Peanut Butter Pie (Dairy & Gluten Free)
Indulge in the irresistible taste of a dairy and gluten-free peanut butter pie. This luscious dessert recipe will satisfy your sweet tooth without compromising your dietary restrictions. Discover the perfect blend of graham cracker crust paired with the velvety peanut butter filling that's luscious and rich. It will keep you satisfied with every bite.
Servings: 8 servings
Peanut Butter Filling
- 1 1/4 cup creamy peanut butter
- 8 oz dairy-free cream cheese, softened I used Kite Hill
- 1 cup + 2 tbsp powdered sugar or powdered Swerve
- 8 oz container dairy free whipped topping, thawed I used So Delicious
- 1 tsp vanilla extract
Gluten-Free Graham Cracker Crust
- 1 ¾ cups gluten-free graham cracker crumbs I used Pamela’s Gluten Free
- 1/4 cup coconut sugar or granulated Monk Fruit
- 5 tbsp dairy-free or vegan butter melted
- pinch of salt
In a mixing bowl or food processor combine the graham cracker crumbs, melted butter, salt and granulated sugar. Stir or pulse until the crumbs are evenly coated with the butter and sugar are completely combined.
Press the graham cracker mixture into the bottom and up the sides of a 9-inch pie dish, forming an even crust. Use the back of a spoon or a flat-bottomed glass to press it firmly. Place the crust in the refrigerator for about 30 minutes to allow it to set OR bake in a 350F oven for 8 minutes unfilled. Baking makes it more stable and less fragile.
Peanut Butter Filling
In another mixing bowl, combine the creamy peanut butter, dairy-free cream cheese (or regular cream cheese), powdered sugar, and vanilla extract. Mix well until smooth and creamy. Fold in the dairy-free whipped topping (or regular whipped topping) into the peanut butter mixture until fully incorporated. Be gentle to maintain the fluffiness of the filling.
Pour the peanut butter filling into the chilled graham cracker crust, spreading it out evenly. Place the pie in the refrigerator and let it chill for at least 4 hours, or until it is firm.
Optional: Before serving, garnish the pie with melted chocolate and melted peanut butter drizzle, crushed peanuts, and crushed dairy free chocolate.
Substitutes: If you are not dairy-free, you can sub 1:1 full dairy whipped topping, butter and cream cheese.
Making Ahead Of Time: Feel free to make this pie ahead of time and refrigerate it. Absolutely! I recommend to refrigerate for at least 4 hours, or preferably overnight, to allow it to set properly. Making the pie ahead of time allows the flavors to meld together, resulting in a more delicious and cohesive dessert.