Chocolate Peanut Butter Oreo Pie

Today happens to be a huge holiday in the world of math-lovers: Pi Day. We may be few and far between, but we sure know how to celebrate– with pie.

To celebrate the nerdiest of all holidays, I did what any real nerd would do and made pie. To ensure that I wouldn’t eat the whole thing in one sitting, I chose to make several small “pies” in individual ramekins. However, I have made this recipe in a large regular ol’ pie before, and it turns out great that way, too. These chocolate peanut butter oreo pies are super rich, creamy, and so easy to make. They will satisfy any vegan’s peanut butter cup cravings and trick any omnivore into thinking they are enjoying a plain old dairy-and-egg-filled concoction.

Chocolate Peanut Butter Oreo Pie

makes 5 small ramekins or 1 large pie


1 Package of Extra Firm Silken Tofu

1 Bag of Semisweet Vegan Chocolate Chips

1 C Smooth Peanutbutter

1 C Confectioners Sugar

1/4 C Almond Milk

16 Oreo Cookies (I used Newman-O‘s)

1 C Earth Balance, melted

In a microwave safe bowl, heat chocolate chips on high for 1 minute. Stir, and heat for another minute. If the chocolate is still not completely melted, heat for an additional 30 seconds. In a food processor, combine the tofu and melted chocolate and combine.

Add Oreo cookies to a large plastic Ziploc bag. Crush the Oreo’s with a hammer or (with clean shoes!) stomp on them. Once crushed, pour into a bowl and add the melted earth balance. Mix well. In either ramekins or a pie tin, press the Oreo crust into the bottom of the bowl, forming a 1/4 inch pie crust. Pack it in tightly.

Pour a quarter cup of the chocolate mousse mixture into each ramekin (or, if using a pie pan, use all of the chocolate mixture.)

Clean out your food processor and add the peanut butter, sugar, and almond milk to it. Combine and let the processor run until the mixture is smooth– at least 1 minute.

Using a teaspoon, take two spoonfuls of the peanut butter and add them to each ramekin. Use the bottom of the spoon to spread the mixture out over the chocolate mousse. If using a pie pan, use as much of the peanut butter as you want– i usually like the peanut butter layer to be half as thick as the chocolate mousse layer.

Refrigerate pies for two hours, and serve cold.

I love these pies- they are so easy to whip up and involve no baking!

They’re great for a casual dessert or a nicer event and can be easily “dressed up” if need be.

Happy Pi Day!

What’s your go-to easy dessert recipe?


5 thoughts on “Chocolate Peanut Butter Oreo Pie

  1. Pingback: Other People’s Food (Part 3): Chocolate, Chocolate & Peanut Butter « anunrefinedvegan

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