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.
Link Of The Day:
I made this when I was home for the weekend. I put it in the fridge, and when I came back half an hour later, it was GONE!! My Dad, who probably loves sugar more than his kids, had eaten it all! I found him on the treadmill with a very bad conscience…. From the spoonful I tried while making it, this cake is delicious! I’ll make one just for myself today (and I’ll keep it locked up in a secret place!)! Thanks for all these inspiring recipes!! You make a healthy life worth living!
A big hug from Cologne!
I made this pie last night. I was so excited when I found this recipe, but upon making it I was really disappointed. The filling did not set (and now that I look at the recipe with baking eyes and not excited eyes, there is absolutely no setting agent in your recipe) and slopped everywhere. I could not even cut it properly. Even though I let the pie sit for a day, hoping that it would thicken up, but I was mistaken. So utterly disappointed in this pie.
So you are blaming the recipe even though there are other people who left comments on the exact same post saying it worked for them? It worked for me too. I was just coming on here to leave a comment about how much we loved this recipe! Maybe it was something you did wrong or an ingredient you changed? The peanut butter is the thickener in this recipe, and it should work fine to thicken it to cutting consistency.
My pie set up just fine in the fridge and was plenty firm and not a sloppy mess at all. I decided I wanted it even firmer so put it in the freezer and then just let the pieces soften for a few minutes before eating. Fridge or freezer, it is DELISH! Make sure you use a good quality yogurt (I used a thick one with no added sugar) and I recommend Smucker’s Natural peanut butter without any added sugar. It’s all in the ingredients because this recipe ROCKS!!! 🙂
It didn’t set for me either, but I didn’t care because I loved the way it tasted. Next time I will use vanilla Greek yogurt as it’s thicker than the watery organic lowfat vanilla yogurt I used.
Also, my crust was crumbly but I think my dates were too dry. Next time will soften the dates so they get sticky or use homemade date paste.
YUMMY as all get out!
Mine set perfectly! New favorite recipe SO YUM!
Would any kind of peanut butter be fine for this recipe? All I have is homemade peanut butter, which is similar to natura peanut butter in texture. Sometimes it can’t be used in certain recipes… Thanks! 🙂
The peanut butter Katie uses is whole foods brand 365, which is just peanuts and salt, so i assume homemade peanut butter would work.
That will be perfect!
Made this recipe last week and it was AMAZING!!! I simply ADORE chocolate peanut butter pie and it completely hit the spot! There was a little extra filling that wouldn’t fit into the crust so I poured it into little heart ice cube trays/molds that I have and froze them. I am going to make sure there is extra filling next time and layer the molds with some of the chocolate coating on top. NUMMYLICIOUS!!!! 🙂 Definitely one of my new favorite recipes! THANK YOU Katie!!!! 🙂
OMG vegan Reeses Peanut Butter Cup pie = heaven! Can’t wait to make this (or should I say eat it!)
Oh my god the picture made me scroll down to find this post!!! It looks frock’s amazing and looks so easy to prepare. What a treat!!!
I made this with almond butter. Super yummy! I did make a mistake by not realizing that I had to bake the pre-made pie crust. So when I took the finished chilled pie out of the fridge, I had to then bake the whole pie! Whoops! Didn’t make a difference in flavor though. One thing I did was freeze the pie and it’s even yummier that way. Mmm mmm mmm!
Just made this last night-the first of your recipes I’ve ever tried. I used vanilla coconut milk yogurt from Trader Joe’s and left out the sugar because it was already pretty sweet. So yummy! I can’t wait to have more today!
I made this pie and it never hardened in the fridge. It turned into soup when I tried to cut a piece. How did yours keep it’s shape?
It shouldn’t turn to soup, and other commenters seem to have made it successfully. I’m not sure what you did wrong, but have you checked out CCK’s recipe troubleshoot FAQ page at the top of her blog? Here’s the link:
https://lett-trim.today/faq-page/recipe-questions-and-troubleshooting/%3C/a%3E%3C/p%3E
I am vegan… powdered peanut butter and coconut milk allows me to make and eat the most incredible “cookies” and mouses.. with like coco powder, coconut milk, powdered peanut butter 85% less fat and real maple syrup. I cannot believe how great it is together.. blender, and BAM! heaven!
Thank you Katie….for yet ANOTHER amazingly healthy yet sinfully delicious dessert! My daughter requested this for her 15th birthday dessert and it was so easy, so quick, and sooooo delish! You impress me every single day …..we are all so LUCKY to have YOU and your amazing recipes! I hope you are staying warm in DC, this has been a hellish winter here on the East Coast…..take care, Eve
This looks so amazing, I am definetly giving this a try.
However I am a little worried that the filling won’t set and be too liquid, well I am excited to see how it turns out anyway!
Thanks for the recipe.
Hi Katie,
Can you tell me if the nutrition information listed is just for the filling? Or is it for the filling and a pre-made crust? Or is it for the filling and the healthy chocolate pie crust? I just made it with your crust recipe and I was just wondering if I needed to add the two together.
1) Do you add extra sweetener if using plain yogurt? Vanilla yogurt is usually sweetened, but plain is not. Also, can greek yogurt be used?
2) Have you ever used refined coconut oil instead of virgin in this recipe? I’m wondering if virgin oil would give it too much of a coconut flavor for the peanut butter.
This is an awesome recipe! I used vanilla greek yogurt I think next time I’ll just use plain vanilla yogurt but this is so yummy!
Made this tonight. Was a bit skeptical about plain yogurt & peanut butter but it’s delicious & super rich. I’m not vegan so I used 2% plain Greek yogurt & added about 5 scoops of pure Stevia (1/16 tsp each). Used 10 dates but would use more next time as the crust crumbles a bit. A keeper!