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This easy dairy-free peanut butter pie is rich, creamy, and bursting with peanut butter flavor, made completely gluten-free and dairy-free. Using simple ingredients, this no-fail recipe is perfect for peanut butter lovers looking for a decadent dessert that's easy to whip up. Whether you’re making it for a family gathering, a holiday celebration, or just because, this classic recipe is sure to impress!
Why You'll Love This Dairy-Free Peanut Butter Pie
I love desserts that have that chocolate peanut butter combination ( see these peanut butter blossoms or my chocolate peanut butter rice krispie treats). If you’re like me, you're going to love this dairy-free peanut butter pie!
It's made with simple ingredients you probably already have in your pantry, making it the perfect for last-minute dessert. Plus, it's completely customizable: you can swap out the peanut butter for almond butter or sunflower seed butter if needed, and there are plenty of non-dairy substitutions to choose from.
The texture is absolutely perfect, with a creamy peanut butter filling that pairs beautifully with a crunchy chocolate crust. This is a dessert recipe you'll make again and again!
Ingredients You’ll Need
Crust
- Simple Mills Chocolate Thins or gluten-free chocolate cookies of choice: These create a rich, chocolatey base for the pie, giving it structure and a complementary flavor to the peanut butter filling. Any gluten-free chocolate cookie or graham crackers will work here – just pick your favorite!
- Vegan butter: This helps bind the cookie crumbs together. Coconut oil can also do the trick if you prefer.
Filling
- Creamy peanut butter: The star of the show! It gives the pie its signature nutty flavor and creamy texture. You can swap in almond butter or sunflower seed butter for a peanut-free version. I like Justin’s peanut butter – the texture is perfect for this pie! You don’t want to use a peanut butter that is too liquidy or runny.
- Kite Hill plain cream cheese (or vegan cream cheese of choice): This adds a tangy, cheesecake-like creaminess to the filling. Use your favorite dairy-free cream cheese to make it your own. If you're not dairy-free, you can use regular cream cheese.
- Powdered peanut butter (like PB2): It enhances the peanut flavor without adding too much heaviness. You can leave it out or add more peanut butter if you don't have it.
- Pure maple syrup: A natural sweetener that balances the nuttiness and tang from the other ingredients. Honey or agave syrup can also work.
- Vanilla extract: This enhances the sweetness and brings all the flavors together.
- Cocowhip dairy-free whipped topping: This gives the filling its airy, mousse-like texture. Use another non-dairy whipped topping if preferred.
- Chocolate drizzle or chocolate shavings: These make the pie feel extra fancy while adding a pop of rich chocolate flavor. Skip it or use cocoa powder for a lighter garnish if desired.
See the full recipe card below for exact ingredient amounts and instructions.
How to Make Chocolate Peanut Butter Pie
Step 1: Make the chocolate cookie crust. Preheat oven to 375 degrees F. Add the cookies to a food processor or blender.
Step 2: Pulse a few times until it resembles sand.
Step 3: Add in the melted butter and pulse until combined.
Step 4: Add the mixture to a greased 9-inch pie pan and press down and up the sides firmly using your hands or the bottom of a flat cup. Bake crust for 10 minutes. Let it cool completely.
Step 5: While the crust is cooling, make the filling. Add the peanut butter, cream cheese, powdered peanut butter, maple syrup (or honey), and vanilla into a large mixing bowl.
Step 6: Beat with a hand mixer (or a stand mixer) on high speed or by hand for 1-2 minutes until well combined.
Step 7: Add the Coco Whip dairy-free topping to the peanut butter mixture
Step 8: Continue mixing until fluffy.
Step 9: Add the filling to the prepared pie crust and smooth it over with a spatula.
Step 10: Pop it in the freezer for 2-3 hours or refrigerate overnight. When ready to serve, drizzle with some chocolate and melted peanut butter and a dollop of coco whip, if desired. Enjoy!
Expert Tips
- Slice with a wet knife for best results.
- Use a thicker peanut butter (not runny) for best results – Justin’s is a great brand!
- If you tolerate dairy, you can use regular butter, regular cream cheese, Cool Whip, or Tru Whip for this recipe.
- If you freeze for more than 3 hours, let it come to room temperature for 15 minutes before slicing.
Serving Tips
- Serve this pie topped with a few chocolate chips, a drizzle of melted chocolate, and/or a dollop of coconut cream or whipped cream.
- For extra flavor, sprinkle a pinch of sea salt or powdered sugar over the top. Serve chilled or slightly softened for the best texture.
- It's also fun to have a pie night and serve this dairy-free peanut butter pie along with pecan pie, key lime pie, and a pumpkin pie with graham cracker crust.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 5 days. To freeze, cover tightly with plastic wrap or foil and freeze for up to 2 months.
Recipe FAQs
Use a knife dipped in warm water and wipe it clean between slices for neat, uniform pieces.
Definitely! The pie will still turn out so yummy.
More Favorite Desserts
Best Gluten-Free Protein Banana Bread with Chocolate Chips
Healthy Apple Crumble
Easy Dairy Free Peanut Butter Pie
Equipment
Ingredients
Crust
- 2 boxes Simple Mills Chocolate Thins, or 9 oz gluten free chocolate cookies of choice
- 6 tbsp vegan butter
Filling
- ⅔ cup creamy peanut butter, I like the consistency of Justin's peanut butter
- 8 oz Kite Hill plain cream cheese, or vegan cream cheese of choice
- ⅓ cup powdered peanut butter, I like PB2 brand
- ¼ cup pure maple syrup
- 1.5 tsp vanilla extract
- 9 oz Cocowhip dairy free whipped topping, + more for topping, if desired
- chocolate drizzle or chocolate shavings, for topping, if desired
Instructions
- Make the crust: Preheat oven to 375. Add the chocolate cookies into a food processor and pulse until they resemble sand.
- Add in the melted butter and pulse until combined. Add the mixture to a greased 9-inch pie dish and dress down and up the sides of the pie dish firmly using your hands or the bottom of a flat cup. Bake for 10 minutes. Let it cool completely.
- While the crust is cooling, make the filling. Add the peanut butter, cream cheese, powdered peanut butter, maple syrup (or honey), and vanilla into a large bowl. Beat with a hand mixer on high speed or by hand for about 1-2 minutes until well combined.
- Add the coco whip dairy free topping and continue mixing until fluffy.
- Add the filling to the pie crust and smooth it over with a spatula. Pop in the freezer for 2-3 hours or refrigerate overnight. When ready to serve, drizzle with some chocolate and melted peanut butter and a dollop of cocowhip, if desired. Enjoy!
Notes
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
This peanut butter pie is delicious and so easy to make. it was a hit with the whole family. I used vio life vegan cream cheese and simple mills honey graham crackers. So good!
This recipe is delicious! I served it to friends who are not gluten or dairy free and they had no idea it was either of those things. So good!
This recipe is CRAZY good. My son is newly DF so super grateful for a recipe that works for him. My fam loved it this holiday season!
Mary does it again!! This one is easy to make and a fan favorite for Christmas. It will definitely be going into my rotation of recipes.
Could you substitute the powdered peanut butter with anything else?