{"id":31657,"date":"2025-08-23T22:52:55","date_gmt":"2025-08-23T15:52:55","guid":{"rendered":"https:\/\/9amchef.com\/?p=31657"},"modified":"2025-08-23T22:52:55","modified_gmt":"2025-08-23T15:52:55","slug":"vegan-peanut-butter-pie","status":"publish","type":"post","link":"https:\/\/9amchef.com\/vegan-peanut-butter-pie\/","title":{"rendered":"Vegan Peanut Butter Pie"},"content":{"rendered":"\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button has-custom-width wp-block-button__width-100\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/9amchef.com\/vegan-peanut-butter-pie\/2\/\"><strong>JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"1920\" src=\"https:\/\/9amchef.com\/wp-content\/uploads\/2024\/01\/Vegan-Peanut-Butter-Pie.jpg\" alt=\"\" class=\"wp-image-31658\" srcset=\"https:\/\/9amchef.com\/wp-content\/uploads\/2024\/01\/Vegan-Peanut-Butter-Pie.jpg 1080w, https:\/\/9amchef.com\/wp-content\/uploads\/2024\/01\/Vegan-Peanut-Butter-Pie-768x1365.jpg 768w, https:\/\/9amchef.com\/wp-content\/uploads\/2024\/01\/Vegan-Peanut-Butter-Pie-864x1536.jpg 864w\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" \/><\/figure>\n<\/div>\n\n\n<p><\/p>\n\n\n\n<p>Check out this incredibly tasty vegan peanut butter pie with a chocolate cookie crust \u2013 it&#8217;s a breeze to whip up in just around 20 minutes using simple ingredients! This dessert is a personal favorite of mine, plus, the best part \u2013 it&#8217;s a no-bake treat. And guess what? You can easily make it gluten-free too.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<!--WPRM Recipe 31659-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Vegan Peanut Butter Pie<\/h2>\n\t\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<ul><li>Grab 14 ounces of Oreos or other chocolate sandwich cookies.<\/li><li>Melt 6 tablespoons of vegan butter.<\/li><\/ul><h4>filling:<\/h4><ul><li>Soften 12 ounces of vegan cream cheese to room temperature.<\/li><li>Add 1 cup of smooth (unsweetened peanut butter.)<\/li><li>Pour in \u00bd cup of maple syrup.<\/li><li>Sprinkle in \u00bd cup of powdered sugar.<\/li><li>Add \u00bd teaspoon of fine sea salt.<\/li><li>Include 1 teaspoon of vanilla extract.<\/li><li>Optionally (throw in 2 cups of vegan whipped cream.)<\/li><\/ul><h4>Toppings: Consider using vegan chocolate frosting (recipe in notes), chocolate shavings, and peanuts.<\/h4>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<ol><li>In a food processor, blend the cookies and melted butter until they form a fine crumb mixture.<\/li><li>Press the crust mixture into a 9-inch springform pan. Use a measuring cup to press it firmly \u2013 about 1 \u00bd inches up the sides. Freeze while you prepare the filling.<\/li><li>In the food processor, combine all filling ingredients (excluding whipped cream) until smooth. Fold or mix in the whipped cream until just combined.<\/li><li>Pour the filling onto the crust and spread it evenly. Freeze for 2 hours or until firm.<\/li><li>Optionally, pipe vegan chocolate frosting on top or drizzle with dark chocolate and crushed peanuts.<\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t<ul>\n<li>For vegan chocolate frosting: Melt 4 ounces of dark chocolate and let it cool. Cream \u00bd cup of vegan butter with \u00be cup of powdered sugar. Add in melted chocolate, a pinch of salt, and \u00bd teaspoon of vanilla extract. Whip until light and fluffy.<\/li>\n<li>Whipped cream is optional but gives the pie a mousse-like texture. Cocowhip topping from So Delicious works well.<\/li>\n<li>Use unsweetened peanut butter. Adjust powdered sugar if using sweetened peanut butter.<\/li>\n<\/ul>\n<p>Storage:<br \/>&#8211; Cover and store leftovers in the refrigerator for up to 5 days.<br \/>&#8211; You can freeze it for up to 3 months; let it defrost 20 minutes before serving.<\/p>\n<p>Bonus idea: Turn this vegan peanut butter pie into amazing squares or bars! Use a 9&#215;9 square pan, follow the recipe, and slice into squares. Enjoy!