Gluten Free Peanut Butter Chocolate Pie Recipe

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by Carol Kicinski on August 2, 2009

My dear friend Angie and I once ordered a whole peanut butter pie, cut it in half and then proceeded to each eat our respective halves. I can’t remember if we were mending a broken heart, celebrating a triumph or if it was just Sunday. I do, however, recall suffering! Not just from the massive sugar intake but from the gluten factor as well.

Dry roasted peanuts form the base of the crust for this pie which not only makes it gluten and grain free but makes perfect sense as well. The slight saltiness is just the right compliment to the sweetness of the chocolate, peanut butter and whipped cream.

This is hands down my favorite dessert to make when asked to bring a dish to someone else’s party or when entertaining myself. The reasons? For one thing it can be made ahead and transports well, secondly no one suspects it is gluten-free and everyone loves it even those who sneer at following a gluten-free lifestyle but mostly because it is so fabulous that I can’t resist eating any leftovers and as we all now know, I can’t be trusted with half a peanut butter pie sitting around!


Gluten Free Peanut Butter Chocolate Pie Recipe



1 ¼ cups salted dry roasted peanuts
½ cup sugar
¼ cup unsalted butter, melted
6 ounces semi-sweet chocolate chips
¼ cup heavy cream


¾ cups milk
¾ cups half and half
2 large eggs
1 cup powdered sugar
2 tablespoons cornstarch
Pinch of salt
4 ounces cream cheese cut in pieces
¾ cups creamy peanut butter
1 teaspoon gluten-free vanilla


1 ¼ cups heavy cream
2 teaspoons powdered sugar
Chocolate bar for grating on top – optional


Preheat oven to 350 degrees. Put peanuts and sugar in food processor and pulse until ground up. Pulse in the melted butter. Press evenly into the bottom of a 9 inch spring form pan. Make sure you even it out. Bake 15 minutes. It will start to brown and be pretty set. It will still be a little soft when it comes out of the oven, don’t worry it will firm up. Set aside to cool slightly.

While crust cools, melt chocolate and cream together in microwave, stirring every 30 seconds until smooth and glossy, about 1 -2 minutes. Or melt in a bowl over barely simmering water, stirring often until melted and glossy. Spread over crust and put in the freezer for about 30 minutes while making the filling.

Whisk the milk, half and half, eggs, powdered sugar, cornstarch and salt in a medium saucepan. Cook over medium heat, whisking constantly until it becomes the consistency of pudding, 5 or 6 minutes. Take off the heat and whisk in the cream cheese, peanut butter and the vanilla. Let cool slightly. Spread evenly over the chocolate and refrigerate 4 hours or until cold. Can be made to this point a day ahead.

Run a knife around the edges of the springform pan but do not loosen the outer ring. Whip the cream with the powdered sugar and spread over the cold pie. It is best to chill the pie after spreading the cream for about 30 minutes but not necessary. Remove the outer ring of the springform pan and put on a serving platter. Grate some chocolate over the top for a pretty presentation.


This Gluten Free Recipe Serves 8 People.

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Ready for dessert?

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Categories:    Dessert

{ 20 comments… read them below or add one }

Peter G August 2, 2009 at 4:46 pm

Another decadent peanut butter treat! You're killing me Carol!


Jennifer August 2, 2009 at 5:19 pm

What a great re-make to the one you are your friend enjoyed! I love that you used ground peanuts in the crust. BEAUTIFUL pie.. peanut butter and chocolate- fav combo!


Kate August 2, 2009 at 9:00 pm

looks great, can't wait to try it out!


Helene August 2, 2009 at 9:52 pm

I'm looking at the crust and it looks delicious. What a great pie you made.


Naomi Devlin August 3, 2009 at 12:29 am

No, I'm sorry, I've seen those pictures of you and you don't get to be a grandma and still look like you do after regularly eating half a peanut butter pie! Unless you eat it on the treadmill?

My secret weakness is banoffee pie – and no, I can't be trusted either, thank god for circuit training!

x x x


Family August 3, 2009 at 4:28 am

I got to sample a slice of that pie a couple nights ago with my dear friends Carol and Angie – WOW is all I can say!
Carol, I am SO happy I am your friend and live close by!


Miss | A August 3, 2009 at 7:02 am

oh that looks great! I am not even a sweet-tooth gal and I would eat that! yum


Kerrie aka GFShaolin August 3, 2009 at 1:15 pm

wow. this pie looks amazing – and it is one of my favorite combos! I think this may be on tap this weekend!


Holly August 3, 2009 at 6:54 pm

This looks amazing!!! And will be on the menu shortly. Thank you!


Carrie August 4, 2009 at 7:48 am

just watched you on TV Carol!! YOU GO GIRL!!! Nicely done!! Good job getting the word out!! ;-)


withoutadornment August 5, 2009 at 5:48 pm

There all these peanut inspired recipes floating around and it is making me so hungry. The best thing is, yours I can eat! :)


Melinda August 7, 2009 at 6:04 am

I think I'll try this out for my birthday next week!


Jeanine August 9, 2009 at 7:04 am

Oh wow, now I wish I had these ingredients at home! This looks fantastic!


Ethan August 17, 2009 at 9:27 am

Did something happen to your original posting for this most delicious desert?

I had a link to the original post, which doesn't work anymore.


Angela October 2, 2011 at 8:50 pm

I made this pie this weekend. I did not make any changes. This pie was AMAZING!!!!! By far the best dessert I have had made either by myself or at a restaurant in a very very long time.


Hermine Reeger December 8, 2011 at 7:27 pm

Hey very nice website, the content is written in a simple yet very effective manner so even the newbie could understand and put these great tips to practise, I will be coming back to check out your new post, thanks again.


JoyHey January 24, 2012 at 6:43 pm

Lovely!! Just lovely!! Thanks so much!! Trackback:


Carol Kicinski January 24, 2012 at 9:53 pm



Andrea March 30, 2012 at 10:08 am

Love your website! Is there any way to make this recipe dairy free? My daughter has a severe dairy allergy but LOVES peanut butter! Thank you!


Carol Kicinski March 30, 2012 at 1:51 pm

Hi Andrea – I think that this could be made with dairy free chocolate and coconut milk. Try this – for the crust use Earth Balance and full fat coconut milk, for the filling use full fat coconut milk in place of the milk and half and half and use dairy free cream cheese. For the topping you would need to use either a commercial dairy free whipped topping or make a coconut cream whipped topping. Here’s a good link for whpped topping subs –

Good luck and report back!!!


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