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With a chocolate crust, a rich peanut butter filling, and additional chocolate drizzled on top, this No-Bake Peanut Butter Cup Pie tastes like the most decadent peanut butter cup ever.

What makes this pie even better is how quick it is to prepare, with a short ingredient list and no baking involved. Just combine the ingredients, pour them into a pan, and chill until firm. It doesn’t get much easier than that.

If you’d rather not use peanut butter, feel free to use any other nut butter you love– I have a feeling that almond butter or sunflower butter would make delicious alternatives, too. Austin, the peanut butter fan in our home, has proclaimed this pie one of the “top 5” recipes I’ve ever made, so I hope you enjoy it!

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No-Bake Peanut Butter Pie (Vegan)

Makes one 8-inch pie

Ingredients:

Crust:

1 1/2 cups almond meal

1/4 cup cocoa powder

1/4 cup pure maple syrup

3 tablespoons coconut oil

Pinch of salt

Filling:

1 cup creamy all-natural peanut butter

3/4 cup water

1/2 cup melted coconut oil

1/2 cup maple syrup

1/4 teaspoon sea salt*

Chocolate Topping:

2 tablespoons melted coconut oil

2 tablespoons pure maple syrup, at room temperature

3 tablespoons cocoa powder

*I used salted peanut butter and still felt the 1/4 teaspoon of salt was needed to balance the sweetness in the peanut butter filling. If you use unsalted peanut butter, you may want to add more salt, to taste. Since you can taste the filling as you go, your pie will taste exactly the way you’d like it to.

Directions:

Line an 8-inch spring-form pan or pie dish with parchment paper and set aside. (Note: This pan size is smaller than a traditional 9-inch pie plate. If you use a traditional pie dish, the resulting pie will be thinner than what you see in these photos.)

To prepare the crust, combine all of the ingredients in a large mixing bowl and stir well to create a uniform dough. Press the dough evenly into the bottom of the lined pan and set aside.

To prepare the filling, combine the four ingredients in a blender, and blend until completely smooth and silky. You may have to stop and scrape down the sides a few times to get the batter very smooth and evenly mixed. (Alternatively, you could probably use a hand mixer to combine these ingredients, as long as they get whipped together very well. Mixing by hand doesn’t get the filling smooth enough.) Pour the filling over the top of the crust, and use a spatula to smooth the top. Place the pie in the freezer to set until firm, about 4 to 6 hours.

Once the pie is firm, prepare the chocolate topping. Combine the coconut oil, maple syrup, and cocoa powder in a small bowl and whisk well to combine, creating a smooth chocolate sauce. (If your ingredients are cold, this mixture will clump, but it will become smooth again when gently warmed.) Use the parchment paper to easily remove the pie from the pan, then drizzle the chocolate over the top. When the chocolate touches the cold pie, it should solidify pretty quickly– like a “magic shell” topping you’d use on ice cream. Allow the pie to sit at room temperature for 15 minutes, to make it easier to slice and serve.

Store any remaining pie in the refrigerator for up to one week. (If you freeze the pie, it will be too firm to serve right away.)

Print Pin 4.9 from 37 votes No-Bake Peanut Butter Cup Pie (Vegan) A decadent no-bake pie that tastes like a rich peanut butter cup! Prep Time 30 minutes Total Time 30 minutes Servings 16 Calories 303 kcal Author Megan Gilmore Ingredients Crust: 1 1/2 cups almond meal

1/4 cup cocoa powder

1/4 cup pure maple syrup

3 tablespoons coconut oil

Pinch of salt Filling: 1 cup creamy all-natural peanut butter

3/4 cup water

1/2 cup melted coconut oil

1/2 cup maple syrup

1/4 teaspoon sea salt* Chocolate Topping: 2 tablespoons melted coconut oil

2 tablespoons pure maple syrup , at room temperature

3 tablespoons cocoa powder Instructions Line an 8-inch springform pan or pie dish with parchment paper and set aside. (Note: This pan size is smaller than a traditional 9-inch pie plate. If you use a traditional pie dish, the resulting pie will be thinner than what you see in these photos.)

To prepare the crust, combine all of the ingredients in a large mixing bowl and stir well to create a uniform dough. Press the dough evenly into the bottom of the lined pan and set aside.

To prepare the filling, combine the four ingredients in a blender, and blend until completely smooth and silky. You may have to stop and scrape down the sides a few times to get the batter very smooth and evenly mixed. (Alternatively, you could probably use a hand mixer to combine these ingredients, as long as they get whipped together very well-- mixing by hand doesn't work as well.) Pour the filling over the top of the crust, and use a spatula to smooth the top. Place the pie in the freezer to set until firm, about 4 to 6 hours.

Once the pie is firm, prepare the chocolate topping. Combine the coconut oil, maple syrup, and cocoa powder in a small bowl and whisk well to combine, creating a smooth chocolate sauce. (If your ingredients are cold, this mixture will clump, but it will become smooth again when gently warmed.) Use the parchment paper to easily remove the pie from the pan, then drizzle the chocolate over the top. When the chocolate touches the cold pie, it should solidify pretty quickly-- like a "magic shell" topping you'd use on ice cream. Allow the pie to sit at room temperature for 15 minutes, to make it easier to slice and serve. Store any remaining pie in the refrigerator for up to one week. (If you freeze the pie, it will be too firm to serve right away.) Video Notes *I used salted peanut butter and still felt the 1/4 teaspoon of salt was needed to balance the sweetness in the peanut butter filling. If you use unsalted peanut butter, you may want to add more salt, to taste. Since you can taste the filling as you go, your pie will taste exactly the way you'd like it to. Nutrition Calories: 303 kcal | Carbohydrates: 18 g | Protein: 6 g | Fat: 24 g | Saturated Fat: 11 g | Sodium: 112 mg | Potassium: 179 mg | Fiber: 2 g | Sugar: 12 g | Calcium: 51 mg | Iron: 1 mg

Per Serving: Calories: 303, Fat: 24g, Carbohydrates:18g, Fiber: 2g, Protein: 6g

Notes:

As I mentioned above, feel free to use any other nut butter you like for the filling.

If you don’t care for the taste of coconut oil, you can replace it with real butter for a similar (non-vegan) result. I don’t recommend using any other oil as a substitute, as it won’t solidify the same way.

Enjoy!

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