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Peanut Butter Pie

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • One 9" pie
    • Difficulty Level

This creamy cooked peanut butter pie filling is gluten, dairy and soy free and baked in a Kember’s Gluten Free Brownie Pie Crust made with our Brownie Mix. You can make the Brownie Pie Crust a day ahead but you will want to plan to eat the peanut butter pie the day you make it because it does not keep well overnight.

I topped this pie with So Delicious brand “Coco Whip” that I found in the freezer at New Seasons Market.

DSC_1479 (2)

However, you can also find non-dairy whipped toppings in a can (“Rice Whip” or “Soy Whip”) or follow our recipe for delicious Almond Whipped Cream but substitute vanilla extract for the almond extract.

Recipe Rating

  • (1 Rating)

Ingredients

  • 1 prepared 9" chocolate pie crust (see our blog post for "Brownie Pie Crust")
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 1/2 cups Silk Cashew Milk (I have not tried almond or coconut milk but I am assuming they work as well)
  • 2 egg yolks, lightly beaten
  • 2/3 cup creamy peanut butter
  • 1/2 teaspoon sea salt
  • 1 teaspoon vanilla
  • 8 oz non-dairy whipped topping (I found So Delicious brand Coco Whip in the freezer at New Seasons)
  • Chocolate shavings, or chopped up peanut butter cups for garnish

Instructions

  • 1. Preheat oven to 350 degrees.
  • 2. In a medium saucepan, whisk together the sugar and cornstarch. Pour in the cashew milk and the egg yolks, and gently whisk to combine. Gradually bring the mixture to a boil over medium to medium high heat. Keep stirring until the mixture comes to a boil. Boil and stir for 1 minute.
  • 3. Remove from heat and stir in peanut butter, sea salt, and vanilla until smooth.
  • 4. Pour the filling into the pie crust.
  • 5. Bake for 23 minutes.
  • 6. Cool completely on a wire rack. Place in refrigerator until ready to serve.
  • 7. Top with whipped topping and sprinkle with chocolate shavings. Enjoy!
  • Servings : 8
  • Ready in : 35
  • Course :

Instructions

  • 1. Preheat oven to 350 degrees.
  • 2. In a medium saucepan, whisk together the sugar and cornstarch. Pour in the cashew milk and the egg yolks, and gently whisk to combine. Gradually bring the mixture to a boil over medium to medium high heat. Keep stirring until the mixture comes to a boil. Boil and stir for 1 minute.
  • 3. Remove from heat and stir in peanut butter, sea salt, and vanilla until smooth.
  • 4. Pour the filling into the pie crust.
  • 5. Bake for 23 minutes.
  • 6. Cool completely on a wire rack. Place in refrigerator until ready to serve.
  • 7. Top with whipped topping and sprinkle with chocolate shavings. Enjoy!

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  • Average Rating

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