Peanut Butter Pie

There’s nothing better than coming home from a long day of work to discover your mate cooked dinner.

O.K.  Well, there may be one thing that’s better.

And that’s finishing dinner and remembering there’s peanut butter pie for dessert!


This guy rounds out my impromptu cream pie series.  First it was lemon coconut cream pie.  And now this.

I’m making up for lost time since I’ve been deprived of cream pies since quitting dairy years ago.

Forever more, I will have no less than two cans of coconut cream in my refrigerator at all times.

Yup, I’m embracing a woman’s right to have no-bake pies at the drop of a hat.

Note: This recipe was shared with the following blogging communities: Wellness Weekend, Melt In Your Mouth Monday, Make Your Own Monday, Fat TuesdaySlightly Indulgent Tuesday,Gluten-Free Wednesday, Wheat-Free Wednesday, Allergy Free Wednesday, and Waste not Want not Wednesday.

Peanut Butter Pie


Makes: 12 slices, Prep time: 30 minutes, Chill time: 1 hour



  • 1 and 3/4 cup raw almonds
  • 6 dates with 1 T. water
  • 6 T. unsweetened shredded coconut
  • 3/4 tsp. pure vanilla extract
  • 1/2 tsp. sea salt
  • 1 tsp. coconut oil

Pie filling

  • 3/4 cup peanut butter
  • 1/4 cup maple syrup
  • 2.5 cups extra thick unsweetened coconut cream (I use a little less than two, 15 ounce cans of Trader Joe’s brand)
  • 2 T. arrowroot powder
  • 2 T. melted peanut butter for decorating
  • 2 T. melted dark chocolate for decorating


  1. Chill coconut milk for 30 minutes in the freezer.  To freeze, remove the bottom of the can, pour off coconut water and freeze only the cream.  Or refrigerate unopened cans for 12 hours.
  2. Lightly oil a 9-and-a-half inch pie pan with coconut oil.
  3. Place dates in a small bowl with no more than 1 tablespoon of warm water to soften.  If your dates are very hard, cover the bowl with a wet paper towel and microwave on high for ten second intervals until they are soft to the touch.
  4. Add almonds to food processor and grind for 90 seconds to create a fine meal.
  5. Remove ground almonds from processor.
  6. Add dates, coconut, vanilla, and salt to processor and blend well.
  7. Add almond meal back  to processor and process until it becomes very sticky, scraping down from the sides.  Blend until mixture doesn’t fall apart when pressed into a ball and flattened.  This could take 15 minutes or more.
  8. Remove dough and pat into a ball. Place in oiled pie pan and press into crust shape, approximately 1/4 inch thick.  If your crust is very sticky, use wet hands or place a sheet of parchment paper over top the ball of dough and use it to press it into shape.
  9. In a large glass bowl, whip together peanut butter and maple syrup.  Add the chilled coconut cream and arrowroot.  Whip using a handheld blender until just combined.   Don’t over whip or it will become granular.
  10. Scoop filling into crust.  Place melted peanut butter into a small Ziploc baggie. Cut the corner off the bag and drizzle on the top of the pie to garnish.  Repeat with melted dark chocolate.
  11. Refrigerate for an hour.  Cut and serve.  Best if eaten within 4 days.

Nutrition information:

Serving Size: 1 slice, Calories:260,Carbohydrates: 15.7g, Protein:7.2g, Fat:20.2g, Fiber:3.1g
Please note: Nutritional information is not guaranteed and will vary based on the ingredients used.

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10 responses

  1. Pingback: {Wheat-Free Wednesday} 04.24.13 | Anne-Marie Cain {Wheat-Free Fare}

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  4. Yum! I love peanut butter anything, so this is calling my name! :-) I recently had some sort of stomach flu, and it was right after I ate almond butter, so I can’t even look at that stuff right now without gagging…peanut butter, on the other hand, is a totally different story!

    • Oh no, boo. Stomach bugs are no fun. Glad you’re feeling better. Peanut butter ranks right up there with sunshine and puppies to me. Can’t get enough. =)


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