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    Home / Recipes / Cakes, Pies & Cupcakes

    Chocolate Peanut Butter Pie

    Jul 10, 2021 · Updated: Sep 28, 2023 by Dee Dine · Affliate links disclosure.

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    An easy no bake chocolate peanut butter pie with wholesome ingredients, and no oven required. 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.

    Chocolate Peanut Butter Pie

    This chocolate peanut butter pie has a delicious creamy center, and is like a larger healthy peanut butter cup. 

    This peanut butter  pie filling is a creamy dream thanks to avocado, and the crust is like an oatmeal cookie. Like my oatmeal peanut butter bars, these are a delicious nutty dairy free pit is perfect for a holiday dessert. Use my fudge frosting for rosettes or decorate with sugared cranberries and sugared blueberries, or just frost with more filling.

    For more peanut butter desserts, let's talk about my oatmeal chocolate chip bars which are full of peanut butter, and my 2-ingredient chocolate peanut butter fudge made in the microwave. Yum!

    Jump to:
    • Ingredients
    • Equipment Needed
    • Step by Step Instructions
    • Storage
    • Tips & Options
    • FAQS
    • Other Peanut Butter Recipes
    • 📖 Recipe

    Chocolate Peanut Butter Pie

    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. I used Enjoy life because they taste outstanding and have no allergens, but HU also works and have no refined sugar.
    • avocado. Peel and pit a ripe avocado and use the green part.
    • coconut milk. I used canned, full fat at room temperature, and shaken to combine both the solid and liquid layers. You can also use any milk, you might have to chill the pie longer for it to keep its shape depending on your milk's water content.
    • 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.

    Equipment Needed

    • 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
    peanut butter pie ingredients labeled

    Step by Step Instructions

    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.

    Make Crust for Chocolate Peanut Butter Pie

    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.

    Chocolate Peanut Butter Pie

    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. You can mix the crust in a blender, and the filling in a food processor, depending on your preference.

    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. If you don't want to use either, freeze the pie longer to help it keep its shape.

    Chocolate Peanut Butter Pie

    FAQS

    1. What crust is best for peanut butter pie?

    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.

    2. How do you make chocolate filling for pies?

    My filling is made by combining melted chocolate with avocado, natural peanut butter, coconut milk and an organic cane sugar. The avocado especially lends a structure to the tart so it can be sliced once chilled and still hold it's form.

    3. Why did my chocolate pie not set?

    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.

    4. Is this chocolate pie served cold?

    It's no bake so it should be kept chilled..

    5. Can I substitute the coconut ingredients out? We have a coconut allergy.

    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

    • Healthy Oatmeal Peanut Butter Bars
    • Chocolate Peanut Butter Smoothie
    • Rolo Candy
    • Peanut Butter Marble Fudge
    • Chocolate Peanut Butter Brownies
    • Peanut Butter Cups

    If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

    📖 Recipe

    Chocolate Peanut Butter Pie

    Chocolate Peanut Butter Pie

    Created by Dee Dine
    An easy no bake chocolate peanut butter pie with wholesome ingredients, and no oven required. 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.
    5 from 2 votes
    Print Recipe Pin Recipe SaveSaved! Rate Recipe
    Prep Time 5 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 5 minutes mins
    Course Dessert
    Cuisine American
    Servings 10
    Calories 377 kcal

    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
    Prevent your screen from going dark

    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.

    Video

    Notes

    Keep stored in the refrigerator for 2 days. The pie can be frozen for one month if wrapped carefully to prevent freezer burn.
    You can mix the crust in a blender, and the filling in a food processor.
    The flavor will especially be influenced by the brand of dark 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.

    Nutrition

    Calories: 377kcalCarbohydrates: 31gProtein: 8gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 96mgPotassium: 352mgFiber: 5gSugar: 15gVitamin A: 29IUVitamin C: 3mgCalcium: 26mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    About Dee

    Hey! I'm Dee Dine, and on my blog, I share healthy recipes with wholesome ingredients. I'm also a chocolate and ginger enthusiast, animal lover, an avid blender juicer, and am probably making no bake brownies in my Washington DC kitchen right now. Read about me → »

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    dee dine

    I'm Dee! Welcome to GSG! Eating healthier and lighter, with plenty of fruits and veggies, can be delicious, especially when chocolate and desserts are involved. Here you'll find wholesome recipes that everyone will love. About Dee →

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