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).
Here’s a photo of all the ingredients you’ll need – just six! – along with ingredient notes:
- 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.
Pour the filling into the chocolate cookie crust.
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.
Here are some common questions that may come up as you’re preparing this recipe:
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.
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.
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.
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:
- Dairy free apple pie
- Dairy free chocolate pie
- Dairy free pumpkin pie
- Pumpkin fluff ice cream pie
- Dairy free cherry hand pies
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
- 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
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.
Pour the filling into the chocolate pie crust. Place in the freezer overnight (or at least 6 hours).
When ready to serve, cut slices and let sit at room temperature for a few minutes, then enjoy.
- 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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