Gluten Free Frozen Peanut Butter Pie

Thanksgiving Spice Wall, designed by Alyn

Thanksgiving Spice Wall, designed by Alyn

In honor of Thanksgiving I’m putting up a recipe for one of my family’s pre-celiac diagnosis favorite desserts.  The good part is now that Mi-del is selling gluten free graham cracker crusts we can once again enjoy this fuss free dessert without messing with making a crust by hand.  But if you can’t find the graham cracker crust, just use gluten free graham crackers and follow this recipe. OR just spoon the filling into a dessert dish.  Yum.

Gluten Free Frozen Peanut Butter Pie

  • 1 C smooth peanut butter
  • 8 oz cream cheese, softened
  • 1/3 C sugar
  • 1/2 C milk
  • 4 oz (half a tub) of Cool Whip, thawed
  • Gluten Free Graham Cracker Pie Crust

Blend peanut butter, cream cheese and sugar in a bowl.  Gradually add in milk.  Fold in Cool Whip, blending well.  Spread into pie crust OR into dessert glasses if you are omitting the crust.

Freeze at least 4 hours and then let stand at room temperature for 10 min to cut.  Top with cool whip and chopped peanuts.  A drizzle of chocolate syrup is always nice too.

PS.  Yes I know Cool Whip is like the most horrible non-food food in the world, but occasionally we do splurge on things such as this.  You can try whipped cream instead but make sure your peanut butter is VERY soft.

Happy Thanksgiving!