This is the best chocolate peanut butter pie with wholesome ingredients, no oven required, and ready in an hour. Made of dark chocolate and peanut butter and a delicious oat crust, this dairy free pie is basically a giant Reese's cup on a cookie.
This chocolate peanut butter pie recipe is no bake and basically a large healthy peanut butter cup.
This peanut butter pie filling is creamy thanks to avocado and peanut butter, and the oat-filled crust is like an oatmeal cookie. Like my oatmeal peanut butter bars, this is a delicious nutty dairy-free pie perfect for a holiday dessert. Use my chocolate fudge frosting for rosettes or decorate with sugared berries, or just frost with more filling.
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Ingredients
Crust
- rolled oats. Use the rolled oats straight out of the bag. They add structure and fiber to the crust.
- oat flour. This can be replaced with more rolled oats, but the flour adds a bit of cookie flavor to the crust.
- peanut butter. Use a brand that has only nuts and oil in the ingredients.
- coconut oil. Used to bind the crust. Olive oil also works, but use less.
- brown sugar. I used coconut sugar, but regular brown sugar is fine.
Filling
- chocolate chips. Use a quality brand.
- avocado. Peel and pit a ripe avocado.
- coconut milk. I used canned, full fat at room temperature, and shaken to combine both the solid and liquid layers.
- peanut butter. Again, use a quality and natural peanut butter. Creamy or crunchy is fine.
- arrowroot powder. Arrowroot is healthier and less allergenic than cornstarch, but cornstarch can be used if necessary. This ingredient helps to thicken the filling.
- cane sugar. I use organic cane sugar because it tastes better, but you can use any granulated sugar.
See the recipe card at the bottom for full information on ingredients and quantities.
Step by Step Instructions
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
Prep the Crust
Step 1. Melt the coconut oil by sitting the jar in a pot of hot water for a few minutes. Rub some coconut oil on the inside of a 9-inch round pan with a removable bottom or a pie pan.
Step 2. Add rolled oats, oat flour, peanut butter, coconut oil, and brown sugar to a food processor and process until you have a sticky texture.
Step 3. Press the mixture into the pan, pushing up the sides and level off the edges. Put the pan in the freezer while you make the filling.
Prepare the Filling
Step 4. Melt the chocolate chips in the microwave at 60 seconds, stir and repeat for another 15 seconds if needed to ensure the chocolate is melted and smooth.
Step 5. Peel the avocado. Open the can of coconut milk and stir. If any solids have separated out, set the can in a pot of simmering water, and stir until solids have melted.
Step 6. Add melted chocolate, peeled avocado, coconut milk, nut butter, and sugar into a blender and process until smooth.
Step 7. Pour the filling into the chilled crust.
Step 8. Top with frosting rosettes or sprinkle with nuts and/or mini chocolate chips.
Step 9. Put the pie into the freezer for one hour or into the refrigerator for 2-3 hours.
Step 10. Slice and serve.
Storage
Refrigerator. The pie can be stored covered in the refrigerator for 2 days.
Frozen. The pie can be frozen for one month. To freeze, set it inside the freezer uncovered for one hour so it hardens. Then cover with cling wrap and cover that tightly with foil. Thaw by setting it in the refrigerator unwrapped overnight.
Tips & Options
1. Serve this chocolate pie cold and keep refrigerated since it is no bake.
2. The pie's flavor will especially be influenced by the brand of chocolate chips and of peanut butter. I recommend a quality brand of chocolate chips with at least 60% to 70% cacao, or even a chopped up quality chocolate bar. Use a peanut butter brand that has only peanuts as ingredients.
3. You can use cornstarch instead of arrowroot but if you don't want to use either, freeze the pie longer to help it keep its shape.
FAQS
The healthiest crust for a peanut butter pie is this one, made with fiber-rich rolled oats, natural peanut butter and an organic brown sugar.
If your filling is too wiggly, you can freeze it to solidify. When making the tart again, you can add a teaspoon or two of arrowroot to make it thicker, or even add an additional half of an avocado.
Sure! For the crust, use same amount any oil, such as olive oil. And instead of the coconut milk in the filling, use half the amount of oat or almond milk, and be sure the chill the pie twice as long.
Other Peanut Butter Recipes
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📖 Recipe
Chocolate Peanut Butter Pie
Equipment
- Measuring cups & spoons
- microwave safe cup for melting chocolate chips
- 9 or 10-inch pie pan with removable bottom
- food processor for crust
- blender for filling
Ingredients
Crust
- 1 ¾ cups rolled oats
- ¼ cup oat flour
- ¼ cup peanut butter
- ⅓ cup coconut oil Or olive oil
- 2 tablespoon brown sugar
Filling
- 1 cup chocolate chips melted
- 1 avocado peeled
- 1 cup coconut milk, canned full fat, room temperature, mixed, OR use ½ cup oat milk or almond milk and chill the pie longer
- ½ cup peanut butter
- 2 tablespoon arrowroot powder or cornstarch
- ½ cup cane sugar
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Instructions
Prep the crust:
- Melt the coconut oil by sitting the jar in a pot of hot water for a few minutes. Rub some coconut oil on the inside of a 9-inch round pan with a removable bottom or a pie pan.
- Add rolled oats, oat flour, peanut butter, coconut oil, and brown sugar to a food processor and process until you have a sticky texture.1 ¾ cups rolled oats, ¼ cup oat flour, ¼ cup peanut butter, ⅓ cup coconut oil, 2 tablespoon brown sugar
- Press the mixture into the pan, pushing up the sides and level off the edges. Put the pan in the freezer while you make the filling.
Prepare the filling:
- Melt the chocolate chips in the microwave at 60 seconds, stir and repeat for another 15 seconds if needed to ensure the chocolate is melted and smooth.
- Peel the avocado. Open the can of coconut milk and stir. If any solids have separated out, set the can in a pot of simmering water, and stir until solids have melted.
- Add ingredients into a blender and process until smooth.1 cup chocolate chips, 1 avocado, 1 cup coconut milk, canned, ½ cup peanut butter, ½ cup cane sugar, 2 tablespoon arrowroot powder
- Pour the filling into the chilled crust.
- Top with frosting rosettes or sprinkle with nuts and/or mini chocolate chips (optional)
- Put the pie into the freezer for one hour or into the refrigerator for 2-3 hours.
- Slice and serve.
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