Imagine a pie that tastes like the filling of a Reeses Peanut Butter Cup and you’ll come pretty close to this no-bake chocolate peanut butter pie.
Dark chocolate, creamy peanut butter, and a secret healthy ingredient none of your guests will ever notice. Although there’s another recipe for no-bake peanut butter pie already on the blog, this time I wanted to create a pie even banana-haters can enjoy. You will find no banana, no flour, and no soy in today’s recipe.
But you will most definitely find chocolate.
And peanut butter.
If you like Reeses, this peanut butter pie is a must-try!
Chocolate Peanut Butter Cup Pie
- 1 1/2 cups peanut butter, or allergy-friendly alternative (345g)
- 2 cups thick plain or vanilla yogurt (I used 3 containers SoDelicious coconutmilk yogurt) (480g)
- pure stevia to taste, or 1/3 cup powdered sugar
- 1/8 tsp salt
- 2 tsp pure vanilla extract
- Prepared pie crust or Healthy Chocolate Pie Crust
- 2 tbsp cocoa powder (10g)
- 2 tbsp pure maple syrup, agave, or honey (strict vegans don’t use honey) (30g)
- 2 tbsp melted virgin coconut oil (Alternatively, you can simply top the pie with melted chocolate chips.)(20g)
Blend first 5 ingredients until smooth. Pour into your prepared pie crust and chill one hour (or more). In a small dish, stir together the remaining ingredients until a smooth sauce is formed. Spread over the chilled pie and refrigerate until chocolate hardens.
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I know you’re not a crust lover, and neither am I. Do you think this could go crust-less?
Regardless, it looks spectacular. I was pumped it is soy-free, as well!
As is, not really. You can eat it as a mousse-type dessert, but it won’t stand up on it’s own as a pie. The texture is very similar to a cream pie. You can try adding a little xanthan gum to thicken it up.
You can easily make it crustless if you keep it in the freezer. I did anyways WITH the crust because I like it that way…just let it warm up for a few minutes before eating. It didn’t get too frozen at all!
I’m drooling already! Peanut butter and chocolate are a match made in heaven 🙂 I love how you used yogurt. I’m so making this ASAP. Thanks for posting!
Holyyyy crap Katie, this looks so good!! My two favorite flavors rolled into one. I cannot wait to try this. You’re killing it as always!
This recipe looks so yummy! Wondering if it would work to divide it between cupcake liners for mini crustless pies?
Interesting that you used yogurt! I’m tempted to try using it in a cheesecake, see how that works out.
A reese’s peanut butter cup pie? You are killing me 😛 I love peanut butter pie but I find it SO heavy so this looks like a much better alternative!! Thanks!
Wow does this ever look good! Can’t wait to give it a try!
Hey, I was just wondering… Which is the secret ingredient no one would guess? ‘Cause I don’t really see outrageous things in there. Just delicious ingredients and awesome pics, really.
I second this question! What’s the secret healthy ingredient? All these ingredients look pretty normal to me.
I think it’s the yogurt? Most pies are made with condensed milk/cream/etc.
Thank you so much for this! I spotted a chocolate peanut butter cheesecake on another blog that looked so good but also soooooooo bad for you — this might satisfy my craving.
I’m pinning this and trying this week! Looks so good 🙂