Rich and decadent, this chilled pie marries two classic flavors — peanut butter and chocolate — into a luxurious gluten-free dessert. If your household loves those flavors, this gluten-free chocolate chip peanut butter pie is likely to disappear fast.
I often pair peanut butter and chocolate in my baking. A chewy cookie crust made from gluten-free chocolate chip cookies gives this pie a satisfying texture that complements the silky peanut butter filling. The crust is quick to prepare and bakes briefly to hold its shape, while the filling is whipped light and chilled until firm.
Ingredient notes and substitutions:
- Cookies: The crust in my version uses a full container (about 7.9 oz) of soft gluten-free chocolate chip cookies. If you can’t find the brand I used, substitute an equivalent weight of any gluten-free chocolate chip cookies or homemade gluten-free cookies. If you’d like extra cookies for crumbling on top or snacking, pick up a second package.
- Cream cheese: For a slightly lighter version, I used Neufchâtel instead of full-fat cream cheese. Either works; the recipe calls for 6 ounces (not an entire 8-ounce block).
- Peanut butter: This recipe assumes salted peanut butter. If you use an unsalted natural peanut butter, add a pinch of salt to the filling while mixing.
- Chocolate chips: Mini semi-sweet chips work well and disperse nicely through the filling.
To make the crust, pulse cookies in a food processor or small chopper until you have coarse crumbs with a few larger pieces remaining. Mix in brown sugar and melted butter, press the mixture into a greased pie plate, and bake briefly to set. The result is a chewy, flavorful base that’s a nice change from traditional graham cracker or Oreo crusts.
The filling comes together quickly with an electric mixer. Beat the cream cheese and peanut butter with powdered sugar and vanilla until smooth, then fold in whipped heavy cream to create a light, mousse-like texture. Fold in mini chocolate chips, spoon the mixture into the cooled crust, and chill for at least four hours or overnight. The pie is rich, so thin slices are recommended.
Gluten-free Chocolate Chip Peanut Butter Pie
Gluten-free Chocolate Chip Peanut Butter Pie
If you and your family adore peanut butter and chocolate, this gluten-free pie is a crowd-pleaser. It’s very rich and best served in modest slices.
Ingredients
Crust:
- 1 (7.9 oz) container gluten-free soft & chewy chocolate chip cookies or equivalent amount of other gluten-free cookies
- 2 Tbsp brown sugar
- 1/3 cup unsalted butter, melted
Filling:
- 6 oz cream cheese or Neufchâtel, room temperature
- 1 cup creamy peanut butter (salted)
- 1 cup powdered sugar
- 1 1/2 tsp pure vanilla extract
- 1 1/2 cups heavy whipping cream
- 3/4 cup mini chocolate chips
Instructions
Crust
- Spray a pie plate with non-stick spray and preheat oven to 375°F (190°C).
- Pulse the chocolate chip cookies in a food processor or chopper until you have coarse crumbs with a few larger pieces.
- Transfer crumbs to a bowl, whisk in brown sugar, then pour in melted butter and mix until combined.
- Press the cookie mixture firmly into the bottom and up the sides of the greased pie plate.
- Bake in the preheated oven for 9 minutes. Remove and let cool while you prepare the filling.
Filling and assembly
- In the bowl of an electric mixer, beat the cream cheese, peanut butter, powdered sugar, and vanilla on medium speed until smooth and combined.
- In a separate bowl, whip the heavy cream with an electric mixer until soft peaks form.
- Spoon about 1 heaping cup of whipped cream into the peanut butter mixture and beat on low to incorporate.
- Fold in the remaining whipped cream gently with a spatula until evenly combined.
- Fold in the mini chocolate chips.
- Spoon the filling into the cooled crust, smooth the top, and refrigerate for at least 4 hours or overnight to set.
- Slice thinly to serve. Keep leftovers refrigerated.
Notes
This recipe assumes salted peanut butter. If you use unsalted peanut butter, add a pinch of salt when mixing the filling. If you can’t find the exact cookies noted, weigh out a similar amount of other gluten-free cookies and use them for the crust.
Pin this to your gluten-free pies board:
Looking for more gluten-free pie ideas? Try other recipes that use store-bought gluten-free cookies for quick, impressive desserts. Enjoy!
