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Easy No-Bake Peanut Butter Pie photo

No-Bake Peanut Butter Pie

This No-Bake Peanut Butter Pie is a creamy, dreamy delight for peanut butter lovers!
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup almonds with skins
  • 1 cup old-fashioned oats (gluten-free)
  • 3 tablespoons coconut oil (melted)
  • 1 teaspoon salt
For the Filling:
  • 8 ounces cream cheese (low-fat, softened)
  • 15 ounces coconut milk (whole fat preferred)
  • 1 cup peanut butter (natural)
  • 1/2 cup coconut sugar
  • 1 tablespoon coconut oil (melted)
  • 1 teaspoon pure vanilla extract
For the Chocolate Drizzle:
  • 2 ounces bittersweet chocolate (melted)

Equipment

  • Food Processor
  • Mixing bowls
  • Measuring Cups & Spoons
  • 9-inch pie dish
  • Spatula

Method
 

Instructions:
  1. Start by preheating your oven to 350°F if you choose to toast the oats and almonds for extra flavor (this step is optional). In a food processor, combine the almonds and oats and pulse until finely ground. Add in the melted coconut oil and a pinch of salt, then pulse again until the mixture begins to stick together. Press this mixture firmly into the bottom and up the sides of your pie dish.
  2. In a separate mixing bowl, combine the softened cream cheese and peanut butter. Beat with an electric mixer until smooth and creamy. Gradually add the coconut milk and coconut sugar, mixing well after each addition. Finally, blend in the melted coconut oil and vanilla extract until everything is well combined.
  3. Pour the peanut butter filling into the prepared crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, or until the filling is set. If you're short on time, you can pop it into the freezer for about 1-2 hours.
  4. Once the pie is set, melt the bittersweet chocolate in a microwave-safe bowl, checking every 30 seconds to avoid burning. Drizzle the melted chocolate over the top of the pie for that extra touch of indulgence.
  5. Slice the pie into wedges, serve chilled, and watch it disappear before your eyes. It pairs wonderfully with a dollop of whipped coconut cream or even a scoop of your favorite ice cream.

Notes

  • This pie can be made up to three days in advance and stored in the refrigerator.
  • Cover well to prevent it from absorbing odors from the fridge.
  • You can freeze individual slices for a quick treat later on.