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 only uses 7 ingredients! The ingredients I can find easily all at my local Walmart or Winco. The crust is made of two simple ingredients, with only 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!
- Melted ghee, vegan butter, or coconut oil – I prefer using ghee, as I like the flavor and it’s super affordable (I make my own). But, if you are vegan or dairy allergic, vegan butter like Miyokos or coconut oil would be a great option.
- 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.
- Honey – I don’t love the flavor of honey, but you don’t notice the flavor and it’s perfect in this flavor combination. Want 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 whipped coconut cream – I used this easy Paleo Whipped Coconut Cream recipe from my website. You can also buy a dairy-free whipped topping like Cocowhip.
- Optional chopped peanut butter cups- 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 use the dark chocolate Justin’s Peanut Butter Cups.
- 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
- 33 chocolate gluten-free sandwich cookies like GF Oreos or Simple Mills
- 1/3 cup melted ghee can sub vegan butter or coconut oil.
- 1 13 oz can full-fat coconut cream room temperature, whole can
- 3/4 cup peanut butter
- 2 0.25 oz packages of unflavored gelatin
- 1/3 cup honey can sub maple syrup for vegan
- 1 teaspoon vanilla
- Optional toppings: Whipped Coconut Cream, chopped dairy-free peanut butter cups, or melted chocolate drizzled.
Instructions
- In a food processor, blend chocolate cookies until all small crumbs. Add in ghee 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.
- Combine remaining 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.
- 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, I used this easy Paleo Whipped Coconut Cream recipe from my website. You can also buy a dairy-free whipped topping like Cocowhip.
For the optional chopped peanut butter cups, 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.
For the optional chocolate drizzle, I used my Paleo Magic Shell recipe.
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