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Chocolate Peanut Butter Pie

Fudgy, swirly, PEANUT BUTTERY chocolate peanut butter pie.

peanut butter pie recipe

I should definitely start posting more pie recipes on this blog.

Give me pie over cake any day of the week – especially if it has chocolate and peanut butter. Chocolate pie is one of my favorite desserts; and you probably also know by now how I feel about peanut butter.

If you don’t, here are 120 Healthy Peanut Butter Recipes.

tofu pie

So yeah…

A lot of peanut butter recipes are on the blog, because I really love peanut butter. I can polish off a jar of peanut butter—always CRUNCHY peanut butter—in record time, and I still never seem to get tired of it.

In today’s recipe, peanut butter combines with chocolate to result in a no-bake pie where the hardest part of making it is keeping yourself from devouring all of the rich chocolate pie filling before it gets to the crust. If this happens to you and you suddenly realize there’s not enough filling for the crust, hopefully it will make you feel better to know I’ve encountered the same problem on more than one occasion.

If a situation like that ever arises, simply spoon the filling into fancy bowls, top with even more peanut butter, and call it a day!

 

(View the video, above)

 

Who needs crust anyway?

Alright, so if you happen to have more self-restraint than I do and can make it to the crust step with enough of the filling left, here are your options:

1. Use any favorite store-bought or homemade pie crust.

2. Make up and finely crush a batch of my homemade Healthy Oreos without the filling, and spread the crumbs on the bottom of the springform pan, for a homemade Oreo crust!

3. You can make this pie crustless if you want, as long as you use firm tofu instead of silken (there’s also a soy-free peanut butter pie recipe linked below). Or you can spoon the filling into ramekins or fancy bowls, as mentioned above.

 

Fudgy, swirly, PEANUT BUTTERY chocolate peanut butter pie.

Chocolate Peanut Butter Pie

Adapted from my No Bake Chocolate Pie

Chocolate Peanut Butter Pie

Total Time: 5m
Yield: 8-10 slices
Print This Recipe 5/5

Ingredients

  • 12.3 oz silken or firm tofu (Soy-Free recipe here)
  • 1 1/2 tsp cocoa powder
  • 1 1/2 cup chocolate chips, or 8-10 oz broken-up chocolate bars
  • 1 tsp pure vanilla extract
  • 2 tbsp milk of choice
  • scant 1/8 tsp salt
  • 2-3 tbsp pure maple syrup, other sweetener of choice, or stevia as desired
  • peanut butter, or allergy-friendly sub (can be omitted for a plain chocolate pie)

Instructions

*I added 1/3 cup peanut butter before processing and decorated the pie with more on top after it was chilled. This pie gets firmer the longer it sits – it is firmer if you use firm tofu, or more of a mousse pie if you use soft tofu.

Carefully melt the chocolate, either on the stove or in the microwave. Process all ingredients in a food processor until completely smooth. Pour into a pie crust if desired (I list a few crust options earlier in the post). Refrigerate until firm.

View Nutrition Facts

 

 

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More About The Cookbook

 

 

Even More Peanut Butter Recipes:

chocolate peanut butter nice cream

Chocolate Peanut Butter Nice Cream

 

overnight breakfast cookie

The Overnight Breakfast Cookie

 

peanut butter and banana smoothie

Peanut Butter Banana Smoothie

 

5/5 (3)

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Published on October 23, 2017

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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28 Comments

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      • Holly says

        Okay. So it is just this, right here (I just couldn’t be sure if it was in addition to more peanut butter, as this is not listed under the “ingredients” portion of the recipe (might want to add that in): “*I added 1/3 cup peanut butter before processing and decorated the pie with more on top after it was chilled.”. Correct? So one-third cup peanut butter, total.

  1. Kelley Divelbiss says

    Hi! I don’t know if you’ll even see this considering it’s a year later but I was hoping you could tell me what tofu brand and type you recommend or used. And by silken OR firm do you mean silken soft or silken firm or regular firm? I’m looking for a firm texture. Thank you in advanced if you can help.

  2. Vivian says

    Hi Katie,
    Thank you so much for this chocolate peanut butter pie recipe. My best friend and I are keen on sweet treats that contain peanut butter and chocolate. You could imagine we were very happy when we saw this post! We have always wanted to try to bake a cake with our favourite ingredients, but we hadn’t had the time to do so. Last night we stumbled across this post and we instantly knew that we had to try it. It was very easy to make and I like that the pie also contains tofu, because it is something that I try to consume more. It has been very fun to make and it’s definitely something I recommend doing with your friends. A huge bonus is that you don’t have to bake this cake, so you can immediately start to eat it when you’re done mixing the ingredients. I will definitely check out your other recipes too!

    Have a nice day,
    Vivian

  3. Leigh A Manifold says

    I made this with stevia/maple syrup, unsweetened cocoa powder, and a mix of peanut butter and PB2 and it was great!
    As made:
    13.5 oz container silken tofu
    2 tbsp + 1 tsp unsweetened cocoa powder
    2 tbsp maple syrup
    3 tsp stevia
    1 tsp salt
    100 grams unsalted peanut butter
    1 tsp PB2 powder (for more peanut oomph)
    Combine all ingredients in food processor and blend until smooth. Taste and adjust at the halfway point of adding cocoa, stevia, and peanut butter before adding everything.
    Coarsely chop 2 full sheets of graham crackers and about 1.5 tbsp of roasted peanuts. Sprinkle on top.
    Calories for entire pan, as made: 1147. This makes 16 small or 12 generous squares, or filling for 1 9″ pie shell.

  4. Mallory says

    Do you need to bake the “healthy Oreo” crust? I’m between using this and the cashew/raisin/cocoa crush on the banana version of this recipe. Which is your favorite?

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