This Gluten-free No Bake Peanut Butter Pie is very creamy, delicious, and incredibly easy to throw together.
I know here in North America almost everybody grows up eating peanut butter with bananas, apples, and toast, right? So yummy! But do you know it’s not very traditional to eat peanut butter in South America?
Well… Now it’s getting more popular, but when I grew up 30-something years ago it certainly wasn’t popular. To be honest I ate peanut butter for the first time here in Canada a few years ago. At first, I didn’t like it much, but now I love it!
This Gluten-free No Bake Peanut Butter Pie is a frozen pie that is perfect for summer, which is right around the corner. It’s time to start eating some frozen treats. Don’t you agree with me?
I was very amazed by the flavor of this peanut butter pie. I mean… Don’t get me wrong I knew this pie was going to taste delicious. This combo (peanut butter, banana, and chocolate) is hard to beat, right? But because it’s so simple to make I didn’t think it would taste this GOOD! It really reminds me of my Peanut Butter Cookies and Chocolate Peanut Butter Smoothie.
After all these steps you put your pie in the freezer and wait for 3 hours. And then you have a delicious Gluten-free No Bake Peanut Butter Pie for summer!
Gluten-free No Bake Peanut Butter Pie
Ingredients
Crust:
- 1 cup peanuts
- 1 cup cashews
- 1 tbsp cocoa powder
- 2 tbsp natural sweetener Swerve or 2 tbsp of honey/maple syrup
- 3 tbsp almond milk
- 2 tsp pure vanilla extract
- 1/4 tsp salt
Filling:
- 1 cup organic peanut butter unsalted (if using salted omit salt)
- 3 medium bananas ripe (yellow)
- 3 tbsp almond milk
- 2 tsp pure vanilla extract
- 1/4 tsp salt
Topping:
- 1/3 cup dark chocolate chopped
- 1 tbsp roasted peanuts
Instructions
- Add all the crust ingredients to a food processor and puree until all the ingredients are well combined. Be careful not to over process the nut mixture into nut butter. If necessary stop and scrape the sides of the food processor bowl.
- Place the dough in an 8" pie pan with removable bottom and with a spatula press until evenly uniform on the bottom.
- Add all the filling ingredients in the food processor. Puree until you obtain a homogenous mixture.
- Pour the filling over the crust and freeze the pie until solid for at least 3 hours.
- Before serving top with melted dark chocolate and roasted peanuts.
- Thaw the pie on a counter for about 10 minutes before slicing and serve.
Notes
- When you melt the chocolate, make sure there is not any moisture in the bowl or the chocolate will seize.
- Make sure not to over process the crust as you still want there to be some texture left in the crust.
- Feel free to swap almond milk for cashew milk.
- To store: Keep the peanut butter pie in the freezer until ready to eat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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