Easy Peanut Butter Pie Recipe

This easy peanut butter pie makes a rich, decadent pie with a consistency almost like cheesecake. It’s a delicious and healthy dessert made with Greek yogurt!

Making a peanut butter pie recipe is something I’ve been mulling over for at least a year or so now. Somebody asked me to “clean it up” and make a healthy pie recipe a while back, and it’s been at the back of my mind, pestering me ever since.

A slice of this Easy Peanut Butter Pie sits on a plate next to the pie it came from.

I mean, a decadent, rich cheesecake consistency pie is not the easiest in the world to clean up, so I was a little hesitant about trying it. Seems like a lot to toss in the garbage if it’s a complete and total failure.

But then I remembered Mini Chef’s birthday. I made some healthy Peanut Butter Fruit Dip for the snack table. We had some leftovers, so after the party, I just packed it up with all the other leftovers and popped it in the fridge.

The next day, it was unusually thick. Delicious but thick. At that moment, it dawned on me that this could actually be an easy peanut butter pie to convert to the healthy side, especially if I utilized the fruit dip recipe.

So I tried it out, and it turned out perfectly! It’s almost more of a peanut butter cheesecake of sorts.


You can certainly use a whole-grain pie crust if you prefer that to the nut crust I use. The main part is the peanut butter filling. And oh, how delicious it is!



Copyright Information For The Gracious Pantry
Clean Eating Peanut Butter Pie Recipe

Healthy Easy Peanut Butter Pie Recipe

An easy peanut butter pie recipe has never been healthier or more delicious than this one!! Note that the prep time assumes your pie crust has already been prepared and baked.
4.39 from 13 votes
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8 servings
Calories: 344kcal


  • 1 standard pie crust prepared (see links above)
  • 1 ½ cups creamy peanut butter
  • 1 ½ cups Greek yogurt
  • 6 tbsp. honey
  • ¼ cup milk


  • In a large mixing bowl, combine all the filling ingredients. It will take a few minutes of whisking to really get the milk mixed in well, but you’ll have a very creamy filling when it finally does. So just keep mixing.
    The mixed pie filling sits in it's mixing bowl with the spatula still in it.
  • If your pie crust is raw, you’ll want to bake it first before filling it. Bake at 350 F. for about 10-15 minutes, or until it’s completely baked through. Allow to cool completely before filling with pie filling.
    The finished crust pressed into the pie pan.
  • Scoop the filling into your prepared pie crust and smooth it out with a spatula.
    Smoothing the pie filling in the pie crust.
  • Chill in the refrigerator for 12 hours (overnight), then top with your favorite whipped topping and serve. (I used coconut whipped cream. You can find that recipe above or just make regular whipped cream using honey or maple syrup)
    A vertical shot of this finished, uncut, Easy Peanut Butter Pie.


Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Also, data does not include crust.


Serving: 1slice | Calories: 344kcal | Carbohydrates: 20g | Protein: 16g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 2mg | Sodium: 239mg | Potassium: 382mg | Fiber: 2g | Sugar: 15g | Vitamin A: 10IU | Calcium: 71mg | Iron: 1mg

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  1. I made this the other day but substituted for the crust with almond crust and the milk for silk milk for my semi-paleo diet. Delicious!

    1. The Gracious Pantry says:

      Carmen – Fabulous! I’m so happy it worked out! 😀

  2. I don’t handle dairy well, is there anything to sub for the greek yogurt?

    1. The Gracious Pantry says:

      Kori – Not that I’m aware of. At least not for this particular recipe. I’ll see if I can come up with a dairy free recipe though. I don’t do dairy anymore either.

    2. Jane Wilcox says:

      There are non-dairy yogurts on the market, Check your grocery store.

  3. 5 stars
    I made this for our Easter dinner yesterday. It was a hit! I can’t eat any refined sugar having had bariatric surgery, and my husband in solidarity has chosen to give up sugar. My father in law is diabetic and doesn’t eat refined sugar. His words were, wow! Thank you for making that! It made me feel like a normal person eating a dessert!!

    I used your nut crust recipe, but used pecans instead of cashews….cuz I LOVE pecans! And because our dinner got bumped up 24 hours, I couldn’t do the coconut milk cool whip recipe, and subbed with store bought. I am making it again in two weeks tho and will make it true to recipe!

    Thank you for posting whole food desserts that I can have on special occasions!

    1. The Gracious Pantry says:

      Kim – That’s so wonderful!! Thank you for sharing that with me! I’m honored to have been a part of your holiday in that way! 🙂

      1. What kind of peanut butter did you use?

  4. WHat did you use as the topping?

    1. The Gracious Pantry says:

      Katie – Whatever your favorite whipped topping is. I’ve used both whipped cream and whipped coconut cream.

  5. hi, just wondering a bit about the crust. In the crust recipes you link there is no mention on how to bake the crust (I guess normally that is handled in the recipes that use the crust). But in this Peanut-butter pie recipe there is also no mention of baking. Does this mean you use the crust unbaked? Or am I missing something?

    1. The Gracious Pantry says:

      Ben – Good catch! Thanks! Yes, you would want to bake the crust first at 350 F. for about 10-15 minutes or until it’s a nice golden brown. You’ll want it completely baked and cooled for this recipe. I’ll add that to the instructions. Thanks again!

  6. What kind of greek yogurt should be used for the recipe (i.e. nonfat, 2%, 5%)? Thanks!

    1. The Gracious Pantry says:

      Nick – Whichever you are comfortable with. I use full fat because it’s less processed. But some people aren’t comfortable with that amount of fat. Either will work here. 🙂

  7. Is it possible to substitute almond milk for the regular milk? Sounds like a delicious pie, can’t wait to make it!

    1. The Gracious Pantry says:

      Ally – I’m sure it would be fine! 🙂

  8. Like peanut butter cheese cake without the guilt! I have cholesterol and triglyceride problems. Therefore, this desert is a good choice. Just made it using a graham cracker crust. Going to keep the toppings optional though!

    1. The Gracious Pantry says:

      Lex – Yes! Exactly!! So happy you enjoyed it! 🙂

  9. 4 stars
    In trying to stick with the idea of a “healthier” peanut butter pie, I used natural peanut butter, lightly salted. As a result, the tartness of the yogurt really overpowered the peanut butter flavor and I ended up adding some brown sugar. This recipe is good but it seems you need to use a “not so healthy” peanut butter to get a pie that actually tastes like peanut butter. It’s a keeper but this makes it an “occasional” dessert for us. Thanks for the recipe!

    1. Heidi – I’m so glad it’s a keeper! As for the sweetener, you can opt for unprocessed sweeteners such as Sucanat, coconut sugar or monk fruit. All of these will work as a healthier substitute for brown sugar. I tend to not like overly sweet things, so it’s possible this is just a difference in our taste buds. But I’m so glad you enjoyed it overall!

  10. 5 stars
    Trying to find a peanut butter pie recipe for Thanksgiving (it was my late fathers favorite!) that was approved for my 13 month old was tough. I stumbled upon this and wow! Just like the real thing in my book. Thank you for this awesome recipe 😊