This gluten-free peanut butter pie has a smooth, creamy cream cheese-based peanut butter mousse and an easy, gluten-free Oreo crust.
Made from scratch (with no cool whip in sight!), this pie is the perfect dessert for any occasion! It’s quick and easy to make, but guaranteed to impress.
This pie features an easy, gluten-free oreo pie crust. We love to make it for birthdays, BBQs and more!
Meet your new favorite gluten-free dessert! This gluten-free peanut butter pie is fluffy, rich and perfectly peanut-buttery. Check on this post on is peanut butter gluten-free.
I love to make this pie when I want a special dessert that’s also easy to make. For more decadent treats, try these recipes for gluten-free chocolate pie, gluten-free key lime pie or gluten-free pecan pie.
If you love peanut butter you might also like these recipes for peanut butter popcorn, peanut butter bars and gluten-free monster cookies!
How to Make Gluten-Free Peanut Butter Pie
To make the crust, you’ll just need a food processor and a pie plate.
Make the Crust
Start by blending the gluten-free Oreo cookies (crust and cream) into a powder. If any large cookie chunks remain, simply remove them (chef’s snacks!).
Mix the oreo crumbs with melted butter and press into a pie plate. You’ll bake the crust for 10 minutes and then it completely cool before adding the peanut butter mousse.
Make the Whipped Peanut Butter Filling
All you need is a stand or hand mixer and large mixing bowl to make the peanut butter mousse. The method for making this pie is very similar to my gluten-free chocolate mousse cake.
First, mix together the base ingredients, then slowly add the whipped cream and mix until light and fluffy.
Tip: Be sure to use “heavy cream” because it contains a milk fat percentage of 35% (or higher). Many brands of heavy whipping cream only have 30-35% milk fat, whereas heavy cream has 35% or higher. This mousse needs the extra milk fat to be sure it turns out thick and creamy. I prefer Darigold heavy cream (40% milk fat). Not all brands or cartons label the milk fat percentage, so to be safe, look for a brand that has 35% (or higher) written on the carton.
Once the crust is cooled, I like to add a layer of crushed Reese’s pieces for a little extra texture and color! You can totally skip this though.
Add that dreamy, creamy fluffy filling over top and smooth it out. Cover and refrigerate for at least 6 hours or up to 3 days. Top it with whipped cream and more crushed Reese’s pieces before serving!
Make it in Advance
This pie is a great make-ahead dessert option! It will keep in the fridge for up to 3 days (even 4-5!). Unlike other gluten-free pie crusts, the Oreo crust won’t get soggy as fast.
More Gluten-Free Desserts
- Gluten-Free Chocolate Sheet Cake
- Gluten-Free Cheesecake
- Gluten-Free Pumpkin Pie
- Gluten-Free No-Bake Cheesecake
- Gluten-Free Angel Food Cake
Happy Baking! I hope you like this recipe as much as we do. If you make this recipe, please leave me a comment/rating below!
Gluten-Free Peanut Butter Pie
Ingredients
For the Crust:
- 24 gluten-free Oreos
- 4 Tablespoons butter melted
For the Peanut Butter Filling:
- 12 oz cream cheese the brick kind in the foil wrapper
- 1 1/2 cups creamy peanut butter
- 1 3/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- Crushed Reese’s Pieces optional
For the Whipped Cream Topping:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
Make the Crust:
- Preheat the oven to 350F. In a food processor or blender, pulse the whole gluten-free Oreos (cream filling and cookie) into a fine crumb. Remove any large pieces of Oreos. Stir the Oreo crumbs and melted butter together.
- Using your hands or a measuring cup, press into the bottom and up the sides of a 9 ½-inch pie dish. Bake the crust for 10 minutes. Cool completely before adding the filling.
Make the Filling:
- In the bowl of a stand mixer, add the cream cheese, peanut butter, powdered sugar and vanilla. Mix until completely smooth, scraping down the sides and bottom 1-2 times.
- With the mixer running on low, slowly pour in the heavy cream. Scrap down the sides and bottom of the bowl, then increase the speed of the mixture to medium-high and whip until light and fluffy, about 3-4 minutes.
- Sprinkle the crushed Reese's Pieces over the bottom of the cooled crust (if using). Spread the peanut butter filling over the crust. Smooth the top. Cover and refrigerate for at least 6 hours or up to 3 days.
Make the Topping:
- Using an electric mixer, beat the cream and powdered sugar in a medium bowl until soft peaks form. Pipe or spread the whipped cream over the pie. Sprinkle with more Reese's pieces, if desired. Enjoy!
I absolutely love peanut butter anything!!! I can usually tolerate cream cheese. However, I’ve never been able to tolerate heavy cream or cows milk with lactose. Any suggestions for substituting the heavy cream?.
Ooo this is a tricky substitute! The heavy cream is really key for the proper texture and I haven’t tried this recipe with something like coconut cream. Sorry I don’t have more answers!
Great recipe but I have a lot of the filling left over. It seems that this is enough for 2 pies but there is no mention of that in the directions. I’ll put the leftovers in ramekins for snacks.
Have you ever tried this as a dairy free recipe as well? I’d love to know your thoughts if you think this could be possible dairy free.
Your recipes are amazing. This is the second one I have done and everyone is nuts about it!! I am a pretty new baker and very new GF bakers and these make me seem advanced!!
I’m so happy to hear that! Glad you’re liking the recipes! 🙂
Made it for Mother’s Day and it was a hit!!
Ok yum this was a decadent dessert but so dang easy to make! Love the perfect balance of peanut butter and cookie crust. Yum!!
I love this peanut butter pie! So great not to have cool whip as your first ingredient 🙂 Definitely something I’m going to make on repeat for special occasions.
For the filling, it says 1-3/4 cups pow sugar divided. In the filling instructions, it does not mention anything about divided. How much is divided and when/where is it added?
Thanks for pointing that out! Whoops! I corrected the recipe. The whole 1 3/4 goes into the filling and another 1/4 is used for the whipped cream topping. I hope that makes sense!