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Is there any better combo in the world than chocolate and peanut butter?!?
For me- maybe dark chocolate and peanut butter...but that is a match made in heaven!
Using just 6 ingredients, this sweet dish is basically a giant peanut butter cup! First, gluten free Oreos and melted butter are combined and pressed into the pie plate, creating the crunchy crust. Then, it's baked for a few minutes until set. Next, cream cheese, peanut butter, powdered sugar, and whipped topping are blended until smooth. Now, spread the rich custard into the cooled crust. You can top with crushed Oreos, peanut butter cups, or a chocolate or peanut butter drizzle. Finally, the pie needs to be refrigerated for a few hours to set up. This pie can even be placed in the freezer for a cooler treat!
It's easy to see why this make-ahead dessert is an easy crowd-pleaser!
Peanut butter pie usually has a chocolate crust with a sweet filling. Oreos are the crust of choice; however, you can use any chocolate cookie. The custard is created with peanut butter, cream cheese, whipped topping, and powdered sugar. The pie is then refrigerated until ready to serve.
Yes! With cream cheese and whipped topping, peanut butter pie should be kept in the fridge until ready to serve. It should also be in the fridge for at least 4 hours prior to serving. This allows the peanut butter custard to set before slicing. You can also freeze and serve frozen.
A creamy peanut butter will work best. Be careful with natural peanut butters, which may not have enough oil to create a smooth texture.
This pie will last in the fridge for 4-5 days. It can also be wrapped tightly and frozen for up to one month. Simply thaw in the fridge overnight before serving.
With an Oreo crust and a rich peanut butter custard, this gluten free peanut butter pie makes a simple, yet unapologetically sinful treat!
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