This no-bake peanut butter pie recipe is a healthier version made with just four ingredients and is free of refined sugars; this pie couldn't be easier to make!
1 12-ouncepackage chocolate sandwich cookies - such as Oreos
5tablespoonsbutter, melted
Instructions
Peanut Butter Filling
To a large bowl add creamy peanut butter, Greek yogurt, honey and almond milk. Using a hand mixer, mix until well combined and filling is smooth.
Pour into the crust and smooth over the top. Freeze for 4-5 hours until solid, up to overnight. See notes if making in advance.
Chocolate Cookie Crust
Pulse cookies in a food processor until crushed into fine crumbs. Add the melted butter and stir to combine. Press into a 9-inch pie plate. Freeze while you mix the filling.
Notes
Make Ahead + Freezing Instructions:
You can keep this pie in the refrigerator overnight and add whipped cream/any additional toppings right before serving. Cover tightly and store up to 3-days before serving.
This pie can be frozen up to 3 months. It’s very refreshing when it's frozen or you can let it thaw overnight in the refrigerator before serving.
If freezing, do not garnish with whipped cream or toppings (if using) until ready to enjoy.
Peanut Butter:
Use a non-natural peanut butter that contains palm oil for a less processed version, or a large brand like Jif or Skippy. I do not suggest using natural style as the oil from the peanut butter will cause the filling to separate and/or turn greasy.
Nutrition Info:
This pie will serve 8-10 slices. Because the brands you use may vary, this recipe does not include nutrition info. This is a recipe that's more for your soul than your macro tracker.
Did you make this recipe?We want to see! Tag @casadecrews on instagram or use the hashtag #casadecrewseats so we can find you!