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
i subbed the bananas for 1 block of morinu silken tofu and added a nice splash of maple syrup to sweeten it. i made it in my very cheap, very bad blender and everything turned out great! it was very stop and go (i had to stop and stir the batter because my blender makes airbubbles around the blades), but it turned out great with a little perseverance. i also threw in a handful of mixed nuts and cocoa nibs just before i transferred the mixture into a dish which gave it a nice occasional crunch. this was the final product http://tinypic.com/r/oh3goh/5
Just made this pie. It was so easy to make and tasted like a decadent recipe. I still can’t believe how tastier and healthier it is. It’s a keeper!
wow this truly works & is sooooo good! tastes fantastic soo yummy! my fav part is the crust oooo heaven! cant believe its healthy. x
Dearest Katie.
A. loooooooooove ur blog!!
B. I did the PB pie this week but was really bummed about the overwhelming taste of the bananas in it.What can I sub them for? both me and my hubby are not really banana fans and dont like the dominant taste of it in the pie…I tried adding some nuts to the mixture (I was all out of PB) and it helped a bit but it still has a strong banana flavour.
C. the pie has a bitter-alcohol like taste which I don’t really care for.Dont remember if I used Stevia in it or not (omitting that next time!) but I also used honey and maybe date syrup (I was doing other baking too thats why I cant remember).
Would love ur insight!
btw-are all the pics here photoshopped…?
You may want to check out the troubleshoot section on Katie’s blog. Here’s the link, and you can scroll down to the troubleshoot comments:
https://lett-trim.today/faq-page/recipe-questions-and-troubleshooting/%3C/a%3E%3C/p%3E
Hi Katie,
Do you think this pie will be ok making it 2 days in advance and keeping it in the freezer?
Thanks!
Yes, I put mine in the freezer and it was still good 2 days later 🙂
Katie!!!! I just made your healthy peanut butter pie and it was AMAZING! Sadly I had NO raisins around my house or pitted dates so I could not make your chocolate crust. I had to make an oreo pie crust instead. Anyways it turned out amazing and it was so good! 🙂 Thank you!!!
This is my go-to dessert every time I’m trying to impress someone with my vegan/gluten free “baking.” Everyone LOVES it. And it’s my favorite treat to put together because I look forward to licking the food processor bowl CLEAN after pouring the deliciousness in the cake pan, hehe 🙂 Thank you so much for your amazing recipes!!
What kind of crust would you recommend?
Try the crust recipe that is linked in this post.
This looks AMAZING. Which pie-crust did you use for the recipe? Thankyou 🙂
Nevermind, I just saw the link 🙂
Thank you for posting this. My kids LOVE peanut butter pie. But who am I kidding, I do too, only my recipe is “Death by Peanut Butter” rich. Now we can have our favorite, just a lot more healthy. I love your site.
Just made this last night for my hubby. Huge success. Thanks for sharing.
Because it is bananas & peanut butter, might this also be a breakfast? Just sayin’. 🙂
My family is all about the chiffon cakes too. No one else ever knows what that is. Usually I get a blank look and ‘…sooo is that a sponge cake?’ Pff. Sponge cake sounds boring. My favourite was my mama’s chocolate chiffon cake with cooked brown sugar icing, mmm! My usual birthday request, these days, is an unbaked cherry cheesecake though!
This looks really devine and now I’m a new subscriber! My husband will love it and it’s on my “to make” list for the next family get-together. I’d be curious how it would be with almond butter, but almond butter is so much thinner than peanut butter. I’ll make it as per the recipe first before experimenting.
Okay, my banana substitution: 6tbsp coconut butter, 1/2 cup cold water, about 1/2 cup of almond milk, stevia to taste, 1tbsp of vanilla extract. You must whip this in the mixer, not blender. This will turn out fluffy and creamy like the banana one. We loved the texture with banan but not the taste. I kept adding almond milk till it looked right. That’s why I said about 1/2 cup.
What kind of peanut butter do you use? (Brand and type) I love your recipes but mine keep totaling a lot more calories than yours. I think it may be the type of peanut butter I am using. Do you use a low calorie kind?
Whole Foods Brand, 365.
Hi Katie
I have made several of your recipes and loved them all, but this one….Oh My Word! It was out of this world! My mom and dad swear it’s the best vegan dessert they have ever had (including desserts at fancy vegan restaurants in London). I had to harness all self-control not to eat all the batter out of the food processor:)
Keep up the good work! Thanks for sharing:)
Talita (all the way from sunny Cape Town, South Africa)
Thanks for making it!