This no-bake peanut butter pie is ultra creamy and completely delicious!
I need to tell you something… and it’s pretty shocking.
You might want to sit down for this.
There’s more to life than chocolate.
I didn’t believe it either, until I tried this rich and creamy no-bake peanut butter pie. It’ll only take one bite to convince you: There is life outside Planet Chocolate.
For my birthday every year, I usually have my favorite: The Ultimate Chocolate Pie
However, this no-bake peanut butter pie was so good it forced me to make an exception. Really, I didn’t miss the chocolate one bit.
So you know it must have been good!
Technically, chocolate did still make an appearance at the party—in the crust and topping.
Just because life exists outside of chocolate doesn’t mean we should pack our bags and move away forever.
Please, let’s not go too crazy now.
Is there a special dessert that you always eat on your birthday?
In my family, we have this cake called Maple Chiffon Cake, and pretty much all of my relatives have that cake on their birthdays– uncles, aunts, mom, dad, sister… just not me.
Even as a little kid, I wasn’t interested if it wasn’t chocolate!
And I prefer pie to cake, so I’ve had a lot of chocolate pie birthdays.
It never gets old.
With my Healthy Chocolate Pie Crust
No-Bake Peanut Butter Pie
Ingredients
- 1 cup peanut butter or allergy-friendly alternative
- 3 medium bananas (Here is a Banana Free Version)
- 2 tsp pure vanilla extract
- 1/8 tsp salt, plus pinch more if using unsalted pb
- 1/4 cup virgin coconut oil, melted (Can sub 1/4 cup extra pb; the texture will just change)
- sweetener of choice to taste, or 4 tbsp powdered sugar or pure maple syrup
Instructions
- *The recipe yields a thin pie, so if you want a deeper recipe be sure to try this Peanut Butter Pie Recipe instead.Blend everything together very well in a food processor or high speed blender. Pour into a prepared pie crust or springform pan--this pie can easily be crustless!--and freeze until firm. (If not using the coconut oil, just chill in the fridge instead.) Pie should be kept cold; I keep it in the freezer. Just thaw before eating, and the mousse-like texture will come right back!View Nutrition Facts
Notes
More Healthy Dessert Recipes:
Black Bean Brownies – NO Refined Sugar
Flourless Chocolate Chip Cookies
Hello Katie,
This recipe sounds so good but I can’t leave well-enough alone! LOL!!! I had frozen bananas in the freezer (so long, they had begun to “sugar”!) I put (equivalent of) 4-6 dead ripe bananas into the food processor; blended until smooth then added the dry peanut butter, no oil (PB2), approx 4-5 heaping tbsp and some sweetener plus some vanilla. It was like a slush. So, instead of a peanut butter pie, I decided it was going to be popsicles. They turned out great! I can’t imagine how good they will be with the chocolate coating on them that I have seen you use! Thank you for the recipe and sorry I can’t leave anything alone! Lol!
Thanks for this recipe! I ran out into the kitchen and made it as soon as I saw it. 🙂
Notes:
I used homemade PB (roasted peanuts ground up with a touch of oil – which without honey/salt is pretty bland) and all I could taste was the banana. My bananas weren’t even ripe. I am all for banana flavored things but not when I am expecting peanut butter. 😉 I ended up adding about 1/2c roasted/salted almonds and grinding those in using the pulse setting. So my PB fudge isn’t a silky as it was before the almonds but now at least it tastes nutty.
I would love to know what kind of crust used on this delicious looking peanut butter cake! I know what I’m asking my husband and kids to make me for Mother’s Day for sure
This is DELICIOUS! I followed the recipe exactly, using almond butter, in an Oreo pie crust. Divine! I will definitely be making this again, and next time maybe I’ll share! Thanks for the great recipe, Katie!
I’ve made several desserts from this blog, but this might be a new favorite! And I’m chocoholic to the core (not vegan either)! I also have a serious sweet tooth so I used plenty of agave nectar (1/8 c plus a tbsp).I also increased the vanilla by about a teaspoon. My 3 bananas were a little on the small side- I didn’t find the flavor overwhelming at all. I did add some extra PB, maybe 1/4 c. We all really enjoyed it, thanks!!!
