Dairy Free Peanut Butter Banana Pie (No Bake)

A slice of dairy free peanut butter pie on a white plate next to a yellow napkin and a spoon.

If you’re a fan of the classic banana and peanut butter combination, you’re going to love this easy freezer dessert! This dairy free peanut butter pie is made with just six simple ingredients. Blend the filling, pour it into the prepared cookie crust, and place it in the freezer. That’s it! The result is like a banana peanut butter ice cream pie – yum.

As a bonus, this recipe is vegan-friendly and easy to make gluten free too (just be sure to choose the right prepared crust or make your own using gluten free sandwich cookies).

Ingredient Notes

Here’s a photo of all the ingredients you’ll need – just six! – along with ingredient notes:

Bananas, vanilla, chocolate cookie crust, coconut milk, peanut butter, and maple syrup.
  • Bananas – Overripe bananas work best for this recipe; they should have quite a few brown spots.
  • Peanut butter – We usually use whatever we have on hand, but note that conventional peanut butter works better than natural peanut butter in this particular recipe. The final texture is smoother with conventional peanut butter.
  • Coconut milk – You’re looking for canned coconut milk, which is typically found in either the baking aisle or the international aisle of the grocery store (you do not want the refrigerated cartons found in the regular milk section).
  • Maple syrup – Use pure maple syrup for this recipe, not “pancake syrup.”
  • Vanilla extract – Imitation or pure works fine.
  • Chocolate cookie crust – I like using a store-bought cookie crust to save time on this recipe. At the time of publish, the Mi-Del Chocolate Snap Pie Crust was readily available at local stores, and contains no dairy (as a bonus for those with additional allergies, it was also wheat/gluten free and soy free at the time of publish).  Stop and Shop also has an option that was dairy free at the time of publish (it’s wheat-based, but no problem if you don’t need to avoid those ingredients), and there are likely other options on the market that fit too. If you want to take the time to make one instead, you can use a cookie crust recipe like this – just be sure your chocolate cookies are dairy-free and substitute in dairy-free butter.


You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips. Luckily, this recipe is SO simple!

Start by mashing your bananas, then mixing them with the peanut butter, coconut milk, maple syrup, and vanilla extract. Use a stand mixer or hand mixer to combine the ingredients until the filling is relatively smooth.

All of the filling ingredients for peanut butter banana pie mixed together in a silver mixing bowl.

Pour the filling into the chocolate cookie crust.

The dairy free peanut butter pie before placing in the freezer.

Place that in the freezer overnight (or for at least six hours), and your dessert is ready! I recommend cutting slices and letting them sit out about 5 minutes when you’re getting ready to serve them, as it makes it a little easier to eat with a fork or spoon.


A slice of peanut butter banana pie with a spoon stuck into it.

Recipe FAQ

Here are some common questions that may come up as you’re preparing this recipe:

Can you make dairy free peanut butter banana pie ahead of time?

Yes, that’s the beauty of a freezer dessert! Feel free to make it in advance and just let it sit out for a few minutes before serving. Use within two weeks of freezing for the best quality.

Can you use a different type of crust for peanut butter banana pie?

Sure, instead of a chocolate cookie crust you could use a graham cracker crust or a nut-based crust. Just be sure whatever you choose fits your allergy needs.

How do you slice the frozen pie without it becoming too difficult?

This pie is easy to slice even directly from the freezer – but if you run into trouble, let it sit at room temperature for a few minutes to soften slightly. Using a sharp, warm knife can also make slicing easier.

Can you make single serve versions of dairy free peanut butter pie?

Yes. To do this, make your own homemade chocolate cookie crust, and press it into the bottom of each section of a muffin tin. Divide the filling evenly between the muffin tin sections, then place the muffin tin in the freezer. When fully frozen, serve or carefully transfer extras to an airtight food storage container and store in the freezer.

Allergens in this Recipe

Disclaimer:  Always double check ingredients and labels yourself prior to making a recipe.  While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.

As written, this recipe is dairy free and egg free.

This recipe does contain peanuts. It also contains coconut, which some people with a tree nut allergy may not be able to tolerate (check with your doctor).

This recipe could also contain wheat/gluten and soy, depending on your choice of pie crust. If you need to avoid these, be sure to choose a product that does not contain these allergens. For example, using the Mi-Del crust mentioned, this would be free from these ingredients.

More Dairy Free Pie Recipes

Looking for more tasty dairy free pies to add to your dessert rotation? Try one of these options:

I hope you enjoy this recipes. It’s one of my personal favorites, because it’s so simple and a crowd-pleaser for kids and adults. If you get a chance to try it, feel free to leave a recipe rating or comment below.

Dairy Free Peanut Butter Banana Pie

This dairy free peanut butter banana pie is simple to make with just six ingredients, and packs in delicious flavor! Great as a make-ahead dessert since it’s stored in the freezer.
Course Dessert
Cuisine American
Keyword dairy free peanut butter pie, peanut butter banana pie
Prep Time 10 minutes
Cook Time 0 minutes
Chill Time 6 hours
Total Time 6 hours 10 minutes
Servings 8 servings
Calories 404 kcal
Author Dairy Free for Baby


  • 2 overripe bananas, mashed
  • 1 cup peanut butter
  • ½ cup canned coconut milk
  • ½ cup pure maple syrup
  • ½ teaspoon vanilla extract
  • 9 inch dairy-free store-bought chocolate cookie pie crust


  1. In a large mixing bowl, combine the mashed bananas, peanut butter, coconut milk, maple syrup, and vanilla. Use a hand mixer or the whisk attachment on a stand mixer to combine the ingredients until mostly smooth.
  2. Pour the filling into the chocolate pie crust. Place in the freezer overnight (or at least 6 hours).
  3. When ready to serve, cut slices and let sit at room temperature for a few minutes, then enjoy.

Recipe Notes

  • Feel free to substitute a standard graham cracker pie crust instead of a chocolate pie crust.
  • Store the pie covered in the freezer. For best quality, use within two weeks.


Nutrition analysis (approximate per serving): 404 calories, 23 g fat, 7.5 g saturated fat, 150 mg sodium, 46 g carbohydrate, 3 g fiber, 28 g sugar, 21.5 g added sugar, 9 g protein, Vitamin D: 0%, Calcium: 3%, Iron: 4%, Potassium: 9%

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A slice of dairy free peanut butter banana pie on a white plate next to a yellow napkin and a spoon, with a text overlay with the name of the recipe.

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