7 Ingredient Peanut Butter Pie
Introduction
What if you could make a decadent dessert with just 7 simple ingredients? This 7 Ingredient Peanut Butter Pie is creamy, rich, and surprisingly easy to prepare. Whether you're vegan or just looking for a no-bake treat, this pie delivers incredible flavor with minimal effort.
Perfect for gatherings or a sweet indulgence at home, this recipe combines a crunchy Oreo crust with a smooth peanut butter filling. Let’s dive into how to make this irresistible dessert.
Ingredients
Oreo Cookie Crust:
- 18–20 (250 g) vegan chocolate sandwich cookies, crushed
- 1/3 cup (80 g) vegan butter or coconut oil, melted
Peanut Butter Pie Filling:
- 24 ounces (720 g) vegan cream cheese, room temperature
- 1 cup (240 mL) vegan heavy cream or coconut cream, room temperature
- 1 cup (200 g) organic sugar
- 1 cup (240 g) creamy peanut butter, unsalted
- 1 tbsp vanilla extract
- 1/4 tsp sea salt
Optional Toppings:
- Vegan chocolate ganache
- Homemade vegan peanut butter cups
- Chocolate chips
- Crushed peanuts
Step-by-Step Instructions
Prep: Line an 8 or 9-inch springform pan with parchment paper. Grease the edges lightly with cooking or coconut oil.
Make the crust: Pulse Oreo cookies in a food processor until finely crushed. Add melted vegan butter and pulse until sticky. Press the mixture firmly into the pan. Freeze while preparing the filling.
Make the peanut butter pie filling: In a food processor or mixer, blend cream cheese and heavy cream until smooth. Add sugar, peanut butter, vanilla, and sea salt. Mix until fully combined.
Assemble: Pour the filling over the chilled crust. Smooth the top evenly. Freeze for 1-2 hours until set.
Prepare toppings: If using ganache, whisk ingredients together while the pie chills.
Serve: Carefully remove the pie from the pan by running a knife along the edges. Drizzle with ganache and add toppings like peanut butter cups or crushed Oreos.
Slice and enjoy! Store leftovers in the fridge for up to 3 days or freeze for 3 months.
Nutritional Information
Per serving (based on 8 slices):
- Calories: 520
- Protein: 8g
- Carbohydrates: 45g
- Fat: 35g
- Fiber: 2g
Preparation Time
- Prep time: 20 minutes
- Chill time: 2 hours
- Total time: 2 hours 20 minutes
Healthier Alternatives
- Use natural peanut butter with no added sugar or oil.
- Substitute coconut sugar or maple syrup for refined sugar.
- Opt for gluten-free cookies if needed.
Serving Suggestions
- Pair with dairy-free ice cream for extra indulgence.
- Serve with fresh berries to balance the richness.
- Enjoy with a cup of almond milk or cold brew coffee.
Common Mistakes to Avoid
- Using cold cream cheese or cream—room temperature ensures smooth blending.
- Over-processing the crust, which can make it too dense.
- Skipping the chilling step, leading to a runny filling.
Storage Tips
- Refrigerate in an airtight container for up to 3 days.
- Freeze slices wrapped in parchment paper for up to 3 months.
- Thaw frozen pie in the fridge before serving.
Conclusion
This 7 Ingredient Peanut Butter Pie is a dreamy dessert that’s simple yet impressive. With its creamy texture and rich peanut butter flavor, it’s sure to become a favorite. Try it for your next special occasion or just because—you won’t regret it!
Frequently Asked Questions
Can I use regular cream cheese instead of vegan?
Yes, but the recipe won’t be dairy-free.What can I substitute for Oreos?
Any vegan chocolate cookies or graham crackers work well.Can I make this pie nut-free?
Try sunflower seed butter instead of peanut butter.How do I prevent cracks in the filling?
Avoid overmixing and chill gradually.Can I make this pie ahead of time?
Yes, it keeps well in the freezer for up to 3 months.Is coconut cream necessary?
You can use any vegan heavy cream alternative.Can I reduce the sugar?
Yes, adjust to taste or use a sugar substitute.What’s the best way to slice the pie cleanly?
Dip a sharp knife in hot water before cutting.
7 Ingredient Peanut Butter Pie
Ingredients
Oreo Cookie Crust
- 18-20 vegan chocolate sandwich cookies, crushed 250 g
- 1/3 cup vegan butter or coconut oil, melted 80 g
Peanut Butter Pie Filling
- 24 ounces vegan cream cheese, room temperature 720 g
- 1 cup vegan heavy cream or coconut cream, room temperature 240 mL
- 1 cup organic sugar 200 g
- 1 cup creamy peanut butter, unsalted 240 g
- 1 tbsp vanilla extract
- 1/4 tsp sea salt
Optional Toppings
- Vegan chocolate ganache
- Homemade vegan peanut butter cups
- Chocolate chips
- Crushed peanuts
Instructions
- Line an 8 or 9-inch springform pan with parchment paper. Grease the edges lightly with cooking or coconut oil.
- Pulse Oreo cookies in a food processor until finely crushed. Add melted vegan butter and pulse until sticky. Press the mixture firmly into the pan. Freeze while preparing the filling.
- In a food processor or mixer, blend cream cheese and heavy cream until smooth. Add sugar, peanut butter, vanilla, and sea salt. Mix until fully combined.
- Pour the filling over the chilled crust. Smooth the top evenly. Freeze for 1-2 hours until set.
- If using ganache, whisk ingredients together while the pie chills.
- Carefully remove the pie from the pan by running a knife along the edges. Drizzle with ganache and add toppings like peanut butter cups or crushed Oreos.
- Store leftovers in the fridge for up to 3 days or freeze for 3 months.
Notes
- Use natural peanut butter with no added sugar or oil.
- Substitute coconut sugar or maple syrup for refined sugar.
- Opt for gluten-free cookies if needed. Serving Suggestions:
- Pair with dairy-free ice cream for extra indulgence.
- Serve with fresh berries to balance the richness.
- Enjoy with a cup of almond milk or cold brew coffee. Common Mistakes to Avoid:
- Using cold cream cheese or cream—room temperature ensures smooth blending.
- Over-processing the crust, which can make it too dense.
- Skipping the chilling step, leading to a runny filling. Storage Tips:
- Refrigerate in an airtight container for up to 3 days.
- Freeze slices wrapped in parchment paper for up to 3 months.
- Thaw frozen pie in the fridge before serving.
