There's no dessert that disappears faster in my house than this gluten-free peanut butter pie. My kids (and all their friend) ask for it constantly, and I've yet to bring it to a holiday or potluck without someone begging for the recipe. It's creamy, dreamy, and loaded with that unbeatable peanut butter + chocolate combo. It's the kind of desert that makes you go back for 'just one more slice'.
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And here's the thing, it might just become that dessert in your kitchen too, the one you make for birthdays, holidays, or when you just want to impress without breaking a sweat. It's no-bake, and ridiculously easy to make. A rich chocolate almond flour crust holds a fluffy, maple-sweetened peanut butter filling, all finished with a chocolate-peanut butter drizzle. Guaranteed to win over every peanut butter lover at the table.
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Why You'll Love This No Bake Peanut Butter Pie Recipe
- No-Bake & Easy: Skip the oven and whip up this simple dessert in no time, and there's no food processor needed for the crust. Just note that it will need some fridge or freezer time to firm up.
- Naturally Sweetened: The use of pure maple syrup gives a natural sweetness to both the crust and filling, without any refined sugars.
- Rich & Creamy: Thanks to the combination of coconut milk in place of heavy cream, and peanut butter, the filling is incredibly smooth and delicious.
Here are some other no-bake dessert recipes to make, like these chocolate covered raspberry bites, and these matcha dark chocolate mint cups - so good!
Peanut Butter Pie Ingredients
You'll need the following ingredients to make this gluten free peanut butter pie:
Chocolate Crust:
- Almond Flour: Adds a nutty base while keeping the crust gluten-free. You can swap it with oat flour for a different flavor and texture, though you will need to increase your coconut oil to half a cup since the oat flour will absorb all the moisture. You can also use crushed gluten free graham crackers, sandwich cookies, or oreo cookies for a gluten free oreo crust.
- Unsweetened Cocoa Powder: Provides a deep chocolate flavor without added sugars.
- Coconut Oil: Acts as the binder for the crust while adding richness. You can substitute it with vegan butter or ghee if not dairy-free.
- Maple Syrup: Naturally sweetens the crust without refined sugars. You can swap with honey if you prefer a sweeter pie.
Peanut Butter Filling:
- Peanut Butter: Creamy, natural peanut butter is the star ingredient here. Make sure it's all-natural and creamy to keep the filling smooth and wholesome. Or better yet, make your own homemade peanut butter for the filling.
- Coconut Milk: Full-fat coconut milk adds richness to the filling and is dairy free. Ensure it's been chilled overnight, and the water discarded, to create a thick, whipped texture. Coconut cream will work too. Heavy whipping cream can be substituted if not dairy-free.
- Maple Syrup: Adds just the right amount of sweetness to complement the peanut butter. Honey also works well with peanut butter.
- Vanilla Extract: Enhances the flavors and brings out the sweetness in the filling.
Peanut Butter and Chocolate Drizzle:
- Peanut Butter: Melted and drizzled over the pie for extra indulgence.
- Coconut Oil & Cocoa Powder: Mix with maple syrup to create a simple, rich chocolate drizzle for a finishing touch. It's so good you'll want to double the recipe and swipe it all over the top for a chocolate peanut butter pie.
Optional Ad-Ons:
- Raw Peanuts: Add a crunchy texture on top for a nice contrast with the creamy filling.
See recipe card below for all ingredients and quantities.
How to Make Gluten Free Peanut Butter Pie
- Step 1: Prepare the Crust: In a medium mixing bowl, combine almond flour, cocoa powder, and sea salt. Stir in melted coconut oil and maple syrup, mixing until fully combined. Press the mixture into a greased pie plate and refrigerate while you prepare the filling.
- Step 2: Make the Filling: Scoop out the solid portion of the chilled coconut milk into a large bowl. Whip with an electric mixer until it's light and fluffy.
- Step 3: In a separate bowl, add peanut butter, maple syrup, vanilla extract, and salt, and blend until smooth.
- Step 4: Fold whipped coconut into peanut butter mixture until combined. Try not to over mix.
- Step 5: Assemble the Pie: Pour the peanut butter filling into the prepared crust, smoothing out the top with a spatula. Refrigerate for at least 2 hours, or until the pie is fully set.
- Step 6: Add the Drizzles: For the peanut butter drizzle, melt the peanut butter in a small bowl and drizzle over the pie. For the chocolate drizzle, whisk together melted coconut oil, maple syrup, and cocoa powder, then drizzle over the pie. Top with chopped peanuts.
Expert Tips
- Chill Your Coconut Milk: Make sure to refrigerate your coconut milk overnight. This ensures the cream separates from the liquid, giving you a thicker, creamier filling.
- Press the Crust Firmly: When pressing the chocolate crust into the greased pie dish, make sure to press it firmly to prevent crumbling when sliced.
- Customization: If you prefer a sweeter pie, increase the maple syrup in the filling by an additional tablespoon, or swap for honey which tastes sweeter than maple syrup.
Serving Suggestions
- Holiday Dinners: This gluten free peanut butter pie will pair really well with holiday dinners like roasted turkey breast with caramelized Brussels sprouts and roasted broccolini.
- Weeknight Meals: You don't have to wait for the holidays to enjoy your chocolate peanut butter pie with baked Italian chicken wings, sesame chicken wings or our go-to easy chicken muffins.
- With Ice Cream: Who doesn't love ice cream with dessert? A scoop of cinnamon banana ice cream, pumpkin pie ice cream, or a refreshing caramel nice cream would be delicious.
