This Gluten-free, Dairy-free Peanut Butter Pie is wonderfully simple and incredibly tasty. It’s a no-bake treat that takes about 10 minutes to prepare and has become a family favorite. With straightforward ingredient options and two filling variations, you can make this pie gluten-free and dairy-free or adapt it to Paleo or vegan needs.
Table of Contents
Why we love this Gluten-free Dairy-free Peanut Butter Pie
This pie is gluten-free, dairy-free, and egg-free, and it can be adjusted to be vegan. It comes together quickly using a food processor to make the crust and blend the filling. The peanut butter and chocolate pairing is comforting and familiar, while the recipe stays simple—easy-to-find ingredients and minimal steps.
The recipe offers two filling options: a gluten-free, dairy-free filling that uses vegan cream cheese and whipped vegan heavy cream, and a Paleo-friendly filling that uses canned coconut cream, gelatin (or agar agar for a vegan swap), and honey or maple syrup. Both versions are easy to assemble and require just a short chill time.
Ingredients
- Gluten-free chocolate sandwich cookies – Use a gluten-free Oreo or another chocolate sandwich cookie. If you prefer a Paleo crust, Simple Mills chocolate cookies can work (note you may need two boxes to reach the needed amount).
- Vegan butter, melted ghee, or coconut oil – Melted vegan butter works well for a rich flavor; melted coconut oil or melted ghee can be used as substitutes (ghee is not suitable for those with a dairy allergy).
Gluten-free + Dairy-free Filling Ingredients
- Dairy-free cream cheese – Provides a tangy, smooth base. Brands like Violife or Daiya work well; choose a nut-based alternative if you prefer.
- Vegan heavy whipping cream – Whips to a fluffy texture and adds richness. Coconut cream is not a suitable substitute for this version.
- Powdered sugar – Sweetens the filling; powdered monk fruit is an option for lower-carb.
- Peanut butter – Use creamy peanut butter you enjoy (e.g., Jif, Skippy).
Paleo Filling Ingredients
- Canned coconut cream – Use full-fat canned coconut cream (not coconut milk) chilled or at room temperature so it’s thick. This contributes a stable, creamy texture.
- Peanut butter – A natural or slightly sweetened peanut butter works. If using unsweetened peanut butter, increase the sweetener.
- Unflavored gelatin – For setting the Paleo filling. For a vegan option, substitute agar agar powder (about 2 teaspoons) for the gelatin.
- Honey – Sweetens and balances the flavors. Use maple syrup instead for a vegan variation.
- Vanilla – Adds depth of flavor; pure vanilla is preferred but imitation works if needed.
Optional Toppings
Toppings make the pie look special but are not necessary for great flavor. Consider:
- Whipped cream – For Paleo, whipped coconut cream works well; for dairy-free, use a store-bought dairy-free topping or whip extra vegan heavy cream with powdered sugar and vanilla.
- Chopped peanut butter cups – Make Paleo-style cups or chop dairy-free peanut butter cups for a chocolatey garnish.
- Chocolate drizzle – A simple drizzle or a magic-shell-style topping adds shine and contrast.
Other Gluten-free + Dairy-free Desserts you might love
- No-bake Oreo Pie
- Paleo Cherry Crisp
- Paleo Zucchini Cake
- Chocolate Peanut Butter Rice Crispy Treats
- Paleo Chocolate Covered Mini Donuts
Gluten-free Dairy-free Peanut Butter Pie
Autumn @wholefoodfor7
An easy no-bake dessert with options for gluten-free, dairy-free, Paleo, or vegan diets. Prep time is quick and the results are rich and creamy.
5 from 13 votes
Prep Time 10
Chill Time 1
Total Time 1 10
Course Dessert
Cuisine American
Servings 8 slices
Calories 543 kcal
Ingredients
Crust
- 30 Gluten-free Oreos or other chocolate sandwich cookies or Simple Mills for a paleo option
- 1/3 cup vegan butter can sub melted coconut oil or ghee*
Filling 1 (GF + DF)
- 1/2 cup vegan heavy whipping cream
- 1 1/2 cup powdered sugar divided; or powdered monk fruit for lower carb
- 1 cup peanut butter creamy
- 8 ounces dairy-free cream cheese softened
Filling 2 – Paleo
- 1 13.66 ounce can full-fat unsweetened canned coconut cream room temperature, whole can
- 3/4 cup peanut butter
- 2 0.25 oz packages unflavored gelatin about 2 tablespoons; sub 2 tsp agar agar for vegan
- 1/3 cup honey can sub maple syrup for vegan
- 1 teaspoon vanilla
Instructions
To Make the Crust
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In a food processor, pulse the chocolate cookies until they become fine crumbs. Add the melted vegan butter (or coconut oil/ghee) and pulse until combined. If you don’t have a food processor, crush the cookies in a zip-top bag with a rolling pin, then mix with the melted fat until even.
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Press the crumb mixture firmly into an 8″ or 9″ pie pan (or a lined 9×9 dish) to form an even crust.
Filling 1 – GF + DF
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Whip the cream – Use a hand or stand mixer to whip the vegan heavy cream with 1/2 cup powdered sugar until fluffy.
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Make the filling – In a large bowl, beat peanut butter, dairy-free cream cheese, and the remaining 1 cup powdered sugar until smooth and creamy.
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Fold it in – Gently fold the whipped cream into the peanut butter mixture until fully combined. Spread the filling evenly into the prepared crust.
Filling 2 – Paleo
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In a food processor or blender on low-medium speed, combine the canned coconut cream, peanut butter, gelatin (or agar agar), honey (or maple syrup), and vanilla until smooth and well blended. Avoid over-processing in a high-powered blender to prevent a grainy texture. Pour the mixture into the cookie crust.
Chill + Serve
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Chill the pie in the refrigerator for at least 1 hour, or until the filling is set. For overnight chilling, press plastic wrap gently onto the surface to prevent cracking.
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Once set, top with whipped cream, chopped peanut butter cups, or a chocolate drizzle if desired. The pie is delicious plain or dressed up with toppings.
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Store leftovers covered in the fridge for up to one week, or freeze in a sealed container for up to three months.
Notes
Whipped topping options:
- PALEO: Use whipped coconut cream.
- DAIRY-FREE: Use a store-bought dairy-free topping or whip 1/2 cup additional vegan heavy cream with 1/2 cup powdered sugar and 1 teaspoon vanilla.
Peanut butter cup topping ideas:
- Make small layered peanut butter cups and chop them for a Paleo-friendly garnish.
- Or chop dairy-free peanut butter cups for a quick topping.
Nutrition information does not include optional toppings.
Nutrition
Calories: 543 kcal
Carbohydrates: 61 g • Protein: 8 g • Fat: 33 g • Sugar: 39 g
Carbohydrates: 61 g • Protein: 8 g • Fat: 33 g • Sugar: 39 g
Keyword budget-friendly, dairy-free, dessert, easy, egg-free, gluten-free, kid-friendly
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