Vegan No-Bake Peanut Butter Cream Pie

Ingredients

• vegan cream cheese (1 package; softened at room temperature)
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 0.5 cup unsweetened oat milk
• vegan whipped topping (1 container)
• 1 vegan graham cracker crust (prepared)
• 0.25 cup salted peanuts (chopped)

Steps

1. 1

   Beat the softened vegan cream cheese in a large mixing bowl for 2 minutes, until smooth.

2. 2

   Add the creamy peanut butter and powdered sugar, then beat until combined.

3. 3

   Slowly mix in the oat milk on low speed.

4. 4

   Gently fold in the vegan whipped topping, keeping the filling light and fluffy.

5. 5

   Spoon the filling into the prepared vegan graham cracker crust and spread it evenly.

6. 6

   Cover the pie and refrigerate for 4 hours. For the best texture and flavor, the source also recommends chilling it overnight.

7. 7

   Sprinkle the chopped salted peanuts over the chilled pie, then slice and serve. For cleaner slices, dip the knife in warm water and wipe it clean between cuts.

Notes

The source does not specify package or container sizes, so amounts for vegan cream cheese and whipped topping are not provided. Refrigerate leftovers for up to 5 days. To freeze, wrap and store for up to 60 days; thaw overnight before serving. A gluten-free version can use a gluten-free vegan crust. Suggested pairings include chai tea, coffee, and blueberries.

Nutrition per serving

• dessert
• vegan
• no-bake
• peanut butter
• chilled
• American
• make-ahead