Oh my, this Gluten-free Dairy-free Peanut Butter Pie is SO easy and delicious! It’s a new family favorite that only takes 10 minutes to prep. A no-bake dessert you will want to make again and again!
Why we love this Gluten-free Dairy-free Peanut Butter Pie
This pie is not only gluten-free, dairy-free, and egg-free, but has modifications that can make it vegan.
I love how quick this dessert is to prep! With a food processor, it quickly crushes and mixes the crust and then use it again to easily blend the filling. It brings together one of my favorite combos – peanut butter and chocolate!
This dessert has two ways to make it, depending on your dietary needs. Either way, the ingredients are simple—the ingredients I can find easily all at my local Walmart or Winco. The crust is made of two simple ingredients, with only 4-5 ingredients in the filling. Such an easy dessert!
Ingredients
- Gluten-free Chocolate Sandwich Cookies (like gluten-free Oreos) – I love using gluten-free Oreo. I think they taste just as good as the original Oreos and are easy for me to find at my local Winco, Walmart, or Target. However, if you prefer more of a Paleo option, Simple Mills chocolate cookies can work great too! Keep in mind, with only 16 cookies in a Simple Mills box, you will need TWO boxes!
- Vegan butter, melted ghee, or coconut oil – I prefer vegan butter like Country Crock, as I find it affordably at my local Walmart and it has a taste very similar IMO to butter. But, coconut oil (measured melted) or melted ghee would work as well. Please keep in mind that though ghee works for the dairy sensitive, it does NOT work for those who have a dairy allergy!
Gluten-free + Dairy-free Filling Ingredients:
- Dairy-free cream cheese – Makes the filling tangy and smooth. I love using Violife, as it’s also nut-free. It does have lentil protein. I also like the flavor of Daiya cream cheese, which I can find at Walmart. If you need a cream cheese with Paleo ingredients, use Kitehill Cream Cheese (but is nut-based). I do NOT like the flavor of Miokos dairy-free cream cheese.
- Vegan heavy whipping cream – Whips up fluffy and adds richness. This is an essential ingredient and no, coconut cream will not work for this. But, the good news is vegan heavy cream has become wonderfully easy to find! Use vegan heavy cream like this one from Target or Walmart, or Trader Joe’s sells one as well!
- Powdered sugar – Sweetens the filling to just the right level. For sweetening the whipped cream. For Keto or Paleo, use powdered monk fruit sugar.
- Peanut Butter – Use whatever creamy peanut butter you prefer. We use something simple we can find at Walmart, usually Jif or Skippy Naturals.
Paleo Filling Ingredients:
- Canned coconut creme – No, canned coconut creme is not the same as canned coconut milk. It’s higher in healthy fats and its ability to get solid. Make sure you are using canned coconut CREME or you will have a sad soupy mess. I prefer this one by Thai Kitchen that I find at Walmart. I don’t find the coconut flavor overpowering, especially in this pie with the peanut butter flavor being more dominant.
- Peanut butter – I use mainstream natural peanut butter that does have sugar and is thicker. If you are using a peanut butter that is unsweetened, increase the honey to 1/2 cup.
- Unflavored Gelatin – I find this right next to the jello boxes in the baking aisle. My Walmart sells them like this one – small packets in a box. Just make sure it’s unflavored. You can also use gelatin that comes in a tub like Vital Proteins. FOR A VEGAN OPTION: Use 2 teaspoons agar agar powder instead of the gelatin. I get agar agar from Amazon here.
- Honey – I don’t love the flavor of honey, but you don’t notice the flavor and it’s perfect in this flavor combination. FOR A VEGAN OPTION: Use an equal amount of maple syrup instead.
- Vanilla – Pure vanilla is always ideal for simple ingredients, but imitation vanilla works as well if that is more accessible for you!
Optional Toppings
Delicious and beautiful with them, still tasty without them! Add them if you want to elevate your pie to the next level.
- Optional whipped cream:
- PALEO: I used this easy Paleo Whipped Coconut Cream recipe from my website.
- DAIRY-FREE: You can also buy a dairy-free whipped topping like Cocowhip or use an additional 1/2 c vegan heavy whipping cream, whipped with 1/2 cup powdered sugar and 1 teaspoon vanilla
- Optional chopped peanut butter cups:
- PALEO: I made some from my Peanut Butter Fudge recipe in foil muffin wrappers, with chocolate layers on top and bottom and the peanut butter filling in the middle. Let each layer chill and set in the freezer before adding the next one. You can find exact directions on how to do this in my Cookbook.
- GLUTEN-FREE + DAIRY-FREE – Or you could chop up some dark chocolate Justin’s Peanut Butter Cups, that are also dairy-free.
- Optional chocolate drizzle – I used my Paleo Magic Shell recipe.
Other Gluten-free + Dairy-free Desserts you might love:
- No-bake Oreo Pie
- Paleo Cherry Crisp
- Paleo Zucchini Cake
- Chocolate Peanut Butter Rice Crispy Treats
- Paleo Chocolate Covered Mini Donuts
Gluten-free Dairy-free Peanut Butter Pie
An EASY no-bake dessert that takes only 10 minutes to prep, with vegan options.
