Peanut butter lovers will go crazy for this gluten free peanut butter pie. It has a creamy peanut butter pie filling and a rich chocolate ganache topping and tastes just like a giant peanut butter cup. I've made mine in a graham cracker crust, but Oreo cookies would make a delicious option too!
With just 10 minutes of hands on time and no baking, this is one of my favorite desserts to make during the summer. But honestly, peanut butter and chocolate never go out of style, so enjoy this pie year round!
If you love no bake pies, you don't want to miss my easy grasshopper pie or my no bake blueberry cheesecake.
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Ingredients
- Gluten Free Graham Crackers - I prefer Schar brand graham crackers, but you can use your favorite brand. If you're wanting to make this pie vegan, make sure to use graham crackers that don't contain honey. Or use gluten free Oreos instead since they are both gluten free and vegan.
- Sugar - Sugar helps to sweeten the graham cracker crust.
- Salt - Just a tiny amount of salt to add flavor to the crust.
- Vegan Butter - Melted butter helps the crust to stay together after chilling. I used Country Crock plant butter in this recipe, but any vegan butter that is solid when cold will work. If you're not vegan or dairy free, use dairy unsalted butter in the same measure.
- Vegan Cream Cheese - I use Miyokos brand, but any vegan cream cheese will work. If you're not dairy free, use regular cream cheese in the same measure.
- Peanut Butter - I use natural peanut butter in this recipe, but you can use your favorite brand. Whether its the stir or no stir type it should work fine.
- Powdered Sugar - This helps to sweeten the creamy peanut butter filling. It's also important to help the pie setup while chilling, so don't replace it with any other sugar.
- Vegan Whipped Cream - My favorite brand is Coco Whip. You can certainly made homemade whipped cream to use here, but make sure to use a stabilizer. If you're not dairy free, use a container of Cool Whip.
- Non-Dairy Heavy Cream - I use Silk brand, which behaves very much like regular heavy cream. You could also use full fat coconut milk. If you're not dairy free, use heavy whipping cream.
- Allergen Friendly Chocolate Chips - I recommend Nestle Allergy Friendly Chips or Enjoy Life Brand Chocolate Chips.
- Peanut Butter Cups - Full sized Reese's peanut butter cups are gluten free and widely available. However, if you're also dairy free I'd recommend either Unreal brand or Justin's peanut butter cups. (This link is for a multi-pack, but I find them at both Target and Whole Foods)
See recipe card for full ingredient list with quantities.
Substitutions & Variations
- Crust - Replace the graham cracker crust with a regular pie crust or a gluten free oreo pie crust for more chocolate!
- Peanut Butter - Replace peanut butter with almond butter, cashew butter or sunflower seed butter. Use alternative nut butter cups or leave them out of the recipe.
- Replace the chocolate ganache with more whipped cream topping and sprinkle the peanut butter cups over the whipped cream.
How to Make a Gluten Free Peanut Butter Pie
STEP 1: Add gluten free graham crackers to a food processor and pulse until they are small crumbs. Add the sugar, salt and melted butter to the food processor and pulse a few more times until it resembles wet sand.
STEP 2: Transfer the crust mixture to a 9-inch pie plate or springform pan. Press it into an even layer using a flat bottomed cup.
STEP 1: Combine softened cream cheese, peanut butter and powdered sugar in a large bowl.
STEP 2: Beat with a handheld mixer until evenly mixed.
STEP 3: Add the whipped cream to the peanut butter mixture and gently fold together until incorporated.
STEP 4: Add 1 cup of chopped peanut butter cups to your peanut butter mousse. Gently fold together.
STEP 5: Spread the peanut butter filling into your prepared graham cracker crust and chill for at least 4 hours (or overnight).
STEP 6: Prepare a chocolate ganache and pour it over the chilled pie. Spread it into an even layer. Then sprinkle with the remaining peanut butter cups.
Storage
Wrap this pie with plastic wrap and store in the refrigerator up to 4 days.
You can also freeze this pie if you want to make it ahead of time. I suggest freezing it without the chocolate topping because it will become too hard to cut. You can defrost the pie overnight in the refrigerator and add the chocolate ganache right before serving.
Recipe FAQs
The filling in peanut butter pie is a combination of peanut butter, cream cheese, powdered sugar and whipped cream.
You definitely can. The flavor won't be as strong as the peanut butter since almond is a little milder. When I substitute a mild nut butter like almond or cashew, I like to mix them half and half with sunbutter to get that roasted nut flavor.
More no-bake recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Peanut Butter Pie
Ingredients
For the crust
- 8 ounces Gluten Free Graham Crackers
- ¼ Cup Sugar
- ¼ teaspoon Salt
- 6 Tablespoons Vegan Butter melted
For the pie filling
- 8 ounces Vegan Cream Cheese room temperature
- ½ Cup Peanut Butter
- ⅓ Cup Powdered Sugar
- 9 ounce Vegan Whipped Cream
- 1 ½ Cups Dairy Free Peanut Butter Cups (about 8 ounces) roughly chopped and divided
For the ganache
- ½ Cup Allergen Free Chocolate Chips
- ¼ Cup Plant Based Cream
Instructions
For the crust
- Add the gluten free graham crackers to a food processor. Pulse until the crackers a reduced to crumbs.8 ounces Gluten Free Graham Crackers
- Add the sugar, salt and melted butter. Pulse a few more times until it's evenly mixed and resembles wet sand.¼ Cup Sugar, ¼ teaspoon Salt, 6 Tablespoons Vegan Butter
- Transfer the crust mixture to a 9-inch pie pan and press it into an even layer using a flat bottomed cup.
For the filling
- Combine cream cheese, peanut butter and powdered sugar in a large bowl. Use a handheld electric mixer to beat the ingredients until they are well mixed, about 2 minutes on medium speed.8 ounces Vegan Cream Cheese, ½ Cup Peanut Butter, ⅓ Cup Powdered Sugar
- Add the whipped cream to the peanut butter mixture and gently fold together with a rubber spatula until combined.9 ounce Vegan Whipped Cream
- Add half of the chopped peanut butter cups to the mousse and fold together.1 ½ Cups Dairy Free Peanut Butter Cups
- Spread the peanut butter filling into your prepared graham cracker crust.
- Chill for 4 hours or overnight.
To make the ganache
- Place the chocolate chips into a heat proof bowl.½ Cup Allergen Free Chocolate Chips
- Heat the cream in the microwave about 30 seconds until hot but not boiling.¼ Cup Plant Based Cream
- Pour the cream over the chocolate chips and let it sit for 5 minutes to melt the chocolate.
- After 5 minutes use a small whisk to mix the ganache. At first it will look very separated and wet, keep mixing and it will turn into a velvety chocolate mixture.
- Pour the ganache over the chilled pie and spread to the edges. Top with the remaining chopped peanut butter cups.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Tara Miedema says
Have you ever used the silk heavy whipping cream in place the of the coconut whipped cream? Our store was out but I do have the Silk stuff, I’m just not what you mean by use a stabilizer if doing homemade
Yes, Silk whipping cream works well for making homemade whipped cream. You'll want to add about 1/2 cup of powdered sugar, 1 teaspoon vanilla, 2 cups of silk whipping cream and 1/2 teaspoon of cream of tartar to stabilize. The stabilizer keeps the whipped cream from deflating when it sits.