Looking for a dairy-free cream pie that everyone will eat?
Then look no further!
This peanut butter pie is shockingly delicious, let’s chat!
You told us on Facebook that you needed this recipe pronto.
So I cleared the schedule and am getting this done before Thanksgiving break is even over.
I love you that much.
And I love this pie that much, bwahahaha!
It’s no family secret that when Thanksgiving approaches,
the big question is, “What pie will Jamie eat?”
Y’all, I don’t like pie.
And I’m told they’re delicious. But meh, I’d rather have chocolate.
Why waste calories on something you don’t love?
But this year we started TWO new pie traditions…
ones that the kids…and Jamie…like. HA.
I first made a cookie pie, great idea from my kiddo!
Then at 10pm on Thanksgiving Eve, I saw one of our member mamas making peanut butter pie.
What? What was this? Creamy, peanut butter pie with whip and CHOCOLATE?
And my most favorite crust if I’m gonna eat a pie, graham cracker crust?
I was in.
So I started scouring recipes online for dairy-free peanut butter pie.
But as is usual, no one recipe spoke to me.
My options were tofu, dairy-free yogurt, canned coconut milk, dairy-free cream cheese…
As is often the case, my girl Alissa at Go Dairy Free had the most promising recipe I could find.
With a few tweaks, Milk Allergy Mom style, we were off to the races.
By 11pm, I had a dairy-free peanut butter pie setting in the refrigerator.
Only 12 hours later would I learn that this recipe was a smashing success, my favorite new Thanksgiving dish of the day.
And the pickiest kid in the family ate up his piece like a boss.
Please nobody tell him it had soy cream cheese and canned coconut milk, ha!
Several peanut butter pie recipes online have a layer of whipped cream on the top.
However, that just seemed like another level of possible disaster for me.
So we opted for “add your own whip”, which meant those not dairy-free could use what they wanted.
Kiddo and I used spray coconut whip for the win.
Plus this transported to Grandma’s with plastic wrap over the top much better without a top layer of whipped cream.
The recipe at Go Dairy-Free turned out spot on, great tips for whipping up the mixture to set beautifully.
This does NOT taste dairy-free, you guys.
The peanut butter shines in this recipe.
And if you can’t do peanut butter, I’m sure you can sub with your allergy-friendly option.
It’s hard to believe this recipe contains no egg, awesome for our allergic friends.
I just have a few ingredient adjustments to share below.
PEANUT BUTTER PIE TIPS
I made a graham cracker crust, see recipe below
I used powdered sugar instead of sugar
I left out the extra 2 Tbs. of peanut butter
The xanthan gum was omitted
I used the best canned coconut milk (affiliate)
I used our favorite dairy-free cream cheese
We garnished with whipped cream and mini Enjoy Life chips
Then seriously, just follow all the mixing and whipping instructions to a T.
You will fall in love with this easy no-bake pie recipe!!!
Our graham cracker crust recipe is below.
Kiddo whipped up the crust (hammer involved) while I mixed up the peanut butter mixture.
GRAHAM CRACKER CRUST DAIRY-FREE
GRAHAM CRACKER CRUST INGREDIENTS
1-1/2 cups graham cracker crumbs
3 tablespoons brown sugar
pinch of salt
4 tablespoons melted dairy-free butter
2 tablespoons melted coconut oil
HOW TO MAKE GRAHAM CRACKER CRUST
Crush graham crackers in a baggy, with a kitchen mallet.
Measure crumbs to 1-1/2 cups.
Add crumbs to a large bowl.
Add brown sugar, salt, butter, and coconut oil to the bowl of crumbs.
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.