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slice of peanut butter pie with gluten free oreo crust on a white plate

Meaningful Eats

Gluten-Free Peanut Butter Pie

This gluten-free peanut butter pie has a smooth, creamy cream cheese-based peanut butter filling and an easy, gluten-free Oreo crust.
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 40 minutes
Cook Time 10 minutes
Chill Time 6 hours
Total Time 6 hours 50 minutes
Servings 12 slices


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 ½ cups creamy peanut butter
  • 1 ¾ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups heavy cream
  • Crushed Reese's Pieces optional

For the Whipped Cream Topping:

  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract


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!


Peanut Butter: I use a smooth peanut butter like Jiff or Skippy for this recipe. 
Cream Cheese: Use the block kind of cream cheese that comes in a foil wrapper (rather than the kind in a tub). 
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. 


Calories: 570kcal | Carbohydrates: 29g | Protein: 11g | Fat: 48g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 292mg | Potassium: 288mg | Fiber: 2g | Sugar: 24g | Vitamin A: 1226IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg