Creamy Peanut Butter Pie

Recipe and Recipe photo by Meridian Foods.

Creamy Peanut Butter Pie. How To Make. Hello friends, so today I have a tasty treat for you: Creamy Peanut Butter Pie – This indulgent pie really does taste as good as it looks! The perfect end to any meal it doesn’t even require any time in the oven and can be made in advance to save time.

Creamy Peanut Butter Pie

How To Make Creamy Peanut Butter Pie:

How To Make Creamy Peanut Butter Pie. Indulge in a tasty delight with this Creamy Peanut Butter Pie recipe. Learn how to create a delectable dessert that is both gluten and dairy-free, suitable for vegans.

Discover the perfect blend of rich peanut butter and smooth, velvety texture that will satisfy your sweet tooth while accommodating your dietary preferences.

With these simple instructions, you’ll be able to create a luscious, plant-based dessert that everyone can enjoy. Get ready to experience a heavenly slice of peanut butter paradise, without compromising on taste or your dietary needs.

(Gluten and Dairy Free, Vegan)

Serves: 10

Takes: 25 minutes + 2-3 hrs chilling

What You Need:

For The Crust:

  • 10 medjool dates
  • 160g cashew nuts
  • ½ tbsp coconut oil, melted

The Filling:

  • 250g Meridian smooth peanut butter
  • 300g vanilla coconut yogurt (we used CO YO)
  • 1 tbsp coconut oil
  • 60g dark vegan + gluten-free chocolate to decorate

Creamy Peanut Butter Pie: How To Make:

What You Do:

  1. Grease a 20cm springform tin and line the bottom with greaseproof paper. Blend the dates in the processor until well chopped. Add the cashew nuts and blitz until they’re finely chopped. Pour in the coconut oil, blitz again. The mixture should stick together when you squeeze it.
  2. Tip the crust into the prepared tin and press to the edges and 4cm up the sides. Use a small glass with a piece of greaseproof underneath to press flat and compact. Chill in the freezer.
  3. Process all of the filling ingredients until smooth, scrape down the sides and whizz again. Scrape the filling into the prepared crust and smooth the top with a spatula. Cover with cling film and freeze for 2-3 hours or until set. Take out of the freezer half an hour before serving and remove from the tin onto a serving plate. When ready to serve, gently melt the chocolate and drizzle all over the tart.

Cook’s Tips: If you prefer not to use chocolate then top with sliced bananas and some chopped nuts. The dish is suitable for a vegan diet.

Creamy Peanut Butter Pie

Recipe and Recipe photo by Meridian Foods. So what do you think of this recipe? Do you also fancy making this creamy peanut butter pie?

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Creamy Peanut Butter Pie. Thank you so much for stopping by. I also hope you liked this post.

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Creamy Peanut Butter Pie
Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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  1. 26 November 2021 / 03:39

    Wow…. what a delight Claire!
    Thank you for sharing your creamy peanut butter pie recipe at Create, Bake, Grow & Gather this week. I’m delighted to be featuring it at tonight’s party and pinning too.

  2. 20 November 2021 / 13:50

    This looks so good. I’d like to share a link to your site on my Sunday, Dirt Road Adventures. I’m sharing some links to recipes that I think my followers would like. Thanks.

  3. Joanne
    20 November 2021 / 13:31

    Oh my goodness; this looks amazing! Pinned.

  4. Open Kloset By Karina
    18 August 2016 / 06:40

    Love it:) Thanks for sharing:)

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