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 repinned the no bake peanut butter pie! love that pie and it can be done by an
amateur! (ME) It’s a great recipe, and i used almond butter and the chocolate pie crust from your site 🙂 Hope i win the Cuisinart! 🙂
I repinned the Healthy peanut butter pie recipe to win the cuisinart (even though I PIN almost every recipe I receive through your e-mails so I can easily keep track of them!). It looks delicious! I can’t wait to make it.
I get your daily e-mails and follow you on Pinterest. I just pinned your peanutbutter pie and chocolate brownies. I would love to have the Cuisinair Food Processor. I do not have a food processor and several of your recipes just don’t work well without it.
I re-pinned this making this for my hubby’s birthday on Friday.
Gee, this peanut butter pie sounds to me like I could be in chocolate peanut butter HEAVEN!!! Got to make one right away, my taste buds are salivating!!!
Can’t wait to try this! I have been re-pinning and baking my way through maternity leave! Love your site!
godly Katie. you had me at no-bake. ate it last week, tried it myself today.
You said to add more for a deeper dish pie…So is this the pie in the recipe or is this pie pictured a deep dish pie? 🙂
Katie,
Just wanted to let you know that I used the recipe for this pie and your superfast pie crust last night, and I LOVE it. I subbed almond butter for peanut butter, and it tastes amazing. The almond butter combined with the bananas gives it an almost-cheesecake-flavor, which was very surprising. Kudos on this fabulous recipe. My dad (who does not at all care for nut butters + chocolate) tasted it, and raved about it. You’re a miracle-worker!
I wish I could attach a pic of the pie I made, because I am just so darn proud of it. Keep up the good work, doll.
My son is turning 3 and we’re having a “Peanut Butter Party” for his birthday tomorrow. I typically like to try recipes before debuting them at a party, but just bought ingredients last minute. (I knew I could trust Katie’s recipes to be good anyway!) I made this in a 9″ round metal cake pan lined with saran wrap and used larabar as a crust (I don’t like coconut and couldn’t find GF alternative to graham crackers). I used the ingredient amounts for “deep dish” except I only used 2 bananas and subbed 1 1/4 c. Mott’s Original (sweetened because I had it on hand) for the rest. I did not add any sugar/stevia or other sweetener. I tasted it and decided to add an additional 3-4 T. peanut butter. The texture and flavor FAR surpassed what I expected. I took some on a spoon to my hubby to taste (who did not know the ingredients at all) and his response was, “That’s really good. Tastes like banana.” So, in response to those who are wondering if it’ll taste like banana: YES (unless maybe you used under-ripe rather than over-ripe bananas? but then it wouldn’t be as sweet). I think I’ll crumble some of the leftover lara bar on top with a few chopped peanuts for garnish since I don’t have any chocolate syrup. Overall, I am really impressed with this recipe- the ease and the outcome. I am excited for it to be my son’s 3rd birthday “cake”!
Aw happy birthday to him!
Absolute perfection! The flavor and texture are fantastic. And this was a hit all around. I used spotty bananas and we could taste the banana – it was more peanut butter banana than peanut butter. I used a 10″ flan pan and made a double batch of the crust. I may try a chocolate cookie crust next time – or forgo the crust altogether and just eat the filling straight out of the bowl!!! Thank you Katie!!!
I tried to half this recipe and accidentally used 2 bananas but I actually liked it better that way! I give it to my 4 year old frozen and he eats it like ice cream – he loves it. Thanks, Katie!
Hi,
I’m wanting to try this, and nearly a dozen other recipes, but I’m hesitant about the coconut oil. I LOATHE coconut, I’ve tried the two different kinds of milk (canned and boxed) and I get naseous every time. So I was wondering if the coconut is really noticible? Does coconut oil give a coconut taste to all the recipes?
Thanks,
Amber
I really don’t think it gives recipes a coconutty taste… then again, I might not notice since I don’t mind the taste of coconut. But in this particular recipe, I think you are safe because the peanut butter will mask the taste.
My birthday cake was usually angel food with whipped cream frosting and shaved chocolate. Not anymore, unless you can figure it out!!!
My hubby and I love Reese’s. Must try. I made your crustless pumpkin for TGiving. It was very well received by my mixed group.
I was wondering, could I sub coconut butter for the coconut oil asked for? Also, if I decided to sub it with more pb like you suggest, in what way would the texture change exactly? Would it not be as good? :/
Yes, you can sub coconut butter :). I wouldn’t sub it with more peanut butter, as it needs the coconut to freeze.
I just made this…SOOO good! I didn’t have pb so made some using raw peanuts and some camelia oil. Didn’t make the crust, added the chocolate drizzle on top as well. AMAZING!! 🙂 thanks for this recipe, will def be making it again in the very near future!