Gluten Free, No Bake Peanut Butter Pie Recipe

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I was on the hunt for a Father’s Day dessert that would be a quintessential “dad dessert”. And I kept coming back to peanut butter and chocolate (which needs to be in cake form as well, obviously). I landed on a creamy peanut butter filling, a decadent chocolate ganache and a crunchy graham cracker crust. Topped with homemade whipped cream, it’s the perfect Father’s Day dessert, or really any celebration! 

This a great pie for any season, but especially for celebrating those peanut butter lovers! The chocolate ganache adds such a nice layer of depth and the whipped cream balances the sweetness! With just a few simple ingredients and with no baking you can make this yummy pie! 

Ingredients:

Graham Cracker Crust

  • 1 3/4 to 2 cups gluten-free graham cracker crumbs
    (About 10 whole gluten-free graham crackers – I love to use Pamela’s brand. For this recipe I use the 7.5 ounce box, which yields 1 3/4 to 2 cups.)
    Use a food processor to pulse the crackers into fine, even crumbs. Popular gluten-free brands like Pamela’s, Schär, or Kinnikinnick work well. Measure after crushing. For best results, ensure the crumbs are finely ground and evenly textured.
  • 1/2 cup (1 stick) salted butter, melted
    Melt the butter just before mixing so it evenly moistens the crumbs. If using unsalted butter, add a pinch (1/8 tsp) of salt to enhance flavor.
  • 3 tablespoons to 1/4 cup granulated sugar
    Adds a touch of sweetness and helps the crust hold together when baked or chilled. You can adjust slightly to taste, or substitute with coconut sugar for a refined sugar alternative.
  • Vanilla Extract

Creamy Chocolate Ganache

  • 1/2 cup semisweet chocolate chips
    (About 6 ounces or 170 grams)
    Use good-quality chocolate chips like Ghirardelli or Guittard for best flavor and texture. You can also use chopped semisweet chocolate bars for smoother melting. If you’re gluten-free, double-check that your chocolate is certified gluten-free.
  • 1/2 cup heavy cream
    (Also labeled as heavy whipping cream; contains at least 36% milk fat)
    Use full-fat cream for a rich, silky ganache. Warm it just until it begins to simmer—do not boil. Pour the hot cream over the chocolate and let sit for 2–3 minutes before stirring to melt completely.

Fluffy Peanut Butter Filling

  • 1 prepare graham cracker crust
  • 1 cup creamy peanut butter
    I prefer a natural peanut butter (add sweetener makes for a really sweet pie), just make sure the peanut butter is well stirred.
  • 8 ounces cream cheese, softened
    Full-fat cream cheese works best for a rich, creamy filling. Let it sit at room temperature for 30–60 minutes for easy mixing.
  • 3/4 cup powdered sugar (also known as confectioners’ sugar)
    Sift before measuring if it’s clumpy to ensure smooth blending.
  • 1/2 teaspoon salt
    Balances the sweetness and enhances the peanut butter flavor. Use fine sea salt or table salt.
  • 1 teaspoon vanilla extract
    Pure vanilla extract gives the best flavor, but imitation works in a pinch.
  • 3 cups homemade whipped cream
    Whip about 1 1/2 cups of cold heavy whipping cream with 2–3 tablespoons of powdered sugar until soft peaks form. Do not overwhip. Whip 2 cups if you want enough to pipe on the top of the pie.

Instructions:

