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Chocolate Covered Katie

Healthy Pies and Cakes

No-Bake Peanut Butter Pie

by Katie

4.94 from 30 votes
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This no-bake peanut butter pie is ultra creamy and completely delicious!

Peanut Butter Pie- no bake and secretly healthy! https://chocolatecoveredkatie.com/2012/09/09/no-bake-peanut-butter-pie/

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I need to tell you something… and it’s pretty shocking.

You might want to sit down for this.

There’s more to life than chocolate.

I didn’t believe it either, until I tried this rich and creamy no-bake peanut butter pie. It’ll only take one bite to convince you: There is life outside Planet Chocolate.

For my birthday every year, I usually have my favorite: The Ultimate Chocolate Pie

However, this no-bake peanut butter pie was so good it forced me to make an exception. Really, I didn’t miss the chocolate one bit.

So you know it must have been good!

No-Bake / No-Sugar / Gluten-Free / Tastes like you are eating the filling of a Reeses peanut butter cup! Full recipe: https://chocolatecoveredkatie.com/2012/09/09/no-bake-peanut-butter-pie/

Technically, chocolate did still make an appearance at the party—in the crust and topping.

Just because life exists outside of chocolate doesn’t mean we should pack our bags and move away forever.

Please, let’s not go too crazy now.

Is there a special dessert that you always eat on your birthday?

In my family, we have this cake called Maple Chiffon Cake, and pretty much all of my relatives have that cake on their birthdays– uncles, aunts, mom, dad, sister… just not me.

Even as a little kid, I wasn’t interested if it wasn’t chocolate!

And I prefer pie to cake, so I’ve had a lot of chocolate pie birthdays.

It never gets old.

5 Minute Peanut Butter Pie. No baking required.

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With my Healthy Chocolate Pie Crust

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No-Bake Peanut Butter Pie

This no-bake peanut butter pie is creamy and completely delicious.
Total Time 10 minutes
Yield 1 pie
4.9 from 30 votes

Ingredients

  • 1 cup peanut butter or allergy-friendly alternative
  • 3 medium bananas (Here is a Banana Free Version)
  • 2 tsp pure vanilla extract
  • 1/8 tsp salt, plus pinch more if using unsalted pb
  • 1/4 cup virgin coconut oil, melted (Can sub 1/4 cup extra pb; the texture will just change)
  • sweetener of choice to taste, or 4 tbsp powdered sugar or pure maple syrup

Instructions

  • *The recipe yields a thin pie, so if you want a deeper recipe be sure to try this Peanut Butter Pie Recipe instead.
    Blend everything together very well in a food processor or high speed blender. Pour into a prepared pie crust or springform pan--this pie can easily be crustless!--and freeze until firm. (If not using the coconut oil, just chill in the fridge instead.) Pie should be kept cold; I keep it in the freezer. Just thaw before eating, and the mousse-like texture will come right back!
    View Nutrition Facts

Notes

Also be sure to try this Vegan Cheesecake Recipe.
 
 

Have you made this recipe?

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Oatmeal Chocolate Fudge Bars

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Published on September 9, 2012

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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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353 Comments

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  1. Eating 4 Balance says

    I always have some kind of cake on my birthday. This recipe is fabulous!

    As soon as I am able to eat nut butter again, I am making this cake!! What do you think would be the second best nut butter to use besides peanut butter (I know pb is not really “nut”… but still)? I’m allergic to pb and want to make this pie as best as possible.

    Thanks 🙂

    Reply

  2. Liz says

    That first picture of the pie is the most gorgeous and delicious thing I’ve EVER seen, on a blog or in real life.

    And girl, you have Kate Middleton hair! It’s beautiful :).

    Reply

    • Dana says

      Hi Val. Were you able to make the pie using tofu instead of bananas? I’ve been wanting to try it, but I wanted to wait and see if someone else did first and if they had any luck with it.

      Reply

    • Tina says

      How did using tofu turn out? What kind of tofu and how much did you use? I would like to try upping the protein content a bit and lowering the carbs so tofu is a great idea.

      Reply

      • Tammy says

        in case you are still curious in 2015… Tofu works really well! It mixes well with bananas, which unfortunately doesn’t help you. Also great with citrus — have tried with limes and kumquats (kumquats are awesome). I just use standard firm (organic) tofu, pressed to remove extra water (just put a weighted pan on top of it and draining plate below). The tofu blends with most anything and takes on that flavour. It also has a good bit of structure, so no need for coconut fat, etc. Also great for pudding/mousse, super with prunes and chocolate… yum. Have fun experimenting!!

        Reply

  5. Ali @ Peaches and Football says

    Love, love all things peanut butter – and it looks like you still managed some chocolate drizzle on there for garnish 🙂 Although I have to say I’m intrigued by all things maple too. Is that recipe a family secret or one you’d share?? 😀

    Reply

    • Chocolate-Covered Katie says

      I don’t actually have the recipe. (It’s probably in one of my mom’s recipe files at her house.) But just writing about it made me think that maybe I should try to veganize it and come up with my own recipe… or at least for the frosting, which I think is everyone’s favorite part of the cake anyway ;).

      Reply

      • Michelle says

        What cake? What frosting? This comment is on the No-Bake Peanut Butter Pie recipe, which is divine, by the way! I tried it today, and it is so rich and delicious! Yum!

        Reply

        • Michelle says

          Sorry, I see the reference to the maple chiffon cake now. I was hoping to be able to edit my first comment, but no. I also wanted to add that not only is the peanut butter pie rich and delicious, but it’s so quick and easy, and I had all of ingredients on hand.

          Reply

  6. Alanna says

    OMG, this sounds amazing… so good, in fact, that I’m not the least bit disappointed it wasn’t caramel. 😉 Hope you had a fantastic birthday!

    Reply

  7. Sarah the official CCK drooler @RomneyRyan2012 says

    At my house (currently) everyone wants a pink strawberry cake… except for my dad- cuz ya know that’d be just AWKWARD. But this looks REALLY good- and good timing since my pb&choco crazy sister’s bday is next week. She’s gluten free now so I was worried on what to make her since it was always a pb and chocolate layer cake for her. You kinda read minds, I guess.
    But the doctor said she couldn’t have chocolate any more. And she cried.
    And then she said “what the heck? I’m gonna have my chocolate if it’s the last damn thing I do.”
    You know I love my sister.
    In other news, it looks like your “diet” is working and you’re gaining weight! So happy for you Katie! And happy belated twenty something birthday!

    Reply

      • HilJo says

        It is really yummy, but to me it definitely has a banana flavor. Not the dominant by any means, but if it is a flavor you are sensitive to you would probably pick up on it!

        Reply

        • Andria says

          We didn’t care for this because the banana flavor was overwhelming and I thought it would taste more like peanut butter. I like banana’s but the flavor of the banana’s ruined this for us and no one in my family of five liked it. Sorry.

          Reply

    • Roberta says

      I would say yes…you can taste the banana…and the coconut seriously. Don’t think it’s going to taste like grocery store PB pie….BUT…we don’t make Katie’s recipes because we like the triple-the-fat-and-calories-grocery-story-PB pie! 🙂

      Reply

  11. Olivia @ OmNom Love says

    When I first the say the picture on this page my eyes got really wide and I was thinking, “Oh. My. Gosh. I know what lunch is!” 😉 Seriously, this looks amazing!

