This gluten-free chocolate peanut butter pie has three layers: a crunchy gluten-free Oreo cookie crust, a rich dark chocolate ganache, and a fluffy peanut butter cream cheese filling on top. It’s finished with drizzled chocolate, melted peanut butter, and chopped Reese’s cups.
I make this for pretty much every birthday and holiday in my family at this point. It’s one of those desserts where people don’t believe it’s gluten-free, and it’s even better made a day ahead because the layers set up perfectly overnight in the fridge. No baking required for the filling, just the crust.
Why You’ll Love this Recipe
Ingredients
Ingredient Notes
- Gluten-Free Oreos – Use regular gluten-free Oreos, not double stuffed. The extra filling throws off the crust ratio. Kinnikinnick, Glutino, and Goodie Girl chocolate sandwich cookies also work.
- Melted Butter – Use unsalted butter for the crust. I like to melt my butter on the stove top, because I find it explodes in the microwave very easily. You can also use dairy-free butter if needed.
- Heavy Cream – Use full-fat coconut milk for a dairy-free option.
- Dark Chocolate Chips – I use Guittard Extra Dark. Semi-sweet or milk chocolate work too if you prefer something sweeter.
- Creamy Peanut Butter – Use a classic creamy peanut butter like Jif or Skippy. Avoid natural peanut butter since it separates and won’t give you the same smooth filling.
- Cream Cheese – Full-fat, softened to room temperature. Cold cream cheese will leave lumps in the filling. If need be, place the foil-wrapped cream cheese in a bowl of warm water for 10 minutes to soften it before using. You can use vegan cream cheese for a dairy-free option.
- Cool Whip – Store-bought Cool Whip is what I use, but homemade whipped cream works if you prefer. Either way, it needs to hold its shape before folding in.
- Reese’s Peanut Butter Cups – Quarter the minis for the topping. Regular sized work too, just chop them. Reese’s are labeled gluten-free.
How to Get a Smooth Ganache Every Time
For the chocolate filling, when pouring the simmering heavy cream over the dark chocolate chips, cover the bowl with a plate and let it sit undisturbed for the full 5 minutes before stirring. This resting time allows the chocolate to melt evenly and creates a smoother, more velvety ganache for your pie.
Step-by-Step Instructions
While this chocolate peanut butter pie with Oreo crust has a few steps to make it, each of the steps are very simple and easy to make in stages if you’d like. The below photos with matching steps are not the full recipe, but are there to help you see the recipe made at various stages to help you make this gluten-free pie perfectly every time.
Pay special attention to the thickness of the Oreo pie crust, the texture of the ganache, the smoothness of the peanut butter filling and the decorations on top of the pie!
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Cover for 5 minutes to let the chocolate chips soften.
Recipe FAQs
Yes. Dark chocolate gives the richest flavor, but semi-sweet or milk chocolate both work. The filling will just be a little sweeter.
Yes, you can make a vegan chocolate peanut butter pie by using dairy-free and vegan substitutes for ingredients like butter, heavy cream, cream cheese, chocolate chips, and whipped topping. Omit the peanut butter cups on top of the pie.
Yes. The cream cheese and whipped cream filling needs to stay cold. Keep it in the fridge and pull it out about 10 minutes before serving if you want it slightly softer.
Expert Tips
Storage Instructions
- Refrigerate: Cover with plastic wrap or foil and store in the fridge for up to 4 days.
- Freeze: Wrap tightly or place in an airtight container for up to 2 months. Thaw overnight in the fridge before serving.
Serving Suggestions
This pie is rich, so I like keeping what’s around it simple. A dollop of whipped cream on each slice is all it really needs, but if you’re putting together a dessert spread, my gluten-free Oreo pudding pie is another easy Oreo crust option that comes together fast. For something lighter next to all that chocolate and peanut butter, my gluten-free key lime pie is a good contrast. Tangy and refreshing.
If you’re a peanut butter person (and if you’re making this pie, you probably are), my gluten-free peanut butter cookies and gluten-free fluffernutter cookies are two of my most-requested cookie recipes that go with the same flavor profile.
Gluten-Free Oreo Peanut Butter Pie
Ingredients
Oreo Crust:
- 24 gluten-free Oreos - 9 oz /255g – you'll use about ¾ of a box
- 4 tablespoons (56 g) melted butter - slightly cooled
Chocolate Ganache Filling:
- ¾ cup (180 g) heavy cream
- 1 ¼ cups (225 g) dark chocolate chips - approximately 8 oz
Peanut Butter Filling:
- 1 cup (258 g) creamy peanut butter
- 8 oz (227 g) cream cheese
- 1 teaspoon vanilla extract
- ½ cup (60 g) powdered sugar - 55g
- 1 cup (75 g) Cool Whip topping - or homemade whipped cream
Topping:
- 1 cup (150 g) Reese's mini peanut butter cups - quartered
- 2 tablespoons (30 g) dark chocolate - melted (melt chocolate chips or use your favorite chocolate sauce)
- 1 tablespoon (16 g) peanut butter - melted
**Use the toggle button above to turn the instruction photos on and off!
Instructions
For the Crust:
- Preheat the oven to 350℉. Grease a 9-inch pie dish with butter. Set aside.
- Add the gluten-free Oreos to a food processor and pulse until finely ground. You do not need to remove the cream filling. If you don’t have a food processor, you can place the cookies in a zip-top bag and crush them with a rolling pin.
- Pour the Oreo crumbs into a bowl and stir in the melted butter until the mixture looks like wet sand.
- Press the crumb mixture into a greased 9-inch pie dish, using the flat bottom of a measuring cup to press evenly across the bottom and up the sides.
- Bake at 350°F for 8-10 minutes, until fragrant. Set aside to cool completely.
For the Chocolate Ganache:
- Heat the heavy cream in a small saucepan over medium-low heat until it just begins to simmer. Do not let it boil.
- Pour the hot cream over the dark chocolate chips in a heat-proof bowl. Cover with a plate and let sit for 5 minutes to trap in the steam.
- Stir until completely smooth.
- Pour the ganache into the cooled crust and spread into an even layer. Refrigerate for at least 1 hour until the ganache is set.
For the Peanut Butter Filling:
- In a large bowl, beat the cream cheese and peanut butter with an electric mixer until smooth.
- Add the vanilla extract and powdered sugar and mix until combined.
- Gently fold in the Cool Whip or whipped cream with a spatula until no streaks remain.
- Spread the peanut butter filling over the set ganache layer.
Chill and Serve:
- Refrigerate for at least 3-4 hours until the filling is firm.
- Before serving, drizzle with melted chocolate and melted peanut butter, then top with chopped Reese's peanut butter cups.
Notes
- Celiac note. If you have celiac disease or are on a gluten-free diet, double check that all ingredients are gluten-free, as manufacturing practices can change.
- Oreo crust. This recipe uses 22 gluten-free Oreos, which is about 75% of the package. Save the rest for snacking or chop them up for the topping.
- Dairy-free option. Use dairy-free butter, vegan cream cheese, dairy-free chocolate chips, and dairy-free whipped topping like CocoWhip. Skip the Reese’s cups on top.
