No-Bake Peanut Butter Pie Recipe

Introduction

This no-bake peanut butter pie is a creamy, rich dessert that’s both simple and indulgent. With a crunchy almond-cocoa crust and a luscious peanut butter filling, it’s perfect for peanut butter lovers looking for a quick treat without turning on the oven.

Ingredients

• 2 cups Almond Flour
• 1/4 cup Unsweetened Cocoa Powder
• 1/4 cup Coconut Oil (melted)
• 1/4 cup Maple Syrup (or brown rice syrup)
• 1 teaspoon Vanilla Extract
• 1 cup Peanut Butter (unsalted, creamy, fresh, no added oil or sugar)
• 3-4 tablespoons Chia Seeds
• 1/3 cup Maple Syrup (or brown rice syrup)
• 1 1/4 cup Coconut Milk (canned, at room temperature, not light)
• 1/3 cup Coconut Cream (at room temperature, thick part of a coconut cream can)
• 1/4 cup Coconut Oil (lukewarm, not hot)

Instructions

1. Step 1: Preheat the oven to 350°F (180°C) if you want a crispy crust, or skip baking for a raw crust. Lightly brush melted coconut oil over a 9-inch round pie pan with a removable bottom to help unmold the crust.
2. Step 2: In a large bowl, combine almond flour, cocoa powder, melted coconut oil, maple syrup, and vanilla extract. Knead with your hands for about 90 seconds until a sticky, consistent dough forms.
3. Step 3: Press the dough evenly into the pie pan, covering the bottom and sides without holes. Smooth the surface with the back of a spoon.
4. Step 4: Bake the crust for 15-20 minutes if baking, or freeze for 10 minutes if you prefer it raw.
5. Step 5: Meanwhile, blend peanut butter, chia seeds, maple syrup, coconut milk, coconut cream, and lukewarm coconut oil until thick and smooth. Add more coconut milk if too thick, blending after each addition. Add extra chia seed if needed to thicken.
6. Step 6: If baked, let the crust cool in the pan for 15 minutes then carefully unmold it by pushing the removable bottom and loosening the edges with a knife if needed.
7. Step 7: Pour the peanut butter filling into the cooled crust or frozen crust. Spread evenly with a spoon.
8. Step 8: Refrigerate the pie for at least 30 minutes before decorating with vegan dark chocolate pieces and drizzles of fresh peanut butter and melted dark chocolate.

Tips & Variations

• For a nut-free crust, substitute almond flour with oat flour or sunflower seed flour.
• Add a pinch of sea salt to the filling for a salted peanut butter version.
• Use crunchy peanut butter if you prefer texture in the filling.
• Freeze leftover pie slices wrapped tightly for a refreshing frozen treat.

Storage

Store the pie in the refrigerator for up to 4 days, covered in a cake box or airtight container to keep the top moist. If the crust is unbaked, the whole pie or slices can be frozen in an airtight container and thawed for a few hours before serving—enjoy either cold or half-frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different nut butter for the filling?

Yes, almond butter or cashew butter can be substituted, but the flavor and texture will vary slightly. Choose creamy and unsweetened varieties for the best results.

Is it necessary to bake the crust?

No, the crust can be used raw by freezing it for 10 minutes before adding the filling. Baking provides a firmer, crispier base, but the pie tastes great either way.

No-Bake Peanut Butter Pie Recipe

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★★★★★

4.8 from 79 reviews

This No-Bake Peanut Butter Pie features a deliciously rich and creamy peanut butter filling atop a chocolate almond flour crust. The crust can be baked for added crispiness or frozen for a raw version. Sweetened naturally with maple syrup and enhanced with coconut ingredients, this pie is a perfect vegan and gluten-free dessert option that’s easy to prepare without an oven or stovetop.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 20 minutes (if baking crust)
• Total Time: 35 minutes (with baking) or 15 minutes (no-bake with freezing crust)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Crust

• 2 cups Almond Flour
• 1/4 cup Unsweetened Cocoa Powder
• 1/4 cup Coconut Oil (melted)
• 1/4 cup Maple Syrup (or brown rice syrup)
• 1 teaspoon Vanilla Extract
• Additional melted Coconut Oil for brushing the pan

Peanut Butter Filling

• 1 cup Peanut Butter (Unsalted, creamy, fresh, no added oil, no added sugar)
• 3–4 tablespoons Chia Seeds
• 1/3 cup Maple Syrup (or brown rice syrup)
• 1 1/4 cup Coconut Milk (canned, full fat, room temperature)
• 1/3 cup Coconut Cream (thick part, room temperature)
• 1/4 cup Coconut Oil (lukewarm, not hot)

Instructions

1. Prepare the crust: Preheat oven to 350°F (180°C) if baking the crust. Brush melted coconut oil all over a 9-inch round pie pan with removable bottom for easy unmolding. Set aside.
2. Make the crust dough: In a large bowl, combine almond flour, unsweetened cocoa powder, melted coconut oil, maple syrup, and vanilla extract. Knead together with your hands for about 90 seconds until sticky and consistent, pressing ingredients fully to create a sticky dough.
3. Form the crust: Press the dough evenly into the prepared pie pan, covering the entire surface without holes to prevent cracking. Use the back of a spoon to smooth the top.
4. Bake or chill the crust: Bake the crust for 15-20 minutes at 350°F (180°C) for a crispy crust, or freeze the crust for 10 minutes if preferring a raw pie.
5. Blend the peanut butter filling: Add all filling ingredients—peanut butter, chia seeds, maple syrup, coconut milk, coconut cream, and coconut oil—to a blender. Blend on high speed until a thick sticky paste forms. If too thick, add up to 1/4 cup more coconut milk in small increments, blending between additions. Add extra chia seeds if mixture is too light or thin.
6. Cool and unmold the crust: If baked, allow crust to cool in pan for 15 minutes. Use a knife to loosen edges if needed, then push removable bottom to release crust carefully.
7. Assemble the pie: When crust is at room temperature (or frozen crust is ready), pour the peanut butter filling evenly over the crust and spread to the edges.
8. Chill and decorate: Refrigerate the pie for 30 minutes to set. Decorate with pieces of vegan dark chocolate and drizzle with fresh peanut butter and melted dark chocolate.
9. Store properly: Store pie in the fridge for up to 4 days in a cake box to maintain freshness. If crust was not baked, you can freeze the whole pie or slices in an airtight container; defrost for a few hours before serving. Serve chilled or half-frozen.

Notes

• You can choose to bake the crust for a crispier texture or freeze it for a completely raw pie.
• Make sure all coconut milk and cream are at room temperature before blending for smooth filling.
• Use a pie pan with a removable bottom to easily unmold the crust without breaking.
• If filling is too thick, adding a bit more coconut milk helps achieve the right creamy consistency.
• Store leftovers in the refrigerator to keep the pie fresh and prevent drying out.
• The recipe is naturally vegan, gluten-free, and free from added refined sugars.

Keywords: no-bake peanut butter pie, vegan peanut butter pie, gluten-free dessert, almond flour crust, coconut milk pie, healthy peanut butter pie