If you love peanut butter and chocolate together, this frozen pie is going to be your new favorite treat. It is cool, creamy, and honestly pretty simple to put together.

The base is made from crushed chocolate cookies, and the filling is a smooth mix of peanut butter and dairy free cream cheese. On top, there is a soft chocolate drizzle and a sprinkle of roasted peanuts.

The whole thing is dairy free, which matters a lot if you cannot have milk but still want a rich, indulgent dessert. You really do not miss the dairy here at all.

I love that most of the work is just mixing and freezing. There is no baking involved, so you can make it on a warm day without heating up your kitchen.

Give it a little time in the freezer and you will end up with a slice that is creamy, cold, and full of that classic peanut butter chocolate flavor.

Why This Recipe Is a Keeper

Rich Peanut Butter Flavor – Every bite is packed with creamy peanut butter that tastes deep, smooth, and totally satisfying.

No Baking Needed – You just mix, freeze, and top, so your oven stays off the whole time.

Perfectly Creamy Texture – The whipped coconut cream makes the filling light, fluffy, and melt-in-your-mouth soft.

Completely Dairy Free – This pie is made without any milk products, so everyone can enjoy a big slice.

Here’s What You’ll Need

For The Crust

24 Dairy-Free Chocolate Sandwich Cookies
5 tbsp Vegan Butter, Melted

For The Peanut Butter Filling

8 oz Dairy-Free Cream Cheese, Softened
1 cup Creamy Peanut Butter
3/4 cup Powdered Sugar
2 tsp Pure Vanilla Extract
1/4 tsp Fine Sea Salt
1 1/2 cups Dairy-Free Coconut Whipping Cream, Chilled

For The Chocolate Topping

4 oz Dairy-Free Semisweet Chocolate, Chopped
1/3 cup Full-Fat Coconut Milk
1/3 cup Chopped Roasted Peanuts

How to Make It

Step 1

Crush the chocolate sandwich cookies into fine crumbs and stir in the melted vegan butter. Press the mixture firmly into the bottom and sides of a 9-inch pie plate.

Step 2

Freeze the crust for 20 minutes while preparing the peanut butter filling.

Step 3

Beat the dairy-free cream cheese, peanut butter, powdered sugar, vanilla extract, and salt until completely smooth.

Step 4

Whip the chilled coconut whipping cream until it holds medium peaks. Fold it gently into the peanut butter mixture in three additions.

Step 5

Spread the peanut butter filling evenly inside the frozen crust. Cover and freeze for at least 6 hours until firm.

Step 6

Heat the coconut milk until steaming and pour it over the chopped chocolate. Wait for 1 minute, stir until smooth, and let the chocolate topping cool for 10 minutes.

Step 7

Drizzle the chocolate topping over the frozen pie and sprinkle with roasted peanuts. Let the pie soften at room temperature for 10 minutes before serving.

Recipe Tips

Crush the Cookies Really Fine

You want the cookie crumbs to look like wet sand, not chunky pieces. A food processor works best, but if you don’t have one, put the cookies in a sealed bag and roll over them with a rolling pin.

From my experience, big cookie chunks make the crust fall apart when you slice into it. Fine, even crumbs hold together much better and give you clean slices.

Make Sure Your Cream Cheese Is Fully Softened

Take the dairy-free cream cheese out of the fridge about an hour before you start. Cold cream cheese won’t blend smoothly and you’ll end up with little lumps in your filling.

My favorite trick here is to press the cream cheese with a spoon before mixing. If it gives easily and feels soft, it’s ready to go.

If you forget to set it out early, you can leave it at room temperature until it softens, but don’t microwave it because it can turn watery.

Chill the Coconut Whipping Cream Before Whipping

The coconut whipping cream needs to be cold to whip up properly and hold those medium peaks. I recommend putting it in the fridge overnight, and even chilling your mixing bowl and beaters for 15 minutes.

If the cream is warm, it just stays runny no matter how long you whip it. Cold cream and cold tools make all the difference for a light, fluffy filling.

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