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    Home » Cakes- Cupcakes- Pies-

    Published: Aug 8, 2021 · Modified: Jan 4, 2023 by Courtney Hunter · This post may contain affiliate links · Leave a Comment

    Vegan Chocolate Peanut Butter Pie

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    This vegan chocolate peanut butter cream pie is a luscious frozen pie that tastes like a rich dreamy ice cream pie.

    Frozen Chocolate Peanut Butter Pie

    I love chocolate cream pie, like a lot.

    Even though my chocolate cream pie is a great cold summer dessert I wanted something a little colder.

    So, I took my chocolate cream pie, added some peanut butter, and froze it.

    This chocolate peanut butter pie is RICH but oh is it tasty.

    This can be eaten frozen or just cold.

    It is a bit runnier if it's eaten cold versus frozen.

    Frozen it tastes like an amazing ice cream treat.

    Can you make this Vegan Chocolate Peanut Butter Pie gluten-free?

    Yes, you could use gluten-free Oreos for the crust or a gluten-free chocolate graham cookie for the base.

    a bite of pie on a gold spoon on a wood background.

    What do you need to make this vegan chocolate peanut butter pie?

    • white sugar
    • unsweetened Cocoa powder
    • cornstarch
    • salt
    • plant milk ( the thicker ones like soy is the best, but others will work)
    • vegan chocolate chips
    • vanilla extract
    • peanut butter
    • So delicious whip topping
    • 1 box Annie's Chocolate Bunnies *or similar cookie
    • vegan butter
    • plant milk
    • Vegan peanut butter cups

    How do you make this dairy-free chocolate peanut butter pie?

    Preheat your oven to 350 degrees.

    Take a pie dish and coat it with cooking spray, set aside.

    Take your Blendtec Twister jar or a Ziplock and rolling pin and crush your cookies and chocolate chips until they are crumbs.

    vegan cookie pie crust mixed together in a glass bowl.

    Get a medium bowl and melt your vegan butter then add the 2 TB plant milk.

    Add the crushed cookies/chocolate chips to the melted butter/plant milk combo.

    Stir, then press into the bottom of the pie pan evenly.

    vegan cookie pie crust pressed into a glass pie pan.

    Bake this for 9 minutes.

    Remove and let cool.

    Now make your vegan chocolate pudding mixture.

    Take a medium saucepan.

    Mix the sugar, cocoa powder, salt, and cornstarch.

    Use a whisk and whisk it until combined.

    peanut butter pie pudding mixture mixed into a stove top pan with a whisk in it.

    Then add half of the plant milk, stir until smooth, then add the rest of the plant milk and your peanut butter.

    Cook on medium heat, you want it to simmer, stirring constantly for about 8 minutes until thickened.

    It will thicken up a lot off the heat, you basically want it to coat the spoon well.

    Cooked vegan peanut butter pudding in a stove top pan with a spatula.

    Now remove from heat and add your chocolate, and vanilla extract, stir.

    Let this cool to room temperature.

    Then add half of the container of whip topping and stir until combined.

    Now add this mixture to the cookie crust and place it in the freezer.

    Whole vegan Peanut Butter Pie before going into the fridge or freezer.

    When ready to serve let this sit for 10-20 minutes so you're able to cut it.

    Add a dollop of whip topping and cut up vegan peanut butter cups to the top.

    ***If you have a lot of vegan peanut butter cups you could add some chopped-up peanut butter cups into the cooled pie mixture before adding it to the crust.

    It adds a little more peanut butter flavor.

    The vegan peanut butter cups weren't on sale when I went to take the pictures and I didn't want to make my own or else you would see them in the photos.

    You can also take the rest of the whipped topping and put it on top of the vegan pie before serving.

