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You are here: Home / Chocolate / Chocolate Peanut Butter Pie (Gluten-Free & Dairy-Free)

Chocolate Peanut Butter Pie (Gluten-Free & Dairy-Free)

Last updated on September 2, 2020. Originally published February 1, 2018 25 Comments

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This Chocolate Peanut Butter Pie recipe is everything a dessert should be {and more}. A creamy peanut butter filling sits on top of a fudgy brownie crust and is topped with a luscious chocolate peanut butter ganache. Plus it’s gluten-free, grain-free and dairy-free! 

Front view of a slice of Chocolate Peanut Butter Pie recipe on a plate with a bite taken out of it

This Peanut Butter Pie with a brownie crust is the embodiment of perfection…in dessert form.

I mean seriously, It’s everything a dessert should be {and more}. A creamy peanut butter filling sits on top of a fudgy brownie crust and is topped with a luscious chocolate peanut butter ganache. Plus this bombshell is gluten-free, grain-free and dairy-free!

This Chocolate Peanut Butter Pie was born in my mind long before it came to life in my kitchen. The first time I made it was on Thanksgiving. I know that testing a new recipe on such an important holiday is gutsy. But since I basically combined all of my favorite desserts into this one epically delicious, completely irresistible, utterly perfect treat… I figured it couldn’t possibly go wrong…and I was so right.

What’s not to love? Ultra fudgy, flourless brownie crust….good. Creamy, slightly sweet, silky smooth peanut butter filling…good. Melt-in-your-mouth dark chocolate ganache…good. 

Overhead view of Chocolate Peanut Butter Pie recipe in circular pie dish with peanut butter drizzle and chocolate leaf decorations

How to make Chocolate Peanut Butter Pie

Here are a few quick notes to ensure that your pie turns out perfectly!

  1. Chilling. Do not chill the brownie before pouring the peanut butter filling on top. Leaving it at room temperature ensures that the two layers blend together nicely. DO chill the peanut butter filling before adding the ganache.  The peanut butter layer needs to be hardened in order to support the ganache! Then the entire pie needs to chill for at least 2 hours, or overnight, before serving!
  2. Ganache. Be extra careful and do not let the coconut cream come to a boil. It should just barely start bubbling before the chocolate chips and peanut butter are added to it! Then let it cool  a touch before pouring it on top of the pie.
  3. Serving. This Chocolate Peanut Butter Pie recipe is best served cold! I do enjoy letting it sit at room temperature for about 5 minutes before serving, because I think it makes the peanut butter flavor a bit more intense!

Side/front view of a slice of chocolate peanut butter pie on a plate

Chocolate Peanut Butter Pie: Substitutions

As always, I recommend following the recipe as written for the best results. Here are a few potential substitutions.

  • Dark Chocolate Chips. I have recently fallen in love with these Sunspire 65% Cocoa Chocolate Chips! They are SO good! To be sure that this recipe is dairy-free, be sure to choose a variety that contains no milk…like these or these. If you prefer a sweeter chocolate, you can use milk chocolate chips, but they will not be dairy-free!
  • Tapioca Starch. Arrowroot powder and cornstarch can be seamlessly substituted for tapioca starch/flour!
  • Coconut sugar. Any granulated sugar works well in this recipe. I have also used organic cane sugar with great results!
  • Coconut oil. In the brownie layer, coconut oil can be substituted with ghee or butter (not dairy-free). I do not recommend substituting the coconut oil in the filling, because I haven’t tried it!
  • Powdered sugar. This is not a health food recipe (LOL)! I use regular powdered sugar, but if you’d like to try a refined sugar free version you can make your own using this recipe.

front view of a slice of Chocolate Peanut Butter Pie with a bite taken out of it and the fork with the bite sitting next to it on the plate

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Chocolate Peanut Butter Pie

Laura
Chocolate Peanut Butter Pie is everything a dessert should be {and more}. A creamy peanut butter filling sits on top of a fudgy brownie crust and is topped with a luscious chocolate peanut butter ganache. Plus it's gluten-free, grain-free and dairy-free!
5 from 5 votes
Print Recipe Pin Recipe Save Recipe Saved!
Prep Time 30 mins
Cook Time 30 mins
Chilling time 2 hrs
Total Time 3 hrs
Course Dessert
Cuisine American
Servings 16 People
Calories 421 kcal

Ingredients
  

Brownie Crust:

  • 6 TBS Coconut Oil (or butter)
  • ¾ cup (6 oz) dark chocolate chips
  • ½ cup coconut sugar
  • 2 tsp vanilla extract
  • 2 large eggs lightly beaten
  • ¼ cup unsweetened cocoa powder
  • 3 TBS tapioca starch/flour
  • ¼ tsp sea salt
  • ½ cup mini chocolate chips