<\/p>\n\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Dessert<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n\n\n\n<!--nextpage-->\n\n\n\n<!--WPRM Recipe 31659-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Vegan Peanut Butter Pie<\/h2>\n\t\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<ul><li>Grab 14 ounces of Oreos or other chocolate sandwich cookies.<\/li><li>Melt 6 tablespoons of vegan butter.<\/li><\/ul><h4>filling:<\/h4><ul><li>Soften 12 ounces of vegan cream cheese to room temperature.<\/li><li>Add 1 cup of smooth (unsweetened peanut butter.)<\/li><li>Pour in \u00bd cup of maple syrup.<\/li><li>Sprinkle in \u00bd cup of powdered sugar.<\/li><li>Add \u00bd teaspoon of fine sea salt.<\/li><li>Include 1 teaspoon of vanilla extract.<\/li><li>Optionally (throw in 2 cups of vegan whipped cream.)<\/li><\/ul><h4>Toppings: Consider using vegan chocolate frosting (recipe in notes), chocolate shavings, and peanuts.<\/h4>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<ol><li>In a food processor, blend the cookies and melted butter until they form a fine crumb mixture.<\/li><li>Press the crust mixture into a 9-inch springform pan. Use a measuring cup to press it firmly \u2013 about 1 \u00bd inches up the sides. Freeze while you prepare the filling.<\/li><li>In the food processor, combine all filling ingredients (excluding whipped cream) until smooth. Fold or mix in the whipped cream until just combined.<\/li><li>Pour the filling onto the crust and spread it evenly. Freeze for 2 hours or until firm.<\/li><li>Optionally, pipe vegan chocolate frosting on top or drizzle with dark chocolate and crushed peanuts.<\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t<ul>\n<li>For vegan chocolate frosting: Melt 4 ounces of dark chocolate and let it cool. Cream \u00bd cup of vegan butter with \u00be cup of powdered sugar. Add in melted chocolate, a pinch of salt, and \u00bd teaspoon of vanilla extract. Whip until light and fluffy.<\/li>\n<li>Whipped cream is optional but gives the pie a mousse-like texture. Cocowhip topping from So Delicious works well.<\/li>\n<li>Use unsweetened peanut butter. Adjust powdered sugar if using sweetened peanut butter.<\/li>\n<\/ul>\n<p>Storage:<br \/>&#8211; Cover and store leftovers in the refrigerator for up to 5 days.<br \/>&#8211; You can freeze it for up to 3 months; let it defrost 20 minutes before serving.<\/p>\n<p>Bonus idea: Turn this vegan peanut butter pie into amazing squares or bars! Use a 9&#215;9 square pan, follow the recipe, and slice into squares. Enjoy!<\/p>\n\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Dessert<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n","protected":false},"excerpt":{"rendered":"<p>Check out this incredibly tasty vegan peanut butter pie with a chocolate cookie crust \u2013 it&#8217;s a breeze to whip up in just around 20 minutes using simple ingredients! This dessert is a personal favorite of mine, plus, the best part \u2013 it&#8217;s a no-bake treat. And guess what? You can easily make it gluten-free &#8230; <a title=\"Vegan Peanut Butter Pie\" class=\"read-more\" href=\"https:\/\/9amchef.com\/vegan-peanut-butter-pie\/\" aria-label=\"Read more about Vegan Peanut Butter Pie\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[],"class_list":["post-31657","post","type-post","status-publish","format-standard","hentry","category-dessert","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/31657","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=31657"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/31657\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=31657"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=31657"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=31657"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}