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No-Bake Chocolate Peanut Butter Pie

February 4, 2015 By Jessica

Simple and easy is better sometimes all the time. When you can get away with it. This pie has your back.

Not always the case when baking. There are usually a few steps/preparations, and a bit of a process when baking, and then there is the trial and error of gf/df/sf baking (and egg free when my oldest is joining us) but don’t get me wrong, it is certainly worth all the effort when you take that first (right out of the oven) joyful bite. BUT, when a pie like this is simple and doesn’t require baking, HELLO, let’s get this party started!

And party we did, literally, with this beyond-decadent chocolate peanut butter pie to celebrate my oldest son’s 22nd birthday last week. Gosh, I vividly remember when I took him to his first day at pre-school as he proudly said bye-bye in his grown-up cable sweater and corduroy pants eighteen years ago.

We went from a homemade Korean-inspired dinner to an all-American classic combination for dessert. Dinner: a bit of a process. Dessert: Easy as pie. Ha! I couldn’t resist saying that.

Both were a standout and a must try (will post the bibimbap and kimchi pancakes soon) … I can still taste the flavors … it was an amazing meal that had us digging into our dinner bowls then our pie with gluttonous determination. We managed to take a breath between dinner & dessert.

I came across a version of this pie on Pinterest; a recipe originally by Ree Drummond, the Pioneer Woman (click here for the original recipe), as she calls herself, and went for it.

no-bake-peanut-butter-chocolate-pie-adapted-pioneer-woman-pie

My son is a big chocolate and peanut butter fan. He also loves, loves Justin’s dark chocolate peanut butter cups so I just had to throw some in – the element of surprise.

IMG_1028

As if that wasn’t enough, I added some remaining crushed cookie crumbs on top. Ree’s pie did look amazing, but I couldn’t resist to take it up a few notches for my birthday boy.

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Oh. My. Peanut Butter. Chocolate. Goodness.

If you have a peanut butter/chocolate fan this dessert will make you look like the ultimate rock star. Bits of peanut butter cups, peanuts, creamy filling, cookie crust … okay, enough said. I will hand over the spatula to you to try it for yourself. Well, maybe not all for yourself, you will share won’t you?

Enjoy!

No-Bake Chocolate Peanut Butter Pie  www.fromjessicaskitchen.com

No-Bake Chocolate Peanut Butter Pie {gluten free, dairy free, egg free, soy free, vegan}
 
Save Print
Prep time
2 hours 30 mins
Total time
2 hours 30 mins
 
So easy and full of peanut chocolate-y delicious for when you want a simple no-bake dessert to impress! *Prep Time includes chilling time.
Jessica: From Jessica's Kitchen
Recipe type: Dessert
Serves: Serves 8
Ingredients
  • Crust:
  • 1⅓ boxes "Brownie" Cookies (I use Enjoy Life)
  • 5 tablespoons Earth Balance Soy Free Spread or other non-dairy 'butter'
  • Filling:
  • 1 cup plus 2 tablespoons creamy peanut butter (I use Earth Balance)
  • 2 tablespoons non-dairy plain cream cheese (I use Daiya)
  • 3 tablespoons vanilla coconut yogurt (I use So Delicious brand)
  • 1¼ cups powdered sugar, sifted
  • ½ cup plus 3 tablespoons organic salted, roasted peanuts, divided
  • 10 peanut butter cups, broken into pieces (I use Justin’s Dark Chocolate Cups)
  • 1½ containers non-dairy whipped topping, thawed (I use So Delicious brand)
  • ¼ cup dark chocolate chips (I used Enjoy Life brand)
Preparation
  1. For the crust:
  2. Crush the cookies in a food processor until fine crumbs.Transfer all but 2 tablespoons of crumbs (reserve for later) to a small bowl then add earth balance 'butter' spread.
  3. Combine with a fork, or hands until fully blended and begins to take shape.
  4. Press evenly and compact into a 9-inch pie plate -- (My crust ended at about ½ inch before the rim.)
  5. Chill in the freezer while preparing the filling.
  6. Filling:
  7. In a stand mixer set with a paddle attachment, or using a hand mixer set on medium speed, beat peanut butter with the cream cheese, after about a minute then add coconut yogurt.
  8. Once combined, reduce to low speed and add sifted powdered sugar, increase back to medium speed and beat until smooth.
  9. Turn off mixer, add in ½ cup peanuts (reserve the rest for later), and broken pieces of peanut butter cups and combine well. Fold in thawed whipped topping.
  10. Pour the filling into the chilled crust and spread evenly.
  11. Sprinkle reserved 3 tablespoons of peanuts, dark chocolate chips, and reserved cookie crumbs on top.
  12. Chill for at least another 90 minutes before serving.
  13. Slice with a sharp knife (to cut through all the peanut butter chunks) and serve chilled.
  14. Note: This can be made 4-5 days in advance and freezes well when covered with a 3-ply seal of plastic wrap. If made ahead and frozen for days, thaw for 15 minutes before slicing.
3.5.3208

 

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gluten free dairy free recipes
recipe image
Recipes
No-Bake Chocolate Peanut Butter Pie
Published On
2015-02-04
Preparation Time
2 hours 30 minutes
Cook Time
0 min
Total Time
2 hours 30 minutes

Filed Under: chocolate, dessert, vegan Tagged With: dairy-free, dessert, entertaining, gluten-free, soy-free, vegan

