Gluten-Free Peanut Butter Pie
This gluten-free peanut butter pie has a smooth, creamy cream cheese-based peanut butter filling and an easy, gluten-free Oreo crust.
- Prep time
- 40 min
- Cook time
- 10 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 24 gluten-free Oreos
- 4 tbsp butter (melted)
- 12 oz cream cheese (the brick kind in the foil wrapper)
- 1+1/2 cup creamy peanut butter
- 1+3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1+1/2 cup heavy cream
- Crushed Reese's Pieces (optional)
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- 1
Preheat the oven to 350F. In a food processor or blender, pulse the whole gluten-free Oreos (cream filling and cookie) into a fine crumb. Remove any large pieces of Oreos. Stir the Oreo crumbs and melted butter together.
- 2
Using your hands or a measuring cup, press into the bottom and up the sides of a 9 ½-inch pie dish. Bake the crust for 10 minutes. Cool completely before adding the filling.
- 3
In the bowl of a stand mixer, add the cream cheese, peanut butter, powdered sugar and vanilla. Mix until completely smooth, scraping down the sides and bottom 1-2 times.
- 4
With the mixer running on low, slowly pour in the heavy cream. Scrap down the sides and bottom of the bowl, then increase the speed of the mixture to medium-high and whip until light and fluffy, about 3-4 minutes.
- 5
Sprinkle the crushed Reese's Pieces over the bottom of the cooled crust (if using). Spread the peanut butter filling over the crust. Smooth the top. Cover and refrigerate for at least 6 hours or up to 3 days.
- 6
Using an electric mixer, beat the cream and powdered sugar in a medium bowl until soft peaks form. Pipe or spread the whipped cream over the pie. Sprinkle with more Reese's pieces, if desired. Enjoy!