Equipment
Method
- Make the Crust. Preheat your oven to 350 degrees F. Pulse Oreo cookies in a food processor until you have fine crumbs. Mix crumbs with melted plant-based butter until evenly combined — it should look like wet sand. Press firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then remove and let cool completely before filling.
- Make the Filling. Beat the plant-based cream cheese and 1/2 cup of powdered sugar together until smooth and fluffy. Add peanut butter and vanilla extract and mix until well combined. In a separate bowl, whip the dairy-free heavy cream with the remaining 2 tablespoons of powdered sugar until stiff peaks form. Fold the whipped cream into the peanut butter mixture gently — you want to keep that light, airy texture. Don't rush this step.
- Assemble. Spoon the filling into the cooled crust and spread evenly. Drizzle melted peanut butter over the top. Scatter peanut butter chips and chopped mini peanut butter cups across the surface.
- Chill. Refrigerate for at least 4 hours, or overnight for best results. The filling sets up beautifully with time. Slice cold and serve.
Notes
When possible, choose organic ingredients. Individual alpha-gal reactions vary — always read labels carefully before purchasing, especially for plant-based butter, cream cheese, and peanut butter chips.
If you are sensitive to histamine, a few small swaps can help. Choose freshly opened ingredients when possible, especially cream cheese and whipping cream. Look for peanut butter with no added preservatives or vinegar. Coconut cream (chilled overnight, solids only) is a lower-histamine alternative to dairy-free whipping cream for some people. As always, individual tolerance varies — start with what you know works for your body.