No-Bake PB&J Pie

Today’s recipe is for an amazing pie. Dana over at Minimalist Baker is INCREDIBLE. If you’re not following her on Instagram or Twitter, go do so. She comes up with the coolest stuff, and I’m always so excited to try out her recipes. This one was no exception, and it got RAVE reviews. We took this to a party this weekend and the whole pie was gone. And it was cut into before I even took a good photo of it. Haha! Anyway, Husband and I made this our own by using our own pie crust recipe. I didn’t want to bother finding GF and vegan graham crackers when what we use for crust is sooooo good already.  Plus, this is called a no-bake pie, so I wasn’t about to bake anything. Haha! Enjoy!

A rich, creamy no-bake PB&J pie! #fruitsohard #vegan #glutenfree #peanutbutter #nobake

Kind of a lot of work, but so worth it! Go forth and make this wonderful treat! We all really enjoyed it, but I’d suggest not eating TOO much of it. Almost every ingredient has a high fat content, but it’s so rich, creamy, and tasty that a little will do to satisfy your sweet tooth. Yum!

Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!

No-Bake PB&J Pie
Prep Time
30 mins
Total Time
30 mins
A creamy, peanut buttery, fruity no-bake PB&J pie that's vegan, gluten-free, and absolutely delicious. A date/walnut/oat crust houses the peanut butter whipped pie, which is topped with a sweet fruit compote. It's a winner!
Course: Dessert
Cuisine: Vegan | Gluten-Free
Servings: 8
What you'll need:
  • 1 cup dates, pitted*
  • 1 cup walnuts
  • 1 cup rolled oats
  • 2 tbsp maple syrup
  • Pinch of sea salt
  • 2 cans coconut cream, chilled overnight
  • 1 1/2 cups dates, pitted*
  • 1 tbsp coconut oil, melted
  • 1 tbsp warm water
  • 1/2 cup creamy peanut butter
  • Pinch of salt (if PB isn't salted)
  • 1 lb organic strawberries, tops cut off, fresh or frozen
  • 3 tbsp orange juice
  • 1 tsp chia seeds
What you'll do:
  1. Add crust ingredients to food processor and blend until mixed. The consistency should be sticky so you can press it down in the pan to make the pie crust. More dates or walnuts might be needed to achieve the desired result.
  2. Press pie crust into pie dish or 8x8 pan and put in fridge to chill.
  3. Heat strawberries and orange juice in saucepan on medium heat until bubbly. Reduce to low and let simmer to thicken. Break fruit down into a jelly-like consistency. Turn off heat, add chia seeds, stir, and let cool before refrigerating.
  4. Make a date paste by adding dates, coconut oil, and water to food processor and blending until smooth. This was tricky, as there isn't a lot to work with in the food processor, so keep scraping the sides and get it nice and smooth.
  5. Remove cans of coconut cream from fridge and carefully scoop out the hardened, separated part at the top into a large mixing bowl. Set aside liquid; it's not needed for this recipe.
  6. Use beater to beat coconut cream until stiff peaks form. Then add date paste and peanut butter and beat until mixed well.
  7. Put pie filling into pie crust and chill for 1 hour before serving.
  8. Serve pie with fruit spread on top or on the side.
Recipe Notes

*If your dates aren't soft and sticky, soak for 10-15 minutes in warm/hot water. Then drain and squeeze excess water before using them.
**Prep time does not include chilling coconut cream or letting pie chill after it's been made.
***Inspired by Minimalist Baker.