Peanut Butter Filling

  • 1 cup creamy peanut butter
  • 1 (14 oz) can coconut cream (1 ½ cups)
  • ¼ cup coconut oil
  • ¾ cup powdered sugar*
  • 1 tsp vanilla
  • ¼ to ½ tsp sea salt

Chocolate Peanut Butter Ganache

  • 1 cup chocolate chips
  • 1 cup coconut cream
  • 2 TBS peanut butter

Instructions
 

  • Preheat oven to 350 degrees F.
  • Grease a deep-dish 10” pie plate, set aside.

Brownie Crust:

  • In a small bowl, stir together cocoa powder tapioca starch and sea salt. Set aside.
  • In a large microwave-safe mixing bowl or in a medium saucepan on the stovetop over medium-low heat, melt coconut oil (or butter) and chocolate chips together and stir until smooth.
  • Remove from heat and add sugar, vanilla, eggs and salt and stir until combined.
  • Add dry mixture and stir/whisk until batter is smooth and there are no lumps.
  • Add ½ cup mini chocolate chips and stir by hand until they’re evenly distributed.
  • Pour batter into your prepared pie dish.
  • Bake in the preheated oven for 20-25 minutes, or until the top is set and a toothpick inserted in the center comes out with wet crumbs.
  • Set aside to cool.

Peanut Butter Filling:

  • While the brownie crust is baking, make the peanut butter filling.
  • Combine peanut butter, coconut cream and coconut oil in a small saucepan.
  • Whisk over medium-low heat until ingredients are melted and mixture is smooth.
  • Remove from heat and add salt, vanilla extract and powdered sugar and whisk until smooth.
  • Pour over prepared brownie crust and smooth it out to remove any air bubbles.
  • Place pie in the refrigerator to cool for at least 1 hour, or until the peanut butter filling has hardened.

Chocolate Peanut Butter Ganache:

  • Warm coconut cream in a small saucepan over medium heat until it just barely starts to bubble. Do not let it boil.
  • Remove from heat and stir in chocolate chips and peanut butter until the chips are melted and the mixture is smooth.
  • Let it cool slightly and then pour it over the cooled/hardened pie.
  • Return the pie to the refrigerator for at least 2 hours or overnight, until the ganache is set!
  • Cut and serve!

Notes

*I loved this pie with 1/2 cup powdered sugar, but will admit that it's even better with 3/4 cup. I recommend tasting and adjusting the amount of powdered sugar to your liking, adding up to 1 cup based on your preference! 
*Nutritional information calculated based on this pie making 16 servings, which in my experience is accurate because it is incredibly rich so a little goes a LONG way. 

Nutrition

Calories: 421kcalCarbohydrates: 34gProtein: 6.2gFat: 31.5gCholesterol: 23.3mgPotassium: 99.3mgFiber: 2.9gSugar: 27.2gCalcium: 19mgIron: 1.2mg
Keyword chocolate peanut butter pie recipe, no cool whip, peanut butter cream pie, peanut butter pie, peanut butter pie without cool whip
Tried this recipe?Let us know how it was!

Overhead view of Chocolate Peanut Butter Pie recipe in a pie dish with one triangular slice removed and sitting on a plate next ot the dish

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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Filed Under: Chocolate, Dairy-free, Dessert, Gluten-Free, Homemade Holidays, Peanut Butter, Pie, Recipes Tagged With: chocolate, dairy free, dessert, gluten free, peanut butter, pie

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Reader Interactions

Comments

  1. Maddie

    July 11, 2020 at 12:36 pm

    5 stars
    So decadent. Would never guess it is dairy and gluten free! I followed the recipe and instructions to a T (which rarely happens) and was very happy with the results! Just a small slice cures my sweet craving – for it is very rich. But very tasty!

    Reply
  2. Molly

    February 13, 2020 at 8:00 am

    5 stars
    LOVED THIS!!!!
    Followed the recipe exactly. Opted for the half cup sugar in the peanut butter layer. Used 88% chocolate bars in the brownie layer, 72% in the ganache layer. Our 5 child, homeschooling family all loved it! 😉
    Perfect for Dad’s birthday!

    Reply
    • Maryanne Sutphe

      May 23, 2020 at 1:13 pm

      If you are not dairy free can you substitute milk for the coconut cream?

      Reply
      • Laura

        May 23, 2020 at 2:29 pm

        I’d recommend half and half or heavy whipping cream. Something with a high fat content.

