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Vegan Peanut Butter Cream Pie

The following recipe is by Alix Radford, of

Vegan Pastry Crust
1 1/4 cup flour
1/2 tsp. salt
1/2 cup nondairy butter
2-3 Tbsp. ice water

  • Mix the flour and the salt together. Cut together the flour mixture with the nondairy butter using a fork, two knives, or a pastry cutter. Combine until the mixture resembles crumbs. Slowly incorporate the ice water until the dough just starts to hold together when pressed between your fingers.
  • Shape the dough into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.
  • Preheat the oven to 425°F.
  • Lightly dust your work surface and rolling pin with flour. Roll out the pie crust until the dough is about 1/4 inch thick. Roll from the center out so that it’s even.
  • Drape the dough over your rolling pin and transfer to a pie dish. Press the dough into the corners and trim off any excess hanging over the dish. Using a fork, poke a few holes in the bottom of the crust to prevent air bubbles.
  • Bake for 15 minutes, or until the edges are golden brown.
  • Set aside to cool. Make sure it cools completely before you assemble the pie.

Pie Filling
3 cans coconut milk
1 1/2 cups powdered sugar
3 tsp. vanilla extract
1 cup peanut butter

  • The night before you are planning to make this pie, place the coconut milk in the fridge.
  • Open the cans of coconut milk, skim off the thick cream at the top of each jar, and put into the bowl of your stand mixer. (I’m sure there is a great use for the clear liquid at the bottom, although I haven’t figured one out yet.)
  • Beat on high until the mixture is fluffy and thick.
  • Add in 1 cup of the powdered sugar and mix until all the sugar is incorporated, scraping down the sides as necessary. Beat until fully combined. Add the vanilla extract and beat for 3 to 5 more minutes.
  • Set about 2/3 of the mixture aside in a cool place. This will be the topping.
  • Add 1/2 cup of the peanut butter to the mixer and beat until fluffy. Add the remaining 1/2 cup powdered sugar and beat until combined. Finally, beat in the last 1/2 cup of peanut butter until creamy.
  • Spread the peanut butter mixture over the bottom of your cooled pie crust. Gently spoon the remaining whipped coconut cream onto the peanut butter layer. Refrigerate for at least an hour before serving.
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  • Maureen says:

    Fabulous ice cream vegan renditions! Thank you, PETA and thanks to all of the other contributers!

  • Randy says:

    Canned coconut milk? I never heard of that. Can I use the stuff in the carton? And how much?

  • Thomas DeKorte says:

    Oh wow. I’m going to treat myself with this for my birthday. Thanks for sharing!

  • nancy says:

    Sounds sooo delicious I can’t wait to make one thanks

  • Evangeline Chinn says:

    If allergic to peanuts try almond butter. Soy is GM so I wouldn’t use it.

  • I Love Max says:


    The SoyNut Butter company makes a perfect alternative for peanut butter. I will look into other brands, but that is actually a healthier alternative to peanut butter, so I occasionally use it instead of peanut butter. I hope this helps!

  • I Love Max says:

    If you don’t mind the extra calories etc. add a little extra peanut butter to the filling. It is AWESOME just the way it is, but when pleasing non-vegans they will appreciate the extra peanut butter. Also, if you take a little bit of peanut butter and a small amount of coconut milk and mix them together you get this icing like substance that you can write with! I made this for a friend’s birthday and wrote Happy birthday on it! Thanks for the always delicious recipes PETA!

  • vtachnurse says:

    Does anyone have any idea if soy nut butter works as an equal exchange for peanut butter? I am allergic to peanuts.

  • Sim says:

    Can’t wait to try it!