Gluten-Free Oreo Peanut Butter Pie
This gluten-free chocolate peanut butter pie starts with a crunchy Oreo cookie crust, then layers smooth dark chocolate ganache with a fluffy whipped peanut butter cream cheese filling. Topped with drizzled chocolate, melted peanut butter, and chopped Reese's cups. Perfect for birthdays, holidays, or anytime you need a showstopper dessert.
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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
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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.
Nutrition
Calories: 653kcal | Carbohydrates: 53g | Protein: 12g | Fat: 46g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 383mg | Potassium: 444mg | Fiber: 4g | Sugar: 36g | Vitamin A: 617IU | Vitamin C: 0.3mg | Calcium: 129mg | Iron: 4mg
