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
InstructionsÂ
- *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! I am planning on making this but the coconut oil in my pantry is not virgin. Is that ok?
I’ve never tried it with the refined, so I really don’t know.
Dear oh dear, that looks so good. I’ve seen a few recipes by now and you are up there with my favourite foodblogs already =) Everything looks so yummy and you are so sweet (and gorgeous!).
Wow! This is an amazing dessert. I added Ghee instead of bananas and dates.. Too high in sugar…
It was so yummy!!! I love this!!
argh….. this looks soooo amazing and I’m not sure what I did wrong but it didn’t turn out at all…. it never had the consistency to pour… it was more a big sticky globby ball … I still went with it but putting it in the fridge made it even worse… lol… the only thing I can think of is that I used fresh ground peanut butter with just peanuts, no added oils etc… perhaps this made it so thick? Others have tried it with great success so I will try again but oh so disappointed (not in you, but in me)
did anyone else experience anything similar and figure out where it went wrong?
…scatter joy…
This looks amazing! Do you happen to have a recipe to make this for a single serving? I want to make a couple of these in cupcake sizes for a picnic.
Sorry, I don’t.
If I made this crustless in a glass pie dish, then put in the fridge for a couple days, do you think it would set up fine?
I don’t see why not… I’ve made a similar recipe for fudge. So I think it’d work :).
I don’t have a Vita-Mix – should I use a food processor or blender? My guess is food processor?
Shrimp is the one thing I always have for my birthday. And almost always Red Lobster is the place I’m treated to for my birthday dinner. Birthday person gets to choose where they want to eat out at, and that’s always my choice. Love Red Lobster for shrimp! Especially love to go there and pig out during Endless Shrimp days! I can put away some shrimp! We only go once, and it’s the one time when I let myself eat all I want, shrimp. I save the bread, salad, and sides for a different meal. That stuff can be another meal all on it’s own.
Thi looks so good. I’m making it tomorrow night!
Just made the peanut butter pie….Soooo good! My kids loved it too!
I just did this the no crust way and i did not use the oil because I didn’t have any on hand so I used the additional peanut butter. It was amazing. I will definitely make this again.
What can you recommend in place of coconut oil that will still be a pleasant taste? (Don’t like the taste of coconut)
If you use refined coconut oil instead of virgin it will have no taste at all
Hi Katie,
I made this last night with frozen bananas and put it in the food processor.
It became the most delicious ice cream I’ve ever eaten!
Thank you thank you!
After this recipe, you have my full attention for every single recipe you post, forever… I made the peanut butter pie filling and put it in some small bowls in the freezer to ‘test’, and it was gone in two days. After the first bite, it was all I could think of, lol.
I used just a little raw organic honey for the sweetener since that’s about the only sweetener I use, and seldom that… and it was the best thing I’ve ever eaten! That coming from someone who’s been on a complete ‘no sugar’ diet for the past year and I’d tried all kinds of recipes to feel as if dessert life could go on, lol… This recipe is AWESOME! The bananas really do something to it, wouldn’t have imagined. Finally, something I can proudly serve with coffee to friends, and enjoy it WITH them!
Just made this and it was awesome!!! Soooo good!!!
This looks AMAZING! I love peanut butter and especially with chocolate, so I’ll be pinning this recipe to make once the weather warms up!
This recipe is pretty awesome! I love pb, bananas and chocolate, especially all together! 🙂 I pretty much followed the recipe except I only had 2 large bananas (fairly ripe) so I increased the amount of peanut butter and it turned out great. I also used pure maple syrup as the sweetener which also worked great. For those who are not coconut lovers, I don’t taste the coconut oil at all. However, my husband and I both taste the banana, which we didn’t mind and actually kind of liked, but if you don’t like the flavor of bananas you might want to try a substitution or maybe use less ripe of bananas. All that being said, this recipe is hubby approved! Thanks Katie for the great recipes!!! I especially love that most are easy to convert to gluten free!