Creamy Gluten-Free Peanut Butter Pie Recipe

Ingredients

• Gluten Free Graham Crackers – I prefer a sturdy brand that makes a crisp crust. If you need a vegan crust, verify your graham crackers are honey-free or use a gluten free chocolate cookie crust.
• Sugar – Adds sweetness to the crust and helps the crumbs bind when mixed with butter.
• Salt – A pinch to balance flavor in the crust.
• Vegan Butter – Melted and cooled; it helps the crust hold together after chilling. If you are not dairy-free, regular unsalted butter works the same.
• Vegan Cream Cheese – Use a full-fat block-style cream cheese for the creamiest filling. If you are not dairy-free, regular cream cheese is a direct swap.
• Peanut Butter – Natural or commercial peanut butter both work. Choose creamy or chunky based on preference.
• Powdered Sugar – Sweetens and helps the filling set while chilling; do not substitute with granulated sugar.
• Whipped Cream – Use a stabilized whipped cream (vegan or dairy) so the filling keeps its texture after chilling.
• Plant-Based Heavy Cream – Used to make the ganache; a full-fat canned coconut milk or a plant-based cream that behaves like heavy cream works well. Use regular heavy cream if not dairy-free.
• Allergen-Friendly Chocolate Chips – Choose a melting chocolate suitable for your dietary needs.
• Peanut Butter Cups – Chop half for folding into the filling and reserve the rest for scattering on top. Select a dairy-free version if needed.

See the recipe card below for exact quantities and full ingredient list.

Substitutions & Variations

• Crust – Swap the graham crust for a traditional pie crust or a gluten free chocolate cookie crust if you prefer a deeper chocolate flavor.
• Nut Butter – Substitute almond, cashew or sunflower seed butter for peanut butter. If using a milder nut butter, consider blending it half-and-half with sunflower seed butter for a roasted flavor note.
• Topping – Omit the ganache and top the chilled pie with extra whipped cream and chopped peanut butter cups for a lighter finish.

STEP 1 (Crust): Pulse the gluten free graham crackers in a food processor until finely ground. Add sugar, salt and the melted butter. Pulse until the mixture resembles wet sand and holds together when pressed.

STEP 2: Transfer the crumb mixture to a 9-inch pie pan or a springform pan. Press evenly into the bottom and up the sides using the bottom of a measuring cup or glass. Chill while you make the filling.

STEP 3 (Filling): In a large bowl, combine softened cream cheese, peanut butter and powdered sugar. Beat with a handheld mixer on medium until smooth and fully combined, about 1–2 minutes.

STEP 4: Gently fold in the whipped cream with a rubber spatula until the mixture is uniform and light. Fold in about half of the chopped peanut butter cups so the pie has pockets of candy throughout.

STEP 5: Spread the peanut butter filling evenly into the chilled crust. Cover and refrigerate for at least 4 hours, or overnight for best texture.

STEP 6 (Ganache): Place chocolate chips in a heatproof bowl. Warm the plant-based cream until hot but not boiling, pour it over the chocolate and let sit for 5 minutes. Whisk until smooth and glossy. Pour the ganache over the chilled pie, spread to the edges, and sprinkle with the remaining chopped peanut butter cups.

Storage

Store the pie covered in the refrigerator for up to 4 days. To freeze the dessert, skip the ganache layer—the topping can become very firm when frozen. Freeze the pie (without ganache) and thaw overnight in the refrigerator; add the ganache shortly before serving for the best texture.

Recipe FAQs