#peanutbutterpie

Indulge in this decadent Vegan Peanut Butter Pie made with a creamy peanut butter filling atop a crunchy graham cracker crust. It's a no-bake dessert that's perfect for any occasion.

Ingredients: 2 cups vegan graham cracker crumbs. 1/2 cup vegan butter, melted. 1 cup creamy peanut butter. 1 cup powdered sugar. 1 14-ounce can coconut cream, chilled. 1 teaspoon vanilla extract. 1/4 cup chopped peanuts, for garnish.

Instructions: In a mixing bowl, combine graham cracker crumbs and melted vegan butter. Press mixture into the bottom of a 9-inch pie dish to form the crust. Place in the refrigerator to set. In a separate mixing bowl, beat together peanut butter, powdered sugar, and vanilla extract until smooth and creamy. In another bowl, whip chilled coconut cream until light and fluffy. Fold the whipped coconut cream into the peanut butter mixture until well combined. Pour the peanut butter filling over the chilled crust and spread evenly. Smooth the top with a spatula. Sprinkle chopped peanuts over the top of the pie for garnish. Refrigerate the pie for at least 4 hours, or until set. Slice and serve chilled. Enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

Indulge in the creamy richness of this vegan peanut butter pie, perfect for any occasion. With a buttery graham cracker crust and a luscious peanut butter filling, it's a decadent dessert that will satisfy any sweet tooth. Plus, it's dairy-free!

Ingredients: 1 cups vegan graham cracker crumbs. cup melted vegan butter. 1 cup creamy peanut butter. 1 cup powdered sugar. 1 14-ounce can coconut cream, chilled. 1 teaspoon vanilla extract. Vegan chocolate sauce, for drizzling optional. Crushed peanuts, for garnish optional.

Instructions: Set the oven to 350F 175C and heat it up. Put the graham cracker crumbs and melted vegan butter in a bowl and mix them together until they are well mixed. Put the dough in a 9-inch pie dish and press it into the bottom and up the sides to make the crust. Once the crust is done, take it out of the oven and let it cool completely. To make the peanut butter, powdered sugar, coconut cream, and vanilla extract smooth and creamy, mix them all together in a large bowl. Spread the peanut butter mixture out evenly in the crust that has been cooled. Put the pie in the fridge for at least four hours, or until it's set. Before serving, drizzle with vegan chocolate sauce and, if you want, top with peanuts that have been crushed. Cut it up and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

This vegan version of MandM's famous cookie-crusted peanut butter pie is very rich and tasty. The cookie crust is rich, and there is a creamy peanut butter filling on top. Vegan chocolate chips and chopped peanuts make the topping extra tasty.

Ingredients: 1 1/2 cups vegan chocolate sandwich cookies, crushed. 1/4 cup vegan butter, melted. 1 cup creamy peanut butter. 1 cup powdered sugar. 1 14 oz can coconut cream, chilled. 1 teaspoon vanilla extract. 1/2 cup vegan chocolate chips. 1/4 cup chopped peanuts. 1/4 cup vegan mini chocolate chips.

Instructions: Warm the oven up to 175F 350C. Crush vegan chocolate sandwich cookies and melt vegan butter in a bowl. Put the dough in a 9-inch pie dish and press it into the bottom and up the sides. Turn the crust out of the oven and let it cool for eight to ten minutes. Mix the powdered sugar, coconut cream, vanilla extract, and peanut butter in a different bowl until the mixture is smooth. Cover the cookie crust that has been cooled with the peanut butter mixture. On top, mix vegan chocolate chips, chopped peanuts, and vegan mini chocolate chips. Put the pie in the fridge for at least two hours before you serve it. Cut it up and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes