Thursday, March 18, 2010

Peanut Butter Pie

A turkey dinner just isn't complete without pie and this one is rich and delicious but also easy to make. I opted for it because it meant I didn't need to make a standard pie crust, I was feeling a bit lazy.

First the pie crust, I used Pamela's chocolate mini cookies for the crust, first off I love snacking on these as they are a bit too much but they make a great pie crust. You can use any GF chocolate cooke here but this recipe is from the back of the bag.
Cookie Pie Crust
1 bag (7 oz) GF cookies crumbled
3 T butter
Melt the butter in a microwave safe bowl then add the cookie crumbs. Mix together then pat into a pie pan. Bake for 5 minutes in a preheated 350 F oven. Allow it to cool before adding the pie filling.

Peanut Butter Pie
Adapted from Pillsbury Best of the Bake Off

1 C butter
1 C brown sugar
1 C peanut butter
12 oz frozen whipped topping*

In a medium saucepan combine the butter and brown sugar. Cook until the mixture is smooth stirring frequently. Refrigerate for 10 minutes.

In a large mixing bowl beat the peanut butter and brown sugar mixture on low until well blended. Beat 1 minute on medium-high then add the whipped topping and beat an additional minute on low or until it's smooth and well mixed. I take a spatula and stir a few times to make sure it's evenly mixed.

Pour into the chocolate cookie crust and refrigerate.

*Since we avoid High Fructose Corn Syrup I usually make my own whipped topping since all of the common brands contain HFCS. However I have found TruWhip in the frozen section at Rosauer's Huckleberry's Market and it is free of HFCS. It works perfectly when I'm not in the mood to make whipped topping from scratch.

Chocolate Topping

1/2 C choclate chips
1 T butter
2-3 t milk
1 1/2 t agave

In a small saucepan melt the chocolate chips, butter, milk, and agave over low heat stirring constantly until smooth. Add additional milk if needed to get a desired spreading consistency.

Spoon over the peanut butter pie filling and gently spread over the top of the pie. Refrigerate at least 2 hours before serving.

I suggest cutting it into small pieces because this pie is rich!


  1. Cindy, this looks amazing!! Erik mentioned that you guys had gone gluten-free and that you had a blog, so I googled ya. :-) I'm on my day#2 of gf and am going to ease my family into it as well, probably. You have some great products and tips in here that I will definitely be trying. Thanks!

  2. Hi Kendra! I'm glad you found this and I hope it helps you out. I think it's easier in the summer to be GF because of all the great produce. I joked with Erik on Monday that he will have to get used to eating his hamburgers without buns since I didn't have any in the house for him :) Let me know if you have any questions on anything.

  3. That look so good-coming from the South peanut butter pie is a real hit and a gluten free version -YEAH
    Have you tried substituting the peanut butter for pecan butter?

  4. Heartweed I haven't tried it with a different butter but I bet it would be good. Something to play with :)