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    Home » Chocolate

    5 Ingredient Peanut Butter Pie

    Elizabeth Barbone
    Modified: May 18, 2020 · Published: Jul 23, 2015 by Elizabeth · This post may contain affiliate links · 1 Comment
    Jump to Recipe

    I love low-work desserts. And this one is really, really low work. You only need five ingredients and a few minutes. The ingredients: gluten-free chocolate sandwich cookies, peanut butter, cream cheese, whipped topping, and powdered sugar. That’s it!

    Let’s make the pie!

    Gluten-free chocolate sandwich cookies in food processor bowl.

    For the crust, use gluten-free sandwich cookies. I really like the ones by Glutino or Trader Joe’s.

    Gluten-free chocolate sandwich cookie crumbs in bowl of food processor.

    Grind until the cookies are fine and start to hold together.

    Thanks to the creme filling, you don’t need to add butter to the cookie crust. (Which is something you often need to do with cookie crusts.)

    Crushed gluten-free chocolate sandwich cookies.

    Give the crumbs a squeeze. You want them to hold together.

    Pressing gluten-free chocolate cookie crumbs into pan.

    Press the crumbs into a nine-inch pie pan. My pan is really deep; so the crumbs didn’t go all the way up the sides.

    Throw the crust into a preheated 350 degree oven. This makes the crust crisp. If you don’t feel like turning on the oven, you can skip this step. The crust will be a little more crumbly but it will still taste good. If you bake the crust, allow it to cool.

    Start the crust when the filling is cool. You don’t want to put the filling into a warm crust.

    Peanut butter pie filling in bowl of stand mixer.

    Mix together peanut butter and cream cheese. I used neufchatel cheese, which is like cream cheese but with less fat.

    Mixing peanut butter filing for gluten-free pie.

    Add powdered sugar and mix until smooth.

    Mixing peanut butter pie filling with cool whip.

    Add one container of Cool Whip. (I used reduced fat Cool Whip.) If you don’t like to use cool whip, use 3 cups of whipped heavy cream.

    Mixing gluten-free peanut butter pie filling.

    Whip filling until smooth.

    Filling gluten-free peanut butter pie.

     

    Pour into the prepared crust.

    Gluten-free peanut butter pie with chocolate crumb crust.

    Smooth and chill for two hours. Serve to someone you love.

    Recipe Notes

    Think about the fat. This is rich pie! And while I’m not fat-phobic (evidence: this entire blog and my books), I found this dessert too rich when made with regular cream cheese and cool whip. When you make this pie with reduced fat cream cheese and Cool Whip it’s still rich. That said, I wouldn’t use fat-free cream cheese or Cool whip. Those ingredients won’t make a great pie. Also, share this pie in thin slices. Trust me.

    Make it peanut-free. A peanut-free peanut butter pie? Yup! Replace the peanut butter with almond butter, sunflower butter, or pea butter. All of these make a wonderful pie.

    Serve it cool, not cold. You need to keep this pie in the refrigerator but you don’t want to serve it cold. It tastes better cool—almost room temperature—than it does cold. So take it out of the refrigerator about 40 minutes before you plan on serving it.

    Gluten-free peanut butter pie.
    Print

    Classic Peanut Butter Pie

    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Servings 8 -12
    Author GlutenFreeBaking.com

    Ingredients

    For the Crust

    • 1 package 10.6 ounces gluten-free chocolate sandwich cookies

    For the Filling

    • 1 cup creamy peanut butter (9 1/2 ounces; 269 grams)
    • 1 (8 ounce) package cream cheese
    • 1 1/4 cups powdered sugar (5 ounces; 142 grams)
    • 1 (8 ounce) container Cool Whip, regular or reduced fat OR 3 cups whipped heavy cream

    Instructions

    1. Preheat oven to 350°F. In bowl of food processor, grind cookies (including filling) until fine. Crumbs should hold together when pressed or squeezed.
    2. Press cookie crumbs into the bottom and side of a 9-inch pie pan.
    3. Bake until aromatic and firm, about ten minutes. Remove crust from oven. Place on a rack to cool. Turn off oven. You are done with it.
    4. When the crust is cool, prepare the filling. In bowl of a stand mixer or large bowl, whip together peanut butter and cream cheese until smooth.
    5. Add powdered sugar. Whip until combined. Mixture will be thick.
    6. Turn off mixer. Add Cool Whip. Turn mixer on to medium-high. Whip until smooth.
    7. Spread filling into prepared crust. Chill for two hours or overnight.

     

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    1. 20 Recipes You'll Want to Make For Labor Day - Gluten-Free Baking says:
      09/02/2015 at 3:23 pm

      […] You only need five simple ingredients to make this over-the-top summer pie. (And it’s no bake!) GET THE RECIPE: Peanut Butter Pie […]

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    Elizabeth Barbone

    I'm Elizabeth. Welcome to GlutenFreeBaking.com --- a judgment-free baking space. Here you'll find easy recipes, product reviews, and other good stuff that makes gluten-free living easy and a lot more fun!

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