Today it’s all about Gluten-Free Peanut Butter Pie with Double Chocolate Crust. But first, I must offer a confession. Yesterday I made a big faux pas and said that it was Day 13 of our Home for the Holidays … Gluten-Free Style event. Well, no, actually it wasn’t.
Today is Day 13, which means that we’re halfway through our event. Now yesterday, when I was thinking it was the 13th day of our event, I said there was nothing scary about Elana’s Gingerbread Apple Crisp, and the same holds true for Kelly’s Peanut Butter Pie with Double Chocolate Crust.
Gluten-Free Peanut Butter Pie with Double Chocolate Crust from Kelly Lyons
Kelly actually made hers with Sunbutter, so if peanuts are forbidden in your house … no worries, just use Sunbutter as Kelly did to make this scrumptious pie! Or use peanut butter if you eat peanut butter. Your choice. Hey, did you catch the part about Double Chocolate Crust? Oh, baby!
And please take note that this pie is gluten free, dairy free, soy free, egg free, and vegetarian. It’s not vegan because Kelly used honey, but I’m betting that you could probably experiment with the recipe and perhaps use agave nectar or maple syrup.
Whenever I substitute either of these ingredients for honey, I use a slightly lesser amount because in my experience they are thinner than honey, at least the honey from our bees. For example, one cup of honey is used in my Pumpkin Butter recipe, but I recommend about ¾ cup of maple syrup or 7/8 cup (just under a cup) of agave nectar as substitution options.
Back to Kelly for a moment … she is a dear friend and such a creative gluten-free, dairy-free cook. I am always blown away by her creations. That will not come as a surprise to you looking at this pie or if you’ve read any of the comments on her blog, or especially if you’ve made any of her recipes! In addition to being one of our very favorite bloggers, she’s also the author of multiple stellar cookbooks.
Update: All the giveaways for this event are now closed. What’s Kelly giving away today? She’s giving away both of Elana Amsterdam’s (Elana’s Pantry) cookbooks, The Gluten-Free Almond Flour Cookbook and Gluten-Free Cupcakes, as shown below—there will be three winners! I’ve expressed my love of my good friend Elana, her recipes, and her cookbooks many time here on gfe! The winners will be so fortunate to add these to their kitchen bookshelves, or wherever they house their cookbooks. My gluten-free cookbooks are on an overflowing rolling bookshelf that we use as my support group’s library. My kitchen bookshelf that I designed to be built into the end of my protruding kitchen counter (and my father built for me) houses my old gluten-full cookbooks. I still use them all the time, either for the naturally gluten-free recipes or to convert the gluten-full recipes to gluten free, but I digress. As I shared yesterday, Elana’s recipe are simple, satisfying, and delicious. I’ve tried countless recipes from Elana’s blog and cookbooks and have never been disappointed.
2 copies (2 winners)
1 copy (1 winner)
Since living in Colorado, and since changing our diets, we’ve been creating new family traditions, inspired by my Danish heritage. I’ve recreated recipes like: Gingerbread Cookies, Kerstins Almond Squares, Coconut Dreams, and Thumbprint Cookies.
Gluten-Free Peanut Butter Pie with Double Chocolate Crust Recipe
Gluten-Free Peanut Butter Pie with Double Chocolate Crust
Peanut Butter Pie is a much beloved pie and this one is no different even though it does not contain the traditional cream cheese and whipped cream or even peanut butter if you choose the peanut-free option. Yes, this delicious Peanut Butter Pie with a Double Chocolate Crust is gluten-free, dairy-free, egg free, soy-free, vegetarian, and peanut-free optional.
Ingredients
Pie Crust Ingredients
- about 1.5 ounces of dark (dairy-free) chocolate (I used half of a Chocolove ba 70%)
- 1/4 cup cocoa or cacao powder
- 1 cup shredded unsweetened coconut
- 6 pitted fresh dates, not dried (soak them first if they are very dry)
Pie Filling Ingredients
- 1/4 cup Earth Balance Buttery Spread, liquefied (I use soy-free)
- 1/4 cup coconut oil, liquefied (you could probably use 1/2 cup of Earth Balance and no coconut oil (for a really buttery taste) or 1/2 cup coconut oil and no Earth Balance---if you don't tolerate Earth Balance---but I've only tested it with 1/4 cup of each)
- 1 cup canned full-fat coconut milk (I use Thai Kitchen because it's the richest)
- 2/3 cup SunButter (peanut butter should work fine)
- 1/2 cup white chia seed meal (I grind my seeds in a coffee grinder or Magic Bullet; black chia seeds would work too, but would change the color of the pie)
- 1/2 cup honey
- 1 tbsp lemon juice
- 1 tbsp vanilla extract
- 1/4 tsp sea salt
Instructions
- Add crust ingredients to food processor.
- Puree till a ball forms.
- Press the crust into a 7-inch springform pan (a glass pie dish would probably also work, but I haven't tested it myself).
- Add filling ingredients to food processor.
- Puree about two minutes.
- Pour over crust.
- Cover and refrigerate for at least 6 hours.
Pie Crust Instructions
Pie Filling Instructions
Notes
Optional: Shave chocolate over the top for presentation.
