Peanut Peanut Butter Pie

Peanut butter. Chocolate. Peanuts. Fresh whipped cream. You really can’t go wrong here.

I love peanut butter pie. It is easy to make, yet seems impressive. My favorite part is probably the whipped cream, like always.

Second favorite part is the crust! I love pie crust- or at least I did until 6 months ago when I could no longer eat graham cracker crumbs. A normal pie crust is difficult to make, and a gluten free pie crust is even more difficult. One day I’m sure I will master it. But for now, I was SO excited to find this crust, specifically for peanut butter pie! Carol, the pro over at Simply Gluten Free, had this idea for a yummy, crunchy gluten free pie crust made of crushed dry roasted peanuts and topped with chocolate! I’m sure the rest of Carol’s recipe is great too, but I finished my pie off adapted from my old favorite peanut butter pie from BakedBree.

My recipe makes two 8-inch pies- one to take to our Thanksgiving celebration with friends, and one to keep for ourselves! Just cut everything in half to make one.

Ingredients: 

CRUST:

2 1/2 cups salted dry roasted peanuts
3/4 cup sugar
1/2 cup butter, melted
1 cup semi-sweet chocolate chips
1/2 cup nonfat plain Greek yogurt  (Carol used heavy cream, I thought that yogurt would add to the flavor- it did!)

PEANUT BUTTER FILLING:

2 cups heavy whipping cream
2 cups creamy, natural peanut butter
8 oz. cream cheese
1.5 cups sugar
2 teaspoons vanilla

WHIPPED CREAM TOP:

2 cups heavy whipping cream
powdered sugar to taste (I like my whipped cream less sweet, about 2 teaspoons)

Directions: 

CRUST: Preheat the oven to 350. In a food processor or blender, pulse peanuts and sugar until most of the peanuts are crushed. Melt the butter and then add to the food processor. The consistency will turn out to be about the same as a graham cracker pie crust, with a few peanuts thrown in the mix. Press into a well greased pie pan. Bake for about 15 minutes, until set and golden. It may seem a little soft still, but that is OK. While the crust is in the oven, melt the chocolate in the microwave, stirring frequently so not to burn it. When it is basically melted (hot but not very hot- you don’t want to curdle the yogurt), stir in the yogurt. Stir until smooth. Spread in a thin layer over the peanut pie crust, and put into the freezer to set.

FILLING: Whip the heavy cream and set aside. Mix the cream cheese, peanut butter, sugar, and vanilla. This is a very thick mixture so I normally use a wooden spoon and arm strength. If you have a nice mixer that  would work too. Then fold in the whipped cream until blended and smooth.

WHIPPED CREAM TOP: Whip the heavy whipping cream with the powdered sugar until fluffy.

Retrieve your pie pans from the freezer once the chocolate is set. Spread the peanut butter filling layer on top. Then spread the whip cream on top of the peanut butter layer. I somehow had left over Reese’s in my freezer from Halloween, so I grated one on top. Frozen candy bars grate well.  Enjoy, and please leave comments or suggestions!

My Kitchen/Life Creed: Flexibility and Creativity

Limitations inspire creativity.

When you get home from the grocery store and realize you have forgotten a key ingredient, don’t get mad, get creative. No parsley? Try cilantro. No cream? What about yogurt? This is the philosophy behind this blog. Can’t eat gluten? Well yeah, it sucks sometimes, but it also opens up new doors and possibilities some of which I’ve made up along the way.

Sure, I’ve thrown a few things in the trash– but I have learned that the more you experiment, the better the results get over time. Plus, it’s kinda fun.

My ultimate goal is to share with you cheap and easy gluten free recipes and feed them to all the people I love.

-Maggie

Welcome to my (newish) home, Long Beach, CA!