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A slice of peanut butter pie topped with chocolate ganache and peanut butter cups.
4.91 from 10 votes

Gluten Free Peanut Butter Pie

This gluten free peanut butter pie boasts a creamy peanut butter filling, rich chocolate ganache and chopped peanut butter cups. It's a peanut butter lover's dream dessert!
Prep Time: 10 minutes
Chilling Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 8
Calories: 730 kcal

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

FOR VEGAN: Ensure you use a graham cracker that does not contain honey or alternatively use an Oreo cookie crust.
NOT DAIRY FREE: Replace the vegan ingredients with unsalted dairy butter, regular block style cream cheese, Cool Whip and heavy whipping cream in the same measure.
STORAGE: Wrap the pie in plastic wrap and store in the refrigerator for up to 4 days.