    Vegan Peanut Butter Pie slice with peanut butter cups chopped on top.
    Vegan Peanut Butter Pie

    Vegan Peanut Butter Chocolate Frozen Pie

    This vegan peanut butter chocolate frozen pie is a great summer treat. It tastes like ice cream in a pie form.
    5 from 1 vote
    Print Pin Rate
    Course: All Recipes
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Additional Time: 1 hour hour
    Total Time: 1 hour hour 30 minutes minutes
    Servings: 8 Slices or 1 pie
    Calories: 411kcal
    Author: Courtney Hunter

    Ingredients

    • ⅔ cup white sugar
    • ⅓ cup unsweetened Cocoa powder
    • 2 TB cornstarch
    • ⅛ teaspoon salt
    • 1 ¾ cup plant milk the thicker ones like soy is the best, but others will work
    • 4 oz vegan chocolate chips
    • 1 teaspoon vanilla extract
    • ½ cup peanut butter
    • ½ container So delicious whip topping *

    Cookie Crust

    • 1 box Annie's Chocolate Bunnies *or similar cookie
    • 5 TB melted vegan butter
    • 2 oz vegan chocolate chips
    • 2 TB plant milk

    Optional

    • Vegan peanut butter cups

    Instructions

    • ** This pie needs time to freeze, it's good unfrozen as well but not very sturdy.
    • Preheat your oven to 350 degrees. Take a pie dish and coat it with cooking spray, set aside.
    • Take your Blendtec Twister jar or a Ziplock and rolling pin and crush your cookies and chocolate chips until they are crumbs. Take a medium bowl and melt your vegan butter then add the 2 TB plant milk. Add the crushed cookies/chocolate chips to the melted butter/plant milk combo. Stir, then press into the bottom of the pie pan evenly. Bake this for 9 minutes. Remove and let cool.
    • Now make your chocolate pudding mixture. Take a medium saucepan. Mix the sugar, cocoa powder, salt, and cornstarch. Use a whisk and whisk it until combined. Then add half of the plant milk, stir until smooth, then add the rest of the plant milk and your peanut butter. Cook on medium heat, you want it to simmer, stirring constantly for about 8 minutes until thickened. It will thicken up a lot off the heat, you basically want it to coat the spoon well. Now remove from heat and add your chocolate, and vanilla extract, stir.
    • Let this cool to room temperature. Then add half of the container of whip topping and stir until combined. Now add this mixture to the cookie crust and place it in the freezer. When ready to serve let this sit for 10-20 minutes so you're able to cut. Add a dollop of whip topping and cut up vegan peanut butter cups to the top.

    Notes

    *You can use the rest of the whip topping to put a dollup on top before serving.
    **If you have a lot of vegan peanut butter cups you could add some chopped-up peanut butter cups into the cooled pie mixture before adding it to the crust. It adds a little more peanut butter flavor. The vegan peanut butter cups weren't on sale when I went to take the pictures and I didn't want to make my own or else you would see them in the photos.

    Nutrition

    Serving: 1g | Calories: 411kcal | Carbohydrates: 45g | Protein: 8g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Sodium: 221mg | Fiber: 3g | Sugar: 32g
    Tried this Recipe? Tag me Today!Mention @courtneyshomestead or tag #courtneyshomestead!

    Want some other summer vegan dessert recipes?

    • Chocolate Vegan Cream Pie
    • Raspberry Vegan Lemon Trifle
    • Vegan Strawberry Shortcake
    • Vegan Fruit Hand Pies

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    Filed Under: All Recipes, Baking, Cakes- Cupcakes- Pies-, Dessert, Vegan Summer Recipes

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    Hey there! I'm Courtney a self-taught vegan cook and baker, as well as a recipe developer and food photographer based in Oregon. My cooking style revolves around giving classic recipes a vegan twist. Whether you're a die-hard vegan or not, I'm here to share my absolute favorite plant-based recipes that are sure to satisfy everyone's taste buds. Come on in and discover your new go-to vegan recipe that will make you proud to share! Want to learn more about me? Check out my About Me page.

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    Courtney's Homestead is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to http://www.amazon.com



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