Project Description

PB2 Peanut Butter Pie

Our Peanut Butter Pie makes a perfect creamy, dreamy treat. It’s made of a rich, gluten-free, and keto-friendly chocolate crust and topped with peanut butter filling made with our newest creation, PB2 Pre + Probiotic Powdered Peanut Butter. PB2 Pre + Probiotic can help the whole family easily take care of your prebiotic and probiotic needs. So, you'll be working on your gut health while enjoying the tasty pie!

This easy Peanut Butter Pie can be made ahead of time and stored in the fridge for about 4 days. Or you can also freeze the peanut butter pie to store for longer or to make ahead of a party. Your kids will love this, and you'll love how easy it is to prepare.


Gluten-Free Chocolate Pie Crust

  • Half a cup coconut flour
  • 1/4 cup unsweetened cocoa powder
  • 2-4 tablespoons granulated sweetener
  • Dash of salt
  • 2 tablespoons flax meal soaked in 1/3 cup water for 10 minutes
  • 1/3 cup melted coconut oil
  • Hint of vanilla extract

Vegan Peanut Butter Pie Filling

  • Can coconut cream or milk, chilled
  • Cup of PB2 Pre+Probiotic powder
  • 1/4 cup of liquid sweetener mixed in with 1/4 cup water
  • 2 tablespoons melted coconut oil
  • Hint of vanilla extract
  • Dash of salt

Chocolate Drizzle

  • 1/2 tablespoon of cocoa powder
  • 1/2 tablespoon of coconut oil mixed in with 1/2 tablespoon of liquid sweetener
  • 1 tablespoon of PB2 Pre+Probiotic powder
  • 3/4 tablespoon of water


Chocolate Pie Crust

  1. Preheat your oven to 350°F. Stir together the flax meal and water and let the mixture gel for 10 minutes.
  2. In a bowl whisk together the coconut flour, cocoa powder, granulated sweetener, and salt until combined.
  3. Add into the dry ingredient mix the flax egg mixture, melted coconut oil, and vanilla extract. With a spatula or wooden spoon, stir everything until it forms a uniform pie dough.
  4. Chill the dough and then roll it out between two pieces of parchment. Alternatively, crumble the dough into a 9-inch pie pan and use the warmth of your hand to press down and smoothen the pie crust until the whole pan is evenly covered; including a 1-inch edge.
  5. Poke the crust all over with a fork, then bake for about 15 minutes. Let the baked chocolate pie crust cool to room temperature before adding the peanut butter filling.

Peanut Butter Pie Filling

  1. Add the chilled coconut cream to a bowl. Whip with an electric mixer until it looks aerated and increased in volume.
  2. In a separate bowl combine the PB2 Pre+Probiotic peanut powder, sweetener, water, coconut oil, vanilla extract, and salt.
  3. Fold the whipped coconut cream into the peanut mixture in 2 additions. Add the pie filling into the cooled pie crust and smooth out the top with a spatula. Chill the pie in the fridge for at least 1 hour until the filling is set and firm.
  4. Prepare the chocolate drizzle by either melting some chocolate (chips) or making your own. If you choose to make your  own, combine the cocoa powder, melted coconut oil, and sweetener. Drizzle it all over the chilled peanut butter pie.
  5. Combine the PB2 powder and water to make a peanut butter drizzle. Drizzle the peanut butter over the pie as well.
  6. Store the pie in the fridge until ready to serve (up to 4 days).
  7. Enjoy!

For more recipes like this peanut butter pie, check out the rest of our PB2 Recipes portfolio. You can find a list of all of our products available for purchase here.

Recipe Courtesy of Leelalicious.