Picture a pie that tastes like the creamy center of a Reese’s Peanut Butter Cup — that’s this no-bake chocolate peanut butter pie. It layers rich dark chocolate and smooth peanut butter with a subtle healthy twist that no one will guess. This version avoids banana, flour, and soy, so it’s great for guests with those preferences while still delivering full chocolate-and-peanut-butter flavor.
The filling is silky and peanut-forward, and the chocolate topping sets to a glossy layer that snaps when you cut the pie. If you love Reese’s, this pie is an easy must-try for gatherings or a decadent weeknight treat.
Chocolate Peanut Butter Cup Pie
- 1 1/2 cups peanut butter, or allergy-friendly alternative (345 g)
- 2 cups thick plain or vanilla yogurt (I used coconut milk yogurt) (480 g)
- Pure stevia to taste, or 1/3 cup powdered sugar
- 1/8 tsp salt
- 2 tsp pure vanilla extract
- Prepared pie crust or a healthy chocolate pie crust
- 2 tbsp cocoa powder (10 g)
- 2 tbsp pure maple syrup, agave, or honey (30 g) (use maple or agave for strict vegans)
- 2 tbsp melted virgin coconut oil (or top with melted chocolate chips) (20 g)
Instructions: Combine the peanut butter, yogurt, sweetener, salt, and vanilla in a blender or food processor and blend until smooth. Pour the filling into your prepared pie crust and chill for at least one hour. In a small bowl, whisk together the cocoa powder, maple syrup (or other liquid sweetener), and melted coconut oil until you have a smooth chocolate sauce. Spread this over the chilled pie and return it to the refrigerator until the chocolate topping firms. Slice and serve cold.
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