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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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!
UHM
Brought this cake to a friend of mine who loooves peanutbutter. She inhaled it, and so did my kids 😀
Katie, you’re a genious!
I found this recipe and drooled a little and was going to share it on my Facebook cooking page, but can’t bring myself to do it.
Honey is an animal product. It’s not that “strict vegans” don’t consume honey. Regular vegans don’t consume honey. If they do, they’re no more vegan than if they’d consumed dairy, eggs or animal flesh. It’s not a vegan option and our presenting it as such really confuses things.
http://www.vegetus.org/honey/honey.htm
The recipe specifically lists vegan options that you can use…
I saw that, thanks. That wasn’t my point. Honey was described as something “strict vegans” won’t eat. I was just pointing out that your ordinary ol’ garden variety of vegan won’t eat it, either, since it’s an animal product. Honey is no different from dairy, eggs, meat, et al.
In the recipe FAQs, Katie states that all of her recipes are vegan, so it seemed to send out a confusing message to have honey listed as an option, since it’s not suitable for vegans.
This looks delicious! Could you use Greek yogurt instead as that is what I have on hand?
This came out FABULOUS!
Words cannot even describe how good it is.
Made this last night and it’s almost HALF GONE! How did that happen? Ha! 😉 😉
How do you think this would turn out substituting reconstituted peanut butter powder for the nut butter?