Gluten-Free Oreo Peanut Butter Pie

This gluten-free chocolate peanut butter pie has three layers: a crunchy gluten-free Oreo cookie crust , a rich dark chocolate ganache, and a fluffy peanut butter cream cheese filling on top. It’s finished with drizzled chocolate, melted peanut butter, and chopped Reese’s cups.

I make this for pretty much every birthday and holiday in my family at this point. It’s one of those desserts where people don’t believe it’s gluten-free, and it’s even better made a day ahead because the layers set up perfectly overnight in the fridge. No baking required for the filling, just the crust.

Why You’ll Love this Recipe

• No-bake filling. The chocolate ganache and peanut butter layers are made on the stovetop and in a mixing bowl. The only thing that goes in the oven is the Oreo crust for about 10 minutes.
• Better the next day. The layers firm up overnight in the fridge, which makes this perfect for making ahead. Less stress, cleaner slices.
• Three layers of chocolate and peanut butter. Oreo crust on the bottom, dark chocolate ganache in the middle, fluffy peanut butter cream cheese on top. Every bite hits all three.

Ingredients

Ingredient Notes

• Gluten-Free Oreos – Use regular gluten-free Oreos, not double stuffed. The extra filling throws off the crust ratio. Kinnikinnick, Glutino, and Goodie Girl chocolate sandwich cookies also work.
• Melted Butter – Use unsalted butter for the crust. I like to melt my butter on the stove top, because I find it explodes in the microwave very easily. You can also use dairy-free butter if needed.
• Heavy Cream – Use full-fat coconut milk for a dairy-free option.
• Dark Chocolate Chips – I use Guittard Extra Dark. Semi-sweet or milk chocolate work too if you prefer something sweeter.
• Creamy Peanut Butter – Use a classic creamy peanut butter like Jif or Skippy. Avoid natural peanut butter since it separates and won’t give you the same smooth filling.
• Cream Cheese – Full-fat, softened to room temperature. Cold cream cheese will leave lumps in the filling. If need be, place the foil-wrapped cream cheese in a bowl of warm water for 10 minutes to soften it before using. You can use vegan cream cheese for a dairy-free option.
• Cool Whip – Store-bought Cool Whip is what I use, but homemade whipped cream works if you prefer. Either way, it needs to hold its shape before folding in.
• Reese’s Peanut Butter Cups – Quarter the minis for the topping. Regular sized work too, just chop them. Reese’s are labeled gluten-free.

How to Get a Smooth Ganache Every Time

For the chocolate filling, when pouring the simmering heavy cream over the dark chocolate chips, cover the bowl with a plate and let it sit undisturbed for the full 5 minutes before stirring. This resting time allows the chocolate to melt evenly and creates a smoother, more velvety ganache for your pie.

Step-by-Step Instructions

While this chocolate peanut butter pie with Oreo crust has a few steps to make it, each of the steps are very simple and easy to make in stages if you’d like. The below photos with matching steps are not the full recipe, but are there to help you see the recipe made at various stages to help you make this gluten-free pie perfectly every time.

Pay special attention to the thickness of the Oreo pie crust, the texture of the ganache, the smoothness of the peanut butter filling and the decorations on top of the pie!

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Add the gluten-free Oreos to a food processor. Process until finely ground. Pour the Oreo crumbs into a bowl and top with melted butter. Mix until combined. Press the Oreo crumbs into a pie plate. Bake until fragrant and let cool. Heat heavy cream until simmering. Pour hot cream over dark chocolate chips.
Cover for 5 minutes to let the chocolate chips soften. Stir until smooth. Pour the ganache mixture into the prepared crust. Use an offset spatula to smooth into an even layer. Chill for at least an hour, until the ganache is somewhat set. Add the cream cheese and peanut butter to a large mixing bowl. Mix with an electric mixer until smooth and combined. Add the powdered sugar and vanilla and mix for another minute or so, until combined. Top with the Cool Whip or homemade whipped cream. Gently fold the whipped topping into the peanut butter mixture. Spread the peanut butter mixture over the ganache layer using an offset spatula. Chill in the refrigerator for at least 3-4 hours, until set. Top with drizzled peanut butter, chocolate and chopped mini peanut butter cups before serving. You can also do this before chilling in the refrigerator if you prefer. Slice and serve.

Recipe FAQs

Can I use a different chocolate for the ganache?

Yes. Dark chocolate gives the richest flavor, but semi-sweet or milk chocolate both work. The filling will just be a little sweeter.

Can I make a vegan version of this pie?

Yes, you can make a vegan chocolate peanut butter pie by using dairy-free and vegan substitutes for ingredients like butter, heavy cream, cream cheese, chocolate chips, and whipped topping. Omit the peanut butter cups on top of the pie.

Does this pie need to be refrigerated?

Yes. The cream cheese and whipped cream filling needs to stay cold. Keep it in the fridge and pull it out about 10 minutes before serving if you want it slightly softer.

Expert Tips

• Use a food scale. When measuring ingredients like peanut butter, cream cheese, and whipped topping, use a kitchen scale for precise measurements. It’s also way easier than trying to get sticky things out of the measuring cup!
• Press the crust with a measuring cup. Use the flat bottom of a measuring cup or glass to press the Oreo crumbs evenly across the bottom and up the sides of the pie dish. Hands alone leave thin spots.
• Fold the whipped cream gently. Use a spatula and fold in wide strokes just until combined. Overmixing deflates the whipped cream and makes the filling dense instead of fluffy.
• Let the ganache set before adding the peanut butter layer. If the ganache is still soft, the peanut butter filling will sink into it instead of sitting on top as a clean separate layer. Give it a full hour in the fridge.

Storage Instructions

• Refrigerate: Cover with plastic wrap or foil and store in the fridge for up to 4 days.
• Freeze: Wrap tightly or place in an airtight container for up to 2 months. Thaw overnight in the fridge before serving.

Serving Suggestions

This pie is rich, so I like keeping what’s around it simple. A dollop of whipped cream on each slice is all it really needs, but if you’re putting together a dessert spread, my gluten-free Oreo pudding pie is another easy Oreo crust option that comes together fast. For something lighter next to all that chocolate and peanut butter, my gluten-free key lime pie is a good contrast. Tangy and refreshing.

If you’re a peanut butter person (and if you’re making this pie, you probably are), my gluten-free peanut butter cookies and gluten-free fluffernutter cookies are two of my most-requested cookie recipes that go with the same flavor profile.