    I went through a Pilllsbury Funfetti cake phase, and then a cookie cake phase, and know I’m thinking about pie constantly. My birthday’s in about a month so this looks just perfect!

    Reply

  12. Honeybird says

    Lol, I was so curious about your birthday cake!
    I’m thinking of a new one every year for my birthday (Today is my birthday!!).
    My sister always wants the store-bought cherry pie.
    And I wish you a Happy belated Birthday !!

    Reply

  13. Suzie says

    Yum, that looks so decadent, too bad I have allergies to nuts :/ but maybe I can sub in for something else… I’ve got some ideas 🙂 thanks for recipe!

    Reply

    • melissa says

      I made a frozen pie just this week by simply blending up bananas with peaches, and then adding a second layer of blended up blueberries. I think you could blend most any fruit with the bananas, and have fun with layers for even more effect, and not go wrong.

      Reply

  14. Kendra says

    Wow, that pie looks stunningly delicious!!! I will definitely have to put it on my “to-bake” list:) Though I suppose it isn’t really “baked” at all…Oh well, it still looks fantastic! On another related note, I recently made your raw peanut butter/chocolate/coconut butter fudge, and it was SO DELICIOUS!! Sorry for the excess capital letters, but it truly was amazing:P I finally got some coconut butter from an Artisana review package, and your fudge was the first thing I wanted to make with it. I used almond butter instead of peanut butter, but it was still great. I bet it would taste somewhat similar to this delicious looking pie–though without chocolate, of course:)

    Reply

  15. Kim says

    Funny that you mention maple chiffon cake, that was ALWAYS what my dad wanted for his birthday, maple chiffon cake with brown sugar icing! I just always like chocolate cake, or ice cream cake, or I think I may have to try the chocolate pie thing next year because I LOVE chocolate pie as well!!

    Reply

  20. Lauren says

    Happy belated birthday Katie! Peanut butter is definitely chocolate’s BFF, so you’ve got the best of both worlds here! I used to buy a vanilla (yes vanilla, can I still comment here? :-)) cake on my birthday, but now I prefer to make my own treat!

    Reply

  24. Em says

    Hi Katie,

    Any chance you could post the recipe amounts in metric measurements as well as the US cups, i.e. grams, millilitres etc. I love your blog – as I’m sure many outside the US do – but have had a few recipe disasters because I figured out the cup conversion wrong!

    Thanks,

    Emma

    Reply

  25. Laura M says

    I had a feeling that if the dessert wasn’t chocolate, it had to be pb! My family would always make a special ice cream cake with layers of peppermint ice cream, Oreos and chocolate syrup. It’s soooooo sweet, but as a kid I loved it!

    Reply

  28. Missy says

    That looks amazing! I absolutely love how there are minimal ingredients in this. It makes life a while lot easier and definitely am more likely to actually have the stuff around the house. I might try adding cinnamon and frozen blueberries to the mix. OM NOM NOM!!!

    Happy belated birthday! 🙂

    Reply

  29. Katie @ Peace Love & Oats says

    That looks delicious, I hope you had a great birthday! And I don’t have a specific birthday treat, I don’t usually do much for my birthday! My mom stopped getting us cakes when I was probably 10… which is sad because cake is my favorite food! (okay, really just the icing…)

    Reply

  41. Julie says

    I wasn’t interested in cakes as I usually was more attracted to my presents on my birthday ! Is that weird ?? Anyway, now I understand why I wasn’t interested in it as I couldn’t eat it because of my diabete… However, I changed my mind when I started eating and cooking vegan a few years after. I realized then I could enjoy sugar-free vegan desserts without feeling deprived ! My favorite desserts are raw cheesecakes made with chocolate, coconut and peanut butter !!!
    I really love your dessert. I’m pretty sure you appreciated every single bite ! Hope your mom and your friend liked it too !!!

    Reply

  42. Alison says

    This is life in a pie. I absolutely LOVE peanut butter and have been thinking of putting it into some sort of pie form and this looks like the perfect solution!! 😀 This could be dangerous. 😉

    Reply

  45. www.lildeli.com says

    Your new apron is so cute! And this peanut butter pie looks super delicious. For my birthday I usually make chocolate cake with loads of butter frosting on top!

    Reply

  48. K says

    I’m generally not one to leave comments. I’m more of a silent follower 🙂 But since I’m here and so amazed by your talent at developing healthy desserts that taste AH-MAZING!, I figure I’ll take full advantage. 1. You’re one of my favorite people 🙂 I love that you are so kind and considerate and talented (and I love that you made this blogging thing a full-time gig). and 2. OhMy Awesome! This dessert is delicious. I used frozen bananas. Skipped the sugar. And, I may have eaten half of the filling before it got to the crust 🙂 . . . My recommendation: Make this! It’s DELISH! And I might add a couple tablespoons of cocoa powder next time in honor of you, CCK.

    Reply

  51. kaity says

    happy late birthday! looks so goood, i make mine same recipe just a block of silken tofu and 1/4 maple syrup n its the best thing ever..no1 ever believe its vegan!

    Reply

  52. Linda says

    I just whipped together the peanut butter pie! I used my smallest springform pan (8″). The filling didn’t really fill too much of the pan. What size do you recommend? Should I have doubled it? This filling tastes amazing & I can hardly wait for it to set up!!! Also, I cannot comment on FB, why?? Thanks

    Reply

  58. Eileen says

    Happy Belated Birthday, oh so sweet CCK! This looks so delicious! I of course loved chocolate cake with chocolate frosting and later in life with chocolate ganache, although I do like red velvet, it’s pretty and it does have cocoa in it :).

    Reply

  59. Judy @ beYOUtifulalways says

    I LOVE peanut butter!! & I love bananas. They are both very healthy ingredients. However, I am making this without stevia extract and just using regular sugar. Fake sweeteners or “natural” sweeteners scare me especially when they are 0 calories. Plus 15 cal/tsp is not going to hurt! The key is moderation!!

    Reply

    • katy sparrow says

      You’re welcome to have your own principles about the sweeteners you use. But just to be clear, stevia is produced from a plant which has sweet-tasting leaves, just like sugar cane that has sweet tasting stalks. Though it has like 0 calories per packet, it’s not related to the 0 calorie artificial sweeteners like aspartame or sucralose.

      Reply

      • Diana says

        yo, just to clarify though, stevia is not FDA approved as a food additive whereas aspartame and sucralose are. stevia is GRAS (generally regarded as safe, a term really means that it’s merely been grandfathered in), but it HAS NOT in fact undergone nearly as much stringent testing as have other non-nutritive sweeteners. people tend to think that because stevia “comes from a plant” and is “natural”, it’s safer than sweeteners that were discovered in a lab, but in reality it may be entirely the opposite.

        Reply

        • Anonymous says

          The artificial sweeteners you mentioned are absolutely NOT safe for human or animal consumption. The FDA passes a lot of things as “safe” that are in fact not safe at all. If you are worried about specific sweeteners, natural or lab created, research it a bit.. Stevia has been used in other countries for over a thousand years to treat diabetes and other blood sugar issues and as a natural sweetener. That being said, it was used in it’s whole leaf form, not some sketchy white powder.