This pie is gluten free, dairy free, egg free, soy free, and peanut-free optional. It's great cold or at room temperature, but the color will change over time. So it's prettiest the first day you remove it from the fridge.
cheryl says
you had me at that picture of PB pie!
Shirley says
Cheryl–That picture is absolutely stunning, isn’t it? Wow!
Shirley
Cara says
Wow! That PB pie looks amazing!
Shirley says
Hi Cara–Agreed! Kelly knocked it out of Santa’s sleigh on that one, or should I say all the way to the North Pole? Hehe, but awesome, huh? 😉
Shirley
Kristi ~ Artsea says
Wow! I’m new to this whole gluten/sugar/dairy free cooking! I’m learning it for my own benefit, plus for the benefit of my many friends that are gluten free! I’ll hop in my kitchen today and start experimenting! I’ve only tried a few recipes from other people, although I don’t own any cookbooks about it :/ looks like I need to get busy…
Shirley says
Hi Kristi–Welcome to gfe and gf/rsf/df cooking! 🙂 Take a look at my recipe index and focus on flourless and crustless recipes first. It makes it so much easier when it comes to treats initially. Hope our series gives you the “step up” you need on getting started! 😉
Shirley
Christine says
That looks great!
Shirley says
Hi Christine!–I know … Kelly has us all oogling her pie! 🙂
Shirley
Christine says
That looks amazing!! Will have to try recipe!
Robbie Wood says
Wow, that is so beautiful to look at. Cannot wait to try this for my family and friends and of course, myself! I have been wanting to make something sweet that will not feed candida. Such a relief to know there is still something I can eat for dessert. Thank you 😉
Shirley says
Hi Robbie–Welcome to gfe and our holiday event! 🙂 I’m sure you’ll enjoy this glorious recipe from Kelly. She has so many recipes that will work for your eating plan I’m sure. Another great anti-candida blog is Diet, Dessert and Dogs with Ricki Heller. 🙂
Enjoy!
Shirley
Cindy says
Where do you enter for the almond flour giveaway?
My granddaughter just told me about it, as I’m fairly new to gluten free eating. Is there a good place to order it online?
Thanks for your help!
Shirley says
Hi Cindy–Any entry (comment left) for the entire event on any of the blogs is an entry for the almond flour or any of final or special prizes along the way. So follow along and leave comments every day and you’ll be entered into all. 🙂 You’ve left a comment here, so you have entered.
You can order from Honeyville’s site directly (if you sign up for emails, you’ll hear about discounts from them) or Amazon here.
Best of luck with gluten-free eating! Hope our holiday event helps you out quite a bit. Please send me an email if you have specific questions.
Shirley
Cindy says
Perfect, thanks! I just signed up with them, and added the Amazon link to my wish list. One quick question, my grand-daughter wanted to know if the different consistency still allows the almond flour to be used equally to flour, as in measurements.
Shirley says
Cindy–Adding almond flour to your Amazon wish list is a terrific idea! 🙂 Unfortunately, almond flour cannot be used cup for cup in the majority of recipes. It’s the exception when it can be used that way. It has a different consistency as your granddaughter said, plus it has a higher protein/fat content, which affects recipes. I’d start out using others’ recipes that call for almond flour. Over time, you will learn how to use it in creating recipes or converting them to gluten free. There are a number of blogs now that feature almond flour in their recipes. I use it many of my recipes, but usually in conjunction with some all-purpose flour as well, to balance out those differences. 😉
Shirley
Susan Halloran says
Shirley, as always, everything looks delicious. I come back to your recipe index again and again. Just tonight, I made your turkey tetrazzini….rave reviews from the family, and empty plates! Thank you.
Susan
Shirley says
Hi Susan–It’s so nice to see you here on gfe, and to get such fabulous feedback on my recipes from you and your family! 🙂 I’m so happy you all loved the Turkey Tetrazzini, too. I’m looking forward to making that again soon. 😉
Thanks so much, Susan! Happy Holidays!
Shirley
Lisha says
Recently discovered I have gluten, dairy, and yeast intolerances…sooooo I was feeling lost until I found this great site for recipes and advice! Now I feel less daunted and looking forward to trying out some of the great holiday recipes posted! Thank you for giving me hope I will enjoy food again 😀
Shirley says
Hi Lisha–Welcome to gfe! 🙂 I’m so happy that you are finding my site and our Home for the Holidays event so helpful! You will definitely enjoy food again, dear. No reason for you even to stop enjoying it … it’s just a “shift” that takes time to adjust to. 😉 The key is to figure out all the foods and the meals that you are already enjoying that are naturally gluten free/dairy free/yeast free. That’s the first step. Then you consider recipes and meals that can easily be made gluten free/dairy free/yeast free. Once you start looking at your food and meals that way, the light bulb goes on. Please be sure to look at my “tip sheets” under my Getting Started with GFE tab under my header. Here’s the link. Also check out Top 10 Reasons to Live GFE. Email me if you need more help!
Happy Holiday!
Shirley
Lisha says
Thank you so much Shirley! I appreciate all your advice and help 🙂 Have a wonderful holiday!!
~Lisha