Peanut Butter Pie (Vegan and Gluten Free)

Peanut Butter Pie.  I am a huge fan of all nut butters.  My whole cookbook is dedicated to them.  Personally almond butter is my favorite, but my husband’s favorite is peanut butter.

He just loves the stuff.  So I created this super easy peanut butter pie for him as well as you peanut butter lovers out there!


Peanut Butter Pie - My Whole Food Life P


This peanut butter vegan pie has 3 layers. A nut and coconut crust, creamy peanut butter mousse filling, and chocolate ganache on top.

It’s super rich and decadent.  It wouldn’t take much to satisfy your sweet tooth.  Just a small slice will do.

Since this recipe is rather rich and  decadent, I would reserve it for those days when you want to splurge a little.  Not an everyday treat. 🙂

If you didn’t want to use chocolate chips for the top layer, you can use the 3 ingredient chocolate recipe in this video.  For more videos, you can subscribe to my You Tube Channel.


Looking for more peanut butter recipes?

Peanut Butter Pie

Peanut Butter Pie

Prep Time 30 min

A decadent treat that everyone will love!


    For the crust

    For the filling

    For the chocolate

    • 1 cup vegan dark chocolate chips
    • 1/3 cup almond milk


    1. In a food processor , combine the crust ingredients well.
    2. Once well combined, press the mixture into a greased pie plate . Once the whole mixture has been pressed into the pie plate, stick it in the fridge to firm up. About 30 minutes.
    3. In a small saucepan , heat the peanut butter, salt and maple syrup on medium heat and stir only until both are mixed well and the peanut butter has softened a bit. Set aside to cool a minute or two.
    4. To make the filling, your can of coconut milk has to have been refrigerated overnight. Open the can and scoop out the solid white part into a mixing bowl . You can save the remaining liquid in ice cube trays to add to smoothies.
    5. Using the whipping attachment, whip the coconut into a "cream". This should take a few minutes. Once you see the coconut take on a whipped cream look, gently fold in the peanut butter mixture with a spatula.
    6. Pour the filling into the pie pan and set in the fridge to chill while you make the chocolate topping.
    7. To make the chocolate, use a small saucepan on medium heat. Add the chocolate and almond milk to the saucepan and gently heat the mixture, stirring constantly, until everything is well mixed. Make sure there is no lumps. Pour the chocolate mixture on top of the pie and stick in the fridge to set. It could take a couple hours for the chocolate to completely set. Enjoy!


    Recipe Notes

    If you wanted to give this recipe an extra boost, you could sprinkle a little coarse sea salt on top of the chocolate. Give it a nice sweet and salty taste. Yum! This should last at least a week in the fridge. You may be able to freeze it, but I haven't tried.

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    50 thoughts to “Peanut Butter Pie (Vegan and Gluten Free)”

    1. Does the filling taste like coconut? My husbands bday is next week am d he loves peanut butter, but not coconut.
    2. Oh yum! Yeah, peanut butter would probably have to be my favourite too, although I LOVE almond butter... still have so many to try though:D This looks so delicious - think I'd need a special occasion to make it for though, and lots of people around to ensure it disappears, otherwise I think I'd happily treat myself to it every day XD
    3. We love your recipes! :-) I was wondering about the coconut cream. I buy the Trader Joe's canned coconut cream that doesn't have water in it. Can I use that and would the amount be different?
    4. Can you substitute peanuts for the almonds? We have a tree nut allergy in the house but peanuts are fine ?
    5. I am not a fan of pb straight up, but throw it into a sweet dessert and I'm in heaven. Each layer of your pie sounds marvelous...and must be incredible eaten all in one bite :)
      1. Thanks Liz! My husband pretty much ate the whole thing himself! I am more of an almond butter girl. That I could eat with a spoon!
    6. Hi Melissa, Question. I just put my coconut milk in the frige and wanted to make this tonight. Can I leave it in there for a few hours as opposed to overnight? Will it be ok if it chilled for a fews hours? Thanks
    7. Made this recipe the first time exactly as written and it was delicious!!! Second time around changed the crust to pecans, dates and cocoa powder and it was very good also!!
    8. What do you use to whip the coconut cream? I can't seem to get it to look whipped. I've tried my large mixer and hand mixer-is it possible to over whip?
      1. I use my Kitchenaid stand mixer with the whipping attachment. Every once and a while, I get a bad can of coconut milk that doesn't want to whip. Are you using the Thai Organic? I think that one whips the best.
    9. This pie is AMAZING!! I lost the recipe for a bit but have managed to find it again and will be making this for thanksgiving dinner on monday! Love it!
    10. This is totally on my hit list to make this weekend! I ate the last magic bar last night...and my taste buds are sad there aren't any left tonight. Tomorrow...peanut butter pie!! Yay! :D

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