No-Bake Peanut Butter Pie

Hello! I hope everyone has been enjoying their holiday weekend here in the States. I’ve been staying inside working on a baby blanket for a friend as we’ve had the hottest weather all year the past few days.

Anyway, on to Peanut Butter Pie, because I know that’s what you are all here for!


A couple months ago, I was disappointed to learn that Kellogg’s was no longer making Gluten-Free Rice Krispies. As I’ve not been able to find another brand with GF rice krispies at my grocery stores, my good friend Joy no longer gets her favorite dessert, Peanut Butter Rice Krispie Treats with Ganache. We’ve tried using rice Chex, but it’s just not the same.

Thankfully, around that same time, I came across a BuzzFeed video on Facebook showing how to make peanut butter pie. I had to watch it a few times to make sure I had all the ingredients and amounts correct, but luckily for you, I have it all written down for you.

10 oz graham crackers (crushed)*
1/4 cup granulated sugar
1/2 cup melted butter
*I assumed this must be 10oz by weight, since volume is only 1 1/4 cup, and did not seem like enough crumbs when I made mine. I ended up using just under 2 cups of finely crushed grahams, and it has worked well each time I’ve made the crust.
*For oreo crust, see below.

Peanut Butter Filling
3/4 cup peanut butter
4 oz cream cheese
8 oz whipped topping (thawed)
1 cup confectioners sugar

For Crust: mix graham cracker crumbs and sugar until combined. Stir in melted butter until well combined. Press into pie tin (bottom and sides) to form crust. Refrigerate while making filling.

Graham Cracker Crust

I found my metal measuring spoon worked the best for pressing and smoothing the crust into shape.

For Filling: combine all ingredients in large mixing bowl and beat with electric mixer until fluffy. *I find it helpful to fold the powdered sugar into whipped topping by hand before using the electric mixer to avoid a cloud of sugar flying out of the bowl.

Pour filling into prepared crust and refrigerate at least 1-2 hours. I’ve even frozen it for transport as it (obviously) thaws in the car.

Peanut Butter Filling

To make this gluten-free, you can use GF graham crackers just as you would normal grahams: no adjustments to recipe needed, just a not quite as quick to crumble using the rolling pin method.

You can also use oreos to make a chocolate crust. I’ve only done this with gluten-free “oreo” cookies, but I imagine it would come together pretty much the same using regular oreos. Just add the melted butter in increments, mixing and checking consistency until it looks right. You can always add more butter, but you can’t take it out.

Oreo Crust
21 oreos (finely crushed)
3 tbsp melted butter

21 oreos because that is what comes in the GF package. If you want a thicker crust, feel free to use more.

Top pie slices with a drizzle of chocolate syrup and whipped cream. I like mine from a can for this. (Sorry I don’t have a picture with the toppings. Once you get to that point it’s hard to remember to wait to dig in.)

Sooooooo good! Joy is no longer heart-broken about her lack of peanut butter and chocolate rice krispie treats. In fact, she says she may even like this better.

And of course, since cream cheese comes in 8oz packages, aluminum pie tins come in 2-packs, and you can buy 16oz of frozen whipped topping, I always make two pies. Easier than measuring 4 oz of cream cheese and wasting the rest, and, lets face it: you’re going to need two pies.

Two Pies are Better than One

As always, questions and comments are welcome! And to help make up for my lack of posts these last few months, keep an eye out for my favorite marinade recipe in the coming days.


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