          Reply

  60. Christy says

    happy belated bay!!
    There’s life after chocolate? That doesn’t sound like much of a life really……ha! Kidding! Well kind of. Does it count if the thing I say I love to eat on my bay is anything I don’t have to cook? LOL!

    Reply

  61. Natalyn says

    Happy Birthday Katie!!!!

    This pie looks amazing – but then again, all your food does!!

    I hope you had tons of fun on your special day. Relax, take it easy, and enjoy life. 🙂

    Reply

  64. April says

    This was EXCELLENT, we just made this and just eat it out of the bowl with no crust! lol Thank you for hard work in creating excellent, healthy alternatives to our favorite desserts!

    Reply

  67. alloyjane says

    No but Opening Day is always around my birthday, so I go to Dodger’s Stadium. This year it hit right on it! It was an incredible birthday full of an absurd amount of junk food from BabyCakes, absolute ridiculousness from my family, and the usual Opening Day win. I can’t wait to get coconut oil so I can try this recipe. Will be making the brownie one tonight!

    Reply

  68. Eilish says

    Katie, I don’t mean to offend you…but have you struggled with an ED in the past? Your just so thin. I had an ED around a year ago, and went to treatment twice. Or is it because of your diet limitations? You don’t have to answer:)

    This pie looks delicious, myself being a pb addict, I have to try this! And I tried out your single lady confetti cupcake, and it was yummy?

    Reply

  71. holly says

    Wow, that looks great.
    I have some coconut oil needing to be used up, and this is the perfect solution.
    Could it be made with chocolate hazelnut butter?

    Reply

  73. Lauren @ Oatmeal after Spinning says

    Looks like a great choice for a birthday dessert to me! My birthday is in February, and I still prefer ice cream to anything else. That will always be the #1 dessert in my book. Now pair that with a warm slice of berry cobbler, and that’s perfection….
    Sounds like you had a wonderful birthday- happy belated!

    Reply

  76. Sue says

    Happy *belated* Birthday, Katie! This pie looks scrumptious. Will have to give it a try. My fave birthday treat is peach pie…..my mom’s peach pie to be specific!! I didn’t get one this year. I’m going to have to “remind” her that I need a Mom’s Peach Pie fix!!

    Reply

  78. Ann says

    Happy birthday Katie! Youve given many people (especially me!) the gift of hope, that there are many fab delish options even on a highly restrictive diet. I look forward to receiving each new recipe in my inbox!
    And I made this pie as soon as I saw the post last night. It is so yum. I made a couple subs due to my dietary needs and it is still yum. Here’s what I did if it will help some others–I can’t really do sugars, even natural, so I cut out 2 bananas (used 1 very ripe med size), added 3oz extra firm silken tofu, stuck with stevia to sweeten (about 20 drops toffee flavor in addition to the powder you call for), added about 1/2 t maple extract to make up for missing flavor (and mine didn’t taste one bit banana-ish, for those readers not wanting banana flavor).
    I also made your chocolate crust as suggested. Then, since I love cold bite size portions, I used a pb cup mold and added a scant 1/2 t crust in each, pressed to stick it, filled up the cups with pie filling (about 1 t) and froze. You could do this in ice cube trays as well (which I like to do with a lot of puddings, dips and smoothies) for small portions.
    Anyway, I could hardly stop licking the utensils…
    Thanks! Ann

    Reply

  79. Verenique B says

    how did you make the crust??
    and can you use honey at the liquid sweetner??
    want to make this soon please reply!!! 🙂

    Reply

  82. Lauren says

    Not sure if anyone has mentioned this, but your pie is COVERED in CHOCOLATE… so it really is appropriate for CHOCOLATE COVERED Katie, don’t you think??? 🙂 It’s not like this is a chocolate free recipe! Anyway happy birthday!!!

    Reply

  83. Sherri Nolan says

    I am so glad that you started adding the WW points+ to your nutritional info. I am looking forward to trying this recipe. It looks so delish. I sure wish we had a Whole Foods or Trader Joes here in East Texas. Can’t wait to visit Trader Joes I think they open this week in Plano area….can you say road trip???? lol Love your blog and your recipes.

    Reply

  89. Jenn says

    I totally respect you for saying that there is life outside of chocolate. That took serious chutzpah. Its a good thing I was already sitting down, or I would have plotzed. 😉

    I ADORE peanut butter. I feel terrible for people with peanut allergies and I cannot understand how they function.

    Anyway…just wanted to say, I adore you Katie! You rock. 🙂

    Reply

  90. Kathryne says

    I just made this sans crust- it was delicious, and a great way to use up bananas that were on their last leg. My roommates were raving that it tasted like peanut butter fudge!

    Reply

  94. ashley says

    First off, Happy Birthday! This is my first time visiting this blog, I am not a vegan or vegetarian and I’ve got to say that, I AM IN LOVE with your recipes! I’ve only read through a few and they seem so intriguing and are they ALL healthy? WhaaaaaaT?! I have subscribed and will be trying out a bunch of these recipes this week (once we get paid) and cannot wait! BTW you are beautiful! I was wondering if you could set up a ‘tips and tricks’ tab for the newbies like me. I’ve tried my hand at baking but don’t want to mess up any of these recipes and lose hope. If all goes well I will be testing these out on my children and husband. 🙂
    Thanks so much!

    Reply

  95. Bec says

    I tried this today, with your ‘healthy chocolate pie crust’, I had the biggest sweet tooth craving. It is divine! Probably one of the best vegan deserts I’ve had. Thanks Katie

    Reply

  97. Britt says

    I tried this completely frozen and thawed, I like it frozen the best! It was SOOOOO freaking delicious, just the right amount of rich and creamy, it is basically peanut butter dream come true. Katie thank you for posting this!!

    My last few birthday cakes have been fruit pizzas, love them!

    Reply

  99. Hannah says

    Happy Birthday! Anything peanut butter is always delicious but this looks especially amazing. The next birthday around here could use some tasty peanut butter concoction. Personally, I always indulge in some eclair cake on my birthday. It was a birthday staple in my house growing up.

    Reply

  100. Kate says

    Great pie. We subbed a bit as had to hold strong to chocolate roots and I put half PB and half Nutella in. No oil but a bit of coconut milk to thin. Then frozen and delicious. Thanks — delicious and “keeper” in my house of 5 kids.

    Reply

  101. Chelan Shepherd says

    Hi Katie,

    Did you place the ingredients in the VitaMix in the order they’re listed? I did and I had such a hard time getting everything to mix, even using the Tamper. It all ended up getting very hot because I ran it so long, and I still had some grainy bits on the layers that weren’t close to the blade.

    I’ve only had my VitaMix for a few months, so advice is welcome. Thanks!

    Reply

  102. Teresa says

    Super Yum! Made this tonight and it was very good! Had to double the crust, I think my springform is larger. Didn’t double the pie, but probably would next time (or use a smaller pan) Delicious!

    Reply

  103. Roberta says

    Made this on Wednesday – and it turned out good!

    For anyone (like me) that doesnt’ have a VitaMix yet…I pureed the bananas in my food processor then added the other ingredients and processed until smooth.

