Gluten-Free Peanut Butter Pie

This gluten-free peanut butter pie recipe combines an easy cocoa graham cracker crust with a light, fluffy peanut butter filling, and plenty of toppings. It’s decadent and delicious in every way!

This pie is for peanut butter lovers!

The combination of crispy graham cracker crust, smooth, creamy peanut butter filling, and delicious toppings make this easy peanut butter pie recipe a total show-stopper!

It’s a perfect pie for Thanksgiving or any fun special occasion–easy to make, nearly no-bake, and SO delicious!

And the best part is, this delicious dessert starts with simple ingredients…

Gather Your Ingredients

• Gluten-Free Graham Crackers. Our crust ingredients start with gluten-free graham crackers. We usually use Pamela’s for taste and texture, but you can use any brand of gluten-free graham crackers you like.
• Granulated Sugar. To help bind the crust together, you’ll need a little sugar. It gives the crust great texture!
• Cocoa Powder. This is technically optional, but we love the subtle cocoa flavor it adds to the graham cracker crust. It’s delicious with the peanut butter flavor of the filling!
• Butter. A little melted butter helps bind the crust together. Easy-peasy!
• Cream Cheese. We recommend full-fat, regular cream cheese, like Philadelphia brand. (This isn’t the time for low-fat!)
• Smooth Peanut Butter. You’ll need creamy peanut butter for the smoothest pie filling. Now’s the time for Skippy or JIF peanut butter–not natural peanut butter.
• Powdered Sugar.
• Vanilla & Salt. A combination of vanilla extract + a tiny bit of salt are PERFECT with the peanut butter and chocolate. They elevate both flavors!
• Heavy Cream. I love to make my peanut butter pie without Cool Whip, using real whipped cream instead. I think heavy whipping cream gives the pie a great flavor and texture.
• Fun Garnishes! This pie is for peanut butter lovers, so we’re going big! I recommend chopped peanut butter cups, peanut butter chips, and mini chocolate chips for a delicious chocolate peanut butter pie combo. (Prefer something else? See our serving suggestions below!)

Could I Use Cool Whip Instead? Yes! Feel free to substitute a container of cool whip for the heavy whipping cream + 1 Tablespoon powdered sugar.

How To Make Gluten-Free Peanut Butter Pie, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

First, Make The Crust

1. Preheat The Oven & Prep The Pan. Heat the oven to 350 degrees F. and set out a 9-inch pie pan.
2. Combine. In a food processor, pulse gluten-free graham crackers into fine crumbs, then add 3 Tablespoons sugar, the cocoa powder, and the melted butter. Pulse to combine until evenly blended.  
3. Pat Crust Out Into The Pie Pan. Pour the graham cracker crumb mixture into the pie plate and use the back of a measuring cup (my favorite) or your fingers to gently pat the crust out into an even layer and up the sides of the pan. Try not to pack the crumbs down too tightly, or the crust will be a bit tough and compact.
4. Bake & Cool. Then, put the pie crust in the oven and bake at 350 degrees for 8-10 minutes, until it’s just starting to turn golden. For best results, let pie crust cool to room temperature before adding your filling.

Next, Make The Filling

5. Combine. In a large mixing bowl, combine softened cream cheese, peanut butter, 3/4 cup powdered sugar, the vanilla & pinch of salt.
6. Beat 2-3 minutes, or until light, fluffy, and evenly blended. Check for any lumps, then set this peanut butter mixture aside. 
7. Whip Cream. In a large bowl (ideally a metal bowl or glass bowl!), combine 1 cup heavy cream with 1 Tablespoon powdered sugar. Use a hand mixer to beat on high speed until the mixture forms stiff peaks. (When the beaters are lifted out of the whipped cream and rotated, the whipped cream should hold its shape.) If you prefer, you could also use a stand mixer with the whisk attachment for this job!
8. Fold Together. Working in small increments (about 1/4-1/3 at a time), mix small amounts of the whipped cream into the peanut butter mixture. Do NOT whisk or stir! Carefully fold the whipped cream in a bit at a time, to lighten the peanut butter filling. (See video for a visual, if needed!)

Assemble The Pie

9. Spread the peanut butter filling over the cooled crust and smooth the surface. Cover the pie with plastic wrap. 
10. Chill the pie in the freezer 2-3 hours or the refrigerator 5-6 hours to set. Do NOT skip this step! The filling will firm up to a more sliceable texture and the peanut butter flavor will develop even more over time.
11. Garnish & Serve. Right before serving, garnish the pie with chopped peanut butter cups, peanut butter chips, and mini chocolate chips (or your favorite garnish). Cut into thin slices (it’s RICH!) and serve. 
12. Store leftover pie covered in the refrigerator 2-3 days. 

Serving Suggestions & More Toppings to Try

While we love the impressive & delicious combination of peanut butter cups, peanut butter chips, and chocolate chips, you definitely have other choices if that seems too rich.I

If you prefer, you can top this pie with chocolate ganache, chocolate curls, or simply serve your peanut butter pie with whipped cream and chocolate sauce!