Creamy Gluten-Free Chocolate Peanut Pie

Why Make This Recipe

This Creamy Gluten-Free Chocolate Peanut Butter Pie is a delightful dessert that satisfies your sweet tooth while being gluten-free. The combination of rich chocolate and creamy peanut butter creates a perfect balance of flavors. It’s ideal for gatherings, celebrations, or simply to enjoy at home. Plus, it’s a treat that’s sure to impress both gluten-free and gluten-lovers alike!

How to Make Creamy Gluten-Free Chocolate Peanut Butter Pie

Ingredients

• 1¼ cups super-fine blanched almond flour
• ½ cup + 1½ tablespoons unsweetened Dutch-processed cocoa powder
• ½ cup + 2 teaspoons gluten-free oat flour
• 2 tablespoons Bob’s Red Mill tapioca flour
• ¼ cup granulated sugar
• ¼ teaspoon kosher salt
• 8 tablespoons cold unsalted butter (cut into ¼-inch cubes)
• 1 teaspoon pure vanilla extract
• ½ teaspoon chocolate extract (or replace with more vanilla extract)
• 2½ ounces bittersweet chocolate (60-70%, finely chopped, plus more for garnish if desired)
• 8 oz mascarpone
• 1¾ cups powdered sugar (sifted and divided)
• ¾ teaspoon kosher salt
• 1 teaspoon pure vanilla extract
• 1¼ cup heavy cream (divided: ¾ cup for chocolate layer, ½ cup for peanut butter layer)
• ¼ cup unsweetened Dutch-processed cocoa powder (sifted)
• ¼ teaspoon chocolate extract (or replace with vanilla extract)
• 2 oz bittersweet chocolate (60-70%, melted and cooled)
• ½ cup + 1 tablespoon creamy peanut butter
• ¼ cup toasted unsalted peanuts (coarsely chopped)
• ¼ ounce bittersweet chocolate (shaved)
• ¼ teaspoon flaky salt

Directions

1. Begin by making the pie crust. In a stand mixer, combine almond flour, cocoa powder, oat flour, tapioca flour, sugar, and salt.
2. Add the cold butter cubes, vanilla extract, and chocolate extract. Mix until the dough starts to clump together.
3. Press the dough into a pie pan evenly and chill it in the fridge.
4. Preheat the oven to 375°F. Bake the crust for 16-18 minutes until set.
5. Once baked, melt the chopped chocolate in the crust and let it chill.
6. For the filling, whip the mascarpone with powdered sugar, salt, and vanilla until smooth.
7. Divide the filling into two parts. Mix cocoa powder and ¾ cup of heavy cream into one part for the chocolate layer. In the other part, mix in the peanut butter and remaining ½ cup of heavy cream for the peanut butter layer.
8. Pour the chocolate filling over the crust, followed by the peanut butter layer.
9. Chill the pie until set, which takes at least 4 hours.
10. Before serving, garnish with coarsely chopped peanuts, shaved chocolate, and a sprinkle of flaky salt.

How to Serve Creamy Gluten-Free Chocolate Peanut Butter Pie

Slice the pie and serve it chilled. You can top each slice with additional whipped cream for an extra treat. This pie is perfect by itself, or you can pair it with a scoop of vanilla ice cream to balance the richness.

How to Store Creamy Gluten-Free Chocolate Peanut Butter Pie

Store any leftovers in an airtight container in the refrigerator. The pie can be kept chilled for up to 5 days. Make sure to cover it well if you want to maintain its freshness.

Tips to Make Creamy Gluten-Free Chocolate Peanut Butter Pie

• Make sure to measure the ingredients accurately for the best results.
• Chill the pie sufficiently for a firmer texture when slicing.
• If you’re not a fan of whipped cream, you can serve it with a drizzle of chocolate sauce.

Variation

You can substitute the creamy peanut butter with almond butter for a different flavor. Additionally, experiment with different types of chocolate for the layers, such as milk chocolate instead of bittersweet.

FAQs

Can I use regular flour instead of gluten-free flour?
No, this recipe is specifically designed to be gluten-free, so using regular flour will not work for this pie.

How can I make this pie dairy-free?
You can use dairy-free butter and a plant-based cream alternative instead of heavy cream. Look for vegan mascarpone to replace the traditional mascarpone.

Can I freeze the pie?
Yes, you can freeze the pie. Just allow it to set fully, then wrap it tightly in plastic wrap and foil. It can be frozen for up to a month. Thaw in the fridge before serving.

Creamy Gluten-Free Chocolate Peanut Butter Pie

This delightful gluten-free dessert combines rich chocolate and creamy peanut butter, creating a perfect balance of flavors that will impress everyone.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 4 hours hrs 18 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Pie Crust

• 1 1/4 cups super-fine blanched almond flour
• 1/2 cup unsweetened Dutch-processed cocoa powder
• 1 1/2 tablespoons unsweetened Dutch-processed cocoa powder
• 1/2 cup gluten-free oat flour
• 2 tablespoons Bob’s Red Mill tapioca flour
• 1/4 cup granulated sugar
• 1/4 teaspoon kosher salt
• 8 tablespoons cold unsalted butter (cut into 1/4-inch cubes)
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon chocolate extract (or replace with more vanilla extract)

For the Filling

• 2 1/2 ounces bittersweet chocolate (60-70%, finely chopped, plus more for garnish if desired)
• 8 oz mascarpone
• 1 3/4 cups powdered sugar (sifted and divided)
• 3/4 teaspoon kosher salt
• 1 teaspoon pure vanilla extract
• 1 1/4 cups heavy cream (divided: 3/4 cup for chocolate layer, 1/2 cup for peanut butter layer)
• 1/4 cup unsweetened Dutch-processed cocoa powder (sifted)
• 1/4 teaspoon chocolate extract (or replace with vanilla extract)
• 2 oz bittersweet chocolate (60-70%, melted and cooled)
• 1/2 cup creamy peanut butter
• 1/4 cup toasted unsalted peanuts (coarsely chopped)
• 1/4 ounce bittersweet chocolate (shaved)
• 1/4 teaspoon flaky salt

Method

 

Preparation

1. In a stand mixer, combine almond flour, cocoa powder, oat flour, tapioca flour, sugar, and salt.
2. Add the cold butter cubes, vanilla extract, and chocolate extract. Mix until the dough starts to clump together.
3. Press the dough into a pie pan evenly and chill it in the fridge.
4. Preheat the oven to 375°F. Bake the crust for 16-18 minutes until set.
5. Once baked, melt the chopped chocolate in the crust and let it chill.

Filling

1. Whip the mascarpone with powdered sugar, salt, and vanilla until smooth.
2. Divide the filling into two parts. Mix cocoa powder and 3/4 cup of heavy cream into one part for the chocolate layer.
3. In the other part, mix in the peanut butter and remaining 1/2 cup of heavy cream for the peanut butter layer.
4. Pour the chocolate filling over the crust, followed by the peanut butter layer.
5. Chill the pie until set, which takes at least 4 hours.
6. Before serving, garnish with coarsely chopped peanuts, shaved chocolate, and a sprinkle of flaky salt.

Notes

Make sure to measure the ingredients accurately for the best results. Chill the pie sufficiently for a firmer texture when slicing. If you’re not a fan of whipped cream, you can serve it with a drizzle of chocolate sauce.