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Easy no-bake peanut butter pie recipe that is vegan and gluten-free! The crust is chocolaty with a rich and delicious creamy peanut butter pie filling and plant whipped cream on top. So decadent yet this recipe is so healthy. It’s perfect for a healthy dessert alternative or bringing to home parties.
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Are you like me who just loves anything with peanut butter in it? You will totally LOVE this no-bake peanut butter pie! This pie is rich and delicious, and it has everything you need in a pie and is also healthy. Wait, can a peanut butter pie be healthy? Yes, it can! This recipe only uses wholesome ingredients, is refined sugar-free, and a whole lot healthier but never compromised in taste and creamy texture.
The peanut butter pie filling is super creamy, smooth, rich, decadent and has a hint of caramelly taste to it. I topped the pie with soy whipped cream which adds extra creaminess and the sprinkle of crushed peanuts complements the pie with a crunchy texture.
The best part is, that this recipe is super easy to make with just 10 ingredients. The main method to make the crust and pie filling are just blend and mix. Easy peasy!
This recipe is:
- plant-based
- dairy-free
- eggless
- gluten-free

How to make this no-bake peanut butter pie
As I said earlier, this pie recipe is super easy to make with just 10 ingredients. The main tool you need is a handheld electric mixer or a stand mixer. If you are grounding almonds then you need a food processor as well but that’s pretty much it! I’ll walk you through the process.
Main ingredients for the chocolate crust
The chocolate crust is made only with 5 ingredients. You can make the crust in just one bowl.
Ground almond
Ground almond is simply almonds processed in a food processor. It’s crumbly in texture but not as fine as almond flour. I use ground almond for many of my recipes as I love the flavour it adds to desserts.
Coconut flour
Coconut flour is often used in no-bake recipes as it is safe to eat in its raw form. I used coconut as one of the main ingredients as well as ground almond.
Cacao powder
Cocoa powder adds a nice chocolaty flavour to the base of this vegan peanut butter pie. I use dark cocoa powder than light as it’s richer in flavour.



Main ingredients for the peanut butter pie filling
Peanut butter
Of course, peanut butter! I used natural peanut butter that has no other ingredients in it. I recommend you to use peanut butter that only has peanuts as ingredients but you can also use other types of peanut butter too. Smooth peanut butter works best to create that rich and creamy peanut filling!
Coconut milk
I used the solid part of canned coconut milk that is chilled in the fridge overnight in the filling as one of the main ingredients of the peanut butter filling. It creates a nice creamy texture.
Soy yogurt
I added 2 tablespoons of soy yogurt to add a slight tanginess to the filling like what cream cheese would do. It works so well!
Together with the main ingredients, I used maple syrup to sweeten both the crust and the peanut butter filling. I also used coconut oil for the crust to help it firm up in the freezer. And soy yogurt and ground flaxseed for the filling to make it nice and creamy.



To make the no bake vegan peanut butter pie is pretty simple once you have all the ingredients on hands. To make the crust, all you need to do is put all the ingredients in a large mixing bowl and mix until it’s crumbly. Transfer the mixture into a pie tin, press down to the bottom and the side using the bottom of a clean glass or with your fingers and then set in the freezer while making the peanut butter pie filling.
To make the peanut butter pie filling is super simple too! First step is whipping the solid coconut milk with an electric mixer or stand mixer for about 4-5mins until fluffy. Then add the rest of the ingredients and whip for another 1-2 mins to incorporate everything well. You should have the healthiest, creamiest and richest peanut butter pie filling!
Assembly is simple too. You can pour the filling into the crust and smooth the top evenly. Then the hardest part comes in.. which is wait for the pie to set in the freezer for 3-4 hours. I know! It does feel long but the wait is worth it. You can also make the pie at night and set the pie in the fridge overnight as well.

Q and A
What kind of peanut butter is best for this no-bake peanut butter pie?
I recommend using natural peanut butter that has no ingredients other than peanuts. Peanut butter made with only peanuts is so much healthier than store-bought peanut butter and has a lot nicer peanut butter flavour.
That said, you can also use other types of peanut butter too if it’s the only option you have in the cupboard. Smooth peanut butter works better to create a creamy and smooth texture than a crunchy one. but if you are after crunchy texture go for crunchy peanut butter!
Can I bake the crust?
Absolutely! You don’t have to bake the crust at all in this recipe but if you want some extra crunch in the crust, you can bake it for 10-15 mins at 180C(350F). If you are baking the crust, let it cool completely to room temperature first and rest it in the freezer for at least 5-10 mins before pouring the pie filling. If you pour the filling without cooling the crust, the filling will get loose from the heat and the texture of the final product won’t be as creamy.
Can I make this pie ahead of time?
You totally can! This is one of the great things about this no-bake peanut butter pie. They store well in the fridge and freezer. You can make the pie ahead of time, cover it to prevent it from drying and store in the fridge for up to 2-3 days. If you make the pie 2 days before you are throwing a home party, you have your welcome party treat ready in the kitchen!
The pie also can keep in the freezer too for a longer period of time. Slice the pie, cover it and store in the freezer for up to 2 months. You can have the pie straight out of the freezer like ice cream pie on a hot summer day or defrost it in the fridge until it’s creamy again and serve.
What substitute do you recommend for this peanut butter pie recipe?
Here are some substitutes you can make in this recipe.
- Maple syrup – maple syrup can be substituted with other liquid sweeteners such as agave syrup or date syrup. To make this recipe refined sugar-free, I recommend you use date syrup.
- Peanut butter – if you want to avoid peanuts but want to enjoy creamy pie, you can substitute for almond butter instead of peanut butter and make no-bake almond butter pie.
- Coconut oil – if you don’t have coconut oil in your kitchen you can use melted vegan butter as well for the crust.
- Coconut flour – you can use almond flour instead of coconut flour for the crust. Almond flour is also safe to eat raw and is popular in no-bake recipes.


Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!
You will LOVE this no bake peanut butter pie because it’s:
– peanut buttery
– decadent
– rich and creamy
– healthy
– easy to make
Want more recipes like this?
Try my other delicious cake and dessert recipes you might enjoy!
- Banoffee pie
- Baked cheesecake – gluten-free
- Peanut butter cups
- Vanilla pound cake
- Peanut butter chocolate chip cookies
Visit the cakes and cupcakes page and recipe page for more delicious recipes!
Please leave a comment and rate this recipe in the comment section below if you like this no-bake peanut butter pie! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!
Recipe Card
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No Bake Peanut Butter Pie
- Total Time: 4 hours 30 minutes
- Yield: 8 slices 1x
- Diet: Vegan
Description
Easy no bake peanut butter pie recipe that is vegan and gluten-free. The crust is chocolaty with a rich and delicious creamy peanut butter pie filling and whipped cream on top. So decadent yet this peanut butter pie is so healthy. It’s perfect for a healthy dessert alternative or bringing to home parties.
Ingredients
For the crust
- 1 cup (105g) ground almond(almonds processed in a food processor until crumbly)
- 1 cup (105g) coconut flour
- 1/4 cup (60ml) maple syrup
- 1/4 cup (60ml) melted coconut oil
- 2 tbsp cacao powder
For the peanut butter pie filling
- 1 & 1/2 cups (240g) coconut cream(the solid fat part of a chilled canned coconut milk)
- 1 cup (270g) natural peanut butter
- 1/3 cup (85ml) maple syrup
- 2 tbsp ground flaxseed
- 2 tbsp soy yogurt
For the whipped cream
- 1/2 cup (125ml) soy whipping cream
- 1/3 cup (50g) maple syrup
For the topping(optional)
- Chocolate syrup
- Crushed peanuts
- Shredded vegan milk chocolate
Instructions
- First, we are making the crust! In a large bowl, put all the ingredients and mix with a large wooden spoon until it’s well combined and crumbly.
- Pour the crust mixture into a pie tin, press it down onto the bottom and the side using a flat bottom of a drinking glass or with fingers. Chill the crust in the freezer while we make the peanut butter pie filling.
- To make the filling, beat the coconut cream in a large bowl with a handheld mixer or in a stand mixer for 5-6 mins until light and fluffy.
- Add the rest of the ingredients and beat for another 1-2 mins until it’s all well combined.
- Pour the filling into the crust and chill the pie for at least 4 hours in the freezer or overnight in the fridge.
- To make the whipped cream, beat the soy whipping cream in a large bowl with a handheld mixer or in a stand mixer. When it’s light and fluffy, add the maple syrup little by little whilst beating the soy cream until well combined.
- Top the peanut butter pie with the soy whipped cream, chocolate sauce, shredded chocolate and crushed peanuts. Slice and enjoy!
Notes
You can bake the crust if you like. if baking the crust bake for 10-15 mins at 180C(350F).
You can sub peanut butter for almond butter to make no bake almond butter pie.
You can sub the maple syrup for other liquid sweeteners of your choice such as agave or date syrup if you prefer.
You can sub coconut oil in the crust for vegan butter if you want buttery flavour.
You can use other plan yogurts such as coconut yogurt instead of soy yogurt if you prefer.
- Prep Time: 30 mins
- Chilling time: 4 hours
- Category: Pie
- Cuisine: American
Keywords: vegan, gluten-free, pie
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Useful kitchen tools for this recipe
Food processor
I use KitchenAid food processor! This food processor is reasonably priced but blends ingredients so well.
I used this to ground almond for the crust in this no-bake peanut butter pie.
Stand mixer
When making the pie filling stand mixer is super handy! KitcheAid also has a stand mixer like this one.
Hand mixer
Hand mixer is smaller and more compact than a stand mixer so it’s easier to use and store in your kitchen shelf!
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OMG YUM!! I Cannot WAIT to make this!
Thank you Rachel! Let me know how it goes!
Ohh this looks dreamy! I can’t wait to try this on the weekend
★★★★★
Thank you Ana! Let me know how it goes when you make it!
Yum! This looks delicious, and I am not even a very big peanut butter fan!
It is nice to have an easy, no bake dessert option for when there just isn’t much time.
Thank you Abigail! This peanut butter pie is delicious even if you are not much of a peanut butter fan 🙂 Super easy to make too!
It looks so yummy! I gonna try this soon!
★★★★★
Thank you so much!!