Chocolate Chip Cookie Peanut Butter Pie
A no-bake peanut butter pie on a chocolate chip cookie crust, layered with chocolate pudding and whipped cream.
Prep40 min
Cook10 min
Chill / rest4 hr
DifficultyMedium
Makes12 slices
Credit: Original recipe by The Salty Cooker. See the original post on Instagram. We link instead of embedding so the creator gets the view.
Our version uses the cleanest organic ingredients, stays gluten-free, and avoids corn wherever we can. The original is shown exactly as the creator posted it.
slices
Our clean version
Ingredients
- 3 cups gluten-free organic chocolate chip cookies, roughly crumbled
- 4 tbsp organic grass-fed butter, melted
- 16 oz organic cream cheese
- Homemade chocolate pudding: 2/3 cup organic cane sugar, 1/3 cup organic cocoa powder, 1/4 cup organic arrowroot starch, and 2 1/2 cups organic whole milk (replaces the 5.9 oz box of instant pudding)
- 2 cups organic powdered sugar made with tapioca starch
- 1/4 cup organic whole milk
- 1 cup organic creamy peanut butter (just peanuts and salt)
- 1 1/2 cups organic grass-fed heavy cream, whipped with 1 tbsp maple syrup (replaces 8 oz whipped topping)
Save this recipe, get the meal plan
Join our weekly email and we will send you the free 7-day clean gluten-free meal plan with a combined shopping list.
One email a week, unsubscribe anytime. See our privacy policy.
Method
- Mix the crumbled cookies with the melted butter and press them into a 7x10 dish to make the crust.
- Beat the cream cheese, powdered sugar, peanut butter, and milk until smooth, and spread it over the crust.
- Cook the homemade pudding until thick and cool it to room temperature. Pour it over the cream cheese layer and top with the whipped cream.
- Chill before serving.
What we changed and why
- To make the pudding, whisk the sugar, cocoa, and arrowroot together, whisk in the milk, and stir over medium heat just until thick. Let it cool before layering.
- Regular cookies are wheat.
- Boxed instant pudding is thickened with cornstarch and additives, so we make a simple stovetop pudding with arrowroot instead.
- Regular powdered sugar contains cornstarch.
- Tubs of whipped topping are built on corn syrup and oils. Real cream whips to about 3 cups, close to an 8 oz tub.
Original as posted
Ingredients
- 3 cups chocolate chip cookies, roughly crumbled
- 4 tbsp butter, melted
- 16 oz cream cheese
- 5.9 oz box instant chocolate pudding
- 2 cups powdered sugar
- 1/4 cup milk
- 1 cup creamy peanut butter
- 8 oz whipped topping
Method
- Press the crumbled cookies with melted butter into a 7x10 dish for the crust.
- Beat the cream cheese, powdered sugar, peanut butter, and milk until smooth and spread over the crust.
- Prepare the pudding with 1/2 cup less milk than the box says so it sets firm, pour over the cream cheese layer, and top with whipped topping.
- Chill before serving.
Notes from our recipe log: No-bake. Use GF cookies and GF pudding mix to make it gluten-free. Printable recipe at thesaltycooker.com/gluten-free-chocolate-chip-cookie-peanut-butter-pie/.
Liked this one? Get one new family recipe each week.
More clean, gluten-free family recipes and a free 7-day meal plan at jkpadfam.com/free-meal-plan
Estimated nutrition
Per serving (1 of 12 slices), for our clean version. This is an estimate, not lab tested.
| Calories | 652 |
| Protein | 11.6 g |
| Carbohydrates | 60 g |
| Fat | 42.8 g |
Based on: Homemade pudding made with 2/3 cup sugar, 1/3 cup cocoa, 1/4 cup arrowroot, and 2 1/2 cups whole milk, plus 1 1/2 cups heavy cream whipped in place of whipped topping.
Gear we use
- Square baking dish (our pick coming soon)
Some gear links may become affiliate links. We only recommend things we use.
Swap ideas
- Milk: Unsweetened almond milk (gum-free); Full-fat coconut milk for richness; Certified gluten-free oat milk
- Butter: Ghee (lactose and casein mostly removed); Virgin coconut oil; Avocado oil for savory cooking
- Cream cheese: Cashew cream cheese; Dairy-free cream cheese without gums
- Heavy cream: Coconut cream
- Cheese: Nutritional yeast for a cheesy flavor; Cashew-based cheese
- Sugar: Organic coconut sugar 1:1; Maple syrup (use 3/4 cup per cup of sugar and reduce liquid slightly)
