This cool gluten free pie has a no bake peanut butter cookie crust and a light and airy peanut butter mousse filling.
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.
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.
This makes a fairly large pie, though, which means it’s perfect for a gathering.
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.
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?
Gluten Free Peanut Butter Mousse Pie
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
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.