No Bake Peanut Butter Pie

4.96 from 22 votes

No Bake Peanut Butter Pie

This No Bake Peanut Butter Pie is smooth, creamy, rich, and surprisingly healthy. This is a peanut butter pie without cream cheese, cool whip, or a graham cracker crust - and yet you'll literally watch it disappear in front of your eyes at any dinner or gathering! It's that good - and all with simple, wholesome, gluten-free, and dairy-free ingredients!

Prep Time25

Chilling Time4

Total Time4 25

Course: Dessert

Cuisine: North American

Servings: slices

Calories: 382kcal

Author: Olena Osipov

Ingredients

Pie Crust:

1 cup walnuts or pecans raw and unsalted
1 cup cashews raw and unsalted
2 tbsp maple syrup or honey
2-3 tbsp any milk I used almond milk
2 tsp pure vanilla extract
1 tsp cinnamon
1/4 tsp salt

Peanut Butter Filling:

1 cup smooth peanut butter unsweetened and unsalted
3 medium-large bananas ripe (very yellow or with many brown spots)
3 tbsp any milk I used almond milk
2 tsp pure vanilla extract
1/4 tsp salt
1/3 cup dark chocolate chips mini or regular

US Customary - Metric

Instructions

Make crust: In a food processor, add walnuts, cashews, maple syrup, milk, pure vanilla extract, cinnamon and salt.
Process until a ball of dough forms, stopping and scraping the sides of the bowl. Be careful not to over process the crust into a nut butter.
Transfer "the dough" to a 9" pie dish and flatten on the bottom and sides with your hands to make a pie shell. You can make a pretty rim using the fork.
Make filling: Give the food processor a rinse, wipe with a towel and add peanut butter, bananas, milk, vanilla extract and salt.
Process until smooth, pausing and scraping the sides of the bowl.
Assemble the pie: Pour filling into the prepared crust, smooth top with a spatula and sprinkle with chocolate chips
Cover with plastic wrap and freeze for 3-4 hours or until frozen.
Thaw on a counter for about 30 minutes before slicing and serve.

Notes

Store: Freeze covered for up to 3 months. Do not refrigerate. Thaw for 30 minutes before serving.
Nuts: You want to use softer nuts like walnuts or pecans and cashews to make the crust. Hard nuts like almonds won't work. If you have salted nuts, omit salt in the crust.
Peanut butter: Make sure to use plain peanut butter with peanuts only listed as an ingredient. You can also use almond butter.
Bananas: No substitutes! You would want ripe bananas with bright yellow skin. Some or many brown spots are fine. Just make sure they are not completely brown or green.
Milk: Any milk works. It is used mostly to help bind ingredients together.
Pie dish size: There are deep and more shallow but wide pie dishes. If you have a deep one, like mine pictured, push down the crust a bit on the sides so filling reaches the edges.

Nutrition