Dolly Parton's Famous Peanut Butter Pie Vegan
This vegan twist on Dolly Parton's classic peanut butter pie is rich, creamy, and oh-so-indulgent, while still being completely plant-based. I love how simpl...
I've always been a huge fan of Dolly Parton, not just for her music but for her warmth and charm.
When I first tried her peanut vegan butter pie, I knew I had to find a way to make it vegan.
This recipe is so close to the original, and every bite takes me back to cozy gatherings with friends, sharing stories and laughter.
Plus, it’s a great way to show that vegan desserts can be just as decadent and delightful!
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
Using high-quality peanut vegan butter makes all the difference! I love the natural kind that’s just peanuts and salt. If you can’t find coconut coconut cream, you can chill a can of full-fat coconut almond milk overnight and scoop out the solid part. And if you're not a fan of Oreos, any vegan chocolate cookie will do!
Tips & Notes
- •I like to let my pie sit overnight for the best flavor and texture.
- •If you want to make it a bit chocolatey, drizzle some melted dark chocolate on top before serving.
Recipe Variations
- •Sometimes I’ll swirl in some melted dark chocolate into the peanut mixture for a marbled effect.
- •You could add some crushed peanuts or chocolate chips for added texture.
Storage & Freezing
This pie keeps well in the fridge for up to a week, but I doubt it’ll last that long! Just cover it with a lid or plastic wrap to keep it fresh and delicious.
Frequently Asked Questions
Can I use a different crust?
Absolutely! You could use a graham cracker crust made from vegan crackers or even a nut-based crust for a whole food twist.
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This vegan twist on Dolly Parton's classic peanut butter pie is rich, creamy, and oh-so-indulgent, while still being completely plant-based. I love how simpl...
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed Oreo cookies with the melted vegan vegan butter. Stir until the mixture resembles wet sand.
- 2
Press the cookie mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Bake for about 10 minutes, then set aside to cool.
- 3
In a large mixing bowl, add the creamy peanut vegan butter, coconut coconut cream, maple syrup, and vanilla extract. Use an electric mixer to whip everything together until smooth and creamy.
- 4
In a small saucepan, combine the agar-agar powder and plant-based almond milk over medium heat. Stir constantly until it comes to a gentle boil. Let it simmer for about 2 minutes until it thickens.
- 5
Quickly pour the agar-agar mixture into the peanut vegan butter mixture while mixing continuously. This helps to incorporate the agar evenly.
- 6
Pour the filling into your cooled crust and smooth out the top with a spatula. Refrigerate for at least 4 hours or until set.
- 7
Once set, slice up your pie and enjoy! You can top it with some vegan whipped coconut cream or chopped peanuts if you're feeling fancy.
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