Gluten Free Peanut Butter Pie FAQs
Can I use a different nut butter?
Yes, you can substitute the peanut butter with almond butter, cashew butter, or sunflower seed butter for a different flavor. Just ensure the texture is creamy.
Can I make this pie ahead of time?
Absolutely! This pie is perfect for making ahead. Prepare the pie the day before and store it in the fridge or freezer overnight. Don't leave it out on the counter for too long, as the coconut milk will slowly melt.
What binders replace gluten in pie crust?
In a gluten-free pie crust, binders like almond flour, coconut oil, and maple syrup work together to hold everything in place. The almond flour gives structure, while the oil and syrup add moisture and help the crust stick together. Even the cocoa powder adds support by absorbing extra moisture, creating a soft yet sturdy base without any wheat.
Storage Tips
- Refrigerator: Store the pie in an airtight container in the fridge for up to 4 days.
- Freezer: To freeze, slice the creamy peanut butter pie and wrap each piece individually in plastic wrap. Store in a freezer-safe container for up to 2 months. Let the slices thaw in the fridge before serving.
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📖 Recipe
No Bake Peanut Butter Pie Recipe
If you're looking for an indulgent, yet gluten-free dessert that satisfies your sweet tooth, this gluten free peanut butter pie is just what you need. With a smooth, creamy peanut butter filling and a rich, chocolate almond flour pie crust, this pie strikes the perfect balance between sweet and salty. Best of all, it's made with simple ingredients, naturally sweetened with maple syrup, and require no baking at all.
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Servings: 10
Equipment
- 1 electric mixer
- 1 9-inch pie plate, tart pan, or springform pan greased
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
Chocolate Crust
- 2 cups (224 grams) fine blanched almond flour I use Bob's Red Mill
- ¼ cup (22 grams) unsweetened cocoa powder
- ⅓ cup (73 grams) coconut oil melted and cooled
- ¼ cup (80 grams) pure maple syrup room temperature
- ¼ teaspoon fine sea salt
Peanut Butter Filling
- 1 can (14 ounce) full-fat coconut milk refrigerated overnight (about 253 grams coconut solids)
- 1 cup (258 grams) natural peanut butter unsweetened
- ⅓ cup (107 grams) pure maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
Peanut Butter & Chocolate Drizzle
- 2 tablespoons natural peanut butter
- 1½ tablespoons unsweetened cocoa powder
- 1 tablespoon pure maple syrup room temperature
- 1 tablespoon coconut oil melted
Optional Add-Ons
- 2 tablespoons chopped raw peanuts
Instructions
- Put a large mixing bowl and the beaters from your electric hand mixer in the freezer.
- Grease a 9-inch pie plate, tart pan, or springform pan and set aside.
Prepare The Crust
- In a medium mixing bowl, combine almond flour, unsweetened cocoa powder, and sea salt. Stir in melted coconut oil and room temperature maple syrup, mixing until fully combined.2 cups fine blanched almond flour, ¼ cup unsweetened cocoa powder, ⅓ cup coconut oil, ¼ teaspoon fine sea salt, ¼ cup pure maple syrup
- Press the mixture into prepared pie plate and refrigerate while you prepare the filling.
Make The Filling
- Remove your large mixing bowl and beaters from the freezer and scoop out the solid portion of the chilled coconut milk into the bowl. Whip with an electric mixer until it's light and fluffy. About 3-5 minutes.1 can (14 ounce) full-fat coconut milk
- In another bowl, add peanut butter, maple syrup, vanilla extract, and salt, then blend until smooth. You can use the same beaters from the whipped coconut cream.1 cup natural peanut butter, ⅓ cup pure maple syrup, 1 teaspoon vanilla extract, ¼ teaspoon fine sea salt
- Fold whipped coconut into peanut butter mixture until combined. Try not to over mix.
Assemble The Pie
- Pour the peanut butter filling into the prepared crust, smoothing out the top with a spatula. Refrigerate for at least 2 hours, or until the pie is fully set.
Add The Drizzles
- For the peanut butter drizzle, melt the peanut butter in a small bowl, and with a small spoon drizzle over the pie.2 tablespoons natural peanut butter
- For the chocolate drizzle, whisk together melted coconut oil, maple syrup, and cocoa powder, then drizzle over the pie.1½ tablespoons unsweetened cocoa powder, 1 tablespoon pure maple syrup, 1 tablespoon coconut oil
- Top the pie with chopped raw peanuts for added texture.2 tablespoons chopped raw peanuts
- Keep the pie refrigerated or frozen.
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Notes
- Chill Your Coconut Milk: Make sure to refrigerate your coconut milk overnight. This ensures the cream separates from the liquid, giving you a thicker, creamier filling. Chilling a large mixing bowl and the beaters from the hand mixer will also when whipping the coconut milk.
- Press the Crust Firmly: When pressing the chocolate crust into the greased pie dish, make sure to press it firmly to prevent crumbling when sliced.
- Store the pie in an airtight container in the fridge for up to 4 days. Freeze, well covered, for up to 2 months.
Tried this recipe?Leave a comment below & tag @eatfreshglow on social!
Diana Stewart says
Had this for Thanksgiving dinner dessert. LOVE LOVE LOVE! Decadent and delicious. Like eating a high end peanut butter cup!!!
Jacqui Wilson says
Thank you for such a kind review. I'm so glad you enjoyed the peanut butter pie! Happy Canadian Thanksgiving!