Black-Bottomed Vegan Peanut Butter Pie


I love nut butter. No, I don’t shovel it by the spoonful into my mouth (I know some of you do, though!), but I do use a tablespoon or two almost every day to enjoy some healthy, creamy indulgence. From peanut butter to homemade cashew or pecan buttter, I love them all, and have quite the arsenal of nutty recipes. But in terms of creating a cookbook on the topic, my friend Robin Robertson beat me to the punch with Nut Butter Universe.

Nut Butter Universe - Chocolate Vegan Peanut Butter Pie

Nut Butter Universe, is an enticing collection of decadent, nut-filled goodies (both sweet and savory), yet every bite is dairy-free and vegan.  As a sample, Robin is sharing this gorgeous vegan peanut butter pie recipe with us. But it’s not just any old vegan peanut butter pie … this is a no bake, freezer pie with a rich chocolate cookie crust, garnished with chocolate curls and an extra dose of peanut-goodness.

Nut Butter Universe - Chocolate Vegan Peanut Butter PieAccording to Robin, “This richly decadent vegan peanut butter pie is quick and easy to make, but looks and tastes like it took all day to prepare.” I agree, doesn’t it look incredible?!

Special Diet Notes: Vegan Peanut Butter Pie

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally soy-free, vegan / plant-based, and vegetarian.

For a gluten-free vegan peanut butter pie, simply use gluten-free chocolate cookie crumbs, such as ones made from Enjoy Life Crunchy Chocolate Cookies (they’re top allergen-free).

For a soy-free vegan peanut butter pie use a soy-free, dairy-free margarine (Earth Balance offers a couple), select your favorite soy-free ice cream (cashew, coconut, rice or almond), keep an eye on the cookies you use (those Enjoy Life ones are soy-free), and pick a soy-free chocolate, such as Enjoy Life.

For a nut-free vegan sunbutter pie, use a rice- or coconut-based ice cream, sunflower seed butter in place of the peanut butter, and omit the peanuts.

Black-Bottom Peanut Butter Freezer Pie
Prep time
Total time
From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Reprinted with permission from Vegan Heritage Press. Photo by Lori Maffei. Note that the prep time does not include the freezing time. Plan ahead!
Serves: 8 rich slices (one 9-inch pie)
  • 1-1/2 cups vegan chocolate cookie crumbs (such as Midel Chocolate Snaps)
  • ¼ cup dairy-free margarine, melted
  • 1 quart vegan vanilla ice cream, softened
  • ¾ cup peanut butter
  • ¼ cup chopped peanuts
  • 1 cup dairy-free chocolate curls
To Make the Crust:
  1. Lightly coat a 9-inch pie plate with nonstick cooking spray.
  2. In a medium bowl, combine the cookie crumbs and the butter until well blended. Transfer to the prepared pan and press the crumb mixture onto the bottom and sides. Set aside.
To Make the Filling:
  1. In a large bowl, combine the ice cream with the peanut butter, mixing until well blended.
  2. Spoon into the prepared crust.
  3. Freeze for 4 to 6 hours or overnight.
To Serve:
  1. Let the pie sit at room temperature for 5 minutes.
  2. Sprinkle the chopped peanuts in the center of the pie and the chocolate curls along the outer edge.
See my notes in the post above for other free-from suggestions.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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  3. Looks a-mazing! Yum!

    Did I see somewhere where we could get 1 free issue of Allergic Living? I would love to check it out and to tell my readers about it! But now I can’t find the info. Maybe I missed it. 🙁

  4. Pingback: Nut Butter Universe Blog Tour — Robin Robertson

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