    I lined a round cake pan with plastic wrap leaving the edges over the side of the pan for extraction, poured it into that and froze. Popped right out of the pan and ‘thawed’ to a nice texture!

    GREAT RECIPE (AGAIN) KAITE!! 🙂

    Reply

  104. Charlotte says

    I’m so excited! My pie is currently chilling in the freezer :]

    For those of you thinking about subbing the banana with applesauce, here’s what I did:
    I already had my crust made and my peanut butter in the food processor when I realized there were no bananas in the house! After panicking for about a minute, I checked the substitution page and subbed the three bananas for 1 and 1/2 cups all natural, no sugar added Mott’s applesauce. The texture looked fine, but the problem I found was that it was too sweet; that was even WITHOUT the 2 teaspoons of vanilla and stevia to taste. I ended up adding about 1/4 cup cocoa powder, which was enough to take the sweetness down, but not enough to overpower the flavor of the peanut butter.
    Of course, all tastebuds are different, so I’d check how yours tastes with applesauce before adding the cocoa powder/leaving out the sweeteners :]

    Fantastic recipe, Katie!! Can’t wait to chow down on some pie tonight!

    Reply

  105. Kelsi says

    I just made this, tasted the batter, delicious. Put it in a chocolate cookie crumb crust. Now I just have to wait for it to freeze a little. 😀

    Reply

  107. Karla says

    I had some bananas that were getting ripe but didn’t feel like making banana bread and then remembered – I printed out this recipe! I made a graham cracker crumb crust (part melted butter, part almond milk), used natural PB & 3T rapadura sugar. I always like to taste the raw mixture, and you know when THAT tastes good, the final result will taste good. I don’t mind banana flavor, but I bet if you use less-ripe bananas more of the peanut butter flavor would come through, but I thought it was EXCELLENT (hubby and kiddos agreed). I used a springform pan so the final result was pretty thin, but still great. I topped it with a drizzle of homemade chocolate sauce and peanuts. I think a crushed pretzel crust would taste great with this, too.

    Reply

  108. Karla says

    PS – There’s never one dessert I’ve always had for my birthday, but it’s in October, and during my favorite season – Autumn – and I love all things Autumn-y. Including apple stuff and pumpkin stuff and maple stuff. There’s a restaurant we always had a tradition of going to for mine and my twin brother’s birthday every year; they had a little general store gift shop and we almost always got a little package of maple sugar candies. There’s a duck pond out front where you can feed the ducks, too, and it’s just fun. We get sticky pecan rolls with our meals and afterwards trek downstairs to the gift shop. We haven’t gone there for a few years but this year I want to go with two kids and share the experience with them.

    Reply

  111. Michelle B says

    My husband hates anything that can be claimed “healthy” in regards to his sweets. Like seriously, anything I make he asks me what I did to it to make it healthier and sticks up his nose. But not on this one! In fact I made this for our 2 year wedding anniversary Saturday night and made a really fattening yummy apple pie on Sunday. He said that this peanut butter pie was his favorite and one of the best pies he had ever had. WOW! (He’s always said that apple pie is his favorite of all desserts too. So that is really saying something!) Thanks for such an awesome recipe yet again!

    Reply

  112. Marie says

    No Bake Peanut Butter Pie eating peanut butter and chocolate in a healthy way what more could one ask for. Now off to the kitchen to whip up this great pie. I also pinned it for all my pinterest followers to enjoy.

    Reply

  113. Autumn says

    I repinned the no bake peanut butter pie! love that pie and it can be done by an
    amateur! (ME) It’s a great recipe, and i used almond butter and the chocolate pie crust from your site 🙂 Hope i win the Cuisinart! 🙂

    Reply

  114. Heather Kitchen says

    I repinned the Healthy peanut butter pie recipe to win the cuisinart (even though I PIN almost every recipe I receive through your e-mails so I can easily keep track of them!). It looks delicious! I can’t wait to make it.

    Reply

  115. Pat Beckwith says

    I get your daily e-mails and follow you on Pinterest. I just pinned your peanutbutter pie and chocolate brownies. I would love to have the Cuisinair Food Processor. I do not have a food processor and several of your recipes just don’t work well without it.

    Reply

  117. Tina says

    Gee, this peanut butter pie sounds to me like I could be in chocolate peanut butter HEAVEN!!! Got to make one right away, my taste buds are salivating!!!

    Reply

  121. Heather says

    Katie,

    Just wanted to let you know that I used the recipe for this pie and your superfast pie crust last night, and I LOVE it. I subbed almond butter for peanut butter, and it tastes amazing. The almond butter combined with the bananas gives it an almost-cheesecake-flavor, which was very surprising. Kudos on this fabulous recipe. My dad (who does not at all care for nut butters + chocolate) tasted it, and raved about it. You’re a miracle-worker!

    I wish I could attach a pic of the pie I made, because I am just so darn proud of it. Keep up the good work, doll.

    Reply

  122. Heather says

    My son is turning 3 and we’re having a “Peanut Butter Party” for his birthday tomorrow. I typically like to try recipes before debuting them at a party, but just bought ingredients last minute. (I knew I could trust Katie’s recipes to be good anyway!) I made this in a 9″ round metal cake pan lined with saran wrap and used larabar as a crust (I don’t like coconut and couldn’t find GF alternative to graham crackers). I used the ingredient amounts for “deep dish” except I only used 2 bananas and subbed 1 1/4 c. Mott’s Original (sweetened because I had it on hand) for the rest. I did not add any sugar/stevia or other sweetener. I tasted it and decided to add an additional 3-4 T. peanut butter. The texture and flavor FAR surpassed what I expected. I took some on a spoon to my hubby to taste (who did not know the ingredients at all) and his response was, “That’s really good. Tastes like banana.” So, in response to those who are wondering if it’ll taste like banana: YES (unless maybe you used under-ripe rather than over-ripe bananas? but then it wouldn’t be as sweet). I think I’ll crumble some of the leftover lara bar on top with a few chopped peanuts for garnish since I don’t have any chocolate syrup. Overall, I am really impressed with this recipe- the ease and the outcome. I am excited for it to be my son’s 3rd birthday “cake”!

    Reply

  123. cj says

    Absolute perfection! The flavor and texture are fantastic. And this was a hit all around. I used spotty bananas and we could taste the banana – it was more peanut butter banana than peanut butter. I used a 10″ flan pan and made a double batch of the crust. I may try a chocolate cookie crust next time – or forgo the crust altogether and just eat the filling straight out of the bowl!!! Thank you Katie!!!

    Reply

  124. Kelley says

    I tried to half this recipe and accidentally used 2 bananas but I actually liked it better that way! I give it to my 4 year old frozen and he eats it like ice cream – he loves it. Thanks, Katie!

    Reply

  125. Amber says

    Hi,
    I’m wanting to try this, and nearly a dozen other recipes, but I’m hesitant about the coconut oil. I LOATHE coconut, I’ve tried the two different kinds of milk (canned and boxed) and I get naseous every time. So I was wondering if the coconut is really noticible? Does coconut oil give a coconut taste to all the recipes?
    Thanks,
    Amber

    Reply

    • Chocolate-Covered Katie says

      I really don’t think it gives recipes a coconutty taste… then again, I might not notice since I don’t mind the taste of coconut. But in this particular recipe, I think you are safe because the peanut butter will mask the taste.

