Recipe Gluten Free Peanut Butter Pie #pie #cookies

Prep time: 10 minutes Cook time: >8 minutes (or none!) Yield: 1 9-inch pie

INGREDIENTS


For the crust*

1. 1 1/4 cups (175 g) all purpose gluten free flour (I used Better Batter)
2. 1/2 teaspoon xanthan gum (omit if your blend already contains it)
3. 1/4 cup (36 g) cornstarch (or try arrowroot)
4. 1 cup (115 g) confectioners’ sugar
5. 1/2 teaspoon kosher salt
6. 10 tablespoons (140 g) unsalted butter, at room temperature
7. 1 tablespoon lukewarm water, plus more as necessary

For the filling

1. 8 ounces cream cheese, at room temperature
2. 2 tablespoons (28 g) unsalted butter, at room temperature
3. 1 cup (115 g) confectioners’ sugar
4. 1/2 teaspoon kosher salt
5. 1 cup (256 g) smooth, no-stir peanut butter
6. 2 teaspoons pure vanilla extract

For the chocolate topping

1. 6 ounces semi-sweet or bittersweet chocolate, chopped
2. 1/2 cup (4 fluid ounces) heavy whipping cream
3. Coarse salt, for sprinkling

*In place of the shortbread crust, you can make a cookie crumb crust by combining 1 1/2 cups (225 g) gluten free crunchy cookie crumbs with 6 tablespoons (84 g) of melted unsalted butter. Mix to combine well and then press into the prepared pie plate. Chill until very firm before proceeding with the recipe.

DIRECTIONS

1. Preheat your oven to 375°F. Grease a deep 9-inch pie plate and set it aside.
2. To make the crust, in a large bowl, place the flour, xanthan gum, cornstarch, confectioners’ sugar and salt, and whisk to combine well. Create a well in the center of the dry ingredients and add the butter and 1 tablespoon water. Mix until the cookie dough is well-combined and smooth. If it feels stiff at all, add more water by the half-teaspoonful and mix until well-combined. Place the cookie dough in the prepared pie plate and press it, using a spoon and/or silicone spatula, into an even layer into the bottom and up the sides of the pie plate. The crust will shrink down the sides a bit as it bakes, so be sure to press it all the way up the sides of the plate. Place the pie plate in the freezer to chill until very firm while you prepare the filling. Once the dough is chilled, place the pie plate in the center of the preheated oven and bake for about 8 minutes, or until just set in the center and very lightly golden brown on the edges. Do not overbake. Remove from the oven and allow to cool completely.
3. To make the filling, in the bowl of a stand mixer fitted with a paddle attachment or a large bowl with a handheld mixer, place the cream cheese, butter, confectioners’ sugar and salt, and beat until well-combined and fluffy (about 3 minutes). Add the peanut butter and vanilla, and beat until well-combined. The mixture will be creamy, thick and fluffy. Scrape the filling into the cooled pie crust and spread into an even layer with a moistened offset or silicone spatula. Place the filling in the freezer to chill while you prepare the chocolate topping.
4. To make the chocolate topping, place the chopped chocolate in a medium-size heat-safe bowl. Heat the cream in a small, heavy-bottom saucepan just until it begins to simmer. Pour the hot cream over the chopped chocolate and allow the mixture to sit until the chocolate begins to melt. Stir until the chocolate is melted and the mixture is smooth. Pour the topping over the chilled filling and spread into an even layer. Sprinkle very lightly with coarse salt. Refrigerate the pie, uncovered, until set (about an hour) before slicing and serving chilled.

Adapted from Tasting Table.

Share this post