Gluten Free Peanut Butter Cookie Pie
Divine, meet freezer pie. This Gluten Free and even vegan Peanut Butter Cookie Pie is everything peanut butter and chocolate lovers need on a hot summer day.
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Servings: 8 serves 6-8
Calories: 618kcal
Ingredients
cookie crust:
- 2½ -3 cups gluten-free chocolate chip cookie crumbs (approximately 16-18 3" cookies*)
- 2-3 Tbs. melted butter or non-dairy alternative
pie filling:
- 1½ cups confectioners’ sugar
- 8 ounces cream cheese dairy or non-dairy (I used Go Veggie® vegan cream cheese)
- 1 cup creamy peanut butter (I used Earth Balance® Natural Peanut Butter)
- 1/2 cup liquid creamer or half-and-half (I used So Delicious® Vanilla Coconut Creamer)
- 18 ounces whipped topping lightly thawed if frozen, dairy or non-dairy (I used So Delicious® CocoWhip)
- chocolate syrup drizzle optional
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 2½ - 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.
- 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, 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.
Nutrition Facts
Gluten Free Peanut Butter Cookie Pie
Serving Size
1
Amount per Serving
Calories
618
% Daily Value*
Fat
45
g
69
%
Saturated Fat
21
g
131
%
Trans Fat
0.2
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
14
g
Cholesterol
40
mg
13
%
Sodium
402
mg
17
%
Potassium
338
mg
10
%
Carbohydrates
68
g
23
%
Fiber
2
g
8
%
Sugar
30
g
33
%
Protein
12
g
24
%
Vitamin A
515
IU
10
%
Calcium
89
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.