No-Bake Peanut Butter Pie (Gluten Free)
 
 
Ingredients
  • For the Crust:
  • 9 ounces (255 grams- about 18 cookies total) gluten free- chocolate sandwich cookies
  • 1 cup (170 grams) semisweet chocolate chips
  • ¼ cup (45 grams) packed dark brown sugar
  • 7 tablespoons (100 grams) unsalted butter, melted and still warm
  • For the Filling:
  • 2 cups heavy cream
  • ¼ cup granulated sugar
  • 1 ½ cup (405 grams) smooth, all-natural peanut butter, like Skippy
  • 1 8-ounce (226 grams) block full-fat cream cheese, at room temperature
  • ⅔ cup (133 grams) light brown sugar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon kosher salt
Instructions
  1. For the crust: Finely grind cookies, chocolate chips, and brown sugar in food processor. Add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute.
  2. Reserve ¼ cup of the mixture and transfer the rest of the crumbs to 9-inch-diameter pie plate. Using a measuring cup, press crumb mixture along the sides and over the bottom of the pie plate. Alternatively, wrap plastic wrap around fingers and press crumb mixture firmly up sides to within ½ inch of top edge, then over bottom of pan. Place the pie dish and reserved crumb mixture in the refrigerator. (If your butter was too warm - like mine, oops!- the crumb mixture may sag down the sides and form a giant blob on the bottom of the pie dish. Check on the crumb mixture in the fridge every 5 minutes or so and guide the crust back into shape. After 10 - 15 minutes, the butter and chocolate should be sufficiently chilled to allow the crust to keep its shape).
  3. For the filling: In a stand mixer fitted with the whisk, whip the cream and granulated sugar to stiff peaks using an electric mixer at medium-high speed. Transfer to a large bowl. Replace the whisk attachment with the flat beater, and in the same mixing bowl (no need to wipe out any remaining whipped cream) beat the peanut butter, cream cheese, brown sugar, vanilla and salt on medium speed until fluffy, about 2 minutes.
  4. Use a large rubber spatula to gently fold ⅓ of the whipped cream into the peanut butter mixture. Repeat again with half of the remaining whipped cream, gently folding it into the whipped cream-peanut butter mixture.
  5. Transfer the mixture to the prepared crust and smooth the top. Spread the remaining whipped cream on top of the mixture, then crumble the reserved cookie mixture over top of the whipped cream. Chill uncovered for at least 4 to 6 hours, until filling is set.
Recipe by Allons-Eat! at https://www.allonseat.com/no-bake-peanut-butter-pie-gluten-free/