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To make this delightful pie, gather the following ingredients: - 1 ½ cups graham cracker crumbs (or gluten-free alternative) - ⅓ cup coconut oil, melted - ¼ cup maple syrup - 1 cup natural peanut butter (smooth) - 1 cup coconut cream (chilled) - ½ cup powdered sugar - 1 teaspoon vanilla extract - ½ cup dark chocolate chips (dairy-free) - 2 tablespoons almond milk (or any plant milk) - Pinch of salt These ingredients blend to create a rich, creamy, and satisfying pie. The graham cracker crumbs give the crust a lovely crunch, while the peanut butter filling provides a smooth, nutty taste. You can add different flavors or textures to your pie. Here are some optional ingredients: - Crushed peanuts for topping - A sprinkle of sea salt - Coconut flakes for garnish - A splash of espresso or coffee for depth These extras can elevate the pie, making it even more special. Feel free to experiment with what you enjoy most. If you need to avoid certain allergens, here are some smart swaps: - Use oat flour or almond flour instead of graham cracker crumbs for a gluten-free crust. - Swap peanut butter for sun butter or soy nut butter to make it nut-free. - Replace coconut cream with silken tofu for a lower-fat option. These substitutes help ensure everyone can enjoy this tasty treat. Always check labels to ensure your ingredients fit your dietary needs. {{ingredient_image_1}} To start, I like to make the crust first. In a mixing bowl, combine 1 ½ cups of graham cracker crumbs with ⅓ cup of melted coconut oil and ¼ cup of maple syrup. Stir well until the crumbs get moistened. This mixture should feel a bit wet but not soggy. Next, press it evenly into the bottom and up the sides of a 9-inch pie pan. I use my fingers to pack it tightly. Bake the crust in a preheated oven at 350°F for about 10 minutes. You'll want it to turn lightly golden. Once done, take it out and let it cool completely. Now, let's move on to the filling. In a clean mixing bowl, combine 1 cup of smooth natural peanut butter, 1 cup of chilled coconut cream, ½ cup of powdered sugar, 1 teaspoon of vanilla extract, and a pinch of salt. I find using a hand mixer makes it easier. Blend until the mixture is smooth and creamy. This filling is rich and dreamy, perfect for our pie! With the crust cooled and the filling ready, it’s time to assemble. Pour the peanut butter filling into the crust. Spread it evenly using a spatula. For the chocolate topping, melt ½ cup of dairy-free dark chocolate chips with 2 tablespoons of almond milk in a heatproof bowl. You can use the microwave or a double boiler. Stir until smooth. Drizzle or spread this melted chocolate over the filling. To add flair, swirl the chocolate into the filling with a toothpick or knife. This gives it a lovely marbled look! Now, we need to chill the pie. Cover it and place it in the fridge for at least 2-3 hours to set properly. This waiting time helps the flavors meld and makes the pie easier to slice. Once set, you can slice the pie into wedges. Serve it chilled, and for an extra treat, top each slice with crushed peanuts or a dollop of whipped coconut cream. Enjoy this delightful dessert! To get the crust just right, use fresh graham cracker crumbs. A food processor works best for this. The mixture should feel moist but not soggy. When you press it into the pie pan, pack it tightly. This step keeps the crust from crumbling later. Baking it until golden adds a nice crunch. Don’t skip the cooling time; a warm crust can ruin the filling. For a creamy filling, use smooth peanut butter. Natural peanut butter is best, as it blends easily. Make sure your coconut cream is well-chilled. This helps the filling whip up nicely. Mix until smooth, but don’t overbeat it. A few lumps are okay. If you want a sweeter pie, add more powdered sugar to taste. The pinch of salt enhances the flavors, so don’t leave it out. Slice the pie into wedges for serving. A sharp knife helps keep the edges clean. To make it look fancy, drizzle melted chocolate on top. You can also swirl it into the filling with a toothpick. For extra flair, sprinkle crushed peanuts on each slice. A dollop of whipped coconut cream adds a nice touch, too. These small details make the pie not just tasty, but beautiful. Pro Tips Use Chilled Ingredients: Make sure your coconut cream is well-chilled before mixing. This helps achieve a light and fluffy texture in the filling. Experiment with Nut Butters: Feel free to substitute the peanut butter with other nut butters like almond or cashew for a unique flavor twist. Garnish for Presentation: Adding crushed peanuts or a dollop of whipped coconut cream on top of each slice not only enhances taste but also makes for a beautiful presentation. Chill Longer for Best Results: For a firmer set, consider chilling the pie overnight. This allows the flavors to meld beautifully. {{image_2}} You can make this pie gluten-free easily. Instead of regular graham crackers, use gluten-free graham cracker crumbs. These crumbs hold the crust together just as well. You might also try almond flour or oat flour for the crust. Just mix them with coconut oil and maple syrup like normal. While peanut butter makes this pie special, other nut butters work great too. Almond butter gives a nice twist in flavor. Cashew butter adds a creamy touch that many love. Sunflower seed butter is a good nut-free choice for those with allergies. Each nut butter brings its own taste and texture. Want to mix things up? Add flavors to your filling for something new. A teaspoon of cinnamon or a dash of sea salt can enhance the taste. You can also fold in some mini vegan chocolate chips for extra sweetness. For a coffee kick, mix in a tablespoon of espresso powder. Each choice adds fun and creativity to your pie! To keep your Vegan Peanut Butter Cup Pie fresh, store it in the fridge. Place it in an airtight container. This will help keep the pie moist and tasty. If your pie is still in the pan, cover it tightly with plastic wrap. This will work too. You can freeze this pie for later enjoyment. First, wrap the pie in plastic wrap. Then, place it in a freezer-safe bag or container. Make sure to remove as much air as possible. This will prevent freezer burn. The pie can last in the freezer for about two months. When you're ready to eat it, thaw the pie in the fridge overnight. This pie is best served cold. If you want to enjoy it slightly warm, you can do so. Just take a slice and place it in the microwave for about 10-15 seconds. Keep a close eye on it to avoid melting the filling too much. For a refreshing twist, top each slice with crushed peanuts or whipped coconut cream before serving. This adds flavor and makes it look beautiful! Yes, you can use any plant-based milk. Almond milk works great, but soy or oat milk is also good. Each milk will change the flavor slightly. Look for unsweetened types to keep the pie balanced. To make this pie nut-free, choose sun butter or soy nut butter instead of peanut butter. These options still give a rich taste. Make sure to check labels for allergens. Use a nut-free chocolate for the topping to keep it safe. The pie stays fresh for about five days in the fridge. Store it in an airtight container. It can also be covered tightly with plastic wrap. This helps keep it from drying out or absorbing other flavors. This blog post covered how to make a tasty vegan peanut butter cup pie. We explored the key ingredients, step-by-step instructions, tips for the best texture, and fun variations to try. You can also store your pie easily and find answers to common questions. Remember, this pie is not just easy to make; it’s also customizable for your needs. I hope you enjoy creating this delicious dessert, sharing it with others, and experimenting with your unique twists. Happy baking!

