Gluten-Free Peanut Butter Pie (Vegan)
Made from scratch, this easy gluten-free peanut butter pie is the perfect no-bake dessert for any and every occasion.
Ingredients
- cup (113g) vegan salted buttercup (113g) vegan salted butter
- (240g) gluten-free vegan chocolate cookie crumbs(240g) gluten-free vegan chocolate cookie crumbs
- 1 cup1 cup1 cup Peanuts, salted, finely chopped
- (250g) vegan cream cheese(250g) vegan cream cheese
- 210 grams210 grams210 grams Peanut Butter, smooth
- 1 pinch1 pinch1 pinch Sea Salt
- (240ml) vegan whipping cream(240ml) vegan whipping cream
![](https://foodsocial.io/wp-content/uploads/2021/09/Creamy-Peanutbutter.jpg)
![](https://foodsocial.io/wp-content/uploads/2021/04/California-Sea-Salt-Gusset.jpg)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prepare a springform pan, pie plate, or cake pan with non-stick baking spray and parchment paper.
- In a medium mixing bowl, combine all of the crust ingredients together and mix until a sand-like texture is achieved.
- Pour into the prepared pan and firmly press the mixture down on the bottom and up against the sides with a heavy-bottomed glass or measuring cup. Place in the freezer to chill while the filling is prepared.
- In a stand mixer or large bowl with electric mixers, beat the cream cheese and peanut butter on high for approximately 2-3 minutes or until smooth.
- Add in the icing sugar and salt and combine until smooth. Set aside.
- In a stand mixer or large bowl with electric mixers, beat the heavy whipping cream on high until stiff peaks form.
- Add the whipped cream to the peanut butter cream cheese mixture and gently fold it together with a spatula. Be very gentle while folding to not beat the air out of the whipped cream.
- Pour the filling into the crust and spread evenly. Top with melted chocolate, chocolate chips, and peanuts if desired. Place in the fridge and allow chilling for a minimum of 6 hours, but preferably overnight. Enjoy!
- Store leftovers in an airtight container in the fridge for up to 5 days or frozen for up to 6 months.
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About This Recipe
Cakes Dairy Free Desserts Egg Free Gluten Free Other Pescetarian Pies Plant Based Shellfish Free Vegan VegetarianNever Miss a Bite
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