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This No-bake Peanut Butter Pie is what all of my pie dreams are made of. It has a chocolate biscuit base, a creamy, softly sweetened peanut butter filling and a chocolate ganache topping. There is no oven involved, just some biscuit crushing, peanut butter swirling and chocolate ganache smoothing fun. I cannot wait until you try it and maybe keep a slice for me.

A slice of no-bake peanut butter pie sits on a grey table. It has a fork piece removed that is next to it and the chocolate biscuit base, the creamy peanut butter filling and the chocolate topping is seen. There are mini peanut butter cups and sticky peanuts on top too. In the background is a cake stand with the pie blurred behind it. A pics peanut butter jar and an orange candle are also blurred in the background.

I wanted to create this No-bake Peanut Butter Pie recipe for the longest time. Finally I got the opportunity to make it as a collaboration with the wonderful Pic's whānau (family). I really hope you make it as it is an absolute cracker!

More peanut butter recipes:

Need an afternoon treat? Then make these Banana Cupcakes topped with Peanut Butter Buttercream. What about my No-bake Peanut Butter Slice? It is gluten and dairy free and uses unrefined sugar.

Videography and photography by Sarah Henderson.

Ingredient Tips for the No-bake Peanut Butter Pie:

A wooden boards sits on a light brown bench. On the board is a small tray of peanut butter, a small bowl of vanilla, a ceramic small bowl has coconut sugar and a plate has cubed butter on it. In the background is a black glass candle holder with a candle in it. There is also a small jug, a green glass jar and an orange candle in the background sitting on a black mat.

Tim Tams: The dark chocolate Tim Tams in this recipe work perfectly but can be replaced with any chocolate covered, cream filled biscuits.
Butter: Use salted or unsalted butter for this recipe.
Mixed spice: This adds a subtle hum in the background but can be omitted.
Coconut Oil: Hinu kokonati (coconut oil) helps the filling set so don't swap it out.
Coconut Sugar: This provides a delicious, subtle sweetness to the pie but if you don't have it, swap it for ½ cup of huka hāura (brown sugar).
Peanut butter: Smooth peanut butter creates a silky texture to the filling. Use a good quality peanut butter for a superior flavour.
Chocolate: Use any tiakarete (chocolate) for the topping.
Peanut: For the optional maple peanut topping, use blanched or roasted peanuts.

Expert Tips:

Make sure you cool the hinu kokonati (coconut oil) before adding it to the butter. If you don't the filling will become a sloppy mess and that is not what we want. 🙈

This pie filling softens around 15 minutes after being removed from the fridge. If you want a firmer set, put the pie in the freezer for an hour before serving.

I prefer to melt the chocolate over a double-boiler to reduce burning. Melt the tiakarete (chocolate) and kirīmi (cream) in a heat-proof bowl that is sitting over a pot of barely simmering water (around 3 cm deep). Make sure the base of the bowl is not touching the water. Stir it occasionally until melted.

STEP BY STEP INSTRUCTIONS FOR THE NO-BAKE PEANUT BUTTER PIE:

Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.

A black cake tin has the chocolate biscuit crumb in it. It is being pressed in to the tin by a small measuring cup. It is on a wooden table.

1. Prepare the Biscuit Layer:

Add the pihikete tiakarete parauri (chocolate biscuits) to a tāwhirowhiro (food processor) or crush it in a bowl with a rolling pin or something similar.

Whizz or crush it all together until you get a fine-ish crumb.

Add the pata kua rewaina (melted butter), wanira (vanilla) and rau kikini whakauruuru (mixed spice). Pulse or stir for 10 seconds until combined.

Press the crumb firmly in to a 20 cm quiche tin or a cake tin.

Refrigerate the base as you make the kirīmi pata pīnati (peanut butter cream).

Whipped butter and sugar is in a vintage glass bowl and is sitting on a wooden board. Hovering over the bowl is a ceramic white cup of smooth peanut butter and a spoon that is about to spoon it in to the butter. A ceramic bird is blurred in the background.

2. Prepare the Coconut Oil:

Melt the hinu kokonati (coconut oil) gently in the microwave or in a pot over low heat on the stove.

Remove it from the heat and set it aside for 10 - 15 minutes until it has cooled.

2. Whip the Peanut Butter Filling:

Add the cooled hinu kokonati (coconut oil), pata kūteretere (softened butter), tote (salt), huka kokonati (coconut sugar) and wanira (vanilla) into a large bowl.

