If you love the classic combination of chocolate and peanut butter, you are about to fall in love with this dessert. This rich, velvety pie is a dream come true for anyone who needs a show-stopping treat without gluten or dairy.
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This recipe for a gluten free peanut butter pie is luxuriously creamy, yet it is made entirely with wholesome, plant-based ingredients. It features a dark chocolate almond crust and a mousse-like peanut butter filling that melts in your mouth.
It is the perfect dessert for birthdays, holidays, or just because you crave something decadent. Plus, it’s incredibly easy to make using your blender.
A Little Story About This Dish
I grew up loving the classic diner-style peanut butter pie—the kind usually loaded with cream cheese and whipped topping. When I switched to a gluten-free and dairy-free lifestyle, I missed that indulgent texture.
I decided to create a recipe that rivaled the classic but used ingredients that made me feel good. I swapped the heavy dairy for coconut cream and used chia seeds as a natural thickener.
The result was better than I ever imagined. This pie has won over every guest I’ve served it to, regardless of their dietary restrictions. It is rich, satisfying, and arguably the best peanut butter pie recipe I have ever tasted.
Get Ready to Cook!
You are just a few simple steps away from a professional-looking dessert. Let’s get everything organized so you can whip this up with ease.
What to Expect
Time: About 30 minutes of active prep time, plus cooling/chilling.
Difficulty: Easy! The blender does most of the work for the filling.
Before You Begin
You have two choices for the crust: baked or no-bake. Baking the crust gives it a wonderful crunch and deeper flavor, which I highly recommend. If you are short on time or prefer a raw dessert, you can simply freeze the crust instead.
Temperature matters here. Make sure your coconut milk and coconut cream are at room temperature, not cold, to ensure they blend smoothly with the peanut butter.
Finally, use fresh, runny peanut butter with no added sugar or oil. This gives you the best control over the texture and sweetness of your gluten free peanut butter pie.
The Heart of the Dish: Ingredients You’ll Need
Here are the wholesome ingredients you need for this decadent dessert.
| Ingredient | Amount |
| Chocolate Almond Crust | |
| Almond Flour | 2 cups |
| Unsweetened Cocoa Powder | ¼ cup |
| Coconut Oil, melted | ¼ cup |
| Maple Syrup (or brown rice syrup) | ¼ cup |
| Vanilla Extract | 1 teaspoon |
| Peanut Butter Filling | |
| Creamy Peanut Butter (Unsalted, natural) | 1 cup |
| Chia Seeds | 3-4 tablespoons |
| Maple Syrup (or brown rice syrup) | ⅓ cup |
| Canned Coconut Milk (full fat, room temp) | 1 ¼ cups |
| Coconut Cream (thick top part, room temp) | ⅓ cup |
| Coconut Oil, lukewarm | ¼ cup |
Let’s Get Cooking! Step-by-Step Guide
Follow these instructions to create your creamy masterpiece.
1. Prepare the Crust:
If you plan to bake the crust, preheat your oven to 350°F (180°C). Grease a 9-inch round pie pan (preferably with a removable bottom) with a little melted coconut oil.
2. Mix the Dough:
In a large bowl, combine the almond flour, cocoa powder, melted coconut oil, maple syrup, and vanilla extract. Use your hands to knead and squeeze the ingredients together for about 90 seconds. You want a consistent, sticky dough.
3. Press the Crust:
Press the dough evenly into the bottom and up the sides of your prepared pan. Use the back of a spoon to smooth it out and ensure there are no holes.
4. Bake or Freeze:
Bake the crust for 15-20 minutes until set. Let it cool completely in the pan (about 15 minutes) before adding the filling. If you prefer a raw pie, simply freeze the crust for 10 minutes instead of baking.
5. Blend the Filling:
In a high-speed blender, combine the peanut butter, chia seeds, maple syrup, coconut milk, coconut cream, and lukewarm coconut oil. Blend on high until you have a thick, sticky paste. If it’s too thick, add a splash more coconut milk. If it looks too thin, add another tablespoon of chia seeds.
6. Assemble and Chill:
Pour the creamy filling into the cooled (or frozen) crust. Spread it out evenly with a spatula.
7. Set and Serve:
Refrigerate the pie for at least 30 minutes to let it set. Before serving, decorate with pieces of vegan dark chocolate or a drizzle of melted chocolate and peanut butter. Slice and enjoy!
