December 13, 2019 Galit Gottlieb

Chocolate Peanut Butter No-Bake Pie


12 cookies (Any simple, not too opinionated cookie will be fine. I always use whatever cookies or mini-muffins I have in the freezer, and so far everything has made a perfect crust for this recipe)

¼ cup olive or canola oil

8 oz unsalted smooth peanut butter or allergy-friendly alternative

¼ cup unsweetened cocoa powder

2 medium bananas

Zest and segments of 1 orange, peeled and seeded

2 tsp pure vanilla extract

1 cup of any kind of milk

¼ tsp salt,

½ tsp cinnamon

1 TBSP instant coffee or decaf crystal or powder

¼ cup pure maple syrup or brown sugar

½ cup mini-chocolate chips to decorate the pie (yes, you can use regular chocolate chips instead)


First make the crust:

  • Process the cookies until they are crumbs
  • Add ¼ cup of oil and pulse a few times
  • Press mixture into a pie pan
  • Cover with plastic and freeze while preparing the filling

Then make the filling:

  • Rinse out the processor
  • Add everything except chocolate chips and blend until completely smooth
  • Remove pie crust from the freezer and fill with the Peanut Butter mixture
  • Toss mini chocolate chips around the pie (optional)
  • Freeze at least 6 hours
  • Remove from freezer about 20 minutes before serving
  • Top with a whipped topping if desired
  • This is SUCH an easy pie, and I always get compliments on it –

This recipe is from SMOTHERED: A WHIPPED AND SIPPED MYSTERY. It will be the second book in the Whipped and Sipped Mystery Series, and will be published in the summer of 2020.  Fans of Battered (the first book in the series), might recall that the cafe’s pastry chef, Ruthie Rosin, is a vegan who doesn’t eat or bake with any animal products. This is the kind of pie she serves both at home and in the cafe – it’s a refreshing dessert in the summer and a pleasingly light dessert to nibble on after a heavy winter meal.