Ingredients
1 cup peanut butter or allergy-friendly alternative (230g)
3 medium bananas (300g)
2 tsp pure vanilla extract
1/8 tsp salt, plus pinch more if using unsalted pb
1/4 cup virgin coconut oil, melted (Can sub with 1/4 cup extra pb; the texture will just change) (50g)
stevia extract to taste, or 3-4 tbsp powdered sugar, or pure maple syrup
Instructions
- Blend everything together very, very well. (I used a Vita-mix for this.)
- Pour into a prepared pie crust or springform pan–this pie can easily be crustless!–and freeze until firm. (If not using the coconut oil, just chill in the fridge instead.)
- Pie should be kept cold; I keep it in the freezer. Just thaw before eating, and the mousse-like texture will come right back!
- If you want a deeper-dish pie, use: 1 1/2 c peanut butter, 4 1/2 bananas, 1 tbsp vanilla, a little over 1/8 tsp salt, 1/4c plus 2 tbsp coconut oil, and stevia to taste or 5 tbsp powdered sugar.
Source: http://chocolatecoveredkatie.com/2012/09/09/no-bake-peanut-butter-pie/