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Peanut Butter Pie (Dairy & Gluten Free) Recipe

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4.3 from 7 reviews

This Peanut Butter Pie is a creamy, rich dessert that is both dairy-free and gluten-free, making it suitable for those with dietary restrictions. It features a crunchy gluten-free graham cracker crust and a smooth peanut butter filling folded with dairy-free whipped topping for a light, fluffy texture. Perfectly chilled and optionally garnished with chocolate and peanuts, this pie delivers indulgent peanut buttery flavor without gluten or dairy.

  • Total Time: 4 hours 23 minutes
  • Yield: 8 servings

Ingredients

Crust

  • 2 cups gluten-free graham cracker crumbs (about 7 oz, Schar brand recommended)
  • 5 tbsp dairy-free or vegan butter, melted
  • 1/4 cup coconut sugar or granulated Monk Fruit sweetener
  • Pinch of salt

Peanut Butter Filling

  • 1 1/4 cup creamy peanut butter
  • 8 oz dairy-free cream cheese, softened (e.g. Kite Hill)
  • 1 cup + 2 tbsp powdered sugar or powdered Swerve
  • 8 oz dairy-free whipped topping, thawed (e.g. So Delicious)
  • 1 tsp vanilla extract

Optional Garnishes

  • Melted chocolate
  • Melted peanut butter drizzle
  • Crushed peanuts
  • Crushed dairy-free chocolate

Instructions

  1. Prepare the Crust: In a mixing bowl or food processor, combine the gluten-free graham cracker crumbs, melted dairy-free butter, pinch of salt, and coconut sugar or Monk Fruit sweetener. Stir or pulse until the crumbs are evenly coated and the mixture is well incorporated.
  2. Form the Crust: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or a flat-bottomed glass to create an even and compact crust layer.
  3. Set the Crust: Chill the crust in the refrigerator for about 30 minutes to firm up, or optionally bake it in a preheated 350°F oven for 8 minutes to make it more stable and less fragile. Allow to cool if baking.
  4. Make the Peanut Butter Filling: In a separate bowl, combine the creamy peanut butter, softened dairy-free cream cheese, powdered sugar, and vanilla extract. Mix thoroughly until the mixture is smooth and creamy.
  5. Fold in Whipped Topping: Gently fold the thawed dairy-free whipped topping into the peanut butter mixture, taking care to preserve the fluffiness of the filling.
  6. Assemble the Pie: Pour the filling evenly into the chilled crust, smoothing the top with a spatula.
  7. Chill the Pie: Refrigerate the pie for at least 4 hours until fully set and firm.
  8. Serve and Garnish (Optional): Before serving, drizzle melted chocolate and peanut butter over the pie and sprinkle with crushed peanuts and crushed dairy-free chocolate for added texture and flavor.

Notes

  • For a firmer crust, baking it for 8 minutes before filling is recommended.
  • Use dairy-free and gluten-free certified brands to keep the pie suitable for those dietary needs.
  • The whipped topping should be folded gently to maintain a light texture in the filling.
  • Allow sufficient chilling time to let the pie fully set and become sliceable.
  • Optional garnishes add flavor and presentation but can be omitted if preferred.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes (optional baking of crust)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://avascooking.com/peanut-butter-pie-dairy-and-gluten-free-recipe/