Gluten-free Deep Dish Peanut Butter Pie

Name: Deep Dish Peanut Butter Pie
Prep time: 1 h
Cook time: 5 min
Total time: 3 h 5 min
Ingredients: 5 c. gluten-free chocolate chex cereal, crushed (2 c. after crushing); 2 Tbsp. brown sugar; 6 Tbsp. butter, melted; 1/2 tsp. vanilla; 1 Tbsp. cocoa; 6 Tbsp. heavy cream; 2 Tbsp. honey; 1 1/2 Tbsp. butter; 6 oz. milk chocolate chips; 1, 8 oz. packet of cream cheese (room temp. and soft); 2 c. powdered sugar; 8 oz. cool whip (or whipped cream - see notes); 1 c. peanut butter; 1/2 tsp. vanilla

Desserts

Oct 12

Written By Kali Terry

This is the best peanut butter pie you will ever have! It's a chocolaty crust, a silky chocolate honey ganache topped with a creamy peanut butter layer, and a generous "sprinkle" of Reese's Peanut Butter Cups, milk chocolate chips, and chocolate shavings.

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Chocolate and peanut butter is one of the greatest combinations known to man. When you combine those flavors into a pie form, it's just heavenly. It doesn't get much better than peanut butter pie. It's always a crowd-pleaser and leaves everyone requesting seconds.

This pie starts with a delicious crust made with crushed gluten-free chocolate chex cereal. We added a little bit of cocoa powder, vanilla, brown sugar, and some melted butter to hold it all together. It's the perfect bottom to this creamy pie. Next, we added a layer of our milk chocolate honey ganache. It's the perfect compliment to peanut butter. Next comes the no-bake peanut butter cheesecake layer that mixes up in just a few minutes. It's super easy and super delicious! Last, but not least, lots of candy toppings consisting of chopped Reese's Cups, milk chocolate chips, and chocolate shavings. Add as much as you like! No one will be judging you. 😁

This peanut butter pie is always a hit during every season; it's a great July 4th staple, a fantastic addition to Thanksgiving Day, a spectacular dessert for Christmas Day, and a perfect accompaniment to those peanut butter Easter eggs in the spring! Also, this pie can be made ahead of time, as it keeps nicely in the refrigerator. Also, this pie can also be made into a 9 x 13 pan instead of a 9” springform if you’d like that better! Another bonus is that is freezes perfectly. Just remove it, let it thaw in the fridge, and you're ready to go. Put this gluten-free peanut butter pie on your "to-do list". It's crazy good.

Let the baking begin!

TIPS AND TRICKS:

- Always preheat your oven.

- Be sure that the cream cheese is soft and at room temperature to avoid lumps in the peanut butter layer.

- Refrigerate the ganache layer after your pour it on the crust for at least 30 minutes before topping with the peanut butter layer.

- If you don't like Cool Whip you can replace it with 1 1/2 c. of cold heavy whipping cream and 2 Tbsp. of powdered sugar. Whip the heavy cream and powdered sugar until light and fluffy.

- Chop the candy and shave the chocolate before making the peanut butter layer so you can sprinkle everything on as soon as you spread out the peanut butter layer.

- Refrigerate pie until set; at least 2 hours.

- Store in the fridge covered with plastic wrap for up to 4 days.