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Gluten Free Peanut Butter Mousse Pie

Gluten Free Peanut Butter Mousse Pie

Gluten Free Pie: Peanut Butter Mousse

Because I care about you, I plan to ensure you have enough no bake gluten free pie recipes to last you through the warm weather. This one’s a little different, though. It’s a mousse pie. Think … chocolate mousse meets peanut butter and the perfect no bake pie crust.

Gluten Free Pie: Peanut Butter Mousse

Do you remember when we made gluten free nutter butter copycat cookies? Without the filling, they make the perfect cookie crumbs for a summertime pie crust.

Gluten Free Pie: Peanut Butter Mousse

This makes a fairly large pie, though, which means it’s perfect for a gathering.

Gluten Free Pie: Peanut Butter Mousse

It’s not a frozen pie. Frozen pies are lovely on a hot day, but they are of course a little bit more temperamental. You have to keep the pie frozen, and then let it defrost a bit before serving or good luck cutting a slice. This peanut butter mousse pie can be sliced right out of the refrigerator with a sharp, wet knife. And anyway it sets up perfectly in 4 hours in the refrigerator – but can be left for days to cool its jets.

Gluten Free Pie: Peanut Butter Mousse

And since we plan ahead around here (okay, personally I’m really not a planner but I do it for you), you’ve got a freezer full of crispy cookies for crushing. Right?

Prep time: Cook time: Yield: 1 9-inch pie

Ingredients

For the Crust
1 1/2 cups (225 g) gluten free crunchy cookie crumbs (I used my gluten free nutter butter cookies, without the filling)

6 tablespoons (84 g) unsalted butter, melted

For the Filling
1 scant tablespoon (1 packet) unflavored powdered gelatin

2 tablespoons cool water

1 cup (256 g) smooth peanut butter

2 ounces semi-sweet chocolate, chopped

2 cups (16 fluid ounces) heavy whipping cream, chilled

8 ounces cream cheese at room temperature

3/4 cup (86 g) confectioners’ sugar

1 teaspoon kosher salt

2 teaspoons pure vanilla extract

Directions

  • Make the crust. In a large bowl, mix the cookie crumbs and melted butter until well-combined. Press the mixture into the bottom and up the sides of a 9-inch nonstick or greased pie plate. Place the pie plate in the freezer until firm (at least 10 minutes, but longer is fine).

  • Make the filling. Place the contents of the packet of powdered gelatin and the 2 tablespoons of water in a small, microwave-safe bowl, and mix well. Allow to sit for a few moments until the gelatin swells. It will be lumpy. While the gelatin is softening, place the peanut butter and chopped chocolate in a small, heavy-bottom saucepan and cook over medium heat, stirring constantly, until the mixture is melted and smooth (about 1 minute). Add the softened gelatin, and mix until the gelatin is melted and the mixture is smooth again. Set the pan aside to cool briefly.

  • In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with a handheld mixer), place the chilled whipping cream and beat on medium-high speed until stiff (but not dry) peaks form. Transfer the whipped cream to a separate bowl and place it in the refrigerator to chill.

  • To the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a handheld mixer), place the cream cheese, confectioners’ sugar and salt, and beat until light and fluffy. Add the vanilla and beat again until combined. Add the melted peanut butter mixture, and beat until very well-combined (about 3 minutes). Add the chilled whipped cream in 3 parts, folding it by hand gently into the mixture until only a few white streaks remain. Pour the mixture into the chilled crust, and smooth the top.

  • Place the pie in the refrigerator for at least 4 hours or until set (it will be firm to the touch when set). Allow to sit at room temperature for about 5 minutes before slicing (with a large, wet knife) and serving.

Love,
Me

 

P.S. If you haven’t yet, please pick up your copy of the Gluten-Free on a Shoestring cookbooks! Your support makes the blog possible!

If you liked this recipe, you'll love my new book!

Gluten-Free on a Shoestring [Second Edition]:

125 Easy Recipes for Eating Well on the Cheap

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Comments are closed.

  • […] Peanut butter mousse pie. […]

  • Rachel
    June 25, 2013 at 5:29 PM

    Hmmm… I am a dairy consumer but my hubby and son are not. Do you think I could try coconut whipped cream and soy cream cheese? This looks very similar to a pie I used to make every summer. I miss it dearly!

  • Ada
    June 24, 2013 at 10:24 PM

    Oh for the love of Pete. This looks incredible. I am thinking gf Oreo type cookies are calling my name for this crust.

  • Anneke
    June 24, 2013 at 11:12 AM

    I’m drooling here . . . two questions, though. Why would I want to share with a gathering? And, what makes you think this pie would be around for days in my fridge, cooling its jets? Cause I’m eating this baby all by myself!

    • Donia Robinson
      June 24, 2013 at 7:30 PM

      Very valid questions, Anneke…

    • gfshoestring
      June 25, 2013 at 8:20 AM

      Eating this all by yourself would be something along the lines of a hot dog eating contest, though, Anneke. Actually, I’d be willing to watch it on TV. ;)
      xoxo Nicole

  • Jennifer Sasse
    June 24, 2013 at 9:31 AM

    Beautiful! Well done!

    • gfshoestring
      June 25, 2013 at 8:19 AM

      Thanks, Jennifer. :)
      xoxo Nicole

  • Marjan Crabtree
    June 24, 2013 at 8:21 AM

    oooh nomnomnomnom…….

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