This Easy No-Bake Peanut Butter Pie is the perfect cream pie dessert recipe. It's old fashioned and made with natural peanut butter, cream cheese, and with an almond flour crust to lighten it up and make it healthy.
This post is sponsored by ChocZero. All opinions are my own.
Everyone who knows me knows that I am super picky about dessert! One thing that remains the same is my love for peanut butter, so I am all about any dessert dish that is made of peanut butter!
This pie is so simple to make. Take it to the next level and drizzle it with chocolate or caramel syrup from ChocZero. Why not both?! You can also use ChocZero peanut butter cups as a topping. They pair wonderfully!
Table of Contents
Almond Flour Graham Cracker Crust
This crust is so easy to make and doesn't require any baking.
- You will want to start by using blanched almond flour. Add it to a non-stick pan, with no oil on medium-high heat. Stir and toast for 3-4 minutes until fragrant. You don't want to skip this step. This is where the graham cracker taste comes from.
- When toasted add it to a 9.5 inch pie plate along with powdered sweetener, melted butter, salt, and cinnamon.
- Combine and press the crust into the plate.
How to Make Peanut Butter Pie
- Follow the steps above for the crust.
- For the filling, cream the powdered sweetener and cream cheese using a hand mixer or standing.
- Add in the peanut butter and mix.
- Fold in the whipped topping.
- Add the filling to a pie crust.
- Refrigerate or freeze.
What Type of Peanut Butter to Use
I use unsweetened, natural peanut butter. When shopping, check out the label. It should read peanuts or peanuts and salt. That's it. Also beware of peanut butter labeled Natural No Stir. These often have added ingredients.
Peanuts naturally produce oil. So when you buy natural peanut butter you will see that is oily. Stir it up it will get creamy.
You can substitute peanut butter for any nut butter you wish.
What Sweetener to Use
Since this is a no-bake recipe with whipped topping I recommend powdered monkfruit sweetener. Monkfruit is natural, zero-calorie, zero-carb, and won't spike blood sugar.
You should use powdered in this recipe because of the texture. If you use granular, you will be able to feel the crystals of the sweetener.
Can You Substitute Coconut Flour?
Coconut flour is dense and drying. It does not measure 1:1 to almond flour and is not interchangeable in this recipe.
To make the crust you will need blanched almond flour, as called "super fine." This means the skin has been removed from the almonds. Blanched almond flour is typically preferred for its fine, smooth, and fluffy texture.
Blanched almond flour is lighter and is much better for creating pastries. Most people who complain about almond flour use aren't using blanched, and hence why they do not like it.
How to Lower Calories and Fat in the Recipe
You can use powdered peanut butter or something like Better n Peanut Butter to reduce some of the calories in this recipe. Follow the directions on the packaging for conversion.
Almonds and peanut butter are made of monounsaturated fat, which are the good fats. This recipe is higher in fat, unless you use the peanut butters noted above.
Homemade Cool Whip
You can reduce carbs in the recipe by making your own whipped cream. If you want a keto-friendly dessert, you will have to make your own. Making your own whipped cream results in the following macros: Calories: 453 Net Carbs: 5G Fat:43G Protein: 9G
- Beat 1 cup heavy whipping cream in a mixing bowl for 2-3 minutes until stiff peaks form.
- Combine 4 ounces of cream cheese and ⅓ cup powdered sweetener separately. Beat for 1 minute until combined.
- Add the cream cheese to the whipping cream and beat for 10-15 seconds.
How Long to Refrigerate
Refrigerate it for a minimum or 4 hours, for best results, freeze the pie. My favorite way to serve it is after it has been frozen overnight.
This pie is cream based so it will soften up a lot, especially if haven't refrigerated for a longer period of time. Keep that in mind if you plan to serve it in hotter temps. You will want to eat it immediately and keep it chilled.
Frozen Pie
You can serve the pie frozen or freeze the leftovers for up to a couple of months. Thaw it on the counter for 10-15 minutes prior to serving.
