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Vegan Oreo Peanut Butter Pie

Crazy Vegan Kitchen
Oreo crust, Peanut Butter Mousse filling and Chocolate Ganache Topping. Done deal.
5 from 1 vote
Prep Time 15 mins
Total Time 15 mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 271 kcal


Oreo Crust:

  • 7 oz Oreo Cookies
  • 1/4 cup Vegan Butter melted

Peanut Butter Mousse Filling:

  • 3/4 cup Peanut Butter Crunchy
  • 1/4 cup Vegan Butter
  • 1/2 cup Superfine Sugar
  • 1/2 cup Coconut Cream
  • 1 teaspoon Vanilla Extract

Peanut Butter Chocolate Ganache:

  • 1 tablespoon Peanut butter
  • 4 oz Dark Chocolate
  • 1/3 cup Coconut Cream
  • 1 tablespoon Peanut Oil


  • Make your Oreo Crust by blitzing the cookies in a food processor until they form fine crumbs. Pour in melted Vegan Butter and blitz till fully incorporated. Press crust into pie tin and freeze for 10 minutes whilst making filling.
  • To make your filling, combine all the ingredients for the Peanut Butter Mousse in a bowl and whip with an electric mixer till light and fluffy. Pour mixture into frozen crust and spread out evenly. Freeze entire pie tin for an hour.
  • Before taking your pie out of the freezer, prepare PB Chocolate Ganache.
  • Chop chocolate and transfer to a bowl along with Peanut Butter. Heat Coconut Cream in a small saucepan till it simmers and then pour over chocolate/pb immediately. Stir till you have a smooth and glossy ganache. Add Peanut Oil into ganache and stir till fully incorporated.
  • Pour ganache over set pie and spread/smoothen out. Sprinkle chopped or crushed peanuts on the surface of the ganache and leave pie in the fridge for an hour for ganache to set.
  • Enjoy.


Coconut Cream in this recipe doesn't need to be chilled prior to prep.


Serving: 1servingCalories: 271kcalCarbohydrates: 23gProtein: 5gFat: 19gSaturated Fat: 5gTrans Fat: 1gSodium: 211mgPotassium: 144mgFiber: 1gSugar: 17gVitamin A: 360IUCalcium: 11mgIron: 2mg
Keyword oreo peanut butter pie, vegan oreo pie
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