Peanut Butter Pie
This vegan peanut butter pie is a no-bake dessert with a chocolate almond crust and a silky peanut butter filling set with chia seeds and coconut. You press the crust into the pan, blend the filling, chill, and finish with crushed dark chocolate and peanuts. No oven, no eggs, no dairy, and it comes together with a blender and a little patience while it sets in the fridge.
I love peanut butter, I always have, and I adore it in every form I have ever tried. Smooth and silky with nothing but peanuts, salted, crunchy, powdered… I think you get the drill. So one day I was really in the mood for peanut butter, decided to make a pie, and it turned out perfect, so I thought I would share the recipe with you. I mean, peanut butter — good. I do not think I need to say much more than that.
What Goes Into This Peanut Butter Pie
The crust is a mix of almond flour, cocoa powder, coconut oil, and maple syrup pressed together into a chocolatey base. The filling is where the peanut butter shines, blended with chia seeds, coconut milk, coconut cream, more maple syrup, and coconut oil. A quick word on the peanut butter itself: natural peanut butter contains nothing but peanuts and comes in a more liquidy form that is sometimes tricky to spread on toast, which is exactly why it blends so beautifully into a smooth filling here. I like natural peanut butter waaay more than the processed kind, and I think its texture is better, too. If yours has separated in the jar, stir the oil back in before you measure.
How to Make the No-Bake Crust and Filling
Start with the crust. Combine the almond flour, cocoa powder, coconut oil, and maple syrup in a bowl and work it together with your hands until you get a crumbly, sticky dough. Press it firmly and evenly into your baking pan to form the crust, then freeze it for 15 minutes so it holds its shape. While it firms up, add all the filling ingredients to a blender and blend until you have a smooth paste. Pour the filling over the chilled crust, smooth the top, and refrigerate for 45 minutes. Finish by decorating with crushed dark chocolate and peanuts.
Why the Chia and Coconut Do the Work
This is a no-bake pie, so nothing here relies on the oven to set. The chia seeds absorb liquid and gel as the filling chills, which thickens it, while the coconut oil and coconut cream firm up in the cold and lock everything into a sliceable texture. That is why the fridge time matters: pull it too early and the filling will be loose. Press the crust firmly, too, since a loosely packed crust crumbles when you cut into it. The colder the pie, the cleaner your slices.
Tips for Getting It Right
- Use natural peanut butter with a pourable, smooth consistency so the filling blends evenly and does not turn grainy.
- Press the crust into the corners and up any edges with the back of a spoon or a flat-bottomed glass for a tidy, even base.
- Do not skip the 15-minute freeze on the crust. A firm crust keeps the filling from soaking in and softening the base.
- If your filling looks a touch loose after 45 minutes, give it more time in the fridge until it is set enough to slice.
- Add the dark chocolate and peanuts right before serving so they stay crunchy on top.
Storing and Making It Ahead
This pie is a great make-ahead dessert since it needs chilling time anyway. Keep it covered in the fridge and it holds its texture well for a few days. For longer storage, freeze it and let it thaw in the fridge before serving, which also gives you a firmer, almost ice-cream-like slice straight from the freezer. If you love this kind of no-bake, peanut-forward treat, you will probably also enjoy my peanut butter cake and this chocolate peanut butter ice cream. It sits comfortably alongside my other refined-sugar-free vegan desserts and vegan chocolate recipes when I want something sweet without reaching for the processed stuff. Because I do have a sweet tooth, and in my opinion, this is the good kind of decadent.
What to Serve It With
A slice of this pie is rich on its own, so I like to keep the pairings simple. A cup of coffee or tea cuts the sweetness nicely. If you are leaning fully into the peanut butter theme for a lazy weekend, serve smaller slices after a stack of vegan peanut butter pancakes or blend up a peanut butter smoothie on the side. It is a fun addition to any spread of vegan snacks for a gathering.
If you make this vegan peanut butter pie, I would love to know how your filling set and whether you went heavy on the dark chocolate and peanuts on top. Give the recipe a star rating and leave a comment below with any tweaks you tried — a swirl of jam between the layers is one I always come back to.
Summarise & Save This Recipe
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Peanut Butter Pie
Ingredients
For the crust:
- 2 cups almond flour
- ¼ cup cocoa powder
- ¼ cup coconut oil
- ¼ cup maple syrup
For the filling :
- 1 cup peanut butter
- 2 Tbsp chia seeds
- ⅓ cup maple syrup
- 1 ¼ cup coconut milk
- ⅓ cup coconut cream
- ¼ cup coconut oil
For decoration :
- dark chocolate crushed
- Peanuts
Instructions
- In a bowl, combine the almond flour, cocoa powder, coconut oil, and maple syrup.
- Combine the ingredients together with your hands until crumbly, sticky dough forms.
- Press the dough into your baking pan with your hands to form the pie crust.
- Freeze the crust for 15 minutes.
- Add all your filling ingredients to a blender and blend until smooth paste forms.
- Pour the filling over the crust.
- Refrigerate for 45 minutes.
- Decorate with crushed dark chocolate and peanuts.
Frequently Asked Questions
Yes. Every ingredient is plant-based: almond flour, cocoa powder, coconut oil, maple syrup, peanut butter, chia seeds, coconut milk, coconut cream, dark chocolate, and peanuts. There are no eggs, dairy, or honey, so it is fully vegan. Just check that the dark chocolate you use for decorating is dairy-free.
No, this is a no-bake pie. The crust is pressed into the pan and firmed up in the freezer for 15 minutes, and the filling is blended and then set in the refrigerator for 45 minutes. Nothing goes in the oven at any stage.
Natural peanut butter that is smooth and pourable works best, since it blends into an even, silky filling. If the oil has separated in the jar, stir it back in before measuring. A stiff, heavily processed peanut butter can make the filling harder to blend smooth.
The crust needs about 15 minutes in the freezer, and the filling needs at least 45 minutes in the refrigerator. The chia seeds and coconut oil firm the filling as it chills, so if it still looks loose after 45 minutes, give it more fridge time until it is firm enough to slice cleanly.
Yes, it is an ideal make-ahead dessert because it relies on chilling anyway. Keep it covered in the fridge for a few days, or freeze it for longer and thaw it in the fridge before serving. Add the crushed dark chocolate and peanuts just before serving so they stay crunchy.
Store leftover slices covered in the refrigerator, where the pie holds its texture well for a few days. For longer storage, freeze it and let it thaw in the fridge before serving. Frozen slices eaten straight from the freezer have an almost ice-cream-like texture.
Best combo in the world! Yum!