Gluten Free Peanut Butter Cookie Pie

Gluten Free Vegan Peanut Butter Pie with chocolate sauce drip

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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 gluten free freezer pie is easily made dairy-free and even vegan! Now who’s excited for those hot summer days?

Gluten Free Peanut Butter Cookie Pie Slice

 

If you’re like me, the hardest part about this Gluten Free Peanut Butter Cookie Pie recipe will be making extra gluten free 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”!

gluten free Cookie Crust

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.

Gluten Free peanut butter cookie pie square

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 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!”)

Gluten Free Vegan Peanut Butter Pie with So Delicious

 

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.

Gluten Free Peanut Butter Cookie Pie with chocolate drip CU

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. 

Gluten Free Peanut Butter Cookie Pie

Gluten Free Vegan Peanut Butter Pie with chocolate sauce drip

Gluten Free Peanut Butter Cookie Pie

Yield: serves 6-8
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes

Ingredients

cookie crust:

pie filling:

Instructions

Pie Crust:

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.

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

Whole gluten free Peanut Butter Pie

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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Gluten Free, Vegan Peanut Butter Cookie Pie

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Peanut Butter Freezer Pie. Gluten-Free and Vegan and totally delicious! gfJules
 
 

Gluten Free Peanut Butter Cookie Pie

Gluten Free Peanut Butter Pie With Crushed Cookie Crust

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    • Thanks Valerie! Peanut butter and chocolate … and it’s cold and refreshing on these hot summer days — pretty much perfect!
      ~jules

      Reply
    • Glad it looks tempting, Alisa — you won’t be disappointed when you make it, either! Although, you may wish it wasn’t bikini season! LOL!
      ~jules

      Reply
    • Hi Connie, I haven’t tried it in this recipe, but you could certainly try baking stevia (blown stevia) and put it into a coffee grinder or blender and whip it until fine and light, then measure as powdered sugar. Let me know how it goes!
      ~jules

      Reply
  1. You had me at peanut butter, but adding in pie and that frosting… Wow. I’m gonna have to make this after my kids are asleep so I don’t have to share!

    Reply
  2. Hi,

    Sorry, but I feel like I’m going nuts here. I’d like to make this pie for my birthday, but I keep reading and re-reading the directions because I can’t figure out where the chocolate vanilla creme cookies & 3 tbs of melted butter come into play for the crust. They’re not mentioned in the directions. Is this as an alternative to the chocolate chip cookies, or are both chocolate chip & chocolate vanilla creme crumbs mixed together? Thanks!

    Reply
    • Hi Mary, so sorry for any confusion. You’re right that it’s an alternative for crust ingredients. The formatting for this recipe must have been altered when we migrated my website over. I’ve fixed it now (thanks to your question!). Let me know if you still have any questions and Happy Birthday!!!
      ~jules

      Reply
  3. Looks yummy. I am going to put it in my recipe file for now. I am still trying to take off some of the weight that I have gained trying out so many of your recipes. LOL. It just sticks to my thighs!

    Reply
    • Oh yes, Shelley, and bathing suit season is coming! hahaah! Peanut Butter Pie is definitely worth the wait, though!

      Reply
  4. I’ve never thought to use your cookie recipe for a pie crust. I’m off to the store to get more chocolate chips and I’m going to bake with my little ones tonight! Thanks:)

    Reply
  5. I can personally attest to the addictive nature of this dessert. I ate at least HALF of the pie last time it stared up at me from the counter. Okay, two-thirds. DANGER…invite your extended family over so this is gone in one meal…or you may regret it! :-)

    Reply
  6. This reminds me of a peanut-butter pie recipe I used to use when my children were all little. Now they have little children. It was a favorite. I forgot about it and see how now it is so easily made GF and now all can enjoy. I used to also add bananas and drizzle with chocolate syrup or caramel – not that it is needed, but quite decadent. It went so fast the babanas never browned….

    Reply
  7. Wow! Now my mouth is watering, and it isn’t even 7am! I will be making this while the inlaws are in town for the week – can show them that GF doesn’t have to mean they are deprived of awesome foods.

    Thanks again for rockin’ out another great recipe.

    Reply
  8. Well, now you’ve done it! I’m speechless… Chocolate, cookies, peanut butter, whipped topping? You rock! Can’t wait to try it ASAP!

    Reply
    • Awesome! You won’t be sorry! Well, maybe you will, but only because it’s so good it’s hard to only eat one piece! :)

      Reply
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