Vegan Peanut Butter Cup Pie

A delicious and creamy vegan pie with a peanut butter filling and a chocolate topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 3 hours 15 minutes
Course Dessert
Cuisine Vegan
Servings 8
Calories 300 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs (or gluten-free alternative)
  • 0.33 cup coconut oil, melted
  • 0.25 cup maple syrup
  • 1 cup natural peanut butter (smooth)
  • 1 cup coconut cream (chilled)
  • 0.5 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 0.5 cup dark chocolate chips (dairy-free)
  • 2 tablespoons almond milk (or any plant milk)
  • 1 pinch salt

Instructions
 

  • Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, melted coconut oil, and maple syrup. Stir until well mixed and the crumbs are moistened.
  • Form the Crust: Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie pan. Make sure it’s packed tightly. Bake in a preheated oven at 350°F (175°C) for about 10 minutes or until lightly golden. Remove from the oven and allow to cool completely.
  • Make the Peanut Butter Filling: In a mixing bowl, combine the peanut butter, chilled coconut cream, powdered sugar, vanilla extract, and a pinch of salt. Use a hand mixer or whisk to combine until smooth and creamy.
  • Assemble the Pie: Pour the peanut butter filling into the cooled crust, spreading it evenly. Smooth the top with a spatula.
  • Prepare the Chocolate Topping: In a heatproof bowl, melt the dark chocolate chips and almond milk together in the microwave or over a double boiler. Stir until smooth.
  • Finish the Pie: Drizzle or spread the melted chocolate over the peanut butter filling. For extra flair, swirl the chocolate into the filling with a toothpick or knife to create a marbled effect.
  • Chill the Pie: Cover and refrigerate the pie for at least 2-3 hours to set properly.
  • Serve: Once set, slice the pie into wedges and serve chilled.

Notes

Garnish each slice with a sprinkle of crushed peanuts or a dollop of whipped coconut cream for added visual appeal and flavor.
Keyword chocolate, dessert, peanut butter, pie, vegan