Secret to the best Healthy Peanut Butter Pie (5 Ingredients)
Craving dessert? Try this easy, no-bake Healthy Peanut Butter Pie! It's a creamy, high-protein treat you'll love. Discover the recipe
Ingredients
- 1.5 cups almond flour or rolled oats processed into flour
- 0.5 cup Medjool dates pitted
- 1 cup natural creamy peanut butter
- 1.5 cups plain Greek yogurt 0% or full-fat, for desired creaminess and macros
- 0.25 cup maple syrup or other liquid sweetener to taste
Instructions
- 1. Prepare the Crust: In a food processor, combine the almond flour (or oat flour) and pitted Medjool dates. Process until the mixture forms a sticky dough that holds together when pressed between your fingers.
- 2. Press the Crust: Firmly press the crust mixture evenly into the bottom and slightly up the sides of a 9-inch pie plate. You can use the back of a spoon or your fingers to compact it. Set aside.
- 3. Make the Filling: In a large mixing bowl, combine the natural creamy peanut butter, plain Greek yogurt, and maple syrup. Beat with an electric mixer on medium speed (or whisk vigorously by hand) until the mixture is smooth, creamy, and well combined, with no lumps.
- 4. Assemble the Pie: Pour the peanut butter filling evenly over the prepared crust in the pie plate. Use a spatula to spread it smoothly across the surface.
- 5. Chill: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until it is firm and fully set.
- 6. Serve: Once chilled and set, slice the pie into 8 generous servings and enjoy! Optionally, garnish with a sprinkle of chopped peanuts, a drizzle of melted dark chocolate, or a dollop of extra Greek yogurt.
Notes
Storage: Store any leftover pie covered in the refrigerator for up to 5 days. For best texture, allow it to sit at room temperature for 5-10 minutes before serving if it's very cold.
Sweetness: Adjust the amount of maple syrup to your personal preference. You can add more or less depending on how sweet you like your pie.
Variations: For an extra protein boost, you can mix in 1-2 scoops of vanilla or unflavored protein powder into the filling. For a subtle chocolate twist, add 1/4 cup unsweetened cocoa powder to the filling mixture.
Nut-Free Option: To make this pie nut-free, use a gluten-free graham cracker crust (or an oat/seed flour crust) and substitute sunflower seed butter for peanut butter.