      Reply

  126. Rebekah says

    My birthday cake was usually angel food with whipped cream frosting and shaved chocolate. Not anymore, unless you can figure it out!!!

    My hubby and I love Reese’s. Must try. I made your crustless pumpkin for TGiving. It was very well received by my mixed group.

    Reply

  127. Emily says

    I was wondering, could I sub coconut butter for the coconut oil asked for? Also, if I decided to sub it with more pb like you suggest, in what way would the texture change exactly? Would it not be as good? :/

    Reply

  128. Andrea says

    I just made this…SOOO good! I didn’t have pb so made some using raw peanuts and some camelia oil. Didn’t make the crust, added the chocolate drizzle on top as well. AMAZING!! 🙂 thanks for this recipe, will def be making it again in the very near future!

    Reply

  130. Katharina says

    Dear oh dear, that looks so good. I’ve seen a few recipes by now and you are up there with my favourite foodblogs already =) Everything looks so yummy and you are so sweet (and gorgeous!).

    Reply

  131. Kim says

    Wow! This is an amazing dessert. I added Ghee instead of bananas and dates.. Too high in sugar…
    It was so yummy!!! I love this!!

    Reply

  132. lindy says

    argh….. this looks soooo amazing and I’m not sure what I did wrong but it didn’t turn out at all…. it never had the consistency to pour… it was more a big sticky globby ball … I still went with it but putting it in the fridge made it even worse… lol… the only thing I can think of is that I used fresh ground peanut butter with just peanuts, no added oils etc… perhaps this made it so thick? Others have tried it with great success so I will try again but oh so disappointed (not in you, but in me)

    did anyone else experience anything similar and figure out where it went wrong?

    …scatter joy…

    Reply

  133. Mamiko says

    This looks amazing! Do you happen to have a recipe to make this for a single serving? I want to make a couple of these in cupcake sizes for a picnic.

    Reply

  134. Cindy says

    If I made this crustless in a glass pie dish, then put in the fridge for a couple days, do you think it would set up fine?

    Reply

  135. Debbe says

    Shrimp is the one thing I always have for my birthday. And almost always Red Lobster is the place I’m treated to for my birthday dinner. Birthday person gets to choose where they want to eat out at, and that’s always my choice. Love Red Lobster for shrimp! Especially love to go there and pig out during Endless Shrimp days! I can put away some shrimp! We only go once, and it’s the one time when I let myself eat all I want, shrimp. I save the bread, salad, and sides for a different meal. That stuff can be another meal all on it’s own.

    Reply

  138. ngeffre says

    I just did this the no crust way and i did not use the oil because I didn’t have any on hand so I used the additional peanut butter. It was amazing. I will definitely make this again.

    Reply

  139. Christine says

    What can you recommend in place of coconut oil that will still be a pleasant taste? (Don’t like the taste of coconut)

    Reply

  140. Kelly Dickinson says

    Hi Katie,
    I made this last night with frozen bananas and put it in the food processor.
    It became the most delicious ice cream I’ve ever eaten!
    Thank you thank you!

    Reply

  141. Mary says

    After this recipe, you have my full attention for every single recipe you post, forever… I made the peanut butter pie filling and put it in some small bowls in the freezer to ‘test’, and it was gone in two days. After the first bite, it was all I could think of, lol.

    I used just a little raw organic honey for the sweetener since that’s about the only sweetener I use, and seldom that… and it was the best thing I’ve ever eaten! That coming from someone who’s been on a complete ‘no sugar’ diet for the past year and I’d tried all kinds of recipes to feel as if dessert life could go on, lol… This recipe is AWESOME! The bananas really do something to it, wouldn’t have imagined. Finally, something I can proudly serve with coffee to friends, and enjoy it WITH them!

    Reply

  144. Carli says

    This recipe is pretty awesome! I love pb, bananas and chocolate, especially all together! 🙂 I pretty much followed the recipe except I only had 2 large bananas (fairly ripe) so I increased the amount of peanut butter and it turned out great. I also used pure maple syrup as the sweetener which also worked great. For those who are not coconut lovers, I don’t taste the coconut oil at all. However, my husband and I both taste the banana, which we didn’t mind and actually kind of liked, but if you don’t like the flavor of bananas you might want to try a substitution or maybe use less ripe of bananas. All that being said, this recipe is hubby approved! Thanks Katie for the great recipes!!! I especially love that most are easy to convert to gluten free!

    Reply

  145. Polly says

    Hello Katie,
    This recipe sounds so good but I can’t leave well-enough alone! LOL!!! I had frozen bananas in the freezer (so long, they had begun to “sugar”!) I put (equivalent of) 4-6 dead ripe bananas into the food processor; blended until smooth then added the dry peanut butter, no oil (PB2), approx 4-5 heaping tbsp and some sweetener plus some vanilla. It was like a slush. So, instead of a peanut butter pie, I decided it was going to be popsicles. They turned out great! I can’t imagine how good they will be with the chocolate coating on them that I have seen you use! Thank you for the recipe and sorry I can’t leave anything alone! Lol!

    Reply

  146. KSH says

    Thanks for this recipe! I ran out into the kitchen and made it as soon as I saw it. 🙂
    Notes:
    I used homemade PB (roasted peanuts ground up with a touch of oil – which without honey/salt is pretty bland) and all I could taste was the banana. My bananas weren’t even ripe. I am all for banana flavored things but not when I am expecting peanut butter. 😉 I ended up adding about 1/2c roasted/salted almonds and grinding those in using the pulse setting. So my PB fudge isn’t a silky as it was before the almonds but now at least it tastes nutty.

    Reply

  147. Regina says

    I would love to know what kind of crust used on this delicious looking peanut butter cake! I know what I’m asking my husband and kids to make me for Mother’s Day for sure

    Reply

  148. Stephanie says

    This is DELICIOUS! I followed the recipe exactly, using almond butter, in an Oreo pie crust. Divine! I will definitely be making this again, and next time maybe I’ll share! Thanks for the great recipe, Katie!

    Reply

  149. Sisha Palacio says

    I’ve made several desserts from this blog, but this might be a new favorite! And I’m chocoholic to the core (not vegan either)! I also have a serious sweet tooth so I used plenty of agave nectar (1/8 c plus a tbsp).I also increased the vanilla by about a teaspoon. My 3 bananas were a little on the small side- I didn’t find the flavor overwhelming at all. I did add some extra PB, maybe 1/4 c. We all really enjoyed it, thanks!!!

    Reply

  150. Maryam says

    Katie- can you PLEASE PLEASE PLEASE let me hire you to be my personal cook and just let me bask in the heavenly, lofty world of delicious desserts. I cannot attempt a single recipe due to my lack of equipment/ irregular/expensive ingredients. ;(! Major sob! I read your recipes daily chewing my sugar-free mint gum furiously and cry myself to sleep dreaming of the goodies I’m deprived of. SOB.

