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No Bake Peanut Butter Pie

Easy to make and hard to resist, this no bake pie is just the ticket for a fast holiday feast.
8 slices



E1 cup of dairy-free dark chocolate, melted
E2 1/4 cups of brown rice crisp cereal

Pie Filling

E1 cup of pumpkin puree
E1/2 cup of coconut sugar
E1 cup of unsweetened coconut milk
E3 tbsp of cornstarch
E1 tsp of vanilla
E1/2 cup of creamy peanut butter, no-added sugar kind
E1 pinch of sea salt



    1. Place a round cut-out piece of parchment paper at the bottom of a pie pan. Grease the sides with coconut or avocado oil.
    2. Make the crust: In a large bowl, mix together the rice crisp cereal and melted chocolate until the mixture is well combined.
    3. Pour the mixture into the prepared pie pan, cover with a piece of parchment paper and press down to form a pie crust. Place in the freezer for at least 25 minutes.

    Pie Filling

    1. In a separate bowl add the pumpkin, sugar, peanut butter, coconut milk, corn starch, vanilla and sea salt. Whisk the mixture until smooth.
    2. Add the filling mixture to a saucepan, and heat over medium heat for about 5-7 minutes, whisking constantly until it is thick enough to coat the whisk. Remove from heat.
    3. Pour the peanut butter filling into the prepared pie crust. Smooth the top with a cake spatula. Place the pie in the refrigerator for 3-4 hours to set.
    4. Remove from fridge and add whipped cream, chopped peanuts and chopped chocolate (if using).

OPTIONAL TOPPINGS: Whipped cream, chopped peanuts, chopped dairy-free dark chocolate.

Estimated Nutritional Information

Saturated Fat: