recently made my cookies n cream cookies for my friend's birthday. In that recipe, I used the cream of the Oreos to make the frosting, which meant I had a lot of cookies and nothing to do with them. My mom suggested making some sort of crust, so I knew it was the perfect chance to make a peanut butter pie. So this crust is only made out of Oreo cookies (without the cream) and melted vegan butter :)

The peanut butter pudding-esque filling is also super easy, only with five ingredients, most of which you probably already have at home. To make it thick, I used the cream of full-fat coconut milk, which you'll see in the ingredients down below.

Check out the details below and enjoy!

No-Bake Peanut Butter Pie

Ingredients

For the crust

• About one box of Oreo cookies, maybe a little bit less (with the creams scraped off)
• 1/2 cup of vegan butter, melted

For the filling

• 1 cup coconut cream (about 2 cans of full-fat coconut milk, refrigerated overnight so that the cream rises to the top)
• 1 cup peanut butter (can be creamy or chunky)
• 2 cups powdered sugar
• 2 Tbs maple syrup
• Pinch of salt

For the toppings (optional)

• 1/4 cup chocolate
• 2 Tbs plant milk (can be leftover from the coconut milk:)
• Chocolate chips for decoration

Directions

1. In a food processor, blend half of the Oreo cookies to a sandy texture, then add the other half and repeat.
2.  Pour in the melted vegan butter and blend until smooth. It'll kinda be like wet sand. Dump into a 9" pie pan and press against the bottom and sides - it will be pretty thick (pictured above). Put in the fridge to solidify for a few hours.
3. In your food processor, add the thick coconut cream from the top of the milk as well as the peanut butter, and blend.
4. Once that is smooth, add in the powdered sugar one cup at a time, scraping down the sides if need be. Lastly, add in the syrup and salt to taste. It will be relatively thin, but thick enough to fall in ribbons off of your spatula.
5. Chill the filling in the fridge, uncovered, for about 2 hours to let it thicken more.
6. Once the filling is chilled, pour it into the crust, smoothing the top, Then put it in the freezer for a few hours until the whole thing is pretty solid. It is a relatively soft filling, so it won't get super hard (you can see from the photos above).
7. Melt your 1/4 cup of chocolate (chips, chunks, bar, etc) in the microwave in about 20 second intervals until smooth. Then add in your milk 1 Tbs at a time and stir until it is dark and silky. 
8. You can drizzle this ganache on your chilled pie and add chocolate chips on top if you'd like, as I have done. It just makes it look cuter and more dressed up!
9. When slicing the pie, be very gentle. Make sure you cut down into the entire crust, as it is pretty thick. If you're patient and gentle, the slices do come out smooth! And of course, it tastes amazing. Make sure you keep this pie in the fridge so it remains solid! Enjoy!!