Chocolate Peanut Butter Pie

Peanut Butter Pie

Let me interrupt this preserving and gardening season with a delicious dessert recipe, a Chocolate Peanut Butter Pie : gluten, dairy, soy and refined sugar-free.

I know it’s hard to believe, but you can make an outragous Chocolate Peanut Butter Pie without dairy whipped cream, cool whip, cream cheese and Oreos.

Peanut Butter Pie


When daughter #3 told me she made a “conventional”  Chocolate Peanut Butter Pie on vacation with her in-law family, I’ve been craving one since.  Not being able to shake the craving, I finally recreated one that is gluten, dairy, soy and refined sugar-free.

The crust comes together in 30 seconds and requires no baking.

Peanut Butter Pie

The filling is assembled quickly and once poured into the crust needs refrigerating.

Peanut Butter Pie

Then spread on a chocolate topping and freeze.  Set out 30 minutes before serving and you have a sweet and creamy but firm peanut butter pie.

Peanut Butter Pie

To help the filling be firm and creamy, I made coconut milk whipped cream with one can of refrigerated whole fat coconut milk.  Not all whole fat coconut milks work for this, and I’m not sure why, but this brand works super!

Peanut Butter Pie

To make coconut milk whipped cream; refrigerate the coconut milk in the can for 10-12 hours.  When you open the can you will see the cream has separated and is easy to scoop out off the top.  Place in a bowl and whip away with an electric beater.  it stiffens in just a few minutes.  For this recipe, I didn’t sweeten the whipped cream.

Peanut Butter Pie

After mixing up most of the filling together, I folded in the whipped cream

Peanut Butter Pie

Good friends joined us for dinner and they were my guinea pigs for this recipe.  I announced on their arrival for dinner that we were making this pie for dessert.  While the men schmoozed, my girlfriend and I mixed and stirred and pressed and in no time this pie was created.  They gave it a thumbs up, and then daughter#3 also gave it rave reviews. I never thought she’d go for the non-Oreo crust, but she loved the crust!

I had help from the very talented Chocolate Covered Katie.   I made a few adjustments to her filling recipe but this is her Healthy Chocolate Pie Crust.   Thank you, Katie!

Chocolate Peanut Butter Pie

Please give this a go and let me know what you think.  I’d love to hear your comments!

On another note, my first fall cooking class, Seasonal Soups and Quick Breads will be on Saturday, October 5th  4th, (thank you Trudi) from 11 am – 1 pm.  Save the date and stay tuned for details!




2 tablespoons cocoa powder

1/2 cup raw cashews

1/2 cup shredded unsweetened coconut

1/8 teaspoon sea salt

1/2 cup pitted dates ( I used 8)


1 1/2 cups natural  creamy peanut butter, salted (make sure its natural PNB, no hydrogenated oils)

2- 6oz. containers of SoDelicious vanilla coconut milk yogurt

3 tablespoons pure maple syrup

2 teaspoons natural vanilla extract

1/8 teaspoon sea salt

1 cup coconut milk whipped cream (unsweetened)


2 tablespoons cocoa powder

2 tablespoons pure maple syrup

2 tablespoons melted virgin coconut oil


Crust: Place all of the crust ingredients into a food processor and blend.  Transfer crust to a 9 inch pie pan and press into a smooth even layer using wax or parchment paper.   Refrigerate until ready to use.

Filling: Combine the peanut butter, yogurt, maple syrup, sea salt, vanilla together until smooth.  Fold in the  coconut milk whipped cream.  Spread into prepared crust.  Refrigerate 1 hour.

Topping: In a small dish combine the cocoa powder and maple syrup until smooth.  Add the coconut oil, mixing until a smooth consistency is formed.  Spread over pie.

Freeze until ready to serve.  Remove from freezer 30 minutes before slicing and serving.  Yum!

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12 Comments on “Chocolate Peanut Butter Pie”

  1. I would be very interested in a calorie count comparison from this one to a traditional PBP. Since I don’t have those dietary restrictions, I’d be curious which would be less fattening.

    1. Sonya, thank you for your question! No doubt the calorie count is high in this dessert. I estimate about 300 based on the pie being sliced 12 pieces. If you’re looking for reduced calories it’s not here, but the quality of the ingredients exceeds that of the traditional recipe. When it comes to special foods like this I agree with Michael Pollan in his great booklet Food Rules where he says “Treat Treats as Treats” -enjoying them infrequently and in small quantity.

  2. Amy do you think I could exchange the cashews for almonds in the crust? My Grandson is allergic to cashews. Did you know red peppercorns are also connected with this nut family?! We just found that out too. He’s also allergic to pistashios. Have an awesome day. Stay cool……..S

  3. I am in love with this particular chocolate peanut butter pie! I can have my guilty pleasure and not feel guilty. I took one bite and knew it would satisfy my sweet tooth. Amy, thank you so much for being diligent in using healthy ingredients and at the same time providing me with a desert option that is not only clean and healthy but also a crowd pleaser!

  4. I can attest to the absolutely decadent yumminess of this pie. Rich and creamy and feels like a total treat, the bonus being that it’s made from wholesome ingredients. And really, how can you go wrong when chocolate and peanut butter are involved?! As Tatem says, “we’re crazy for peanut butter!!!” We give this 2 thumbs up!

    1. Tatem, (our 4 yo grand daughter) whose “crazy for peanut butter” happens to be my inspiration for many PNB concoctions. She’s a girl after my own heart 🙂

  5. I just made this for a family gathering with my mother-in-law (gluten free & dairy free) in mind. We all LOVED it! Thank you for the outstanding recipe :).

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