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Comments

  1. Kim says

    February 5, 2015 at 7:15 am

    This cake is calling my name. We love anything peanut butter-chocolate this looks divine. Thank you for listing which brands you use, it makes shopping for ingredients easy!
    Reply
    • Jessica says

      February 5, 2015 at 12:52 pm

      Your welcome Kim! Why guess and have it turn out differently, right?!
      Reply
  2. Shaya says

    February 5, 2015 at 7:19 am

    YUM. This just may be a weekend treat to bring a little summer in, thank you Jessica!
    Reply
  3. Cynthia says

    February 5, 2015 at 8:46 am

    This looks easy enough for me to handle. I want to use the GF Sandwich Oreo cookies for this, is it the same amount of cookies? And how deep of a pie plate do you use?
    Reply
    • Jessica says

      February 5, 2015 at 12:54 pm

      Cynthia, yes same of cookies. I used a 1 1/2 inch deep pie pie plate. If you want the crust to come up all the way to the rim (I didn't find it necessary) add 6 more cookies. Enjoy!
      Reply
  4. Sassy Foodie says

    February 5, 2015 at 9:24 am

    My family would go crazy for this!!!
    Reply
  5. Bradley says

    February 5, 2015 at 12:46 pm

    awesome!
    Reply
  6. Cassandra says

    February 6, 2015 at 8:11 pm

    I made this today for dessert for my in-laws. I used the dark brownie cookies, it came out mushy when I mixed it but when I spread it in my pie plate, filled (used the brands you used) and chilled it-perfect! It sliced very well and they were impressed. I was thrilled with the results. Thanks for making me look like "a rock star" tonight!
    Reply
  7. Cindy says

    February 9, 2015 at 1:52 pm

    Hi Jessica! I didn't make this but tried this AMAZING pie last night at a Grammy's house party and couldn't resist bugging Maya (she's subscribed and made this) for the recipe as it was too perfect. I'm not gluten-free or dairy-free (one of our friends is) but we were all going PEANUTS over this so I wanted to write to you and let you know that this was the highlight of the evening. I just subscribed and have already bragged about this to everyone here at work today. Cheers! - Cindy.
    Reply
    • Jessica says

      February 10, 2015 at 12:25 pm

      Aww, thank you for sharing and your kind words! Happy you all enjoyed it and thank you for subscribing Cindy!
      Reply
  8. Carol says

    February 9, 2015 at 4:23 pm

    I made this today as a treat for my kids. I used double chocolate cookies, a different cookie than you had suggested with coconut oil for the crust. Everything else as written in the recipe and it came out so silky, so rich, this is some recipe! Thank you for sharing!
    Reply
    • Jessica says

      February 10, 2015 at 12:22 pm

      Yay!! I know, it's dangerous!
      Reply
  9. Jenn says

    February 9, 2015 at 4:26 pm

    I saw this on Twitter and fell in love! Thanks for stating the brands you use I am shopping for them today to make for Valentine's Day!! Hands don't fail me now :)
    Reply
    • Jessica says

      February 10, 2015 at 12:21 pm

      Sure, it's about making life easier, right ?!
      Reply
  10. Megan says

    February 9, 2015 at 5:39 pm

    This pie looks really yummy. I usually make "whip cream" with canned coconut milk. Can I use that instead of the store-bought whipped topping you suggested? I am trying to keep my sugar down but not sure if the coconut whipped cream would be the same consistency. Thanks!
    Reply
  11. Lisa says

    February 13, 2015 at 7:04 pm

    Awesome recipe! I made this with gluten free oreo type cookies and the ingredients you used and Wow this was so rich. My crust came up 3/4 high but held together from being frozen. You do need a very sharp knife for this or it will cut jagged.
    Reply
  12. Cynthia says

    February 21, 2015 at 8:04 pm

    OMG. Love at first sight. This I have got to try. Lord help my portion controlling ways...
    Reply
  13. Sonia says

    February 22, 2015 at 5:00 pm

    I just pulled this out of the freezer and it looks so decadent and I cannot wait to serve this soon for my Oscar party -we are ready to dig in!
    Reply
  14. Jessica says

    February 27, 2015 at 4:56 pm

    OMG so happy I found your blog through Foodgawker, this is one serious cake. SO rich. I used gluten free "oreo" cookies for the crust and followed your recipe with my fingers crossed (some recipes are only pretty) for an amazing result and it delivered- BIG time. My husband requested this as his birthday cake in May!
    Reply
    • Jessica says

      February 28, 2015 at 9:00 am

      Jessica, thank you!! It is some seriously rich pie, as it should be :) So happy to hear you all loved it and gave my recipe a try!!
      Reply
  15. Dana says

    June 29, 2015 at 4:39 pm

    Made this today for my Mom's birthday and was over the moon! Wish I made two because it was gone in seconds.
    Reply
    • Jessica says

      July 10, 2015 at 3:29 pm

      Awesome! Thanks for sharing and I couldn't agree more, that pie is addictive ;)
      Reply
  16. Lynn Berkeley says

    June 30, 2018 at 7:16 am

    This looks great. Have not tried it yet We haveType two diabetesIn the house. Is there A sugar free option? Thank. You.Lynn
    Reply

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  1. Raspberry Chocolate Chip Muffin – From Jessica's Kitchen says:
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    […] chocolate tart with maldon sea salt – just featured here for Fat Tuesday (see desserts) or no-bake chocolate peanut butter pie,  lemon raspberry bars, or more like breakfast with simple stack of chocolate pancakes for […]
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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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