Ingredients
Crust
- 30 Gluten-free Oreos or other chocolate sandwich cookie of choice like Simple Mills (paleo)
- 1/3 cup vegan butter can sub melted coconut oil or ghee*
Filling 1 (my favorite!) - GF + DF
- 1/2 cup vegan heavy whipping cream
- 1 1/2 cup powdered sugar divided; or powered monk fruit sugar for lower carb
- 1 cup peanut butter creamy
- 8 ounces dairy-free cream cheese softened
Filling 2 - Paleo
- 1 13.66 ounce can full-fat unsweetened canned coconut cream room temperature, whole can
- 3/4 cup peanut butter
- 2 0.25 oz packages unflavored gelatin about 2 tablespoons. Can sub 2 tsp agar agar powder for vegan.
- 1/3 cup honey can sub maple syrup for vegan
- 1 teaspoon vanilla
Instructions
To Make the Crust
- In a food processor, blend chocolate cookies until all small crumbs. Add in vegan butter and pulse until combined. Don't have a food processor? Put all the cookies in a zip-top bag and crush with a rolling pin or kitchen mallet until finely crushed. Then stir in ghee until well combined.
- Press the cookie crumbs and ghee mixture into a 8 or 9" pie pan. Alternatively, you can use a 9x9 baking dish lined with foil and sprayed with cooking oil.
Filling 1 - GF + DF
- Whip the cream – Use a hand or stand mixer to whip the vegan heavy cream with 1/2 cup powdered sugar until fluffy.
- Make the filling – In a large mixing bowl, use an electric mixer starting on low to mix the peanut butter, cream cheese, and remaining 1 cup of the powdered sugar until smooth and creamy.
- Fold it in – Gently fold the whipped cream into the cream cheese mixture until fully combined. Pour and smooth out into the prepared crust.
Filling 2 - Paleo
- Combine filling ingredients (coconut cream through vanilla) in the food processor or a blender on low-medium speed until well combined. If you have a high-powered blender (like a Vitamix) I don't recommend high speed, as it can over process it and make it weirdly chunky. Once smooth, pour into the cookie crust.
Chill + Serve
- Put pie in the fridge for at least 1 hour. If or until filling is set. If you want to leave it in the fridge overnight, I recommend pressing a sheet of plastic wrap onto the top of the filling to prevent it from cracking.
- Once pie is set, add whipped topping and chopped peanut butter cups or chocolate drizzle, if desired. Pie is delicious without the extra toppings but looks absolutely beautiful with them!
- Store leftovers covered in the fridge for up to 1 week or in a sealed container in the freezer for up to 3 months.
Notes
See the ingredient description in the blog post above for any ingredient questions and links to my favorite products!
For the optional whipped coconut cream topping:
- PALEO: I used this easy Paleo Whipped Coconut Cream recipe from my website.
- DAIRY-FREE: You can also buy a dairy-free whipped topping like Cocowhip or use an additional 1/2 c vegan heavy whipping cream, whipped with 1/2 cup powdered sugar and 1 teaspoon vanilla
- I made some from my Peanut Butter Fudge recipe in foil muffin wrappers, with chocolate layers on top and bottom and the peanut butter filling in the middle. Let each layer chill and set in the freezer before adding the next one. You can find exact directions on how to do this in my Cookbook.
- Or you could chop up some dark chocolate Justin's Peanut Butter Cups, that are also dairy-free.
Nutrition
Calories: 543kcalCarbohydrates: 61gProtein: 8gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 19mgSodium: 315mgPotassium: 145mgFiber: 3gSugar: 39gVitamin C: 0.1mgCalcium: 13mgIron: 2mg
Tried this recipe?Let us know how it was!
This was super good, however, I did get some chunks in it? Is that because I didn’t mix enough the gelatin well enough?
It sounds like I’m the only one with this issue so it’s probably user error, and it’s super delicious!
So glad you loved the flavor! Yes, those little chunks can happen if the gelatin isn’t fully dissolved or whisked in quickly enough — it can start to gel before mixing evenly. Try sprinkling it over warm liquid next time and whisking right away. Thank you so much for your review and for giving it a try!
Good
Glad you enjoyed it, thank you!
This pie was so delicious! The whole family loved it, and it was easy to make!
Love it that the pie was a hit with the whole family—and it was an easy win in the kitchen! That’s the goal! Thanks so much for sharing and leaving a review!
So easy to make and very delicious. We have a friend who is dairy- and gluten-free and we’re always looking for good recipes. This one is a keeper! Would love to post a photo
HOORAY that this was such a win for you and your GF/DF friend! Love that it’s a keeper. Thank you!
I have a sensitivity to peanuts, so I made it with 1/2 cup sunflower butter and 1/4 cup of peanut butter. It was still peanut-ty enough for the palate but low enough in peanuts that my tummy stayed happy. I let the other guests have peanut butter cups on the top.
It was reasonably light and delicious!
