18-ounce bag gluten-free chocolate sandwich cookies (such as KinniToos)
18-ounce package cream cheeseat room temperature
1cupcreamy peanut butter
1cupplus 1 tablespoon powdered sugardivided
Lightly brush or spray a 9-inch pie pan with oil.
Place the cookies in the bowl of a food processor (do not scrape out the filling) and process until they become fine crumbs. If you don’t have a food processor, you can put the cookies in a large food storage bag and crush the cookies with a rolling pin. Remove and reserve about ¼ cup of cookie crumbs for topping the pie. Add 2 tablespoons oil to the remaining cookie crumbs, mix well, and press the mixture firmly into the prepared pan.
Whip 2 cups heavy cream until stiff peaks form. Remove the cream from the bowl, add the cream cheese and peanut butter and beat until fully combined and smooth. Beat in 1 cup powdered sugar. Fold in the whipped cream in three batches. Put the mixture into the prepared crust, cover with plastic wrap, and refrigerate for 2 hours or overnight.
Whip the remaining 1 cup heavy cream with 1 tablespoon powdered sugar until stiff peaks form. Spread the cream over the pie, sprinkle on the reserved cookie crumbs, and serve or refrigerate until serving time. Can be made several hours ahead.
Gluten Free Chocolate Peanut Butter Pie
Amount Per Serving
Calories 788Calories from Fat 585
% Daily Value*
Total Fat 65g100%
Saturated Fat 30g150%
Total Carbohydrates 46g15%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.
Gluten Free Chocolate Peanut Butter Pie https://simplygluten-free.com/blog/2016/11/chocolate-peanut-butter-pie.html