Name: Gluten Free Peanut Butter Cup Pie
Prep time: 20 min
Total time: 260 min
Ingredients: 2 cups Gluten Free Graham Cracker Crumbs; 1/3 cup Melted Butter; 3 tbsp Sugar; 8 oz Cream Cheese, softened; 1 cup Creamy Peanut Butter; 1 cup Powdered Sugar; 1 tsp Vanilla Extract; 1 1/2 cups Heavy Whipping Cream; 1 cup Chopped Peanut Butter Cups

If you love peanut butter cups, you need to try this gluten free peanut butter cup pie. It’s creamy, rich, and honestly one of the best no-bake desserts I’ve ever made.

The crust is made with gluten free graham cracker crumbs, butter, and a little sugar. Super simple and it holds together perfectly.

The filling is where the magic happens. Cream cheese, peanut butter, powdered sugar, and whipped cream all come together into this incredibly smooth and fluffy filling. Then you fold in chopped peanut butter cups for that extra crunch and flavor.

Being gluten free doesn’t mean you have to miss out on desserts like this. As long as you use gluten free graham crackers and check that your peanut butter cups are safe, you’re good to go.

This pie is great for holidays, birthdays, or just when you want something special. Everyone will love it, whether they eat gluten free or not.

Why You’ll Love This Recipe

No Baking Required – This pie doesn’t need to go in the oven at all. You just mix everything together, layer it up, and let the fridge do the rest, which makes it perfect for hot days or when you don’t feel like turning on the oven.

It Tastes Like a Giant Peanut Butter Cup – Between the creamy peanut butter filling and the chopped peanut butter cups mixed right in, every single bite tastes like your favorite candy but in pie form. It’s honestly a dream come true for peanut butter lovers.

Totally Gluten Free – This pie is made with a gluten free graham cracker crust, so anyone avoiding gluten can enjoy it without worrying. It tastes just as good as any regular pie, and nobody will even notice the difference.

Super Creamy and Rich – The combo of cream cheese, peanut butter, and heavy whipping cream creates a filling that is unbelievably smooth and rich. It practically melts on your tongue and has this mousse-like texture that feels really special.

Ingredients

For the Crust

2 cups Gluten Free Graham Cracker Crumbs
1/3 cup Melted Butter
3 tbsp Sugar

For the Filling

8 oz Cream Cheese, softened
1 cup Creamy Peanut Butter
1 cup Powdered Sugar
1 tsp Vanilla Extract
1 1/2 cups Heavy Whipping Cream
1 cup Chopped Peanut Butter Cups

How to Make

Step 1

Mix gluten free graham cracker crumbs, melted butter, and sugar together, then press firmly into the bottom of a 9-inch pie pan and refrigerate.

Step 2

Beat cream cheese, peanut butter, powdered sugar, and vanilla extract together until smooth and creamy.

Step 3

In a separate bowl, whip the heavy cream until stiff peaks form.

Step 4

Gently fold the whipped cream into the peanut butter mixture until fully combined.

Step 5

Fold in chopped peanut butter cups, reserving some for topping.

Step 6

Pour the filling into the prepared crust, smooth the top, and sprinkle with remaining peanut butter cup pieces.

Step 7

Freeze for at least 4 hours or refrigerate overnight until firm, then slice and serve.

Helpful Tips

Use Room Temperature Cream Cheese

Take the cream cheese out of the fridge at least an hour before you start making the filling. If it’s still cold, it won’t blend smoothly with the peanut butter and you’ll end up with lumps that are really hard to get rid of.

If you forgot to take it out ahead of time, you can cut it into small cubes and let it sit for about 20 minutes. That speeds things up a lot. You want it soft enough that you can easily press into it with a finger.

Getting this step right makes a big difference because a smooth filling is what gives this pie that creamy, melt-in-your-mouth texture you’re going for.

Press the Crust Firmly and Evenly

When you’re pressing the crust into the pie pan, really pack it down tight, especially where the bottom meets the sides. If you leave it loose, it’ll crumble apart the second you try to cut a slice and you’ll have a mess on your plate instead of a clean piece of pie.

A good trick is to use the flat bottom of a measuring cup or a glass to press everything down evenly. It gives you a much more uniform crust than just using your fingers.

Make sure the crust goes up the sides of the pan a little bit too, so the filling has something to hold onto. Once it’s pressed in, pop it in the fridge for at least 15-20 minutes before adding the filling so it has time to set and firm up.

Whip the Heavy Cream Until It’s Actually Stiff

When the recipe says stiff peaks, it means that when you lift the whisk or beaters out of the cream, the peaks that form should stand straight up and not flop over at all. If they’re still drooping, keep going for another 30 seconds or so.

Use a cold bowl and cold cream for the best results. If your cream is warm, it takes way longer to whip and sometimes won’t get stiff at all. Sticking the bowl in the freezer for about 10 minutes before you start works great.

The whipped cream is what makes this filling light and airy instead of dense and heavy. If you underwhip it, the pie will feel more like a thick peanut butter spread than a fluffy mousse-style filling.

Frequently Asked Questions

Which gluten free graham crackers work best for the crust?

Brands like Kinnikinnick and Schar make great gluten free graham crackers that crush up nicely for a pie crust. You can buy them pre-crushed or crush whole crackers yourself in a zip-top bag with a rolling pin.

If you can not find gluten free graham crackers near you, gluten free vanilla cookies or even gluten free pretzels can work as a substitute for the crust base.