This no bake peanut butter pie recipe is made into healthy single-serve miniatures, with coconut milk instead of cream cheese in the filling. So simple and delicious!
Please welcome Erin from Texanerin Baking back to the blog.
Nicole already has a great peanut butter pie recipe, but considering how warm it’s been lately, I thought a no-bake version would be in order! It’s also healthier than your typical peanut butter pie.
This recipe uses bananas, coconut milk and a whole lot of natural peanut butter as a base. Be sure to use peanut butter with just nuts and salt in it. I don’t think the kind with added fat and sugar would work in this recipe.
I know the addition of bananas sounds a bit unusual but once frozen and slightly defrosted, these pies have great texture and taste so much like regular peanut butter pie.
To my surprise, the bananas don’t overpower the peanut butter. It’s a nice balance. My bananas weren’t overly ripe so if yours are very spotted or almost blackened, like what you’d use for banana bread, the pies will likely have a stronger banana taste. The coconut flavor is also quite subtle. If you really dislike coconut, try using heavy whipping cream in its place.
The first time I made these no-bake pies, I used a high-powered blender to make the filling, which created an unusual gluey texture. So you’ll definitely want to drag out the food processor for these pies! You’ll also need it for the crust.
The crust is a simple mix of peanuts, dates and vanilla, pulsed in the food processor until ground medium-fine, as you can see above. I haven’t tried this recipe using a baked gluten-free pie crust, but I’m guessing it’d be great if you prefer a full-sized peanut butter pie.
For the topping, I used my healthy peanut butter fudge recipe, which specifically calls for refined coconut oil. You can use unrefined coconut oil if you prefer, but it results in a much stronger coconut flavor.
Be sure to pour the fudge over the pies right before serving as the it tends to firm up quite quickly. If you pour the fudge over the pies straight from the freezer, you’ll create a layer of practically frozen fudge, making the pies a bit difficult to eat.
Don’t feel like making mini pies? I have a feeling that the filling would make excellent popsicles!
Prep time:Cook time:Yield:12 mini pies
For the crust: 1 cup (160 grams) salted roasted peanuts
1/2 cup (100 grams) pitted dates (about 16 dates)
1/2 teaspoon vanilla extract
For the filling: 1 1/2 cups (384 grams) natural peanut butter (the kind with just peanuts and salt)
3 medium (320 grams unpeeled) bananas
1/2 cup (120 milliliters) full-fat canned coconut milk
1 1/2 teaspoons vanilla extract
1/4 cup (60 milliliters) maple syrup
Salt to taste
For the topping: 1/4 cup (56 grams) refined coconut oil
1/4 cup (64 grams) natural peanut butter (the kind with just peanuts and salt)
5 tablespoons (35 grams) unsweetened cocoa powder (I prefer Dutch-process)
1/2 teaspoon vanilla extract
Salt to taste
3 tablespoons maple syrup
1/3 cup (53 grams) chopped peanuts
1/3 cup (60 grams) mini chocolate chips
Line a muffin pan with 12 muffin liners. Using a food processor fitted with an S-blade, process the peanuts and dates until ground medium fine. Add the vanilla and pulse a few times. The mixture should clump together when pinched. If it doesn’t, add in a little more vanilla or water until the mixture holds together well.
Divide the crust mixture between the liners, using about 1 tablespoon + 1 teaspoon (20 grams) per liner. Use the bottom a shot glass to firmly press the crust down over the bottom of the liners. Use your fingers to compact the areas around the edges. Use a paper towel to wipe out the food processor and then add all the filling ingredients. Process until uniform. Divide the mixture between the crusts, using about 1/4 cup of filling per muffin liner. Place the pan in the freezer. Freeze for at least 4 hours or until frozen.
Remove from the freezer and take off the liners. If they’re too difficult to remove now, remove them after defrosting. Defrost the pies at room temperature for 10-20 minutes or until they’re about as soft as ice cream. If you let them defrost too long, they’ll be too soft to serve. Remove any pies from the pan that you’re not eating straight away and freeze in an airtight container.
While the pies are defrosting, prepare the topping. Melt the coconut oil in a small pot or pan over low heat. Add the peanut butter, cocoa powder, vanilla extract and salt and stir until combined. Take the pan off the heat and stir in the maple syrup until well combined. Let the fudge sit for about 5 minutes and then pour 1 tablespoon of fudge over each mini pie right before serving. Top with chopped peanuts and mini chocolate chips.
By Erin Dooner. Erin is the blogger behind Texanerin Baking, which focuses on making healthier desserts that taste just as delicious and decadent as their unhealthy counterparts. She will be occasionally sharing some of her favorite gluten free recipes here on GFOAS.