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!
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I recently discovered that Oreo cookies are vegan. Mind blown! Having a dairy allergy, I’ve basically avoided anything that I thought had milk in it – most packaged cookies included. While Oreos are made in a facility that handles milk – meaning there is a chance that trace amounts can end up in products through cross-contamination – there aren’t any dairy or animal-derived ingredients in the cookies.
It’s kind of dangerous knowing that these sandwich cookies are on the list of things I can eat (I’ll take my chances with the slim potential for cross-contamination). So you bet your tushie I grabbed a package of cookies during my last shopping trip!
I also ended up getting a mini bottle of Sheep Dog Peanut Butter Whiskey free through Ibotta. I’ve wanted to try PB whiskey, but didn’t know how to drink it besides straight up. Then I thought about making a boozy vegan peanut butter pie with a sandwich cookie crust.
Now, this is the only peanut butter whiskey I’ve tried so I have nothing to compare it to. It doesn’t have an in-your-face peanut butter flavor. It’s like the essence of PB in a smooth, but sweet whiskey. So if you’re making a boozy peanut butter dessert, such as this pie, it’s a good whiskey to use. It adds to the peanut butter flavor without overpowering the creamy PB in the pie.
Vegan Boozy Peanut Butter Pie
Besides getting to enjoy a delicious, dairy-free, peanut butter flavored dessert with just a touch of whiskey in it, this pie is also no-bake. Perfect for this time of year when the last thing you want to do is turn on the oven and heat up the house!
The first thing we need to do is prepare the crust. You can use a premade Oreo cookie crust in a pinch, but homemade is always better! Plus, making your own gives you an excuse to buy cookies!
All you need to do to make this cookie crust is crush a bunch of cookies and mix in some melted butter. Then, press the cookies into a pie plate and freeze until you’re ready to fill it.
The filling is quite easy to make, too. In the bowl of a stand mixer, beat cream cheese (I use Tofutti) and powdered sugar together until it’s nice and smooth. Then, mix in the peanut butter, whipped topping, and the whiskey. And that’s it! There’s your filling!
Now we’re going to grab the pie crust from the freezer and pour the filling into it. Spread it evenly into the crust and refrigerate it for at least 2 hours so it gets firm. You can also speed up the process by popping the pie back into the freezer for 1 hour.
Once the pie is firm and ready to serve, you can dress it up with a drizzle of melted peanut butter and dark chocolate. Then, sprinkle some crushed peanuts on top and slice!
Ingredients
- 30 Oreo cookies, crushed
- 1/3 cup plant based butter, melted
- 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
- 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.
- 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, if desired.
- Refrigerate or freeze leftover pie.
I don’t think anyone would know this pie was missing the dairy unless you told them! But if you’d rather use dairy ingredients in this recipe, they can easily be swapped. Also, if you have kiddos who can’t resist the combination of chocolate and peanut butter, obviously omit the whiskey from the pie.
No matter how you make this recipe, you’ll end up with a delicious, no-bake pie with a subtle touch of whiskey! Did you make this Vegan Boozy Peanut Butter Pie recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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