This No Bake Peanut Butter Pie is everything you’d ever want in a dessert. It’s easy to make, is absolutely delicious and is made with plenty of simple ingredients that you might already have in your kitchen.

Other highlights include the fact that it doesn’t need to be baked and that the texture is absolutely heavenly.

It had been wayyyy too long since I’ve made a dessert recipe.

To be honest, I was struggling a bit with where dessert recipes fit in with my blog. On the one hand, I’m an “all foods fit” dietitian who strongly believes in eating real dessert made with real sugar.

On the other hand though, creating my own real dessert made with real sugar dessert felt like a contradiction to my job as a dietitian.

I honestly don’t know why – I have no problem eating and recommending these types of desserts all the time.

Finally, I realized that I can share both – the real, sugary, buttery desserts and the ones made with more nutritious ingredients. After all, this is literally what I preach!

There’s a time and place for everything. Sometimes, when you want a cookie, only a real buttery cookie will do the trick, not some high protein version made with chickpeas.

Other times, you might just want something sweet and want something that’ll keep you feeling energized. That might be the time for that chickpea cookie.

Anyway, this recipe falls somewhere in the middle. It’s made with delicious and wholesome ingredients that give you a lot of nutrients, but I also wouldn’t consider it a fake version of peanut butter pie.

The recipe is made with satiating, nutritious foods like cashews, walnuts and peanut butter; it’s sweetened with maple syrup; and of course, we can’t leave out the whipped cream.

Most importantly, it’s SO FREAKING GOOD. Like so good. Try it for yourself and see!

Make the crust

In a powerful food process or blender, add all crust ingredients: unsalted walnuts and cashews, maple syrup, unsweetened almond milk, vanilla extract, and salt. Blend until nuts are finely chopped and a cohesive mixture remains.

Grease a 9-inch pie dish. Using your hands, add the crust to the pie dish, patting it down and evening it out. You can also make the middle flatter and push the sides up, like a traditional pie.

Place in the fridge to harden overnight for at least 1 hour.

Prepare the filling

Prepare the filling. In a food processor or blender, add peanut butter, cream cheese and maple syrup. Blend until well combined.

Add mixture to a bowl and add the whipped cream and salt. Mix until everything is well combined.

Pour the filling mixture on top of the crust, using a spoon or spatula to spread it evenly. Place back in the fridge to harden overnight or for at least 1 hour.

Add optional toppings

Optional: drizzle melted chocolate on top of pie and/or top with additional whipped cream.

Notes

Storage: Store pie in the refrigerator for about 3-5 days.
Crust: feel free to use different nuts. I used walnuts and cashews because those are what I had at home, but other nuts (like peanuts!) will work.
Peanut butter: I pretty much never specify types of peanut butter. You know I’m a JIF girl at heart! Natural peanut butter works best in this recipe because of its consistency. And, because so much sweetness is added to the recipe, it tastes better if you start with unsweetened peanut butter.

Course: Dessert