Tāwhiuwhiua (whip it) on high for around 4 - 5 minutes until light and fluffy in colour and texture.

Add the pata pīnati (peanut butter) and whip it in until just combined, for around 10 seconds.

A purple vintage bowl sits snug in a silver pot on top of a black stove. In the bowl is melted chocolate and Naomi is stirring it with a spoon.

3. Spread the Filling in to the Base:

Pour the filling in to the biscuit base and smooth it out with a spatula.

4. Chill the Peanut Butter Filling:

Whakamātaohia (refrigerate it) for 20 minutes before pouring on the chocolate topping.

5. Prepare the Chocolate Topping:

Chop the tiakarete parauri (dark chocolate) roughly in to chunks.

Add the tiakarete parauri (dark chocolate) and kirīmi (cream) or miraka (milk) to a heat proof bowl. Gently melt it in the microwave or over a double boiler.

Once the tiakarete (chocolate) is completely melted and smooth, leave it to cool for 10 minutes.

A close up shot shows a purple vintage bowl sitting snug in a silver pot on top of a black stove. In the bowl is melted chocolate and Naomi is stirring it with a spoon.

6. Add the Chocolate Ganache:

Once the kirīmi tiakarete (chocolate ganache) has cooled, spread it on to the set peanut butter filling.

A super close slice of no-bake peanut butter slice shows the sits on a grey plate. It has a fork piece removed that is next to it and the chocolate biscuit base, the creamy peanut butter filling and the chocolate topping is seen. There are mini peanut butter cups and sticky peanuts on top too.

7. Chill the No-bake Peanut Butter Pie:

Refrigerate for at least 40 minutes before serving.

This will keep well in the fridge like this for up to five days.

If you are chilling it longer than 12 hours, place it in a sealed container.

When it is set, serve it plain or top it with my simple peanut decorations.

A no-bake peanut butter pie is in a quiche tin and is being tipped forward on a wooden board. There is chocolate ganache on top and maple peanuts are arranged in a circle in the centre. Mini peanut butter cups are cut in to pieces and are arranged in between the nuts. A smooth Pic's peanut butter jar is next to it with pink flowers behind it.

8. Make the Maple Peanuts:

On the day of serving, add the pīnati (peanuts) in to a dry frying pan set over medium heat. Toast them for around 5 minutes until they are golden and fragrant.

Then drizzle over the marahihi māpere (maple syrup) and a sprinkle of tote (salt).

Stir for a minute or so until sticky.

Remove them from the heat and let them set and cool on a chopping board.

Pull them in to pieces and add them to the pie when you are ready to serve.

A no-bake peanut butter pie is on a ceramic cake stand and has been cut open to reveal the chocolate biscuit base, the creamy peanut butter filling and the chocolate topping. There are mini peanut butter cups and sticky peanuts on top too.

9. Store the No-bake Peanut Butter Pie:

This will keep in the fridge for up to a week but make the pīnati (peanuts) on the day of serving or the day before.

This pie filling softens around 15 minutes after being removed from the fridge.

If you want a firmer set, put the pie in the freezer for an hour before serving.

Love this recipe? There are so many more

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Naomi Toilalo is at the table laden with baking. There is lamingtons, lemon meringue pie, custard slice and cream buns. She is decorating a cake in front of her and smiling.

DID YOU ENJOY THIS RECIPE?

It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.

I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.

A slice no-bake peanut butter pie is on a speckled plate, fork marks are seen through the front of the slice revealing the inside. Chocolate biscuit base with peanut butter filling, chocolate top and mini peanut butter cups.

Print Pin

Peanut Butter Pie - Peanut Butter Pie

A no-bake peanut butter pie with a simple biscuit crust made with Tim Tams, a creamy peanut butter filling with coconut sugar and a chocolate ganache topping. Maple syrup caramelised peanuts and mini peanut butter cups finishes it off beautifully.

