Dolly Parton’s Peanut Butter Pie Vegan
This vegan version of the classic peanut butter pie is creamy, rich, and simply delightful. I love how it captures the essence of the original while being completely plant-based.
I grew up listening to Dolly Parton’s songs, and her spirit of joy and love for life always inspired me.
This peanut vegan butter pie is a nod to her sweetness, and I can’t help but feel a little nostalgic every time I make it.
It’s the perfect dessert to share with friends or to indulge in after a long day, and the best part?
It’s super easy to whip up!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using coconut coconut cream instead of heavy coconut coconut cream coconut cream; it gives the pie a luxurious texture without any animal products. Make sure to chill the can overnight so that the coconut cream separates from the liquid. You can also swap out the graham cracker crust for a nut-based crust if you’re feeling adventurous!
Tips & Notes
- •I always keep my coconut coconut cream in the fridge for a few hours before using it; it makes whipping it so much easier.
- •If you want a firmer pie, let it chill overnight. Patience is key!
Recipe Variations
- •Sometimes, I’ll add some crushed bananas on top before serving for a fruity twist.
- •You could also swirl in some chocolate or caramel sauce for an extra layer of flavor.
Storage & Freezing
Keep the pie covered in the fridge. It holds up beautifully for several days, and I find it gets even better as it sits!
Frequently Asked Questions
Can I use a different nut vegan butter?
Absolutely! Almond vegan butter or cashew vegan butter would work just as well, but keep in mind the flavor will change a bit.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to a week. It might not last that long, though!
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This vegan version of the classic peanut butter pie is creamy, rich, and simply delightful. I love how it captures the essence of the original while being completely plant-based.
Ingredients
Instructions
- 1
In a medium mixing bowl, combine the graham cracker crumbs and melted coconut oil. Mix until the crumbs are evenly coated.
- 2
Press the mixture firmly into the bottom of a 9-inch pie dish to form the crust. Make sure it's compact and even.
- 3
In a large bowl, add the peanut vegan butter, maple syrup, and vanilla extract. Mix until smooth and well combined.
- 4
In another bowl, whip the chilled coconut coconut cream until fluffy. This will help give your pie a light texture.
- 5
Gently fold the whipped coconut coconut cream into the peanut vegan butter mixture until fully incorporated.
- 6
Add the sifted powdered sugar and salt, and mix until everything is smooth and creamy.
- 7
Pour the peanut vegan butter filling into the prepared crust, smoothing the top with a spatula.
- 8
If desired, sprinkle the vegan chocolate chips on top for an extra treat.
- 9
Refrigerate the pie for at least 4 hours, or until set. This allows all those delicious flavors to meld together.
- 10
Slice and serve chilled, and enjoy a slice of happiness!
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