Hot days call for cool recipes like this absolutely divine gluten free Peanut Butter Cookie Pie. It truly makes you forget you were ever out in the sweltering heat, and makes you swoon from its frozen deliciousness!
And as if that wasn’t enough, this pie is easily made dairy-free and even vegan! Now who’s excited for those hot summer days?
If you’re like me, the hardest part about this Gluten Free Peanut Butter Cookie Pie recipe will be making extra chocolate chip cookies to set aside to make into the crushed cookie crust (which we’ve begun calling a pie chrusht around our house, btw). But the creamy frozen peanut butter cookie pie itself is worth the temporary deprivation, believe me! The creamy filling does divine things to a “chrusht”!
This freezer pie really is quite perfect for nearly anything. Peanut butter and chocolate are a flavor combination that is truly hard to beat, so combining them in this pie was a natural choice. And on a hot day, this cool pie will make everything better. I promise.
I haven’t made this recipe in quite a while, and technically, I think I was forbidden from making it ever again because it was just too DANG good. [substitute your preferred declarative]
(A note: my hubby doesn’t really curse around the kids, but this pie apparently called for a fill-in-the-blank word. As in, “It’s the middle of July and it’s too [DANG] hot, but [DANG!] That pie is so cool and refreshing and peanut-buttery and just too [DANG] good. Please never make this pie again. [DANG!] Wait – I need another slice!”)
Why Gluten Free Peanut Butter Cookie Pie?
But when my friend Alisa from Go Dairy Free and So Delicious® asked me a few years ago to create a coconut milk treat as part of their #RaiseAPint recipe contest, I thought I really shouldn’t hold this downright amazing pie recipe back any longer.
I made a few alterations to make this pie totally vegan, so even more folks could enjoy this “too [DANG] good” dessert. Somehow, I think my hubby will forgive me. There’s an extra ramekin with his name on it.
Now let’s get onto the pie! Seriously, how creamy, cool and delicious does this look? You know you need this pie.
Yes you do. You know you do.
Have ready a 10 - 11 inch tart pan with removable bottom or 10 inch pie pan.
Be sure your cookies are crispy before trying to crush them into crumbs. If fresh baked, take several cookies at a time and place them in the freezer for 5-10 minutes (unwrapped). This will harden and dry them, making them easier to crush into crumbs.
To make the crust, process in a food processor or use a gallon size zip-top bag (freezer bags are stronger) and fill it with approximately 2 1/2 - 3 cups of chocolate chip cookies. Remove the air from the bag and seal, then begin rolling over the cookies with a rolling pin, crushing the cookies to a very small crumb size -- if the cookies aren't crushed quite finely, the crust will fall apart when cut.
(To make the crumbs even more chocolately, add some extra chocolate chips to the food processor -- the top layer of crumbs shown has chocolate chips added.)
Once uniformly crushed, measure out to be sure you have enough crumbs – repeat if you need more crumbs. Note: this step is even easier using a food processor instead! If you want your crust to be extra chocolatey, add 1/3 cup chocolate chips to the food processor and process with cookies (as pictured in the top portion of the prepared crumbs).
Pour the crumbs into a medium-sized bowl and stir in the slightly cooled, melted butter or Buttery Sticks, stirring with a fork until the crumbs begin to stick together when pressed. It is important that the mixture not be too wet, so if the crumbs are very wet at this point, crush more cookies to add to the mixture. The consistency is right when you can press the mixture between your fingers and it sticks together but is not at all drippy with butter.
Transfer the crumb-butter mixture into a pie pan and press with your fingers to create an even thickness along the bottom and sides of the pan. If using a tart pan with removable bottom, you may find it easier to place the pan on a cookie sheet so the crust bottom is not disturbed during transfer.
Refrigerate the crust for 20 - 30 minutes to help it set. Preheat oven to 350° F (static) or 325° F (convection).
Bake crust for 10 minutes or until firm. Remove to cool completely in the refrigerator or at room temperature before filling.
Peanut Butter Filling:
In a large bowl, beat the confectioner's sugar and cream cheese until smooth. Stir in peanut butter. Add the creamer or half-and-half. Particularly when using “natural” peanut butters, the consistency of the peanut butter itself can differ markedly, and you do not want this pie batter to be too thin to set up in the freezer, so if you find it is very thin, add 1/4 cup additional confectioner's sugar. Fold in the whipped topping until uniformly mixed and smooth.
Pour into the prepared pie pan; pour any extra into ramekins or a small casserole dish. Cover and freeze until set up. Remove from freezer 5-10 minutes before serving. If the pie is hard frozen, cut with a sharp knife warmed in water first.
Drizzle with chocolate syrup before serving, if desired.
P.S. The recipe contest was hosted by Alisa from Go Dairy Free and So Delicious®. This post was originally sponsored by So Delicious, but as always, my opinions are my own, and besides, I’d never lie about my favorite ice cream flavor! Some links may be affiliate links and if you choose to purchase through them, you will not incur fees or higher prices, but my blog may receive a small amount to help offset the costs of this website. Read my full disclosure policy here.
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