Peanut Butter Cup Pie (Dairy-Free, GF, Vegan)
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Peanut Butter Cup Pie

A creamy, rich peanut butter chocolate mousse with NO dairy!
Servings: 10 slices



Peanut Butter Chocolate Mousse:

  • 1 1/4 cups coconut cream (from 1 -2 cans coconut milk chilled overnight, solid cream only)
  • 1/2 cup natural peanut butter heaping at room temp, (just peanuts & salt)
  • 3 Tbs cacao powder
  • 1/4 cup pure maple syrup
  • 2 Tbs dark chocolate chips melted (I used Enjoy Life brand)
  • 1 tsp vanilla extract
  • pinch pink salt


To make the crust:

  • Combine all ingredients in a food processor and pulse about 1 minute until a loose dough forms.
  • Add a splash of water if your crust is too dry.
  • Press into parchment lined springform pan or pie dish.

To make the filling:

  • Place 2 cans of coconut milk in the fridge overnight to harden.
  • Scoop out the solid cream into a large mixing bowl (freezing your bowl helps cream stay firm)
  • Whip with a mixer until stiff peaks form.
  • Add in pb & maple syrup and mix.
  • Add remaining ingredients and mix until thoroughly blended.
  • Spread over crust. You can swirl around the mousse with your spatula to make a it pretty
  • Refrigerate at least 4 hrs to set. Enjoy!!


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What I used:
Organic Peanut Butter, dry roasted unsalted almonds, pure maple syrup from ALDI