        Reply
  3. Barbara

    December 25, 2019 at 12:52 pm

    I made this for Christmas and it was very good! Just a couple of things. Let warm up a little after taking out of the refrigerator. It will cut much easier. Second I have a question. Do I use whole can of coconut cream or just the hard cream and not the liquid? Also, I never made it to the chocolate topping, and just used Hershy syrup over top. Loved it. Thanks for sharing

    Reply
  4. Pam

    December 2, 2019 at 5:42 am

    5 stars
    I made this for Thanksgiving as I have one son who can’t eat dairy and another that’s gluten sensitive. This pie is absolutely delicious! We had a regular peanut butter chocolate pie from a bakery for others to eat and this one was better!! I will definitely make this again.

    Reply
  5. Rebekah

    August 30, 2019 at 8:22 am

    5 stars
    I made this yesterday! Its soooo good. My boyfriend cannot eat gluten or dairy products and he absolutely melted. Most gluten free and dairy free chocolate desserts are tasteless and dense. I’m sure I’ll be making this one often.

    Reply
  6. Karen Ready

    June 30, 2019 at 10:22 am

    5 stars
    I made this for my husband’s birthday. So yummy!!! I can’t eat dairy, so I appreciate it being dairy free! 😊

    Reply
    • Laura

      July 4, 2019 at 7:00 am

      Thank you Karen! For the comment and for reminding me how much I love this pie and that I need to make it again! 🙂

      Reply
  7. Jackie

    April 25, 2019 at 9:57 am

    How did you make the chocolate flowers and leaves? Did you do anything special besides cut out plain chocolate? Thanks!

    Reply
  8. Rebecca

    March 5, 2019 at 8:29 pm

    The brownie crust came out perfectly, but the peanut butter filling was just an oily mess. Used smooth peanut butter, coconut cream and coconut oil, but as soon as we would take it off the heat, it would get lumpy and really oily, no matter how much we whisked. We read and re-read the recipe… is there an obvious trick we missed?

    Reply
    • Laura

      March 6, 2019 at 3:25 pm

      Hey Rebecca! I am unsure why that would happen, I have made this many times and haven’t run into that issue.

      Reply
  9. Brittany

    November 30, 2018 at 8:38 pm

    I can’t wait to make this 😍

    Reply
  10. Ashlee

    November 19, 2018 at 10:30 am

    How would I go about making the peanut butter drizzle you have on top of yours? I want to make this for Thanksgiving!

    Reply
    • Laura

      November 19, 2018 at 10:35 am

      I just melted peanut butter and drizzled it on! 😉

      Reply
      • Ashlee

        November 21, 2018 at 3:22 pm

        Awesome! Thanks!

        Reply
  11. Jessica

    November 7, 2018 at 7:37 am

    My son has an egg allergy-what could we sub for the egg in the brownies??

    Reply
    • Laura

      November 8, 2018 at 6:32 am

      Hey Jessica! I have never tried making these brownies with an egg substitute! If you do, please let me know how it goes!

      Reply
  12. Talia

    June 28, 2018 at 11:37 am

    Can you taste the coconut???

    Reply
    • Laura

      June 29, 2018 at 7:53 am

      Hey Talia! I don’t think you can, but I LOVE coconut so I might not be the best judge! If you’re worried you can always substitute butter or ghee for the coconut oil! And heavy whipping cream for the coconut cream!

      Reply
  13. Kathy

    April 3, 2018 at 10:05 am

    This looks amazing.. Do you know how many calories this has?

    Thank you….

    Reply
    • Laura

      April 3, 2018 at 11:34 am

      I can calculate the nutritional information for you! You just might be happier not knowing with this one! 😉

      Reply
  14. Kristen

    February 13, 2018 at 1:33 am

    I am just wondering if you know if Natural Peanut Butter will work? It says creamy peanut butter so was wondering what kind you used? Thanks!!

    Reply
    • Laura

      February 13, 2018 at 2:57 pm

      Hey Kristen! I use a natural (one ingredient only: peanuts) peanut butter and it works great!

      Reply
  15. Liz

    February 2, 2018 at 3:53 pm

    Holy cow this looks UNBELIEVABLE!! I am totally going to make this for Nate for Valentine’s Day! Such a genius recipe Laura 🙂

    Reply

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About Laura

 

Hello I’m Laura! I am a former chemistry teacher turned wife and mom of five beautiful babies with one on the way in 2021! I’m a green smoothie addict, lover of the outdoors, and a peanut butter & nap enthusiast! Click here to read more >>

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