Peanut Butter Pie in Chocolate Cookie Crust

Peanut Butter Pie in Chocolate Cookie Crust



  • Whipped cream and chocolate chips for topping

Cookie Pie Crust

  • 30 Gluten-free chocolate cookies (I used Double Chocolate cookies)
  • 4 tablespoons unsalted butter, melted and cooled


  • 4 cups whole milk, divided
  • 1/2 cup g-f cornstarch
  • 1 teaspoon Kosher salt
  • 1 teaspoon vanilla
  • 3 egg yolks
  • 3 tablespoons unsaltedbutter
  • 2/3 cups sugar
  • 1 cup powdered sugar
  • 1/2 cup creamy peanut butter


I used this recipe to make my own g-f chocolate cookies


Cookie Pie Crust
Step 1
Heat oven to 400 degrees F. Place cookies in the bowl of food processor and process until pieces are the size of peas. Stop processor and add melted butter. Continue processing until the crumbs are fine.
Step 2
Pour crumbs into a 9-inch pie plate and using your fingers, press firmly and evenly into the bottom and up the sides. Bake about 10 minutes. Remove from oven and allow to cool completely before filling.
Step 3
In medium sized bowl, whisk together 1 cup cold milk, cornstarch, kosher salt, vanilla and egg yolks. Set aside.
Step 4
In a medium sized pot, stir together the remaining 3 cups cold milk, butter and sugar. Whisk constantly until the mixture is scalding--you will see small bubbles on the edge of the pot but milk should NOT boil. Keep whisking. Gradually whisk in the milk/cornstarch mixture and continue to heat until mixture thickens (keep whisking!) You don't want to boil this but you do want it to thicken--like pudding. Remove from heat and stir every ten minutes. It should continue to thicken off the heat.
Step 5
While the pudding is cooling, make your peanut butter nuggets. In the bowl of an electric mixer add powdered sugar and peanut better. Mix on medium until small peanut butter nuggets start to come together. You may need to add drops of water to achieve this--one drop at a time!
Step 6
Once the pudding has cooled, you can assemble the pie. Place half of the peanut butter nuggets in the bottom of the pie crust. Top with half of the pudding. Repeat and the pie crust should be full. Let the pie cool in the refrigerator for 2 hours before topping with whipped cream or cool whip and sprinkle with chocolate chips--if desired. Pie should cool at least 2 hours before cutting and serving.