GLUTEN-FREE DAIRY-FREE PEANUT BUTTER PIE WITH CHOCOLATE COOKIE CRUST
on Nov 04, 2024, Updated Jul 21, 2025
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A chocolate cookie crust is the perfect, crunchy complement a whipped, fluffy peanut butter filling in this gluten-free dairy-free peanut butter pie.
Now, I know I say this with basically all of my recipes but you really have to make this!
This Gluten-Free Dairy-Free Peanut Butter Pie is essentially a peanut butter cup in pie form. Can you think of anything better?!
It’s indulgent, but not too sweet. Heavenly, but not too hard to make. It’s absolute perfection.
A three-ingredient crust is one of my all-time standbys for pies (you may notice it’s the same recipe as my dreamy Dairy-Free Chocolate Cream Pie with Chocolate Crust).
But the true beauty of this no-bake pie is the extra peanut buttery filling. I use both creamy natural peanut butter along with powdered peanut butter for additional nuttiness.
And rather than heavy whipping cream, coconut cream and dairy-free cream cheese are combined for the ultra-rich and smooth filling.
Like all my desserts, you’ll notice that I don’t use any white or refined sugars.
For this recipe, I only use Medjool dates and natural maple syrup to sweeten up the dessert. This means you can still fully enjoy your sweet treat without feeling the sugar crash later on in the day or evening.
Serve this for your next gathering and it will surely be the MVP of the night. Enjoy!
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Ingredients for The Best Gluten-Free Dairy-Free Peanut Butter Pie
While this pie may look decadent, it only requires basic ingredients. Here’s everything you’ll need for my peanut butter pie.
- Gluten-Free Chocolate Crackers: @simplemills chocolate sweet thins are my cookie of choice for this pie crust.
- Dates: Look for juicy and plump Medjool dates. Just be sure to remove the pits before adding them to the food processor!
- Coconut Oil: Instead of butter, coconut oil helps bind the crust ingredients together.
- Coconut Cream: You can buy a can of coconut cream, or make it yourself. Just chill a can of full-fat coconut milk overnight. Then scoop the top layer off the top of the can to get the “cream.”
Pin this recipe for later!
Pin It- Peanut Butter and Powdered Peanut Butter: A key ingredient for this pie, I use creamy natural peanut butter and a peanut butter powder for thickness. I recently discovered @picspeanutbutter and I am hooked!
- Dairy-Free Cream Cheese: @miyokoscreamery makes great dairy-free cream cheese.
- Maple Syrup: This natural sweetener adds a caramel-like flavor to the indulgent filling.
- Vanilla Extract: Anything with chocolate needs a bit of vanilla too!
- Garnishes: While you could serve this pie as is, I like to take it over the top with chocolate shavings and a peanut butter and chocolate drizzle!
How to Make Peanut Butter Pie
Let’s start by making the crust.
Add the chocolate cookies, Medjool dates, and coconut oil to a food processor and process until a sandy mixture forms.
Pour the crust into a 9×9-inch pie pan, packing the crumbs onto the bottom and up the sides. Place in the refrigerator while you make the filling.
While the crust chills, you can start on the filling.
Add the coconut cream to a small mixing bowl and beat at a high speed with a hand mixer until it forms stiff peaks, about 1-2 minutes. Set aside.
In a medium mixing bowl, combine the peanut butter, dairy-free cream cheese, powdered peanut butter, maple syrup, vanilla extract, melted coconut oil, and salt.
Beat with a hand or stand mixer on high speed for 1 minute. Scrape the sides and beat for another 30 seconds until fluffy.
Add the whipped coconut cream to the peanut butter mixture, beating on a low to medium speed until fully combined and fluffy.
Now, you’re ready to assemble the pie! Carefully pour the peanut butter filling over the prepared pie crust, smoothing it to an even surface.
Chill in the refrigerator for 6 hours or ideally overnight.
When ready to serve, remove the pie from the refrigerator and top with chocolate and peanut butter drizzles and chocolate shavings.
To make chocolate shavings, use a vegetable peeler to thinly shave a chocolate bar directly over the pie.
