Healthy No-Bake Peanut Butter Pie Recipe
Enjoy a delicious, healthy no-bake peanut butter pie made with Greek yogurt & a simple 3-ingredient crust. Easy, guilt-free, & vegan options!
Ingredients
- 1.5 cups rolled oats
- 1 cup pitted Medjool dates packed
- 0.25 tsp sea salt for crust
- 2 cups plain Greek yogurt full-fat recommended, or plant-based for vegan
- 0.75 cup natural creamy peanut butter stirred well
- 0.5 cup maple syrup or other liquid sweetener
- 1 tsp vanilla extract
- 0.25 tsp sea salt for filling
- 2 tbsp chopped roasted peanuts optional garnish
- 1 tbsp mini chocolate chips optional garnish, or chocolate shavings
Instructions
- Prepare the crust: In a food processor, combine rolled oats, pitted Medjool dates, and 1/4 teaspoon sea salt. Process until the mixture is finely ground and starts to stick together when pressed between your fingers. If the mixture appears too dry, add a teaspoon of water or an additional date, processing again.
- Press the crust: Transfer the oat-date mixture to a 9-inch pie dish. Press firmly and evenly into the bottom and slightly up the sides of the dish. You can use the back of a spoon or your clean fingers to create an even layer. Place the crust in the freezer to chill while you prepare the filling.
- Prepare the filling: In a large mixing bowl, whisk together the plain Greek yogurt, natural creamy peanut butter, maple syrup, vanilla extract, and 1/4 teaspoon sea salt until the mixture is completely smooth and well combined. Ensure there are no lumps of peanut butter remaining.
- Assemble the pie: Pour the smooth peanut butter filling over the chilled crust in the pie dish. Use a rubber spatula to gently spread and smooth the top surface of the filling.
- Chill the pie: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until it is completely firm and set enough to slice easily. For a quicker set (if you're short on time), you can chill it in the freezer for 1-2 hours.
- Serve: Before serving, if desired, garnish the top with chopped roasted peanuts and/or a sprinkle of mini chocolate chips or chocolate shavings. Slice into 8 even pieces and enjoy your healthy no-bake peanut butter pie!
Notes
Vegan Option: To make this pie entirely vegan, ensure you use a thick plant-based yogurt (such as plain unsweetened almond or cashew yogurt) and verify that your peanut butter and maple syrup are vegan-certified.
Storage: Store any leftover pie covered in the refrigerator for up to 3-4 days. This pie also freezes beautifully; store individual slices or the whole pie wrapped tightly for up to 1 month. Thaw slightly in the refrigerator before serving.
Sweetener: The amount of maple syrup can be adjusted to suit your personal sweetness preference. Agave nectar or honey (if not strictly vegan) can be used as alternative liquid sweeteners.
Crust Variations: For a delightful twist, add 1-2 tablespoons of unsweetened cocoa powder to the crust mixture in the food processor for a chocolate oat crust, or incorporate 1/4 cup of shredded unsweetened coconut for added texture and flavor.
