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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:
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 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 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.
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
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!
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.
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
– rich and creamy
– 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
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!
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Useful kitchen tools for this recipe
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.
When making the pie filling stand mixer is super handy! KitcheAid also has a stand mixer like this one.
Hand mixer is smaller and more compact than a stand mixer so it’s easier to use and store in your kitchen shelf!