Gluten Free Peanut Butter Chocolate Pie Recipe
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 peanut butter chocolate pie, which not only makes it gluten free but it makes perfect sense as well, because the slight saltiness is just the right complement 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!
Recipe notes: I used as many organic ingredients as I could in this recipe, including organic dairy (I find it important to always use organic dairy products) and organic sugar (I used Wholesome organic sugars).
- 1 ¼ cups salted dry roasted peanuts
- ½ cup Wholesome Organic Cane 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 Wholesome Organic Powdered Confectioners Sugar
- 2 tablespoons cornstarch
- Pinch of salt
- 4 ounces cream cheese , cut in pieces
- ¾ cups creamy peanut butter
- 1 teaspoon gluten-free pure vanilla extract
- 1 ¼ cups heavy cream
- 2 teaspoons Wholesome Organic Powdered Confectioners 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, 5-6 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.
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