Gluten Free Peanut Butter Pie
This Gluten Free Peanut Butter Pie is unbelievably easy and no bake. This old fashioned recipe is rich, creamy, and delicious.
Servings: 8
Cost: 6.00
Ingredients
Pie Filling Ingredients
- 1 8 oz. Package Cream Cheese, Softened
- 1 Cup Powdered Sugar
- 1 Cup Peanut Butter, Creamy or Crunchy
- 1 8 oz Container of Dairy Free Whipped Topping (Cool Whip)
Pie Crust Ingredients
- 3 ¾ Cups Honey Nut Cheerios, Crushed
- ¼ Cup Brown Sugar, or White Granulated Sugar
- 7 Tbs Butter, Melted
Instructions
Pie Crust Directions:
- Make Pie Crust
- Preheat the oven to 350ºF
- Crush the Cheerios in fine crumbs using a food processor or other method listed in the notes below.
- In a large bowl combine the Cheerios, Brown Sugar and Melted Butter until it’s mixed well
- Press the mixture into the bottom and sides of an ungreased 9 inch pie dish.
- Bake 8-10 Minutes until lightly golden brown.
- Cool crust completely before filling. This will take about 30 minutes.
Pie Filling Directions:
- In a large bowl, using a stand or electric hand mixer, cream together the cream cheese, peanut butter and powdered sugar until smooth.
- Fold in the whipped topping.
- Place into the Cheerios crust.
- Chill in the refrigerator or freezer for an hour or so for the pie to firm back up.
- Top the pie with crushed peanuts, chocolate chips or more whipped topping before serving, if desired.
- Store the pie covered and refrigerated.
Video
Notes
- The pie crust should be cooled completely before filling it.
- Leave the cream cheese out at room temperature for a 2-3 hours to make sure it is soft. This makes it easier to blend with the other ingredients.
- The whipped topping should be thawed in the refrigerator before making the pie.
- I used a 9.5 inch pie plate for this recipe. Use whatever size you have. Your crust thickness will vary depending on what size pie plate you use.
- Honey Nut and Regular Cheerios will work in the crust. For more crust tips check out this post on the Cheerios crust.