Chocolate Peanut Butter Pie with Cookie Crust (Gluten- & Dairy-Free)

A crisp chocolate cookie crust pairs perfectly with a light, whipped peanut butter filling in this gluten-free, dairy-free peanut butter pie.

You really should try this one.

This Gluten-Free, Dairy-Free Peanut Butter Pie is essentially a peanut butter cup transformed into a pie—rich, balanced, and surprisingly easy to make.

It’s indulgent without being overly sweet, and the texture is just right: a crunchy chocolate crust supporting a fluffy, ultra-creamy filling.

The crust is a simple three-ingredient blend I use often—the same base I use for my Dairy-Free Chocolate Cream Pie with Chocolate Crust.

The filling gets its deep peanut flavor from a mix of creamy natural peanut butter and powdered peanut butter for extra nuttiness.

Instead of heavy cream, this recipe relies on coconut cream and dairy-free cream cheese to achieve a rich, silky filling.

I avoid refined white sugar in my desserts; this pie is sweetened only with Medjool dates and natural maple syrup, so it’s satisfying without the later sugar crash.

Bring this to your next gathering and it will be the star—enjoy!

Ingredients for The Best Gluten-Free Dairy-Free Peanut Butter Pie

Despite its decadent taste, this pie uses simple ingredients. Below is everything you’ll need to make it.

• Gluten-Free Chocolate Crackers: Chocolate sweet thins (I used Simple Mills) make a great crust base.
• Dates: Use plump Medjool dates, pitted before processing.
• Coconut Oil: Replaces butter and helps bind the crust.
• Coconut Cream: Use full-fat coconut cream or chill a can of full-fat coconut milk overnight and scoop the solid cream.

• Peanut Butter & Powdered Peanut Butter: Creamy natural peanut butter plus powdered peanut butter for a thicker, more intense peanut flavor.
• Dairy-Free Cream Cheese: Adds body and a tangy note to the filling.
• Maple Syrup: A natural sweetener that lends a caramel-like flavor.
• Vanilla Extract: Enhances the chocolate and peanut butter flavors.
• Garnishes: Optional chocolate shavings and drizzles of peanut butter and chocolate for a finishing touch.

How to Make Peanut Butter Pie

Begin with the crust.

Place chocolate cookies, Medjool dates, and coconut oil in a food processor and pulse until a sandy texture forms.

Press the mixture into a 9×9-inch pie pan, packing it on the bottom and up the sides. Chill in the refrigerator while you prepare the filling.

For the filling, whip the coconut cream in a small bowl with a hand mixer on high until stiff peaks form, about 1–2 minutes. Set aside.

In a separate bowl, combine creamy peanut butter, dairy-free cream cheese, powdered peanut butter, maple syrup, vanilla, melted coconut oil, and salt. Beat on high for 1 minute, scrape the bowl, then beat 30 more seconds until fluffy.

Fold the whipped coconut cream into the peanut butter mixture on low to medium speed until fully combined and airy.

Assemble the pie by pouring the peanut butter filling into the chilled crust and smoothing the top. Refrigerate for at least 6 hours, preferably overnight, to set.

When ready to serve, top with chocolate and peanut butter drizzles and chocolate shavings. To make shavings, run a vegetable peeler along the edge of a chocolate bar directly over the pie.

Slice and serve—enjoy!

Other Decadent Gluten-Free Dairy-Free Desserts:

• Chocolate Cake (Gluten-Free, Dairy-Free, Refined Sugar-Free)
• Dairy-Free Chocolate Cream Pie with Chocolate Crust
• No-Bake Pecan Pie Bars
• Peach Cobbler (Dairy-Free, Gluten-Free)
• Chocolate Peanut Butter Blondies