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No-Bake Peanut Butter Protein Pie – Creamy, Easy, and Satisfying

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups crushed graham crackers or chocolate wafer cookies
  • 3 tablespoons coconut oil or unsalted butter, melted
  • 1 tablespoon honey or maple syrup (optional, for a slightly sweeter crust)
  • Pinch of salt
  • For the filling: 1 cup creamy peanut butter (natural or regular; see notes in FAQs)
  • 8 ounces reduced-fat cream cheese or Neufchâtel, softened
  • 1 cup plain Greek yogurt (2% or whole milk works best)
  • 1/2 cup vanilla or unflavored whey or plant-based protein powder
  • 1/3 to 1/2 cup powdered sugar or a powdered zero-calorie sweetener, to taste
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 2–3 tablespoons milk (dairy or unsweetened almond), as needed for consistency
  • Optional toppings: Dark chocolate shavings or mini chips
  • Crushed peanuts
  • Peanut butter drizzle or melted chocolate drizzle
  • Whipped cream (regular or coconut)

Method
 

  1. Prep the pan. Lightly grease a 9-inch pie dish or line the bottom with parchment for easier slicing.
  2. Make the crust. In a bowl, combine crushed crackers, melted coconut oil or butter, sweetener (if using), and a pinch of salt. Stir until the crumbs are evenly moistened and hold together when pressed.
  3. Press and chill. Firmly press the crust mixture into the bottom and up the sides of the pie dish. Use the bottom of a measuring cup for a tight, even layer. Chill in the fridge for 15–20 minutes while you make the filling.
  4. Whip the base. In a large bowl, beat the cream cheese with an electric mixer until smooth, about 1 minute. Add peanut butter and beat until fully combined and fluffy.
  5. Blend in the protein. Add the protein powder, powdered sugar, vanilla, and salt. Mix on low at first to avoid a powder cloud, then increase speed until smooth.
  6. Lighten it up. Add the Greek yogurt and beat just until creamy. If the mixture seems too thick to spread, add milk 1 tablespoon at a time until silky and spreadable.
  7. Fill the crust. Spoon the filling into the chilled crust and smooth the top with a spatula.
  8. Chill to set. Refrigerate for at least 4 hours, or overnight for a cleaner slice. The filling will firm up as it chills.
  9. Finish and serve. Top with chocolate shavings, crushed peanuts, or a drizzle just before serving. Slice with a sharp knife, wiping between cuts for neat edges.