Graham Cracker Crust

  • Crush the graham crackers:
    Using a food processor, pulse about 10 whole gluten-free graham crackers until the crumbs resemble a fine, sand-like texture. If you don’t have a food processor, place the crackers in a zip-top bag and crush with a rolling pin. Measure out 1 3/4 – 2 cups of crumbs after crushing.
  • Combine dry ingredients:
    Transfer the crumbs to a medium mixing bowl. Add granulated sugar and whisk or stir together until evenly combined. The sugar helps bind the crust and adds a touch of sweetness.
  • Add melted butter:
    Pour 1/2 cup (1 stick) of melted salted butter and vanilla over the crumb mixture. Stir with a fork or rubber spatula until all the crumbs are evenly moistened and the texture resembles wet sand. It should hold together when pressed between your fingers.
  • Form the crust:
    Pour the crumb mixture into a 9-inch pie pan (glass, ceramic, or metal). Use could use a springform pan! Use the bottom of a flat measuring cup or a glass to press the mixture firmly and evenly across the bottom and up the sides of the pan. Take time to compress the crust well—this helps it hold together after baking or chilling.
  • Set or bake:
    • For a no-bake pie, place the prepared crust in the refrigerator for at least 1 hour to firm up before filling.
    • For a baked crust, preheat the oven to 350°F (175°C) and bake for 8–10 minutes, or until lightly golden and fragrant. Allow to cool completely before adding the filling.
    • You can go either way in this recipe but I prefer it baked!

Chocolate Ganache

  • Heat the heavy cream:
    Pour 1/2 cup of heavy cream into a small saucepan or microwave-safe bowl.
    • Stovetop method: Heat the cream over low to medium-low heat until it’s just about to boil—look for small bubbles forming around the edges and steam rising. Do not let it come to a full boil.
    • Microwave method: Heat in 20–30 second intervals, stirring between each, until the cream is hot and steaming but not boiling (this usually takes about 1–1½ minutes total, depending on your microwave).
  • Add the chocolate:
    Place 1/2 cup of semisweet chocolate chips (or chopped semisweet chocolate) in a medium heatproof bowl. (you can use dark chocolate chips if desired!)
    Pour the hot cream directly over the chocolate, making sure all the chocolate is submerged. Let it sit undisturbed for 3–5 minutes to allow the heat to melt the chocolate fully.
  • Stir until smooth:
    After letting it rest, begin stirring slowly from the center using a whisk or spatula, working your way out in small circles. Keep stirring until the mixture becomes smooth, glossy, and fully combined. This process can take a minute or two—be patient and stir gently to avoid incorporating air bubbles.
  • Cool the ganache:
    Allow the ganache to cool at room temperature until it thickens slightly but is still pourable. This typically takes about 20–30 minutes, depending on your room temperature.
  • Once cooled, pour most of the chocolate sauce into the base of the pie crust and spread until smooth, but reserve some to drizzle over top of the pie!

Peanut Butter Pie Filling

  • Blend the peanut butter and cream cheese:
    In the large bowl of a stand mixer fitted with the paddle attachment, combine 1 cup creamy peanut butter and 8 ounces softened cream cheese.
    Beat on medium speed for about 1–2 minutes, until the mixture is completely smooth and well combined. Scrape down the sides of the bowl as needed to ensure even mixing.
    Tip: Make sure both ingredients are at room temperature for the smoothest texture.
  • Add the sugar, salt, and vanilla:
    Add 3/4 cup powdered sugar1/2 teaspoon salt, and 1 teaspoon pure vanilla extract to the bowl.
    Continue mixing on medium speed until the mixture becomes light and creamy—about 1 more minute. Scrape down the bowl again to ensure everything is well incorporated.
  • Fold in the whipped cream:
    Remove the bowl from the stand mixer. Using a rubber spatula, gently fold in 3 cups of homemade whipped cream (soft peaks stage), one-third at a time.
    Be careful not to deflate the whipped cream—use broad, gentle strokes to preserve the light, fluffy texture. The final mixture should be airy and mousse-like. You could also use Cool Whip, but I promise you, homemade whipped cream is gold!
  • Fill the crust and chill:
    Pour the peanut butter mixture into your prepared gluten-free graham cracker crust. Use an offset spatula or the back of a spoon to smooth the top evenly.
    Cover loosely with plastic wrap or foil, and refrigerate for at least 4 hours, or overnight, to allow the pie to set fully.
  • Serve and enjoy:
    Just before serving, top with additional whipped cream, chocolate shavings, or a drizzle of ganache if desired. For clean slices, dip your knife in hot water and wipe between cuts. Small or thin slices go a long way as this pie is decadent and rich! 

Perfect Pairings

1. Salted Caramel Sauce

Why it works:
The buttery, slightly burnt sugar notes of caramel perfectly complement the nutty richness of peanut butter. A touch of sea salt adds a sophisticated contrast to the sweetness.

How to serve:

  • Drizzle a spoonful over each slice before serving.
  • For texture, you can also sprinkle a few flakes of sea salt on top.

2. Sliced Bananas or Banana Chips

Why it works:
Peanut butter and banana are a nostalgic, naturally sweet pairing. The freshness of the fruit balances the creamy filling, while banana chips offer crunch and visual appeal.

How to serve:

  • Arrange fresh banana slices on top just before serving.
  • Or garnish each slice with a few banana chips for a fun and crunchy twist.

3. Strong Brewed Coffee or Espresso

Why it works:
Coffee’s bold bitterness cuts through the richness of the pie and refreshes the palate, making each bite feel balanced and satisfying.

How to serve:

  • Serve with a hot cup of coffee, espresso, or a shot of cold brew.
  • A coffee with nutty or chocolate undertones enhances the peanut flavor even more.

Helpful Hints

1. Use room temperature ingredients.

This makes combining ingredients a breeze!

2. Soften Cream Cheese Completely

Let your cream cheese sit out for at least 30–60 minutes until fully softened. This ensures it blends smoothly with the peanut butter without lumps.

3. Don’t Overmix After Adding Whipped Cream

When folding in homemade whipped cream (or stabilized whipped topping), be gentle. Overmixing will deflate the airiness and make the pie dense instead of light and mousse-like.

4. Chill Long Enough

The pie needs at least 4 hours in the refrigerator to set—overnight is even better. This helps the filling firm up and makes slicing cleaner and easier.

5. Taste Before You Chill

Once the filling is mixed (before folding in whipped cream), taste it! You can adjust the salt or vanilla if needed. A tiny pinch of salt can make the flavor pop.

6. Use a Firm Crust Base

If you’re using a gluten-free graham cracker crust, press it firmly into the pan and consider baking it for 8–10 minutes to help it hold together better, especially for no-bake pies.

7. Slice Cleanly

For neat slices, use a sharp knife dipped in hot water and wiped clean between cuts. This helps glide through the filling without smearing.

Check out the recipe card below for this gluten free peanut butter pie recipe!

Gluten Free, No Bake Peanut Butter Pie Recipe

This gluten-free peanut butter pie is a rich, creamy, no-bake dessert made with smooth peanut butter, tangy cream cheese, and lightly sweetened whipped cream, all nestled in a buttery gluten-free graham cracker crust. It’s the perfect blend of salty-sweet flavors with a mousse-like texture that sets beautifully in the fridge. Ideal for make-ahead gatherings or weeknight treats, this pie delivers indulgence without needing the oven.
Print Recipe
Prep Time:25 minutes
Chill Time:4 hours

Ingredients

Graham Cracker Crust

  • 1 3/4 cups gluten-free graham cracker crumbs
  • 1/2 cup 1 stick salted butter, melted
  • 3 tablespoons to 1/4 cup granulated sugar
  • Vanilla Extract

Chocolate Ganache

  • 1/2 cup semisweet chocolate chips
  • 1/2 cup heavy cream

Creamy Peanut Butter Filling

  • 1 cup creamy peanut butter
  • 8 ounces cream cheese softened
  • 3/4 cup powdered sugar also known as confectioners’ sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 cups homemade whipped cream

Instructions

Graham Cracker Crust

  • Using a food processor, pulse about 10 whole gluten-free graham crackers until the crumbs resemble a fine, sand-like texture. If you don’t have a food processor, place the crackers in a zip-top bag and crush with a rolling pin. Measure out 1 3/4 – 2 cups of crumbs after crushing.
  • Transfer the crumbs to a medium mixing bowl. Add granulated sugar and whisk or stir together until evenly combined. The sugar helps bind the crust and adds a touch of sweetness.
  • Pour 1/2 cup (1 stick) of melted salted butter and vanilla over the crumb mixture. Stir with a fork or rubber spatula until all the crumbs are evenly moistened and the texture resembles wet sand. It should hold together when pressed between your fingers.
  • Pour the crumb mixture into a 9-inch pie pan (glass, ceramic, or metal). Use could use a springform pan! Use the bottom of a flat measuring cup or a glass to press the mixture firmly and evenly across the bottom and up the sides of the pan. Take time to compress the crust well—this helps it hold together after baking or chilling.
  • For a no-bake pie, place the prepared crust in the refrigerator for at least 1 hour to firm up before filling.
  • For a baked crust, preheat the oven to 350°F (175°C) and bake for 8–10 minutes, or until lightly golden and fragrant. Allow to cool completely before adding the filling.
  • You can go either way in this recipe but I prefer it baked!

Chocolate Ganache

  • Pour 1/2 cup of heavy cream into a small saucepan or microwave-safe bowl.
  • Stovetop method: Heat the cream over low to medium-low heat until it’s just about to boil—look for small bubbles forming around the edges and steam rising. Do not let it come to a full boil.
  • Microwave method: Heat in 20–30 second intervals, stirring between each, until the cream is hot and steaming but not boiling (this usually takes about 1–1½ minutes total, depending on your microwave).
  • Place 1/2 cup of semisweet chocolate chips (or chopped semisweet chocolate) in a medium heatproof bowl. (you can use dark chocolate chips if desired!) Pour the hot cream directly over the chocolate, making sure all the chocolate is submerged. Let it sit undisturbed for 3–5 minutes to allow the heat to melt the chocolate fully.
  • After letting it rest, begin stirring slowly from the center using a whisk or spatula, working your way out in small circles. Keep stirring until the mixture becomes smooth, glossy, and fully combined. This process can take a minute or two—be patient and stir gently to avoid incorporating air bubbles.
  • Allow the ganache to cool at room temperature until it thickens slightly but is still pourable. This typically takes about 20–30 minutes, depending on your room temperature.
  • Once cooled, pour most of the chocolate sauce into the base of the pie crust and spread until smooth – but leave

Creamy Peanut Butter Filling

  • In the large bowl of a stand mixer fitted with the paddle attachment, combine 1 cup creamy peanut butter and 8 ounces softened cream cheese.
  • Beat on medium speed for about 1–2 minutes, until the mixture is completely smooth and well combined. Scrape down the sides of the bowl as needed to ensure even mixing.
  • Add 3/4 cup powdered sugar, 1/2 teaspoon salt, and 1 teaspoon pure vanilla extract to the bowl.
  • Continue mixing on medium speed until the mixture becomes light and creamy—about 1 more minute. Scrape down the bowl again to ensure everything is well incorporated.
  • Remove the bowl from the stand mixer. Using a rubber spatula, gently fold in 3 cups of homemade whipped cream (soft peaks stage), one-third at a time.
  • Pour the peanut butter mixture into your prepared gluten-free graham cracker crust. Use an offset spatula or the back of a spoon to smooth the top evenly.
  • Just before serving, top with additional whipped cream, chocolate shavings, or a drizzle of ganache if desired. For clean slices, dip your knife in hot water and wipe between cuts. Small or thin slices go a long way as this pie is decadent and rich!

Notes

Tip: Make sure both ingredients are at room temperature for the smoothest texture.
Servings: 12

This gluten-free peanut butter pie is a rich, creamy, no-bake dessert made with smooth peanut butter, tangy cream cheese, and lightly sweetened whipped cream, all nestled in a buttery gluten-free graham cracker crust. It’s the perfect blend of salty-sweet flavors with a mousse-like texture that sets beautifully in the fridge. Ideal for make-ahead gatherings or weeknight treats, this pie delivers indulgence without needing the oven.

Happy baking!

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