How Long Will it Last in the Fridge?
It will last 3-4 days.
Topping Ideas
- ChocZero Syrups
- ChocZero Peanut Butter Cups
- Peanut Butter Drizzle
- Pie Crust - Make a little extra or save some from you batch to sprinkle throughout the top
- Crushed nuts
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Easy No-Bake Peanut Butter Pie
Ingredients
Crust
- 2 cups blanched almond flour
- 1 teaspoon cinnamon
- ½ cup powdered Sweetener
- ¼ teaspoon salt
- ½ cup butter 1 stick, melted
Peanut Butter Filling
- 5 oz cream cheese
- ⅓ cup powdered Sweetener
- ⅓ cup natural peanut butter Nut butters will also work.
- 2 ½ cups whipped topping I use Tru Whip, it's free of high fructose corn syrup and artifical ingredients. If you're strict keto see notes for Homemade Whipped Topping below.
- Chocolate Syrup for drizzling
Instructions
Crust
- Place a skillet on medium high heat. When hot add the almond flour.
- Stir for 2-4 minutes to toast the almond flour until it's golden and fragrant. This adds flavor.
- Add the toasted almond flour to a 9.5 inch pie plate, along with the cinnamon, powdered sweetener, and salt. Stir to combine.
- Gradually add in the butter and mix to combine.
- Press the crust into the bottom of the pie plate.
Peanut Butter Filling
- Add the cream cheese and powdered sweetner to a mixing bowl. Use a hand mixer to beat them together until creamy. You can also use a stand mixer.
- Add in the peanut butter and beat until smooth.
- Fold in the whipped topping and stir.
- Spoon the topping over the pie crust.
- Cover in foil. Chill and refrigerate for a minimum of 4 hours before serving. For best results, freeze the pie (minimum of a couple of hours). I prefer to freeze it overnight and serve.
Notes
- You can substitute peanut butter for any nut butter you wish.
- You can use store bought graham cracker crust if you wish.
- You should use powdered sweetener in this recipe because of the texture. If you use granular, you will be able to feel the crystals of the sweetener.
- You can use powdered peanut butter or something like Better n Peanut Butter to reduce some of the calories in this recipe. Follow the directions on the packaging for conversion.
- This pie is cream based so it will soften up a lot, especially if haven't refrigerated for a longer period of time. Keep that in mind if you plan to serve it in hotter temps. You will want to eat it immediately and keep it chilled.
- For a chocolate crust, you can try adding ¼ cup unsweetened cocoa powder.
- Beat 1 cup heavy whipping cream in a mixing bowl for 2-3 minutes until stiff peaks form.
- Combine 4 ounces of cream cheese and ⅓ cup powdered sweetener separately. Beat for 1 minute until combined.
- Add the cream cheese to the whipping cream and beat for 10-15 seconds.
Nutrition (displayed with net carbs)
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B says
Really Delicious! I would make this again: I made my own whipped cream for the filling.
staysnatched says
Yay! So glad you enjoyed it.
Tiffany says
Okay, now THIS is my kind of pie! It looks perfect and delicious. Love it Brandi!
staysnatched says
I hope you try it!
Tiffany says
Made it last night and it was perfect. We're excited to eat the frozen leftovers - sitting on the fridge at the moment. Thank you Brandi ?
staysnatched says
You're welcome! I'm glad you enjoyed them!
Lisa says
So delicious! What a great treat for any occasion! Thanks, Brandi!
staysnatched says
You're welcome! I'm glad you enjoyed it.
Lori says
So the whipped topping has additional powdered sweetener and cream cheese to the powdered sweetener/cream cheese/peanut butter thats already been mixed? I’m asking because almost the same amount of powdered sweetener and cream cheese are in each half of the recipe. Thanks.
staysnatched says
I don't understand your question. The first sentence is a run-on and I'm not sure what you're asking. The instructions are correct as written.