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 tried this completely frozen and thawed, I like it frozen the best! It was SOOOOO freaking delicious, just the right amount of rich and creamy, it is basically peanut butter dream come true. Katie thank you for posting this!!
My last few birthday cakes have been fruit pizzas, love them!
I’m having a hard time believing there’s life without chocolate, but this pie sure looks good!
Happy Birthday! Anything peanut butter is always delicious but this looks especially amazing. The next birthday around here could use some tasty peanut butter concoction. Personally, I always indulge in some eclair cake on my birthday. It was a birthday staple in my house growing up.
Great pie. We subbed a bit as had to hold strong to chocolate roots and I put half PB and half Nutella in. No oil but a bit of coconut milk to thin. Then frozen and delicious. Thanks — delicious and “keeper” in my house of 5 kids.
Hi Katie,
Did you place the ingredients in the VitaMix in the order they’re listed? I did and I had such a hard time getting everything to mix, even using the Tamper. It all ended up getting very hot because I ran it so long, and I still had some grainy bits on the layers that weren’t close to the blade.
I’ve only had my VitaMix for a few months, so advice is welcome. Thanks!
Put it all in at the same time. If the coconut oil is liquid, it shouldn’t have a problem at all. 😕
Super Yum! Made this tonight and it was very good! Had to double the crust, I think my springform is larger. Didn’t double the pie, but probably would next time (or use a smaller pan) Delicious!
Made this on Wednesday – and it turned out good!
For anyone (like me) that doesnt’ have a VitaMix yet…I pureed the bananas in my food processor then added the other ingredients and processed until smooth.
I lined a round cake pan with plastic wrap leaving the edges over the side of the pan for extraction, poured it into that and froze. Popped right out of the pan and ‘thawed’ to a nice texture!
GREAT RECIPE (AGAIN) KAITE!! 🙂
Thanks for sharing as I’m planning on making this and wasn’t going to spend the $ on a springform!
I’m so excited! My pie is currently chilling in the freezer :]
For those of you thinking about subbing the banana with applesauce, here’s what I did:
I already had my crust made and my peanut butter in the food processor when I realized there were no bananas in the house! After panicking for about a minute, I checked the substitution page and subbed the three bananas for 1 and 1/2 cups all natural, no sugar added Mott’s applesauce. The texture looked fine, but the problem I found was that it was too sweet; that was even WITHOUT the 2 teaspoons of vanilla and stevia to taste. I ended up adding about 1/4 cup cocoa powder, which was enough to take the sweetness down, but not enough to overpower the flavor of the peanut butter.
Of course, all tastebuds are different, so I’d check how yours tastes with applesauce before adding the cocoa powder/leaving out the sweeteners :]
Fantastic recipe, Katie!! Can’t wait to chow down on some pie tonight!
I just made this, tasted the batter, delicious. Put it in a chocolate cookie crumb crust. Now I just have to wait for it to freeze a little. 😀
Loving this! I love peanut butter-chocolate pie, and this one looks awesome!
I had some bananas that were getting ripe but didn’t feel like making banana bread and then remembered – I printed out this recipe! I made a graham cracker crumb crust (part melted butter, part almond milk), used natural PB & 3T rapadura sugar. I always like to taste the raw mixture, and you know when THAT tastes good, the final result will taste good. I don’t mind banana flavor, but I bet if you use less-ripe bananas more of the peanut butter flavor would come through, but I thought it was EXCELLENT (hubby and kiddos agreed). I used a springform pan so the final result was pretty thin, but still great. I topped it with a drizzle of homemade chocolate sauce and peanuts. I think a crushed pretzel crust would taste great with this, too.
PS – There’s never one dessert I’ve always had for my birthday, but it’s in October, and during my favorite season – Autumn – and I love all things Autumn-y. Including apple stuff and pumpkin stuff and maple stuff. There’s a restaurant we always had a tradition of going to for mine and my twin brother’s birthday every year; they had a little general store gift shop and we almost always got a little package of maple sugar candies. There’s a duck pond out front where you can feed the ducks, too, and it’s just fun. We get sticky pecan rolls with our meals and afterwards trek downstairs to the gift shop. We haven’t gone there for a few years but this year I want to go with two kids and share the experience with them.
Another PS – for the past few years I’ve gotten a small box of chocolate truffles on my birthday, always hemming and hawing over the flavors.
Hi i want to know with what oil can isubsttute coconut oil. What is stevia?
My husband hates anything that can be claimed “healthy” in regards to his sweets. Like seriously, anything I make he asks me what I did to it to make it healthier and sticks up his nose. But not on this one! In fact I made this for our 2 year wedding anniversary Saturday night and made a really fattening yummy apple pie on Sunday. He said that this peanut butter pie was his favorite and one of the best pies he had ever had. WOW! (He’s always said that apple pie is his favorite of all desserts too. So that is really saying something!) Thanks for such an awesome recipe yet again!
Aw thanks for making it!
No Bake Peanut Butter Pie eating peanut butter and chocolate in a healthy way what more could one ask for. Now off to the kitchen to whip up this great pie. I also pinned it for all my pinterest followers to enjoy.