Chocolate Peanut Butter Pie

Chocolate Peanut Butter Pie is a family-favorite dessert! This simple vegan recipe features a creamy chocolate peanut butter filling nestled in a graham cracker crust that’s topped with coconut whip. It looks impressive and tastes amazing, but is so quick and easy to whip up! Perfect for special occasions or your next potluck or summer barbecue.

Author: Food with Feeling

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Servings: 10 Servings

Calories: 415 kcal per serving

Ingredients

1 ½ cups - graham cracker crumbs
¼ cup - white sugar
6 tablespoons - vegan butter
½ tsp - cinnamon
½ cup - powdered sugar
7 ounces - vegan cream cheese
½ cup - peanut butter
1 ½ cups - vegan whipped cream
3 tablespoons - cocoa powder
Coconut whip
dairy free peanut butter cups
chocolate
Graham cracker crumbs
Fruit

Instructions

Preheat the oven to 375 degrees F and lightly grease an 8-inch pie pan.
To make the graham cracker crumbs, place the crackers in a food processor and pulse until you get the texture of bread crumbs.
Add in the sugar, butter, and cinnamon, and pulse to combine.
Pour the mixture into the pie pan and firmly press the mixture into the bottom and the sides of the pan. Bake for 7 minutes and let cool in the fridge while you prepare the filling.
Mix the powdered sugar, cream cheese, peanut butter and whipped cream (plus the cocoa powder if using) in a medium bowl. You can do this with a hand mixer as desired.
Pour the peanut butter mixture into the graham cracker crust and spread the mixture out evenly and then put in the fridge for at least an hour (2-3 hours if you have a bit more patience).
Add toppings of choice and ENJOY!

Nutrition