Vegan Peanut Butter Pie

High in protein and with a rich but fluffy taste, this Vegan Peanut Butter Pie is the perfect overnight dessert. With a silky peanut butter filling on top of a soft, almond flour protein crust, this dessert requires only 10 minutes of baking.

Made for all the peanut butter lovers out there, this dairy-free peanut butter pie recipe is one I have trouble not devouring while it sets, kind of like peanut butter chocolate crunch bars. The crust is light and has a subtle maple sweetness, and the filling is like licking fluffy, sweetened peanut butter off a spoon.

But the best part about this recipe is the punch of protein added to both the gluten-free crust and the peanut butter filling. This small tweak takes the dairy-free peanut butter pie from delicious to irresistible, like my classic protein bar recipe. It’s a dessert recipe that no one will know is actually better for them. 

Why You’ll Love This Recipe

• Easy to Make: There’s only a handful of steps to whip up the peanut butter pie recipe without cream cheese, and 10 minutes of baking time.
• Best Texture: Similar to my chocolate mouse pie, the contrast of light and crumbly crust with a creamy, whipped filling is absolutely delicious.
• High Protein: Making the recipe with vegan protein powder means that this peanut butter pie is a great way to fuel up and indulge..
• Versatile: There are lots of options to tweak the pie based on the occasion, which means you can create something new each time you whip it up.

Ingredients

• Almond Flour: Whenever possible, use almond flour and not almond meal, which is just ground almonds. The flour is lighter in color and finely ground, so it results in a smoother crust.
• Vegan Protein Powder: Any flavor can work for the no-cream cheese peanut butter pie. However, using PBFit peanut butter protein powder gives more of a peanut butter flavor.
• Peanut Butter: For both the crust and filling ingredients to mix smoothly, use a natural peanut butter and a fresh or almost new jar. 
• Vegan Yogurt: A regular vegan yogurt works perfectly for the pie, but Greek yogurt can be used too for more protein. It will create a thicker texture in the filling, though.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Double Chocolate Peanut Butter Pie: For more of a chocolate flavor, use a chocolate protein powder for the peanut butter filling and drizzle melted chocolate chips on top.
• Oreo Flavored: Grab a pack of vegan Oreos and crumble up ¼ cup worth. Replace a quarter of the almond flour in the cookie base with the crushed Oreos. You can also sprinkle more crumbled cookies on top before serving.
• Caramel Pie: In place of the classic peanut butter flavor, use almond or almond-hazelnut butter, and drizzle with vegan caramel when serving. This, combined with maple syrup and a vanilla-based protein powder, will result in more of a caramel flavor.

How to Make a Dairy-Free Peanut Butter Pie

The hardest part of making the peanut butter pie with no cream cheese is waiting for it to set overnight in the fridge. In this way, it makes for the best make-ahead dessert recipe.

Step 1: Prepare the Crust.  Combine all the ingredients for the crust and mix them until semi-sticky and combined.

Step 2: Press the Base. Transfer the crust mixture into a lined and greased pie plate and use your fingers to shape it into the pan. Press down firmly. Bake the crust for just 10 minutes and let it cool while you whip up the peanut butter filling.

Step 3: Make the Filling. Use a whisk to whip together the ingredients for the peanut butter filling.

Step 4: Layer The Pie: Use a spatula to portion the whipped mixture over the top of the pie crust and level it off.

Step 5: Let it Chill. Place the gluten-free peanut butter pie in the fridge to chill overnight. Then, top it with vegan whipped cream right before serving it..

Expert Tips

• Prep the Pie Plate: You want to both line your pie plate with parchment paper as well as gently grease the parchment paper. This will help easily remove the vegan pie so that it doesn’t crumble or tear.
• Press the Crust: When portioning the cookie pie crust into the pan, press it down firmly. This will help it hold together well when it bakes.
• Adjust the Texture: While making the peanut butter filling, adjust the texture by adding the dairy-free milk into the mixture one tablespoon at a time. Personally, my ideal texture is 3 tablespoons.
• Storing: The peanut butter pie must be stored in the fridge. Once covered, it will stay fresh for up to 4 days.

Serving Suggestions

• The peanut butter pie can be served topped with vegan whipped cream and vegan peanut butter cups for a dessert that works for any occasion.
• As part of a holiday dessert table with chocolate pretzel bark and vegan coconut cake
• After a family dinner of vegan lasagna. 

Recipe Video

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