    Reply

  151. Elisabetta says

    OMG Kate this is one of the best things I’ve ever eaten. Banana and peanut butter are 2 of the best foods ever. I had to control myself while blending not to eat the whole thing before putting it in the crust. It was extremely good already before letting it rest in the fridge and after it was amazing too. I was surprised by the consistence it got after!
    Wonderful job!

    Reply

  152. Jen says

    Call me impressed! I made this for my diabetic grandmother’s birthday, and it was absolutely delicious! I used the Reese’s fudge frosting and chocolate pie crust to accompany it, and the completed pie was quite the success. NOBODY could believe it was free of animal products and contained very little added sugar. And all of that only dirtying my food processor? This is my kind of genius. Thank you very much for this excellent recipe.

    Reply

  154. Corina says

    On my moms birthday we often have German chocolate cake and on my dads we always have coconut cream pie.

    Reply

  155. Meeka says

    Our family birthday cake is Carrot Cake with Cream Cheese Icing. YUM! This too, goes for all my extended family. Let me tell you… they are enjoying my making of your recipes!!! Thank you! QUESTION / REQUEST – Do you know how to make a good, sugar free, hard-ish caramel? I’ve never been a candy maker, and now that I want to start, I want it all healthy, so it’s a challenge for sure. And I can see that YOU LOVE A CHALLENGE!
    -Meeka from Texas

    Reply

    • Chocolate Covered Katie says

      I DO have a recipe… hopefully I can post it this month. But it is more the texture of caramel as opposed to the taste, and it does have maple syrup (so not sugar-free). I have another recipe involving dates, and it’s delicious… but it’s certainly not going to fool anyone that it’s real caramel.

      Reply

  156. Gina Jacovelli says

    Just wondering if the nutritional information on this Is for the pie without the crust or with? Looks delish thanks

    Reply

  157. Elaine says

    HEAVENLY!!!!! thank you sooo much! I had to try this when my grandson wasnt here at my house because he is allergic to peanut butter. and it was well worth it!!! thanks for sharing!!

    Reply

  158. deborah says

    made this with some substitutions and was very pleased. subbed pb2 for peanut butter, mori nu firm tofu for 2 bananas, reduced fat unsweetened coconut for nuts in crust as i had not a single nut (other than pb2 😉 in the house. i’m not super fond of a strong banana taste and this is perfect, the taste of bananas is scarcly present, just adds a nice sweetness. i did not add any stevia or anything like that. didn’t think it needed it.
    1 med banana
    300 g tofu
    6 -9 oz h20
    40 g coconut oil
    2tsp vanilla
    144 g pb2 plain

    Crust
    1/2 c red fat coconut unsweet flakes
    10 g cocoa powder
    40 g yellow raisin
    55g pb2 plain
    3 oz h20 or Lil more
    Divide crust into 12 balls, press into 12 muffin tins (i lined each w/ parchment muffin paper) freeze few min
    then divide filling into 12 cups and freeze again!

    acc to my star charts: each individual pielet is 134 including crust, 100 without crust

    thanks again to katie for a superb recipe. i used to spend oodles of $$ for birthday cakes bought at whole foods and they were too horribly sweet and unhealthy. never again. my birthday is coming up, now to decide what to make…..i’m trying to make a new recipe almost every day now, it’s so fun!!!

    Reply

  159. Emma says

    I just made this and it was delicious! What a great recipe…I will most definitely be sharing this with friends and family! 🙂

    Reply

  160. gail doyle says

    I had to add a tiny amount of water to the mix because it was so thick . I wen t the extra peanutbutter routine because I did not have coconut oil and the liquid sweetener. Taste great just super hard to blind.

    Reply

  161. lj says

    i subbed the bananas for 1 block of morinu silken tofu and added a nice splash of maple syrup to sweeten it. i made it in my very cheap, very bad blender and everything turned out great! it was very stop and go (i had to stop and stir the batter because my blender makes airbubbles around the blades), but it turned out great with a little perseverance. i also threw in a handful of mixed nuts and cocoa nibs just before i transferred the mixture into a dish which gave it a nice occasional crunch. this was the final product http://tinypic.com/r/oh3goh/5

    Reply

  162. Isabelle Mader says

    Just made this pie. It was so easy to make and tasted like a decadent recipe. I still can’t believe how tastier and healthier it is. It’s a keeper!

    Reply

  163. Jessica says

    wow this truly works & is sooooo good! tastes fantastic soo yummy! my fav part is the crust oooo heaven! cant believe its healthy. x

    Reply

  164. MLR says

    Dearest Katie.
    A. loooooooooove ur blog!!

    B. I did the PB pie this week but was really bummed about the overwhelming taste of the bananas in it.What can I sub them for? both me and my hubby are not really banana fans and dont like the dominant taste of it in the pie…I tried adding some nuts to the mixture (I was all out of PB) and it helped a bit but it still has a strong banana flavour.

    C. the pie has a bitter-alcohol like taste which I don’t really care for.Dont remember if I used Stevia in it or not (omitting that next time!) but I also used honey and maybe date syrup (I was doing other baking too thats why I cant remember).

    Would love ur insight!

    btw-are all the pics here photoshopped…?

    Reply

  166. Jessica says

    Katie!!!! I just made your healthy peanut butter pie and it was AMAZING! Sadly I had NO raisins around my house or pitted dates so I could not make your chocolate crust. I had to make an oreo pie crust instead. Anyways it turned out amazing and it was so good! 🙂 Thank you!!!

    Reply

  167. Natalie says

    This is my go-to dessert every time I’m trying to impress someone with my vegan/gluten free “baking.” Everyone LOVES it. And it’s my favorite treat to put together because I look forward to licking the food processor bowl CLEAN after pouring the deliciousness in the cake pan, hehe 🙂 Thank you so much for your amazing recipes!!

    Reply

  170. Dana Puddington says

    Thank you for posting this. My kids LOVE peanut butter pie. But who am I kidding, I do too, only my recipe is “Death by Peanut Butter” rich. Now we can have our favorite, just a lot more healthy. I love your site.

    Reply

  171. Megan says

    Just made this last night for my hubby. Huge success. Thanks for sharing.

    Because it is bananas & peanut butter, might this also be a breakfast? Just sayin’. 🙂

    Reply

  172. Jeanette says

    My family is all about the chiffon cakes too. No one else ever knows what that is. Usually I get a blank look and ‘…sooo is that a sponge cake?’ Pff. Sponge cake sounds boring. My favourite was my mama’s chocolate chiffon cake with cooked brown sugar icing, mmm! My usual birthday request, these days, is an unbaked cherry cheesecake though!

    Reply

  173. Julie Meek says

    This looks really devine and now I’m a new subscriber! My husband will love it and it’s on my “to make” list for the next family get-together. I’d be curious how it would be with almond butter, but almond butter is so much thinner than peanut butter. I’ll make it as per the recipe first before experimenting.

    Reply

  174. Amy says

    Okay, my banana substitution: 6tbsp coconut butter, 1/2 cup cold water, about 1/2 cup of almond milk, stevia to taste, 1tbsp of vanilla extract. You must whip this in the mixer, not blender. This will turn out fluffy and creamy like the banana one. We loved the texture with banan but not the taste. I kept adding almond milk till it looked right. That’s why I said about 1/2 cup.

