Cooking and Serving: 28 minutes | 8 slices 9-inch pie
Ingredients
1 ¼ cups (175 g) all purpose gluten free flour blend | ½ teaspoon xanthan gum, (omit if your blend already contains it) | ¼ cup (36 g) cornstarch, (or try arrowroot)
Description
Prep Time: 20 minutes | Cook Time: 8 minutes | Total Time: 28 minutes | Servings: 8 slices 9-inch pie
Ingredients
1 ¼ cups (175 g) all purpose gluten free flour blend
½ teaspoon xanthan gum, (omit if your blend already contains it)
¼ cup (36 g) cornstarch, (or try arrowroot)
1 cup (115 g) confectioners’ sugar
½ teaspoon kosher salt
10 tablespoons (140 g) unsalted butter, at room temperature
1 tablespoon lukewarm water, plus more as necessary
8 ounces cream cheese, at room temperature
2 tablespoons (28 g) unsalted butter, at room temperature
1 cup (115 g) confectioners’ sugar
½ teaspoon kosher salt
1 cup (256 g) smooth, no stir peanut butter
2 teaspoons pure vanilla extract
6 ounces semi-sweet or bittersweet chocolate, chopped
½ cup (4 fluid ounces) heavy whipping cream
Coarse salt, for sprinkling
Instructions
GLUTEN FREE PEANUT BUTTER PIE
Prep Time: 20 minutes mins.
Cook Time: 8 minutes mins.
Chilling time: 1 hour hr.
Yield: 8 slices 9-inch pie.
This gluten free peanut butter pie has an easy press-in shortbread crust, a.
smooth & creamy peanut butter filling, topped with chocolate ganache.
FOR THE CRUST
1 ¼ cups (175 g) all purpose gluten free flour blend.
(I used Better Batter; please click thru for full info on appropriate blends).
½ teaspoon xanthan gum, (omit if your blend already contains it).
¼ cup (36 g) cornstarch, (or try arrowroot).
1 cup (115 g) confectioners’ sugar.
½ teaspoon kosher salt.
10 tablespoons (140 g) unsalted butter, at room temperature.
1 tablespoon lukewarm water, plus more as necessary.
FOR THE FILLING
8 ounces cream cheese, at room temperature.
2 tablespoons (28 g) unsalted butter, at room temperature.
1 cup (115 g) confectioners’ sugar.
½ teaspoon kosher salt.
1 cup (256 g) smooth, no stir peanut butter.
2 teaspoons pure vanilla extract.
FOR THE CHOCOLATE TOPPING
6 ounces semi-sweet or bittersweet chocolate, chopped.
½ cup (4 fluid ounces) heavy whipping cream.
Coarse salt, for sprinkling.
Preheat your oven to 375°F. Grease a deep 9-inch pie plate and set it aside.
MAKE THE CRUST
In a large bowl, place the flour, xanthan gum, cornstarch, confectioners’.
sugar and salt, and whisk to combine well.
Create a well in the center of the dry ingredients and add the butter and 1.
Mix until the cookie dough is well-combined and smooth. If it feels stiff at.
all, add more water * Place the cookie dough in the prepared pie plate and press it, using a spoon.
and/or silicone spatula, into an even layer into the bottom and up the sides.
The crust will shrink down the sides a bit as it bakes, so be sure to press.
it all the way up the sides of the plate.
Place the pie plate in the freezer to chill until very firm while you prepare.
Once the dough is chilled, place the pie plate in the center of the preheated.
oven and bake for about 8 minutes, or until just set in the center and very.
lightly golden brown on the edges.
Do not overbake. Remove from the oven and allow to cool completely.
MAKE THE FILLING
In the bowl of a stand mixer fitted with a paddle attachment or a large bowl.
with a handheld mixer, place the cream cheese, butter, confectioners’ sugar.
and salt, and beat until well-combined and fluffy (about 3 minutes).
Add the peanut butter and vanilla, and beat until well-combined. The mixture.
will be creamy, thick and fluffy.
Scrape the filling into the cooled pie crust and spread into an even layer.
with a moistened offset or silicone spatula.
Place the filling in the freezer to chill while you prepare the chocolate.
MAKE THE CHOCOLATE TOPPING
Place the chopped chocolate in a medium-size heat-safe bowl. Heat the cream.
in a small, heavy-bottom saucepan just until it begins to simmer.
Pour the hot cream over the chopped chocolate and allow the mixture to sit.
until the chocolate begins to melt.
Stir until the chocolate is melted and the mixture is smooth.
Pour the topping over the chilled filling and spread into an even layer.
Sprinkle very lightly with coarse salt.
Refrigerate the pie, uncovered, until set (about an hour) before slicing and.
MAKE THE CHOCOLATE TOPPING
Place the chopped chocolate in a medium-size heat-safe bowl. Heat the cream.
in a small, heavy-bottom saucepan just until it begins to simmer.
Pour the hot cream over the chopped chocolate and allow the mixture to sit.
until the chocolate begins to melt.
Stir until the chocolate is melted and the mixture is smooth.
Pour the topping over the chilled filling and spread into an even layer.
Sprinkle very lightly with coarse salt.
Refrigerate the pie, uncovered, until set (about an hour) before slicing and.
Notes
In place of the shortbread crust, you can make a cookie crumb crust 1 1/2 cups (225 g) gluten free graham crackers
ground into crumbs with 6 tablespoons (84 g) of melted unsalted butter. Mix to
combine well and then press into the prepared pie plate. Chill until very firm
before proceeding with the recipe.
Nutrition information is automatically calculated, so should only be used as an
Go Ad-Free
GLUTEN FREE PEANUT BUTTER PIE
Prep Time: 20 minutes mins
Cook Time: 8 minutes mins
Chilling time: 1 hour hr
Yield: 8 slices 9-inch pie
This gluten free peanut butter pie has an easy press-in shortbread crust, a
smooth & creamy peanut butter filling, topped with chocolate ganache.
* 1 ¼ cups (175 g) all purpose gluten free flour blend
(I used Better Batter; please click thru for full info on appropriate blends)
* ½ teaspoon xanthan gum, (omit if your blend already contains it)
* ¼ cup (36 g) cornstarch, (or try arrowroot)
* 1 cup (115 g) confectioners’ sugar
* ½ teaspoon kosher salt
* 10 tablespoons (140 g) unsalted butter, at room temperature
* 1 tablespoon lukewarm water, plus more as necessary
* 8 ounces cream cheese, at room temperature
* 2 tablespoons (28 g) unsalted butter, at room temperature
* 1 cup (115 g) confectioners’ sugar
* ½ teaspoon kosher salt
* 1 cup (256 g) smooth, no stir peanut butter
* 2 teaspoons pure vanilla extract
FOR THE CHOCOLATE TOPPING
* 6 ounces semi-sweet or bittersweet chocolate, chopped
* ½ cup (4 fluid ounces) heavy whipping cream
* Coarse salt, for sprinkling
* Preheat your oven to 375°F. Grease a deep 9-inch pie plate and set it aside.
* In a large bowl, place the flour, xanthan gum, cornstarch, confectioners’
sugar and salt, and whisk to combine well.
* Create a well in the center of the dry ingredients and add the butter and 1
* Mix until the cookie dough is well-combined and smooth. If it feels stiff at
all, add more water * Place the cookie dough in the prepared pie plate and press it, using a spoon
and/or silicone spatula, into an even layer into the bottom and up the sides
* The crust will shrink down the sides a bit as it bakes, so be sure to press
it all the way up the sides of the plate.
* Place the pie plate in the freezer to chill until very firm while you prepare
* Once the dough is chilled, place the pie plate in the center of the preheated
oven and bake for about 8 minutes, or until just set in the center and very
lightly golden brown on the edges.
* Do not overbake. Remove from the oven and allow to cool completely.
* In the bowl of a stand mixer fitted with a paddle attachment or a large bowl
with a handheld mixer, place the cream cheese, butter, confectioners’ sugar
and salt, and beat until well-combined and fluffy (about 3 minutes).
* Add the peanut butter and vanilla, and beat until well-combined. The mixture
will be creamy, thick and fluffy.
* Scrape the filling into the cooled pie crust and spread into an even layer
with a moistened offset or silicone spatula.
* Place the filling in the freezer to chill while you prepare the chocolate
MAKE THE CHOCOLATE TOPPING.
* Place the chopped chocolate in a medium-size heat-safe bowl. Heat the cream
in a small, heavy-bottom saucepan just until it begins to simmer.
* Pour the hot cream over the chopped chocolate and allow the mixture to sit
until the chocolate begins to melt.
* Stir until the chocolate is melted and the mixture is smooth.
* Pour the topping over the chilled filling and spread into an even layer.
* Sprinkle very lightly with coarse salt.
* Refrigerate the pie, uncovered, until set (about an hour) before slicing and
In place of the shortbread crust, you can make a cookie crumb crust 1 1/2 cups (225 g) gluten free graham crackers
ground into crumbs with 6 tablespoons (84 g) of melted unsalted butter. Mix to
combine well and then press into the prepared pie plate. Chill until very firm
before proceeding with the recipe.
Nutrition information is automatically calculated, so should only be used as an
Peanut butter pie on a fork and peanut butter pie in metal pie dish
butter pie on a fork and peanut butter pie in metal pie dish