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No-Bake Peanut Butter Pie Recipe

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4.4 from 52 reviews

This No-Bake Peanut Butter Pie is a creamy, rich dessert featuring a wholesome almond flour and cocoa crust paired with a luscious vegan peanut butter filling. Perfect for those who want a decadent treat without the oven bake or with an option to bake the crust for extra crunch. It’s sweetened naturally with maple syrup and enhanced with coconut milk and cream for a silky texture.

  • Total Time: 30 minutes
  • Yield: 12 servings

Ingredients

Crust 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

Peanut Butter Filling Ingredients

  • 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, at room temperature)
  • 1/3 cup Coconut Cream (at room temperature, thick top portion from can)
  • 1/4 cup Coconut Oil (lukewarm, not hot)

Instructions

  1. Prepare the Pie Pan: Brush melted coconut oil all over a 9-inch round pie pan with a removable bottom using a pastry brush. This ensures easy unmolding, especially if you bake the crust. Set aside.
  2. Make the Crust Dough: In a large mixing bowl, combine almond flour, cocoa powder, melted coconut oil, maple syrup, and vanilla extract. Knead with your hands for about 90 seconds until the mixture is sticky and consistent, but no need to form a ball since it’s a press-in crust.
  3. Press the Crust into Pan: Transfer the dough into the prepared pie pan. Press evenly to cover the entire bottom and sides without leaving holes to avoid cracks. Use the back of a spoon to smooth the surface.
  4. Choose Baking or No-Bake: For a crispy crust, bake in a preheated oven at 350°F (180°C) for 15-20 minutes. Alternatively, freeze the crust for 10 minutes for a no-bake pie.
  5. Prepare Peanut Butter Filling: In a blender, combine peanut butter, chia seeds, maple syrup, coconut milk, coconut cream, and lukewarm coconut oil. Blend on high speed until thick and sticky. If too thick, add up to 1/4 cup more coconut milk incrementally and blend. If the mixture is too light, add an extra tablespoon of chia seeds and blend again.
  6. Cool or Freeze the Crust: If baked, remove crust from oven and allow to cool for 15 minutes in the pan. Then carefully release the pie crust using the removable bottom and loosen edges with a knife as needed.
  7. Assemble the Pie: Once the crust is at room temperature or if using frozen crust, immediately pour the peanut butter filling into the crust. Spread evenly with a spatula.
  8. Chill the Pie: Refrigerate the assembled pie for at least 30 minutes to set the filling.
  9. Decorate and Serve: Garnish with pieces of vegan dark chocolate, and drizzle with fresh peanut butter and melted dark chocolate if desired.
  10. Storage: Store the pie in the fridge for up to 4 days inside a cake box to prevent drying. If using the no-bake crust, you may freeze the entire pie or individual slices in an airtight container. Defrost for a few hours before serving. Serve chilled or half-frozen.

Notes

  • You can bake the crust for a crispy texture or freeze it for a soft, no-bake crust.
  • Use full-fat canned coconut milk and thick coconut cream for best texture in the filling.
  • If filling is too thick to blend, add coconut milk gradually to ease blending.
  • Allow the crust to cool fully before adding filling to prevent melting.
  • Pajustments can include swapping maple syrup with brown rice syrup for a different sweetness profile.
  • Press the crust well to avoid cracks during baking.
  • Use a pie pan with removable bottom for easier release after baking.
  • Pie is vegan and gluten free.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes (optional baking for crust)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

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