Gluten Free Peanut Butter Pie
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?
Ingredients
Crust
- 25 whole gluten free chocolate sandwich cookies
- 4 tbsp (56 g) butter, melted
Filling
- 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
Instructions
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.
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