Creamy no-bake peanut butter cup pie with granola crust and coconut milk filling. Dairy-free and indulgently rich.

Scale

1 1/2 cups granola

1/2 cup oat flour

1/2 cup peanut butter

1 cup peanut butter

3/4 cup full-fat coconut milk

1 cup dairy-free whipped topping

1/2 cup mini peanut butter cups

Cook Mode Prevent your screen from going dark

1. Pulse granola in food processor.

2. Add oat flour and peanut butter and press into pie pan. Chill.

3. Mix peanut butter and coconut milk until smooth.

4. Fold in whipped topping and peanut butter cups.

5. Spread filling into crust.

6. Chill at least 4 hours until set.

7. Slice and serve.

Use full-fat coconut milk for best texture.

Chill overnight for clean slices.

Store refrigerated up to 5 days.