I love that you made this recipe work for you with sun butter and PB mix, that’s great! Thanks for letting us know so others who need that can try it too. Thanks for the review!
Made this for Thanksgiving. I was impressed with myself that I was able to make something that looked like I bought it. The taste was not rich or super sweet it was a perfect sweetness combination. My coconut cream (Trader Joe’s coconut cream) was super runny so I used 3 packets of gelatin and it held up really well. Hoping to get it home from a 5 hour drive in an ice chest to enjoy with what’s left of it. It was that good! Thanks for sharing.
HOORAY that this was a holiday win! I’m so thrilled you found the flavor on point and the sweetness just right. Thanks for sharing what modifications you used that worked for you. Thank you for the review!
how far ahead of time can I make this?
Great question. Keeps good in the fridge for up to 4-5 days. Enjoy!
WOW!!! This dessert was really good. Not heavy like regular PB pies. As I was making it I was thinking to myself “how can this possibly taste like PB pie with so much coconut, but it did!!! The only suggestion I got from the crowd was use less honey as that is what he tasted first. I am going to try the maple syrup next and see if that tastes different. Thank you for sharing.
So happy you all loved it! Let me know if you try it with maple syrup (or even half syrup half honey) and what you think comparitively. Thanks a ton for the sweet review!
This was the easiest pie to make and so good!. I used a store-bought gluten-free graham cracker crust and added the filling. I had some Nutella on hand and spread a little bit on top with coconut whipped topping. This will be my go to pie from now on.
Ooo, I love all the ways you made it your own! Nutella on top and whipped topping – YUM. I”m so glad it’s one you want to make again and found so EASY. Thank you for the review!
I am looking for a gluten free and dairy free dessert to make, but have to travel about an hour. This recipe calls to be chilled to set, but does it need to stay chilled before serving?
That’s a really good question. I don’t think it will melt or significantly lose shape if it’s out of the fridge for a few hours once it’s set. But I haven’t specifically tested it. Let me know if you do!
Hi, this looks amazing. Just to clarify, for the whole recipe, we will use only 2 tablespoons of the unflavored gelatin? I am just wondering why it says 2 packages unless those are rally small?
Correct and yes, those unflavored gelatin packets are very small, at only 0.25 oz each. But I included the tablespoon measurements in case you use gelatin that comes in a larger tub or package. Enjoy!
Thank you! The calories listed 543, is that for the whole pie or per slice?
Nutrition information is per slice : )
Hi I am going to make this today. Wondering is the coconut cream recipe calls for sweet or unsweetened?? Thanks so much
Great question! Definitely need to use unsweetened. I updated the recipe to reflect that. Enjoy!
Do you drain the coconut cream?
No, you use the whole can of coconut cream – solid and liquid, don’t drain. Enjoy!
Asking for clarification. You list this desert as dairy free when ghee is not dairy free??? Please explain.
You are right. Ghee is derived from butter and, though it works for many who are dairy-sensitive like myself and my son, it does NOT work for those with dairy allergies like my daughter. I changed the language to clarify that and indicated the ideal choice would be a vegan butter.
For the Oreo cookies, should I remove the cream filling and just crush cookies?
No, you use the entire cookie! Just simpler that way. I do use regular stuffed vs. double stuffed to help have not too much cream. Enjoy!
Oh my goodness!!! This pie is DELICIOUS!!! It’s the perfect ratio of chocolate to peanut butter and not super sweet or rich. Just perfection!! And so easy to make!!
I mean, how can you not love chocolate + PB in a pie?! I’m so happy you found it spot on, easy and delicious. Thanks so much for the review!
I didn’t have agar powder and trying to keep this vegan (for a friend), so I used cornstarch; after reading online it’s a 1:1 substitute. The pie overnight in the fridge looks awesome, but didn’t “set” completely. Darnit! It’s teaspoons per the recipe for agar, not tablespoons, right?
We’ll just enjoy it in a bowl LOL
Oh bummer it didn’t set like you had hoped! I haven’t tried cornstarch and can’t vouch for that as a substitute to the substitute. I don’t think cornstarch has thickening capacity unless it is heated, so it would probably have to be made a different way for that to work. Glad it was delicious in the bowl nonetheless!
I used cornstarch and just heated the coconut cream with it and it worked beautifully. Excellent recipe.
Great to hear that cornstarch and coconut cream worked so well — awesome swap! So glad you enjoyed the recipe. Thank you for your review!
I have one question? Do you need to dissolve the gelatin or just mix the content of the packages with the other ingredients?
Great question. No, no pre-dissolving needed of the gelatin. Just mix the contents right in with the other ingredients. Super easy and still effective. Hope you enjoy! : )
Ok this is my GO TO pie, we are OBSESSED! I love all things peanut butter and chocolate and it’s so easy to whip up!
Love that this one is go-to you know will be easy and delicious. So happy it’s a favorite! Thank you for the reivew!
Hi! How many Tablespoons of gelatin? I buy the bags of gelatin from Thrive Market, so I’d rather use that than purchase the individual packets. Thanks!
Great question. It’s just around 2 tablespoons and I will edit the recipe to reflect that!