Vegan Boozy Peanut Butter Pie
This no-bake Vegan Boozy Peanut Butter Pie is made in a homemade cookie crust with a PB whiskey infused filling that’s dairy-free and so easy to make!
Servings 8
Ingredients
To make the cookie crust:
- 30 Oreo cookies crushed
- 1/3 cup plant based butter melted
To make the pie filling:
- 8 oz. non-dairy cream cheese softened
- 1 cup powdered sugar
- 1 1/2 cups creamy peanut butter
- 10 oz. plant based whipped topping
- 3 tbsp. peanut butter whiskey
Instructions
To make the cookie crust:
- Crush the cookies using a food processor or by crushing them in a plastic bag using a rolling pin.
- Mix the crushed cookies with melted butter.
- Spray a 9 inch pie plate with non-stick cooking spray and press the cookie mixture into the plate. Make sure to press the cookie mixture up onto the sides of the plate, as well.
- Place the crust in the freezer to chill and set.
To make the pie filling:
- Beat the cream cheese and powdered sugar together until smooth.
- Mix in the peanut butter and add in the whipped topping and whiskey until everything is incorporated.
- Pour the filling into the prepared pie crust spreading it out so it's even.
- Refrigerate the pie for at least 2 hours, or until it's firm.
- Before serving, drizzle the pie with melted peanut butter and dark chocolate and sprinkle with crushed peanuts.
- Refrigerate or freeze leftover pie.