    Reply

  175. Lisa says

    What kind of peanut butter do you use? (Brand and type) I love your recipes but mine keep totaling a lot more calories than yours. I think it may be the type of peanut butter I am using. Do you use a low calorie kind?

    Reply

  176. Talita says

    Hi Katie

    I have made several of your recipes and loved them all, but this one….Oh My Word! It was out of this world! My mom and dad swear it’s the best vegan dessert they have ever had (including desserts at fancy vegan restaurants in London). I had to harness all self-control not to eat all the batter out of the food processor:)

    Keep up the good work! Thanks for sharing:)
    Talita (all the way from sunny Cape Town, South Africa)

    Reply

  178. Sarah says

    This was amazing! i was going to add the extra peanut butter cuz I wasn’t sure how deep the pie would be, but i’m glad i didn’t because it was already pretty rich. It was perfect! It was great with a mini reese’s cup on top :o)

    Reply

  180. Jaci Noggle says

    I love love love your blog and all the wonderful recipes. Your blog is such an amazing source of encouragement for me. Unfortunately, I am morbidly obese partly because I love sweets, but your recipes sound amazing and a lot healthier than what I’m eating now. I can’t wait to try all your recipes and hopefully I won’t have to give up the sweets as I find ways to become a healthier eater (and shed some of this ugly weight as well). Thanks again and God bless you beyond measure

    Reply

  183. Jane says

    I just made this and oh my! Is it Good!! Only had 2 bananas & didn’t measure anything. Used just a tiny bit of maple syrup. Will add more coconut oil next time. You can’t taste it & it’s so good for your brain. I ate it like pudding but it would be wonderful served in a healthy crust. What a great use for overripe bananas. I will make this again & again. Super easy! Thanks, Katie!!

    Reply

  184. Aisha Elmasri says

    My best friend and I just made this tonight for our friends! We didn’t have any dates so we decided to just add in 2 tablespoons of coconut yogurt (we used macadamias for the nut option). It came out delicious!! Thanks Katie!!! <3

    Reply

  185. Zuzka says

    This looks delicious. I am thinking of making it for my birthday next week :). My question is: Couldn´t it just be chilled if using coconut oil? Coconut oil hardens at very low temperatures. Thanks for your reply!

    Reply

  186. Jotika says

    This pie is unbelievably delicious! I stumbled on this recipe when my husband accidentally picked up graham cracker crusts when I needed pie crusts for savory quiche. What were to do with two sweet crusts– make pie! Your recipe is so scrumptious we have made this pie three times in two weeks! The only other change we made besides the crust is add a layer of dark chocolate ganache and crushed peanuts on top. So delighted I found your recipe and blog !!!

    Reply

  188. Pam Slice says

    This pie is a big favorite in my house now. After trying the Black Magic Peanut Butter recipe, I decided to try blackstrap molasses as the sweetener in my latest peanut butter pie. SCORE! My husband declared it awesome, and I must always make it this way from now on.
    I am gluten intolerant and health conscious, so I’m a big fan of your recipes even thought I am not vegan. As a person who knows the awkwardness of a non-mainstream diet, I am also very happy to be able to accommodate my vegan friends when I make goodies. to share.

    Reply

  189. Snowball says

    My brother and I always have a Danish lagkage (layered cake) with whipped topping, chocolate topping, or marzipan on top. Just found your blog recently – looks so delicious. I am also into healthy cooking. 🙂

    Reply

  191. Amy says

    I made this the other day for easter and it was so easy and amazingly delicious!! I used almonds and walnuts for the base, and added a little bit of coconut oil as it seemed a bit too crumbly.
    Also I used 1/2 peanut butter 1/2 unhulled tahini and added agave nectar to make it sweeter and it worked perfectly!
    Only problem was I could’ve eaten it all in one go! haha

    Reply

  192. Glenda Page says

    Do you have a gluten-free recipe for German Choc Cake? My mother used to make the most delicious cake but she is not with us anymore and I would love to make one for my husband and family.
    Thanks, Glenda

    Reply

  193. Em says

    I made a gorgeous topping for this by heating honey til it caramalised and poured it over the top 🙂

    Reply

  195. Nat says

    Does this pie taste banana-y at all? I don’t have a any of the replacements, but as long as it just tastes like peanut butter, I’ll use bananas. Thanks!

    Reply

  196. Julie says

    Hi Katie! I just love your blog and this recipe is SOOO good! I make it even lower carb without the crust I just spoon it into those no stick, rubbery (pyrex?) muffin pans, forgot what they are called but the soft ones, that bend, once frozen they just pop right out. This is so good that it is comparable to the snickers ice cream bars I was eating too much of. I don’t add any of the chocolate but it is still really good. And although I too LOVE chocolate with this recipe I don’t even miss it! Thanks! 🙂

    Reply

  197. Vicki says

    Very good and so easy. The whole family liked it and I’ll be making it again. Thank you for sharing.

    Reply

  198. Beth says

    I can’t beLIEVE those chocolate brownies that are masquerading on your site as “protein bars!” I processed the HECK outta those black beans, and the resulting texture was — I can’t believe I’m saying this — BETTER THAN “regular” brownies!!!!!

    Thank you! I’ll be trying more of your recipes, and with your blessing I’ll pin them all.

    You’re a genius!

    Reply

  199. Joy Barker says

    I love peanut butter and chocolate together and i used to buy Reeses Peanut Snacks all the time and of course i was always doing without eating so i stayed small until a Heart Attack and I Was in The Hospital For over a month so when i came out i had lost so much weight while i was in there I wasn’t Much Of Anything Except Skin!! Then it wasn’t hard to gain back the weight i lost until i had to stop and think What was i doing to myself ? I was slowly Killing myself & In the process Of Leaving my ex boyfriend and lost all the stress in my life so now i have lost a total of 55 lbs so If It Takes Me Staying On A Diet I Will !! So I Have To Thank You For This Site And The Healthy Life Style You Keep So Keep On Writing Your Recipes and Thank You Again ! God Bless You and Your Whole Family !! O:) <3 🙂

    Reply

  200. Kristen I says

    I made this yesterday for my brother’s birthday, it was delicious! Thank you so much! I drizzled melted chocolate and put peanuts on the top before putting it in the freezer.

    Reply

  201. Yum says

    I love this idea! All i did was add super ripe bananas, peanut butter, vanilla, and a pinch of salt to get the most amazing pie!!!! No sugar, sweeteners, or extra oil added!

    Reply

  202. Danielle says

    Katie,
    Girl, you are doing a WONDERFUL thing here. Healthy desserts?? YES! And a no-bake peanut butter pie to boot?? All my favorite things! Can’t wait to give this a try. Thanks for posting!

    Reply

  204. Selah says

    I just made two versions of this: one with regular PB and one with PB2, and both were DELICIOUS! My husband couldnt even tell the difference :)! If you do the PB2 version, make sure you mix the PB2 and the water first before putting it into the blender.

