Gluten Free Peanut Butter Pie
This gluten free peanut butter pie blends peanut butter and chocolate for a decadent dense dessert made with an easy chocolate cookie crust.
Obviously, peanut butter and chocolate are pretty much the best combination in the world. I’ve had my fare share of desserts that combine the two but rarely ever in pie form.
Gluten free peanut butter pie is an easy dessert to make because the ingredients are simple but the result will wow everyone.
🥧 Easy Gluten Free Cookie Pie Crust
This crust is incredibly easy to make. I’m so happy to have tried this method because the possibilities for pie crusts are now endless.
Simply take one pack of gluten free sandwich cookies (a gluten free oreo version) and pulse it in the food processor until a a course meal is formed.
Drizzle in 4 tbsp of melted butter and combine with cookie meal until a wet dense meal is combined. Press it into a 9 inch pie pan and bake at 350 for just 10 minutes and you’ve got an easy delicious crust you can use with any pie!
For this recipe, I used one whole pack of Glutino chocolate vanilla cream cookie sandwiches.
🥣 How To Make Gluten Free Peanut Butter Pie Filling
1️⃣ Let 8oz cream cheese come to room temperature to become soft.
2️⃣ In a stand mixer or bowl using hand mixer, add 1 cup heavy whipping cream and whip until stiff peaks are formed.
3️⃣ Add in softened cream cheese, peanut butter, powdered sugar, butter and vanilla extract and combine with paddle attachment slowly until all ingredients are fully combined.
4️⃣ Once peanut butter filling is mixed, spread on top off cooled cookie crust in pie pan. OPTIONAL: garnish with salted peanuts.
5️⃣ Set in fridge for at least 4 hours before serving.
6️⃣ Store in fridge covered for up to one week.
👉 FAQ
While I would love to say using natural peanut butter with few ingredients is best, I have not tried that when developing this recipe. I used a name brand like JIF because the texture of it leads to a better solid filling. Feel free to let me know if you tried this recipe with a natural peanut butter.
Yes! Although using oreos would make this recipe not be gluten free, make sure you are using cookies that have a cream filling. The cream filling is what helps bind the crust with the butter and make it pliable enough to use.
This recipe does not use cool whip, but you can use it as an alternative in the pie filling.
Gluten Free Peanut Butter Pie
Ingredients
- 8 oz Cream Cheese softened
- 1 cup Peanut Butter
- ¾ cup Powdered Sugar
- 1 tbsp Butter room temperature
- 1 cup Heavy Whipping Cream
- 1 tsp Vanilla Extract
- FOR PIE CRUST
- 1 pack Gluten Free Oreos (see below recipe)
- 4 tbsp Butter melted
Instructions
For Filling:
- Let 8oz cream cheese come to room temperature to become soft.
- In a stand mixer or bowl using hand mixer, add 1 cup heavy whipping cream and whip until stiff peaks are formed.
- Add in softened cream cheese, peanut butter, powdered sugar, butter and vanilla extract and combine with paddle attachment slowly until all ingredients are fully combined.
- Once peanut butter filling is mixed, spread on top off cooled cookie crust in pie pan. OPTIONAL: garnish with salted peanuts.
- Set in fridge for at least 4 hours before serving.
- Store in fridge covered for up to one week.
For Pie Crust:
- Take one pack of gluten free sandwich cookies (a gluten free version of oreos) and pulse it in the food processor until a a course meal is formed.
- Drizzle in 4 tbsp of melted butter and combine with cookie meal until a wet dense meal is combined. Press it into a 9 inch pie pan and bake at 350 for just 10 minutes and you've got an easy delicious crust you can use with any pie!
This was absolutely yummy, I used a little more heavy cream than the recipe called for, but that’s all I changed. Couldn’t find the gluten free brand of Oreo cookies, so used gluten free cookies that were similar to Oreos Will be making this again