Thank you so much for trying it 🙂
Katie- can you PLEASE PLEASE PLEASE let me hire you to be my personal cook and just let me bask in the heavenly, lofty world of delicious desserts. I cannot attempt a single recipe due to my lack of equipment/ irregular/expensive ingredients. ;(! Major sob! I read your recipes daily chewing my sugar-free mint gum furiously and cry myself to sleep dreaming of the goodies I’m deprived of. SOB.
Aw lol thank you 🙂 🙂
OMG Kate this is one of the best things I’ve ever eaten. Banana and peanut butter are 2 of the best foods ever. I had to control myself while blending not to eat the whole thing before putting it in the crust. It was extremely good already before letting it rest in the fridge and after it was amazing too. I was surprised by the consistence it got after!
Wonderful job!
Call me impressed! I made this for my diabetic grandmother’s birthday, and it was absolutely delicious! I used the Reese’s fudge frosting and chocolate pie crust to accompany it, and the completed pie was quite the success. NOBODY could believe it was free of animal products and contained very little added sugar. And all of that only dirtying my food processor? This is my kind of genius. Thank you very much for this excellent recipe.
This looks amazing! Have you considered making cake pops?
LOL it is like you read my mind. There is a batch on my counter right now ;). But the recipe still needs work.
On my moms birthday we often have German chocolate cake and on my dads we always have coconut cream pie.
Our family birthday cake is Carrot Cake with Cream Cheese Icing. YUM! This too, goes for all my extended family. Let me tell you… they are enjoying my making of your recipes!!! Thank you! QUESTION / REQUEST – Do you know how to make a good, sugar free, hard-ish caramel? I’ve never been a candy maker, and now that I want to start, I want it all healthy, so it’s a challenge for sure. And I can see that YOU LOVE A CHALLENGE!
-Meeka from Texas
I DO have a recipe… hopefully I can post it this month. But it is more the texture of caramel as opposed to the taste, and it does have maple syrup (so not sugar-free). I have another recipe involving dates, and it’s delicious… but it’s certainly not going to fool anyone that it’s real caramel.
Just wondering if the nutritional information on this Is for the pie without the crust or with? Looks delish thanks
HEAVENLY!!!!! thank you sooo much! I had to try this when my grandson wasnt here at my house because he is allergic to peanut butter. and it was well worth it!!! thanks for sharing!!
made this with some substitutions and was very pleased. subbed pb2 for peanut butter, mori nu firm tofu for 2 bananas, reduced fat unsweetened coconut for nuts in crust as i had not a single nut (other than pb2 😉 in the house. i’m not super fond of a strong banana taste and this is perfect, the taste of bananas is scarcly present, just adds a nice sweetness. i did not add any stevia or anything like that. didn’t think it needed it.
1 med banana
300 g tofu
6 -9 oz h20
40 g coconut oil
2tsp vanilla
144 g pb2 plain
Crust
1/2 c red fat coconut unsweet flakes
10 g cocoa powder
40 g yellow raisin
55g pb2 plain
3 oz h20 or Lil more
Divide crust into 12 balls, press into 12 muffin tins (i lined each w/ parchment muffin paper) freeze few min
then divide filling into 12 cups and freeze again!
acc to my star charts: each individual pielet is 134 including crust, 100 without crust
thanks again to katie for a superb recipe. i used to spend oodles of $$ for birthday cakes bought at whole foods and they were too horribly sweet and unhealthy. never again. my birthday is coming up, now to decide what to make…..i’m trying to make a new recipe almost every day now, it’s so fun!!!
I just made this and it was delicious! What a great recipe…I will most definitely be sharing this with friends and family! 🙂
I had to add a tiny amount of water to the mix because it was so thick . I wen t the extra peanutbutter routine because I did not have coconut oil and the liquid sweetener. Taste great just super hard to blind.