featured 11229

No-Bake Peanut Butter Chocolate Chip Pie Recipe

Made with So Delicious Dairy Free frozen dessert and a few simple ingredients, this cool, creamy pie comes together easily and tastes like a frozen Snickers bar. You’re going to love it!

Slice of chocolate chip peanut butter pie being lifted from the whole pie with a spatula.

What screams summer more than ice cream? Nothing. The kids ask for it all the time, and I’m happy to indulge them now and then.

I often make homemade ice cream or “nice cream.” My no-churn dairy-free chocolate ice cream is a household favorite, but I also appreciate the quality of store-bought dairy-free frozen desserts. They make plant-based living easier while letting you enjoy familiar flavors and textures.

This frozen peanut butter chocolate chip pie is our new favorite treat—rich, nostalgic, and simple to assemble. It’s a hit with kids and adults alike.

Frozen Chocolate chip peanut butter pie, with one slice cut, topped with chocolate chips and caramel drizzle.

Chocolate Peanut Butter Heaven

Chocolate + peanut butter + caramel + ice cream = pure bliss.

My favorite candy bar growing up was Snickers. The combination of peanuts, chocolate, and caramel is timeless, and this pie revives those flavors in a decadent frozen dessert.

The peanut crust remains pleasantly soft even when frozen, with a chewy texture that evokes nougat. The filling balances peanut butter and sweetness with chocolate bits distributed throughout. A layer of CocoWhip, a peanut butter caramel drizzle made from vanilla frozen dessert, plus crushed peanuts and chocolate chips complete the pie for an irresistible finish.

The caramel drizzle is actually made from the vanilla frozen dessert, maple syrup, and peanut butter—no cooked sugar required.

Slice of Chocolate Peanut Butter Frozen Pie on a white marble slab.

So Delicious Dairy Free

I’m a big fan of So Delicious Dairy Free products. Their frozen desserts and CocoWhip make dairy-free recipes come together with great texture and flavor. Their products are certified vegan and Non-GMO Project verified.

Fork holding one bite of frozen dessert pie next to the rest of the slice of pie
Slice of chocolate chip pie with a bite taken out.

I hope you love this recipe as much as we do! If you try it, please rate it and leave a comment with your feedback.

Slice of frozen chocolate chip pie with a bite taken out with a fork.

Frozen Peanut Butter Chocolate Chip Pie

A cool, creamy, dairy-free pie made with So Delicious frozen dessert—tastes like a frozen Snickers bar and is simple to assemble.
5 from 5 votes
Course: Dessert
Cuisine: dairy free, gluten free, vegan
Prep Time: 15
Total Time: 15
Servings: 12
Calories: 408kcal
Author: Jenn Sebestyen

Ingredients

For the Pie:

  • 2 cups raw unsalted peanuts
  • 10 Medjool dates
  • 3 tablespoon unsweetened cocoa powder
  • 2-4 tablespoon water (as needed)
  • 2 pints So Delicious Coconut Milk Non Dairy Frozen Dessert, Cookie Dough flavor
  • ¾ cup natural peanut butter
  • 1 cup So Delicious CocoWhip (softened)

For the Peanut Butter Caramel:

  • ½ cup So Delicious Coconut Milk Non Dairy Frozen Dessert, Vanilla Bean flavor
  • ¼ cup pure maple syrup
  • ¼ cup natural peanut butter
  • 2 tablespoon water (to thin, if needed)

Toppings:

  • chopped raw unsalted peanuts
  • dairy-free chocolate chips

Instructions

For the Crust:

  • Line the bottom of a 9-inch springform pan with a circle of parchment paper cut to fit. Set aside.
  • In a food processor, combine 2 cups peanuts, dates, and cocoa powder. Pulse until combined. Add water, 1 tablespoon at a time, only if needed, until the mixture holds together when pressed into a ball.
  • Press the mixture into the bottom (and optionally up the sides) of the prepared pan to form the crust. Freeze while you prepare the filling.

For the Ice Cream Filling:

  • Place the cookie dough frozen dessert and ¾ cup peanut butter in the food processor (no need to fully clean it after the crust). Blend until smooth and combined.
  • Spread the filling evenly over the chilled crust. Return to the freezer to set.

For the CocoWhip Layer:

  • Remove the CocoWhip from the freezer and let it soften until spreadable (about 20 minutes). Spread it evenly over the ice cream layer.
  • Return the pie to the freezer for several hours or overnight to firm up.

For the Peanut Butter Caramel (about 1 cup):

  • In a small saucepan over medium-low heat, whisk together ½ cup vanilla frozen dessert, ¼ cup maple syrup, and ¼ cup peanut butter until smooth. Add water, 1 tablespoon at a time, to thin if necessary.
  • Remove from heat and let cool slightly before using.

For Serving:

  • When ready to serve, drizzle peanut butter caramel over the pie and sprinkle with chopped peanuts and dairy-free chocolate chips.
  • Slice and enjoy.

Notes

*You likely won’t use all of the caramel for drizzling. Leftover caramel is delicious on vanilla ice cream, apple slices, or graham crackers.

**A regular pie plate will work, but a springform pan makes slicing and serving easier.

***Nutrition facts were calculated without the caramel drizzle, crushed peanuts, or chocolate chips, since topping amounts will vary.

Nutrition

Calories: 408kcal | Carbohydrates: 41g | Protein: 10g | Fat: 25g

Nutrition values are estimates calculated with online tools. Please verify with your own data if needed.