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Peanut Butter Pie - Olivia Adriance
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4.50 from 4 votes

GLUTEN-FREE DAIRY-FREE PEANUT BUTTER PIE WITH CHOCOLATE COOKIE CRUST

Chocolate and peanut butter are like bacon and eggs or apples and cinnamon or a burger and fries… A classic combo that’s even better together. This dairy-free pie will be the centerpiece of your next party. 
Prep Time20 minutes
Chill Time6 hours
Total Time6 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate and peanut butter, Gluten-free desserts, Gluten-free pie, Peanut butter, Peanut butter recipes
Servings: 8
Author: Olivia Adriance

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

Calories: 486kcal | Carbohydrates: 38g | Protein: 8g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 0.4mg | Sodium: 347mg | Potassium: 284mg | Fiber: 4g | Sugar: 23g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg