Gluten-free peanut butter pie

Mass Appeal

If there’s an ingredient that can produce a quality dessert that’s still gluten free, I would have to guess peanut butter. Tammy Aiken, author of “Tammy’s Original Gluten Free Cookbook,” showed us how to make a non-bake, gluten-free peanut butter pie.

Gluten Free Peanut Butter Cookie (for crust)Ingredients:

  • 2 eggs
  • 1 cup gluten-free smooth peanut butter
  • 1 teaspoon baking soda or baking soda
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 3 tablespoons softened vegan butter
  • 1/8 teaspoon sea salt
  • 1 cup gluten-free measure for measure flour


  • Preheat oven to 300 degrees.
  • You will have to drain the oil off the top as much as you can. In a mixing bowl add the first seven ingredients mix add the flour all at once mix scraping the bowl.
  • Spray cookie sheet with nonstick cooking spray lightly.
  • Roll cookie dough as big as a walnut shell place on the cookie sheet take a fork and press lightly on the cookie until you see fork marks.
  • Bake 20 minutes transfer to a cooling rack.

Gluten Free or Gluten Free Dairy Free No Bake Peanut Butter Pie


  • 1 cup gluten-free smooth peanut butter
  • 3 tablespoons water or lactose milk
  • 1 ½ cups confectionary sugar
  • 7 ounces softened cream cheese or substitute with 8 ounces of milk-free cream cheese lactose allergies
  • 2 cups whipped topping


  • In a mixing bowl mix the first three ingredients starting off slow to mix then whip for a few minutes until all combined scraping the bowl.
  • Add the two cups of cool whip mix with a spoon until all incorporated in the mixture.
  • Take the pie crust out of the refrigerator and fill the crust with the filling spread evenly then take the reserved cool whip spread over the top.
  • Sprinkle with the ¼ of cup cookie crumbs that you reserved put the pie back into the refrigerator for 1 hour to set up.
  • Note: In my cookbook it will say add the two cups of whipped topping
  • Then use the reserved whipped topping for the top.

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