No-Bake Peanut Butter Cup Pie
Indulge in the ultimate peanut butter lover’s dream with this No-Bake Peanut Butter Cup Pie! With a gluten-free granola crust and a filling made with dairy-free cool whip, peanut butter coconut milk, and peanut butter cups, this easy dessert recipe is pure bliss!
This recipe was an idea that stemmed from me buying too many dairy-free cool whipped toppings… I am not sure why I bought them in the first place, haha, but they were taking up space in my freezer so I decided to use one of them to make this delicious peanut butter dessert! Not mad about it at all!
Love peanut butter cups? Then you’ll fall head over heels for this no bake peanut butter cup pie! The gluten-free granola crust adds a delightful crunch, while the cool whip brings a light and creamy texture. It’s a slice of peanut buttery paradise you won’t be able to resist. 🥜
The Crust
The no-bake crust resembles a graham cracker crust and is made with granola, cinnamon, salt, creamy peanut butter, pure vanilla, maple syrup. I use Purely Elizabeth Original Granola in this recipe, but I’m sure your favorite gluten-free granola would work.
They key is to pulse the granola in a food processor until you achieve a graham cracker crumb-like texture. Then combine it with the peanut butter and maple syrup in a bowl until you get a cookie dough texture. Firmly press it evenly into a 9-inch springform pan and set aside while you make the filling.
The Filling
For the peanut butter cup filling, you’ll need creamy peanut butter, coconut milk, dairy-free cool whip topping (I used So Delicious Cocowhip), vanilla, and maple syrup (optional). You’ll also need 3/4 cup of peanut butter cups, chopped into small pieces. I used Unreal Dark Chocolate Peanut Butter Cups.
How To Make This Peanut Butter Cup Pie
In a stand mixer cream together the coconut milk, peanut butter, vanilla, and maple syrup (if using) until smooth. Turn off the mixer and fold in the chopped peanut butter cups, then very gently, fold in the cocowhip topping until fully incorporated.
Spread the pie filling over the crust, spreading to the edges and smoothing out the top.
Refrigerate for at least 4 hours before serving. I chilled mine overnight. Slice and enjoy right away. Store leftover pieces in an airtight container in the fridge, or freeze for another time (just let it thaw slightly before enjoying).
Feel free to garnish the pie with more chopped peanut butter cups and chopped peanuts if desired, but this pie is fabulous without the added garnishing. Be sure to enjoy right away so it doesn’t melt completely.
So if you’re looking for a show-stopping dessert that requires no baking, this creamy peanut butter cup pie is the answer! The combination of the crunchy gluten-free granola crust, rich peanut butter cups, and fluffy cool whip is pure perfection. 🥜🍫🥧
If you like peanut butter desserts, check out:
No-Bake Peanut Butter Cup Bars
Peanut Butter Oat Date Crumb Bars
Let me know what you think about this rich and delicious chocolate peanut butter recipe down below in the comments section, as well as giving it a five rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover these Peanut Butter Cup Pie! Tag me on Instagram, Facebook, or Pinterest if you make them!
No-Bake Peanut Butter Cup Pie
Indulge in the ultimate peanut butter lover's dream with this No-Bake Peanut Butter Cup Pie! With a gluten-free granola crust and a filling made with dairy-free cool whip, peanut butter coconut milk, and peanut butter cups, this easy dessert recipe is pure bliss!
Ingredients
Granola Crust
- 3 cups granola (I used Purely Elizabeth Original Granola)
- 1 cup oat flour
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 1 cup creamy peanut butter
- ⅓ pure maple syrup
- 1 teaspoon pure vanilla extract
Peanut Butter Cup Filling
- 1 can coconut milk, solid part only
- 1 cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- 1/3 cup maple syrup (optional)
- 9 oz dairy-free cool whip topping (I used So Delicious Cocowhip)
- ¾ cup dairy-free peanut butter cups, chopped
Garnish (optional)
- chopped peanut butter cups
- chopped peanuts
Instructions
Remove the cool whipped topping from the freezer and let it soften while you make the crust.
In a food processor, pulse the granola until you achieve a fine texture, then add in the oat four, cinnamon, and salt and pulse until you have a graham-cracker like texture. Place the "graham" mixture into a medium bowl and then stir in the peanut butter, maple syrup and vanilla until you have a cookie dough-like consistency. Firmly press the crust evenly into a 9-inch springform pan. Set aside.
Chop the peanut butter cups into small pieces.
Next, make the filling. In a food processor, add all of the filling ingredients excet the peanut butter cups. Pulse until blended and creamy. Pour the filling into a bowl and fold in the peanut butter cups. Spread the pie filling over the crust, spreading to the edges and smoothing out the top. Garnish with more peanut butter cups and chopped peanuts, if desired.
Refrigerate for at least 4 hours before serving. I chilled mine overnight. Slice and enjoy right away. Store leftover pieces in an airtight container in the fridge, or freeze for another time (just let it thaw slightly before enjoying).
