Who doesn’t love peanut butter and chocolate together? This gluten free peanut butter pie offers a silky smooth peanut butter filling atop a crunchy chocolate crust. What’s not to love?
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One of my all-time favorite pairings in the food world is peanut butter and chocolate. I could eat a Reese’s peanut butter cup every day for the rest of my life and still not have enough. They are my weakness. I can’t keep them around because they will all be gone in a matter of minutes.
So obviously this pie was on my radar when I first saw Ree Drummond make it on The Pioneer Woman. I love her show for a lot of reasons, but mainly because she seems to be a genuine person who is unpretentious and just like the rest of us. I love so many of the things she makes, especially her desserts (you know I’m all about the sweets).
The Ingredients in Gluten Free Peanut Butter Pie
This is such a simple pie to make that there really aren’t too many ingredients:
- Peanut butter–duh
- Cream cheese–makes the filling nice and smooth and creamy
- Powdered sugar–for sweetness in the filling
- Cool Whip–you can whip fresh cream and use that instead, but I chose the easy way out this time.
- Gluten free chocolate sandwich cookies–I really like Glutino’s gluten free chocolate sandwich cookies (affiliate link). I haven’t had an Oreo in years, but I think these may actually be better than Oreo’s!
- Butter–just a little bit to bind the cookie crumbs together for the crust.
Making the Gluten Free Chocolate Crust
There are only two ingredients you need for this crust–gluten free chocolate sandwich cookies (affiliate link) and butter. You can either pulse the cookies in a food processor like Ree does, or put them in a large ziptop bag and crush them with a rolling pin.
Once the cookies are crushed, drizzle in the melted butter and mix to combine well. Press the crust along the bottom and sides of a pie plate and bake for 5-7 minutes, just to set the crust so it won’t fall apart when sliced.
Whipping up the Filling
Mmmm, peanut butter filling. I could probably eat this filling with a spoon, sitting in front of the TV. Thank God I have other people in my house who love peanut butter and chocolate as much as I do to keep me from devouring the filling before it even hits the pie crust. Haha!!
In a large bowl, whip the peanut butter and cream cheese until smooth. Add the powdered sugar and vanilla extract and blend. Finally, dump in the container of Cool Whip and whisk until fully combined.
Pour the filling into the cooled pie crust and spread with an offset spatula to smooth the top. Refrigerate the pie until completely set. Ree suggests an hour. I refrigerated mine for 4 hours.
If you’re a fan of peanut butter and chocolate, you’ll want to get right in the kitchen and make this luscious pie. It’s crunchy chocolatey crust gives way to the smooth peanut buttery filling for the ultimate slice of decadence!
Gluten Free Peanut Butter Pie
- 25 whole gluten free chocolate sandwich cookies
- 4 tbsp (56 g) butter, melted
- 1 cup (240 g) creamy peanut butter
- 8 ounces (226 g) cream cheese, softened
- 1¼ cups (156 g) powdered sugar
- 8 ounce (226 g) frozen non dairy whipped topping, such as Cool Whip, thawed (freshly whipped cream in equal amounts can be substituted)
- 1 tsp vanilla extract
Make the Crust
- Preheat the oven to 350° F.
- In a food processor, pulse chocolate sandwich cookies into crumbs (or place in ziptop bag and crush with rolling pin). Drizzle in melted butter and pulse to combine (or dump cookie crumbs into a large bowl and toss with melted butter).
- Press crust into bottom and up sides of a pie pan (8 or 9-inch). Bake for 5-7 minutes, or until the crust is just set. Allow to cool completely before making the filling.
Make the Filling
- In a large bowl, combine the peanut butter and softened cream cheese and beat until smooth (I use the whisk attachment and my stand mixer). Add the powdered sugar and vanilla extract and whisk until smooth. Stop mixer and scrape down the sides and bottom of the bowl. Add the Cool Whip and mix until smooth and fluffy.
- Pour filling into cooled chocolate crumb crust and spread to smooth. Refrigerate for at least one hour before serving.
Adapted from the Pioneer Woman’s Chocolate Peanut Butter Pie