    Reply

  207. Maura says

    YOU ARE A GENIOUS!
    This looked so good, but I was yucked out by the possible banana taste in a peanutbutter pie, so I thought I’d try it in 1/3 portions.
    Oh, is it good. I tasted it, and yes, there was banana, so I added a scoop more of peanut butter, which didn’t ruin the texture, because as I poured in the warmed coconut oil in the spinning blender, it caused the texture to turn into an awesome mousse….sooo good. MMMMM, thanks. I still taste banana, but it’s muted in the peanut butter flavor.

    Reply

  208. Michelle Key says

    I’m making this using PB2. Instead of 190 calories and 16 grams of fat for 2 Tbsp of peanut butter it is only 45 calories and 1.5 grams of fat. Thank you for a great recipe!

    Reply

  209. Ralph says

    Katie, I tried the no-bake peanut butter pie on my family today. They loved it. Thanks! I also love reading your daily emails and cute comments about recipes. You have such a great attitude and such a fun outlook on things.

    Reply

  210. Jenay Green says

    Oh my, every picture is making my mouth water! I don’t have enough time in my day to try all these LOL. I have 4 boys ages 6 to 16 and finding healthy dessert recipes that they like has been a challenge, I believe I hit the jackpot with your blog! Thanks!

    Reply

  213. kaytee says

    Just made this and put it in the freezer. I ate a bit of the mixture (well, I had to wipe the bowl and spoon clean, right?) and it is heavenly! I’ve put it on a base made of ground almonds, dates and cocoa. Can’t wait until I can try the whole combination. I can eat this for breakfast, right??

    Reply

  216. Amy says

    Will using thawed frozen bananas work ok or will it be too wet? I know it’ll all be frozen so maybe it won’t be an issue. I’ve made this before with fresh bananas and it was great. Going in for round 2. 🙂

    Reply

  218. Logan says

    Hi katie.. I loooove this recipe and I use PB2 for the filling. Can you tell me if the nutrition info you use includes the crust?? It’d be really helpful to know. Thanks!!! PS – just bought your cookbook 🙂

    Reply

  219. Colette says

    5 stars
    Looks fab just wanted to know what is in the pie base ingredient wise is that low cal too and can you send details to me.
    Thanks?

    Reply

  228. Talia says

    4 stars
    This looks delicious! I may try it some time for a gathering. Very very rich to be termed as “Healthy” though. 121.5 out of 170 calories per serving are from fat! But, I am a HCLF vegan so I just can’t eat high fat things or it upsets my stomach since I am not used to it anymore. At least you get those omegas in there 🙂

    Reply

  229. Katharine in Brussels says

    5 stars
    Simply wonderful! Thanks Katie. I made this with everything in the vita-mix, substituting regular roasted peanuts for peanut butter. Marvelous.

    Reply

  230. carly says

    5 stars
    This recipe is delicious! First time eating peanut butter pie since becoming vegan and it is just as heavenly 🙂 thanks! The only thing I changed was instead of 3 bananas, I used 1 banana and 2 cups of coconut milk yogurt!

    Reply

  232. Kristine says

    5 stars
    Katie I wonder if you could help me with something??? I have diabetes and LOVE pecan pie Thanksgiving! Obviously due to the diabetes I cannot have it any longer. So I wonder can you develop a Chocolate Bourbon Pecan pie somehow from your black bean pie/brownie recipes that would be far healthier carb and sugar wise for me?????? Thanks so much in advance………..

    Reply

  239. Eunice Moyer says

    4 stars
    My husband made the Black Bean Brownies. My picky daughter was suspicious and declared there was something “not right” about them but my husband and I loved them. Thanks for the recipe.

    Reply

  240. Louisa says

    Katie, I am just wondering if cacao butter can step in as a substitute for coconut oil in most dessert recipes? I detest the taste of coconut oil (as does my partner) but we like cacao butter. I have a huge chunk of it here ready to use if I know I can sub it out in recipes. Thank you.

    Reply

  244. Mary Ann Kerr says

    5 stars
    I made this and it is so rich, only a small piece is needed. Everyone raved about it. The one thing I would like others to know is that its best fresh, delicious. But if you try to keep it in frig a couple of days it doesn’t taste nearly as good. I think the bananas were starting to ferment. so its best to put in freezer to prevent that from happening. thank you Katie!

    Reply

  245. Sunny Massad says

    5 stars
    I couldn’t entertain my friends that can’t have sugar (because it feeds cancer) without you. I thank you and my friends thank you, Katie!

    Reply

  246. Ilknur says

    5 stars
    Dear Kate,
    I wanted to thank you for this amazingly delicious and simple recipe. My 5 year old son LOVES it and I let him eat it after dinner, daily! I skip the crust and sweeten with only bananas (sometimes a little stevia). I haven’t tried with sunflower or almond butter yet, but I am sure they will be tasty, too.THANK YOU!!!

    Reply

  247. en says

    Since I do not use coconut products and will be adding more peanut butter or almond butter, can this pie be frozen and served like an ice cream pie,only slightly defrosted or straight from the refrigerator like an icebox pie?

    Reply

  252. gina says

    I just made this using 2 “regular” bananas and 1 over-ripe banana. It is delicious but it does taste a lot like banana. I don’t mind it, personally, but if you want the banana flavor to be minimal, I recommend not using over-ripe, or maybe even fully ripened, bananas. The pair is delicious though! I made it with the chocolate crust.

    Reply

  254. Omair says

    Katie, could I make this by substituting actual peanut butter with powdered peanut butter like PB2 reconstituted with water/milk? What do you think?

    Reply

  255. Lizzy says

    Hi, Katie!! Peanut butter is seriously my favorite! And I love it when your recipes are stevia sweetened as well. I’m considering making this for my birthday as well, which is coming up in less than a month. Out of curiosity, what did you use for the chocolate pie crust? Thanks in advance!!

    Reply

  256. LRC says

    Oh my goodness. I took one lick of the peanut butter mixture and literally cried out, “I love you, Katie!” It tastes like the peanut butter and banana sandwiches I used to eat as a kid! Sooooo good! One question: does the calorie information include the crust? I calculated the calorie count on myfitnesspal, and the number was significantly higher, despite my having used no added sugar.

    Reply

  260. Emily says

    Chocolate, peanut butter and bananas. Three of my favourite foods in the world. I could swear you’re my spirit animal in terms of food. Thank you for advocating for desserts and food that makes you happy; thank you for not falling for food trends and making recipes that revolve around expensive super foods, instead making recipes that are accessible to everyone AND healthy! What you do is amazing and you are my favourite blogger /person I’ve never met. I also live your saucy blog namr! Katie for president! Love from South Africa. 🙂

    Reply

  262. Lynn says

    I was curious as to whether or not you know nutritional content for The peanut butter pie. I am doing weight watchers and would like to be able to know the point value which I could figure out if I had the nutritional content …Thank you so much and I can’t wait to try this pie

    Reply

  263. Nadine says

    The peanut butter no bake banana pie was delicious. I used the deeper pie recipe for the pie crust and no sugar.

    Reply

  264. Chef says

    Can you taste the banana at all? I can’t stand bananas and it sucks because i don’t want to use tofu! If you can’t taste them I’ll totally use them.

    Reply

  266. Ellie L. says

    Looks delicious! I only have two bananas, so I think I will sub one small avocado. I’ll let you know how it works out, but I have high hopes!

    Reply
4.94 from 30 votes (15 ratings without comment)

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