Course Baking

Cuisine Pie

Keyword best peanut butter and chocolate pie nz, best peanut butter pie nz, easy peanut butter pie recipe, low sugar peanut butter pie, maple peanuts recipe, no bake peanut butter pie nz, peanut butter and chocolate recipe, peanut butter pie, te reo Māori

Prep Time 30

Chilling Time 1 10

Total Time 1 40

Servings slices

Equipment

1 x 20 cm Quiche Tin or Cake Tin

Ingredients

The Biscuit Layer - Te Paparanga Pihikete

180 g pihikete tiakarete parauri (dark choc tim tams)
60 g pata kua rewaina (melted butter)
1 teaspoon wanira (vanilla)
½ teaspoon rau kikini whakauruuru (mixed spice)

The Peanut Butter Cream - Te Kirīmi Pata Pīnati

¼ C (40 g) hinu kokonati (coconut oil)
70 g pata kūteretere (softened butter)
He kini tote - a pinch of salt
¾ C (130 g) huka kokonati (coconut sugar) or ½ C (100g) huka hāura (brown sugar).
1 ½ teaspoon wanira (vanilla)
¾ C (200 g) pata pīnati māeneene (smooth peanut butter)

The Chocolate - Te Tiakarete

100 g tiakarete parauri (dark chocolate, 50%)
3 tablespoon (45 ml) kirīmi (cream) or 2 tablespoon (30 ml) miraka (milk).

Maple Peanuts - Pīnati Marahihi Māpere (optional)

½ C (70 g) pīnati (peanuts, I used blanched peanuts but roasted would work as well)
2 tablespoon (30 ml) marahihi māpere
He kini tote - a pinch of salt
6 kapu pata pīnati iti (mini peanut butter cups)

Instructions

Prepare the Biscuit Layer:

Add the pihikete tiakarete parauri (chocolate biscuits) to a tāwhirowhiro (food processor) or crush it in a bowl with a rolling pin or something similar.
Whizz or crush it all together until you get a fine-ish crumb.
Add the pata kua rewaina (melted butter), wanira (vanilla) and rau kikini whakauruuru (mixed spice).
Pulse or stir for 10 seconds until combined.
Press the crumb firmly in to a 20 cm quiche tin or a cake tin.
Refrigerate the base as you make the kirīmi pata pīnati (peanut butter cream).

Prepare the Coconut Oil:

Melt the hinu kokonati (coconut oil) gently in the microwave or in a pot over low heat on the stove.
Remove it from the heat and set it aside for 10 - 15 minutes until it has cooled.
You want it to be room temperature, if you can hold your finger in it, it is ready.

Whip the Peanut Butter Filling:

Add the cooled hinu kokonati (coconut oil), pata kūteretere (softened butter), tote (salt), huka kokonati (coconut sugar) and wanira (vanilla) into a large bowl.
Tāwhiuwhiua (whip it) on high for around 4 - 5 minutes until light and fluffy in colour and texture.
Add the pata pīnati (peanut butter) and whip it in until it is just combined for around 10 seconds.

Spread the Filling in to the Base:

Pour the filling in to the biscuit base and smooth it out with a spatula.

Chill the Peanut Butter Filling:

Whakamātaohia (refrigerate it) for 20 minutes before pouring on the chocolate topping.

Prepare the Chocolate Topping:

Chop the tiakarete parauri (dark chocolate) roughly in to chunks.
Add the tiakarete parauri (dark chocolate) and kirīmi (cream) or miraka (milk) to a heat proof bowl.
Gently melt it in the microwave in 10 second bursts, stirring well between each time. This should take a minute or just over.
You can also melt it gently in a heat-proof bowl that is sitting over a pot of barely simmering water (around 3cm deep). Make sure the bowl is not touching the water. Stir it occasionally until it is melted.
Once the tiakarete (chocolate) is completely melted and smooth, leave it to cool for 10 minutes.

Add the Chocolate Ganache:

Once the kirīmi tiakarete (chocolate ganache) has cooled, spread it on to the set peanut butter filling.

Chill the No-bake Peanut Butter Pie:

Refrigerate for at least 40 minutes before serving. This will keep well in the fridge like this for up to five days. If you are chilling it longer than 12 hours, place it in a sealed container.
When it is set, serve it plain or top it with my simple peanut decorations.

Make the Maple Peanuts:

On the day of serving, add the pīnati (peanuts) in to a dry frying pan set over medium heat. Toast them for around 5 minutes until they are golden and fragrant.
Then drizzle over the marahihi māpere (maple syrup) and a sprinkle of tote (salt). Stir for a minute or so until sticky.
Remove them from the heat and let them set and cool on a chopping board.
Pull them in to pieces and add them to the pie when you are ready to serve.

Store the No-bake Peanut Butter Pie:

This will keep in the fridge for up to a week but make the pīnati (peanuts) on the day of serving or the day before.
This pie softens around 15 minutes after being removed from the fridge. If you want a firmer set, put the pie in the freezer for an hour before serving.