Imagine a pie that tastes like the filling of a Reese’s Peanut Butter Cup. This no-bake Chocolate Peanut Butter Cup Pie delivers that flavor with a creamy peanut butter center, dark chocolate topping, and a subtle, healthy twist your guests won’t notice. It’s rich, indulgent, and simple to prepare.
This version avoids banana, flour, and soy, and focuses on the classic combination of chocolate and peanut butter. If you’re a fan of Reese’s, this pie is a must-try.
The filling is smooth and creamy, made by blending peanut butter with thick yogurt and a touch of sweetener and vanilla. The chocolate layer is quick to make and sets nicely in the refrigerator, creating that classic peanut butter cup contrast.
Chocolate Peanut Butter Cup Pie
- 1 1/2 cups peanut butter, or allergy-friendly alternative (345g)
- 2 cups thick plain or vanilla yogurt (I used 3 containers SoDelicious coconutmilk yogurt) (480g)
- 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 (10g)
- 2 tbsp pure maple syrup, agave, or honey (strict vegans don’t use honey) (30g)
- 2 tbsp melted virgin coconut oil, or melted chocolate chips as an alternative (20g)
Instructions: Blend the first five ingredients—peanut butter, yogurt, sweetener, salt, and vanilla—until the mixture is smooth and uniform. Pour the filling into your prepared pie crust and chill for at least one hour, or longer if you prefer a firmer set.
For the chocolate topping, whisk together the cocoa powder, maple syrup (or chosen sweetener), and melted coconut oil until a smooth sauce forms. Spread this chocolate layer evenly over the chilled peanut butter filling. Refrigerate again until the chocolate hardens, then slice and serve.
Tip: If you’d rather skip the coconut oil, simply melt chocolate chips and pour them over the chilled filling. Allow to cool completely so the chocolate sets with a clean snap.
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