Mastering the Dish: Pointers for Perfection & How to Store
Here are a few final tips to make sure your pie is award-winning.
Pointers for Perfection
To remove the crust easily, run a sharp knife tip around the edge of the pan before pushing up the removable bottom. If you want a lower sugar option, you can use monk fruit syrup instead of maple syrup.
How to Store
Store the pie in the refrigerator in a cake box or an airtight container for up to 4 days. If you made the no-bake version, you can store it in the freezer and defrost it for a few hours before serving for a delicious semi-frozen treat.
If you want some fresh ideas for gluten-free meals, these recipes are a perfect choice: Salted Honey Pie, and Gluten Free S’mores Cookie Bars, and Strawberry Oatmeal Crumble Bars Recipe.
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Gluten Free Peanut Butter Pie: (Dairy-Free & Creamy!)
- Total Time: 1 hour 5 minutes
- Yield: 12 slices 1x
Description
The ultimate Gluten Free Peanut Butter Pie! This dairy-free and vegan recipe features a rich chocolate almond crust and a creamy, mousse-like peanut butter filling made in a blender. Perfect for any occasion.
Ingredients
Chocolate Almond Crust:
2 cups Almond Flour
¼ cup Unsweetened Cocoa Powder
¼ cup Coconut Oil, melted
¼ cup Maple Syrup (or brown rice syrup)
1 teaspoon Vanilla Extract
Peanut Butter Filling:
1 cup Peanut Butter (Unsalted, creamy, natural)
3–4 tablespoons Chia Seeds
⅓ cup Maple Syrup (or brown rice syrup)
1 ¼ cup Canned Coconut Milk (full fat, room temp)
⅓ cup Coconut Cream (thick top part only, room temp)
¼ cup Coconut Oil, lukewarm
Instructions
1. Preheat oven to 350°F (180°C). Grease a 9-inch round pie pan (preferably with removable bottom) with coconut oil.
2. In a large bowl, mix almond flour, cocoa powder, melted coconut oil, maple syrup, and vanilla. Knead with hands for 90 seconds until a sticky dough forms.
3. Press the dough evenly into the pan, smoothing the surface with a spoon.
4. Bake for 15-20 minutes (or freeze for 10 minutes for no-bake). Let cool completely if baked.
5. In a blender, combine peanut butter, chia seeds, maple syrup, coconut milk, coconut cream, and lukewarm coconut oil. Blend on high until a thick, sticky paste forms.
6. Pour the filling into the crust and spread evenly.
7. Refrigerate for at least 30 minutes to set. Decorate with chocolate or peanut butter drizzle before serving.
Notes
Keto Version: Use Monk fruit sugar-free syrup. This lowers net carbs to approx 7g per slice.
Chia Seeds: These are essential for thickening. If the mixture is too thin, add an extra tablespoon.
Storage: Store in the fridge for up to 4 days. Can be frozen and served semi-frozen.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Blender, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 419
- Sugar: 13.1g
- Sodium: 96.8mg
- Fat: 35.2g
- Saturated Fat: 15g
- Unsaturated Fat: 9.7g
- Trans Fat: 0g
- Carbohydrates: 23.6g
- Fiber: 4.5g
- Protein: 9.8g
- Cholesterol: 0mg
Your Burning Questions Answered!
Here are answers to common questions about making this gluten free peanut butter pie.
1. Can I use cream cheese instead of coconut cream?
While this recipe is designed to be dairy-free, many traditional recipes use a block of Philadelphia cream cheese. If you tolerate dairy and prefer that tangy cheesecake flavor, you can experiment with swapping the coconut cream and oil for softened cream cheese, though the texture may vary from this specific blender method.
2. Is this recipe keto-friendly?
Yes, it can easily be adapted! By swapping the maple syrup for a sugar-free alternative like Monk fruit syrup, you reduce the carbs significantly. See the notes section for specific keto macros.
3. Why do I need chia seeds?
The chia seeds act as a powerful binder and thickener. They absorb the liquid from the coconut milk and help the filling set into a sliceable mousse texture without needing gelatin or starch.
Dig In & Enjoy!
You are ready to serve a stunning, rich, and healthy dessert that tastes like a cheat day treat. Enjoy every creamy bite of your gluten free peanut butter pie!
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