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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.

Ingredients

Scale

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

Find it online: https://thedishspot.com/no-bake-peanut-butter-pie-recipe/