What I love about GF Chocolate Peanut Butter Pie
This incredibly creamy gluten-free Chocolate Peanut Butter Pie, complete with a grain-free crust, is truly the ultimate choice for any gathering. Whether you’re planning a lively birthday party or hosting a cozy dinner with friends, this decadent dessert is sure to steal the show. What’s more, you can prepare it the day before your event. Consequently, you’ll save precious time and avoid last-minute kitchen stress—a benefit that can’t be overstated.
In addition, this recipe is entirely gluten-free and grain-free, making it ideal for guests with dietary restrictions. To begin, the crust comes together in a snap—just toss all the ingredients into a food processor, and you’re good to go. Then, the filling offers a rich, peanut buttery smoothness that’s downright irresistible. For an added touch, you might drizzle chocolate on top or sprinkle on a few chocolate shavings. Finally, once you’ve added those finishing touches, your pie is ready to shine—delighting everyone at the table with every bite.
What you will need to make GF Chocolate Peanut Butter Pie
Here’s a list of ingredients that you will need:
For the crust:
- Almond flour – For starters, I love baking with almond flour because it is naturally gluten-free, grain-free and lower in carbs! Be sure to use almond flour and not almond meal which contains the skins.
- Cocoa powder – Additionally, if you want a rich, dark looking crust then I recommend using dutch-processed cocoa powder. If not, then regular cocoa powder works just as well.
- Sugar – For sweetening, you can use organic sugar, raw sugar, xylitol or coconut sugar; these all work well and measure 1:1 to regular sugar.
- Espresso powder – Espresso powder helps to emphasize the chocolate flavour. To keep it simple, I usually just use very finely ground coffee beans. As fine as it can go!
- Butter – You will add a little melted butter to the crust to bring it all together into a “dough.”
For the peanut butter filling:
- Cream cheese – This is not a light dessert by any means, ha ha. Cream cheese makes it rich and delicious and really there is no substitute for it.
- Whipping cream – Adding a little whipped cream to the filling gives it more of a light and airy texture rather than a more dense texture which is preferable in this case.
- Peanut butter – I usually use all natural creamy peanut butter because it contains only real ingredients and no added sugar.
- Powdered sugar – The amount of powdered sugar can vary from person to person. We typically like things not overly sweet. Some like it more sweet and some like it less sweet. So, once you are finished making the filling, just taste it and adjust if you think it needs more.
- Chocolate – You will need some chopped chocolate for the chocolate drizzle topping and a little coconut oil to melt with it.
GF Chocolate Peanut Butter Pie
Equipment
- 1 9" Pie or Tart Dish
- 1 Food Processor
- 1 Stand Mixer or Hand Mixer
Ingredients
For the chocolate crust:
- 1 1/2 cups almond flour
- 1/4 cup dutch processed cocoa powder
- 3 tbsp organic sugar
- 1/4 tsp fine espresso grounds or espresso powder
- 1/4 tsp sea salt
- 1/4 cup + 2 tbsp unsalted butter melted
For the peanut butter pie filling:
- 1 cup cold heavy whipping cream
- 1 250g brick cream cheese softened to room temperature
- 1 cup creamy natural peanut butter
- 1 cup powdered sugar sifted
- 1 tsp pure vanilla extract
- 1/2 cup chopped semi-sweet chocolate
- 1 tsp coconut oil
Instructions
For the chocolate crust:
- Preheat your oven to 350F and butter a 9" pie dish.
- Add the almond flour, cocoa powder, sugar, espresso powder, salt and melted butter to a food processor and pulse until a moist crumb forms.
- Add the crumbs to the prepared pie dish and press firmly with your hands on the bottom and up the sides of the pie dish until it is evenly dispersed.
- Poke a couple fork holes all over the crust and then bake for 10 minutes in the preheated oven. Remove and let cool.
For the peanut butter pie filling:
- Add the cold whipping cream to the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until stiff peaks form, slowly increasing the speed as it thickens. Remove to another bowl.
- Now, add the cream cheese and the peanut butter to the bowl of the stand mixer and mix at medium-high speed until light and fluffy.
- Add the vanilla and powdered sugar and mix again until completely combined.
- Fold the whipped cream into the peanut butter mixture and then spread evenly into the cooled crust.
- Make the chocolate drizzle: In a small saucepan add the chocolate chips and coconut oil and stir on low heat until completely melted and incorporated.
- Drizzle over the peanut butter pie and then cover and chill in the fridge for at least 8 hours or ideally overnight.
- Enjoy!
Leave a Reply