Almond Cookie Cream Pie (Vegan)

This is a lovely little twist on peanut butter pie: Almond cookie cream pie! It uses a bunch of almonds, in many forms, and the resulting flavor is a unique crowd pleaser, because it’s: creamy, no-bake, richly delicious, unique, and totally vegan!

The almond butter I used for this was from Trader Joe’s, which has, from what I’ve seen so far, the best price on almond butter. Take a look:

no-bake vegan almond cookie cream pie


Crust Group

  • 3 c bite sized cookies
    • I found some vegan letter cookies at Trader Joe’s
    • Any bite-sized neutral/vanilla cookie will do
  • 1/3 c Earth Balance, or other vegan margarine

Filling Group

  • 1 jar almond butter
  • 8 oz tub Trader Joe’s vegan cream cheese (or other vegan cream cheese)
  • 1/2 c virgin coconut oil
  • 1 tsp almond extract
  • 1 tsp vanilla
  • 1 c powdered sugar

Toppings Group

  • 1 c bite sized cookies
  • 6 almonds



  • For the crust, combine all of the ingredients in the crust group in a food processor. Pulse until the pieces are very fine and start to stick together.
  • Press the crust mix into the sides and bottom of a 9″ round pie pan. This will form the crust. Set aside.
  • If your coconut oil is rock solid, gently warm it until it starts to become soft.
  • In a large bowl, combine all of the filling group ingredients. Mix thoroughly; use an electric mixer if you have one.
  • Press the filling mixture into the crust, and pat it down to smooth it.
  • In the food processor again, crush the cookies from the toppings group. Pour these on top of the pie as a topping.
  • Arrange almonds on the top to provide a finishing touch!

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