Gluten Free Chocolate Peanut Butter Pie
This Gluten-Free Chocolate Peanut Butter Pie features a rich chocolate “cookie” crust layered with creamy peanut butter filling and chocolate drizzle for an irresistible dessert. Naturally gluten-free and perfect for holidays, celebrations, or special occasions, it’s an easy make-ahead dessert that’s sure to win over all of the peanut butter and chocolate lovers!
What You’ll Love About Gluten Free 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’ll Need to Make Gluten Free Chocolate Peanut Butter Pie
A few things to keep in mind:
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.
- 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! You can also buy this online.
For the peanut butter filling:
- Cream cheese – Cream cheese makes it rich and delicious. You will need cream cheese in the block form, not spreadable cream cheese.
- Peanut butter – I usually use all natural creamy peanut butter because it contains only real ingredients and no added sugar, but use what you have.
- Powdered sugar – We typically don’t like things overly sweet. So, once you are finished making the filling, just taste it and adjust if you think it needs more.
Gluten Free 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 tablespoons organic sugar
- 1/4 teaspoon fine espresso grounds or espresso powder
- 1/4 teaspoon sea salt
- 1/4 cup + 2 tbsp unsalted butter melted
For the peanut butter pie filling:
- 1 cup cold heavy whipping cream
- 250 grams cream cheese softened to room temperature
- 1 cup creamy natural peanut butter
- 1 cup powdered sugar sifted
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped semi-sweet chocolate
- 1 teaspoon 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!