No-Bake Peanut Butter Pie Dairy-Free

This dairy-free peanut butter pie in graham cracker crust is rich, creamy, and delicious. 

It takes less than an hour to put together, you just have to let it set in the refrigerator for 6-8 hours.

Garnished with dairy-free chocolate and whipped cream, this pie is a true show-stopper. 

Nobody will know it contains no dairy. 

See the recipe below!

Even though this recipe calls for dairy-free cream cheese, nobody would ever know it. 

It's the peanut butter that shines in this rich dessert. 

And we've even fooled the pickiest of kiddo cousins during the holidays.

Everyone will enjoy it!

INGREDIENT NOTES

Here's our favorite canned coconut milk (affiliate).

This is our favorite dairy-free cream cheese.

We garnish with this dairy-free whipped cream.

We also garnish the pie with these dairy-free chocolate chips.

And a little dairy-free chocolate syrup on the top is also fun! 

See recipe below. 

PEANUT BUTTER PIE

1. MAKE GRAHAM CRACKER CRUST 

2 cups graham cracker crumbs (12 long graham crackers)
4 tablespoons brown sugar
2 pinches of salt
8 tablespoons melted dairy-free butter

Crush graham crackers in a baggy, with a kitchen mallet. 

Measure crumbs to 2 cups. 

Add crumbs to a large bowl. 

Add brown sugar, salt, and butter to the bowl of crumbs.

Mix together. 

Press into the bottom of a pie plate, using the flat bottom of a glass for the bottom. 

And pressing into the sides with your fingers.

Bake 8-10 minutes on 325 in the oven until golden brown. 

Let cool before filling with pie mixture. 

2. MAKE PEANUT BUTTER FILLING

1 cup of creamy peanut butter
8 ounces of dairy-free cream cheese
1 can of full-fat coconut milk
⅔ cup of powdered sugar

In a large bowl, use a mixer to combine the peanut butter and cream cheese until smooth and creamy.

In a separate bowl, use a mixer on high speed to whip together the coconut milk and sugar until frothy. 

Pour the whipped coconut milk and sugar into the bowl of peanut butter and cream cheese. 

Gently fold all the ingredients together by hand until combined. 

3. FILL PIE CRUST & REFRIGERATE

Scrape the filling into your graham cracker pie crust. 

Cover and refrigerate for about 6-8 hours, until the pie is set. 

4. CUT & GARNISH

Once the pie is set, cut slices and serve with dairy-free garnishes. 

We love dairy-free whip, dairy-free chocolate chips, AND dairy-free chocolate syrup! 

Peanut butter and chocolate are a match made in heaven. 

5. STORE IN REFRIGERATOR

Cover your pie with plastic wrap or foil. 

Refrigerate and eat within a few days. 

We hope you enjoy this dairy-free peanut butter pie as much as we do!

You can save this peanut butter pie recipe on Pinterest for later.

You may also like our apple pie recipe and our cherry pie recipe. 

This peanut butter pie was inspired by Go Dairy Free.