Slice, serve, and enjoy!
Other Decadent Gluten-Free Dairy-Free Desserts:
- Chocolate Cake (Gluten-Free, Dairy-Free, Refined Sugar-Free)
- Dairy-Free Chocolate Cream Pie with Chocolate Crust
- No-Bake Pecan Pie Bars
- Peach Cobbler (Dairy-Free, Gluten-Free)
- Chocolate Peanut Butter Blondies
GLUTEN-FREE DAIRY-FREE PEANUT BUTTER PIE WITH CHOCOLATE COOKIE CRUST
Ingredients
Chocolate Cookie Crust:
- 6 ounces chocolate cookies or biscuits (I used Simple Mills Chocolate Sweet Thins)
- 5 juicy Medjool dates, pitted
- 4 tablespoons coconut oil, melted
Peanut Butter Pie Filling:
- 1 cup coconut cream
- ½ cup creamy natural peanut butter
- 4 ounces dairy-free cream cheese
- ¼ cup powdered peanut butter
- ½ cup maple syrup
- 2 teaspoons vanilla extract
- 2 tablespoons melted coconut oil
- ¼ teaspoon salt
Garnishes:
- Chocolate shavings
- Chocolate drizzle
- Peanut butter drizzle
Instructions
Make the Crust:
- Place the chocolate cookies, Medjool dates, and coconut oil in a food processor and process until a sandy mixture forms.
- Pour the crust into a 9×9-inch pie pan, packing the crumbs onto the bottom and up the sides. Place in the refrigerator while you make the filling.
Make the Filling:
- Add the coconut cream to a small mixing bowl and beat at a high speed with a hand mixer until it forms stiff peaks, about 1-2 minutes. Set aside.
- In a medium mixing bowl, combine the peanut butter, dairy-free cream cheese, powdered peanut butter, maple syrup, vanilla extract, melted coconut oil, and salt. Beat with a hand or stand mixer on high speed for 1 minute. Scrape the sides and beat for another 30 seconds until fluffy.
- Add the whipped coconut cream to the peanut butter mixture, beating on a low to medium speed until fully combined and fluffy.
Assemble the Pie:
- Pour the peanut butter filling over the prepared pie crust, smoothing to an even surface. Chill in the refrigerator for 6 hours or ideally overnight.
Serve:
- When ready to serve, remove from the refrigerator and top with chocolate and peanut butter drizzles and chocolate shavings. Slice, serve, and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So. Good. I brought this to New Year’s Eve party so I had a gf/df dessert to eat, never imagining that everyone else who isn’t gf/df would end up eating it rather than the other dessert. Needless to say it is a huge hit and now I need to make another one. I had some trouble with the coconut cream, but I think chilling it before whipping it will help.
Hi, Ashleigh! So happy to hear this was a hit for everyone! Yes, try chilling the cream beforehand and see if that helps. Let me know!
Thank you for your recipe! I found it on Instagram and came here for the full instructions. I followed the recipe as written, but I ran into two main issues.
For the cookie crust, I used Simple Mills chocolate Sweet Thins. However, (the cookies shown in the blog photos look more like BelVita breakfast cookies—but maybe I’m wrong). Anyways, It may be helpful to update the recipe to specify something like “gluten-free chocolate cookies.” I weighed the cookies using a kitchen scale as directed, but the crust still turned out very oily—there was even a layer of oil sitting on top after it chilled.
My biggest issue was with the coconut cream. I used Thai Kitchen coconut cream and measured out one cup, but it wouldn’t whip at all—no matter how long I beat it, it stayed completely liquid. That batch was a fail. The second time around, I refrigerated the can first and then scooped out only the solid cream, and that worked perfectly!
Help! I bought a can of coconut cream but it will not whip into stiff peaks!
Hi, Naomi! Just try to get the as stiff as possible, it won’t be as stiff as egg whites normally are.
Delicious!! And not too difficult to make. The crust was amazing, and it’s hard to believe the filling is dairy free. So good!!
Thank you so much, Katie! I’m so glad you loved it!
My whole family loves this!