This Gluten-Free Peanut Butter Pie recipe is incredibly thick, creamy, and rich! The cinnamon almond flour crust holds the no bake peanut butter filling for a mouthwatering dessert that is also SCD, grain free, refined sugar free, and low lactose!
There's something very decadent and comforting about a creamy peanut butter pie!
This dessert is easy to make, can be made ahead of time, and is a guaranteed crowd pleaser!
The cinnamon almond flour crust tastes like graham crackers and is filled with a the most luscious dry curd cottage cheese and peanut butter filling!
It is so rich that a small sliver of this gluten-free peanut butter pie recipe is all you need!
Crust ingredients
Almond Flour - Use blanched finely ground almond flour for the best results.
Butter - I suggest using unsalted butter, but if salted butter is all you have on hand, then omit the salt from crust recipe.
Crust directions
Whisk the dry and wet ingredients in separate bowls.
Pour the wet ingredients into the flour mixture and use a soft spatula to mix and press the dough together.
Turn the dough out into a greased pie pan and use your fingers to gently and evenly press the dough into the bottom of the pan and up the sides.
Use a fork to poke holes in the dough.
Place the pan on the center rack in the oven and bake for 10 to 12 minutes just until it's a light golden color.
Be sure to cool the crust completely before adding the peanut butter filling.
Feel free to pop the crust in the refrigerator to help it cool down faster, or the crust can be made the day before.
Peanut butter filling ingredients
Peanut Butter - For the creamiest filling, I suggest using a creamy peanut butter. The only ingredient listed on the container should be peanut butter.
Dry Curd Cottage Cheese - Also known as farmer cheese and can typically found near the cream cheese in the grocery store.
Butter - The butter in this recipe really helps with the flavor and overall richness of this dessert, I do not suggest substituting coconut oil.
What if I can't find dry curd cottage cheese?
Dry curd cottage cheese, also known as farmer cheese can be difficult to find depending on your location.
If you're having this problem, you can strain SCD yogurt for 24 hours or until it's the consistency of typical cream cheese, and use it instead.
For those of you who do not follow the SCD diet, feel free to use traditional cream cheese in place of the dry curd cottage cheese.
How to make the filling
My biggest tip for making the filling, is to make sure the dry curd cottage cheese and peanut butter are at room temperature.
Since dry curd cottage cheese is naturally gritty, it needs to be blended until smooth. Room temperature dry curd cottage cheese is much easier to blend!
Place the dry curd cottage cheese and honey into a blender and blend until smooth.
You may need to use a taper or stop a few times to scrape down the sides of the jar.
Once the cheese if smooth and free of lumps, scrape into the bowl of a stand mixer fitted with the paddle attachment.
Add the peanut butter, vanilla extract, and melted butter to the bowl.
Mix on low-medium speed until everything is well combined.
Again, you may need to stop a few times to scrape down the sides of the bowl and make sure that the filling at the bottom of the bowl has been incorporated with the peanut butter.
The filling will be very thick!
Use a spatula spatula to transfer the peanut butter filling into the cooled pie crust and smooth the top.
Place the gluten-free peanut butter pie into the refrigerator to set for at least 2 hours.
What can I top the peanut butter pie with?
As you can see from my photos, I kept it simple with just a sprinkle of chopped peanuts as the decor for my pie.
If you want a really indulgent peanut butter pie, you can drizzle some Salted Caramel Sauce on top.
Another option is to top with some Honey Italian Meringue. Just don't put too much because this creamy peanut butter pie is already pretty rich on its own!
How should leftovers be stored?
Cover leftovers with plastic wrap and keep in the refrigerator for 3 to 5 days.
The filling can get a bit firm when in the fridge. You may want to allow your slice of pie to rest on the counter for a bit before enjoying.
More dry curd cottage cheese dessert recipes you're sure to love!
- Lemon Blueberry Cheesecake
- Almond Flour Carrot Cake
- Mini Apple Pie Cheesecakes
- Mini Pumpkin Cheesecakes
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NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.
Recipe
Gluten-Free Peanut Butter Pie
Ingredients
Almond Flour Crust
- 2 ½ cups blanched finely ground almond flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 1 large egg at room temperature
- ¼ cup melted unsalted butter, not hot plus more for greasing pan
- ¼ teaspoon vanilla extract
Peanut Butter Filling
- 30 ounces dry curd cottage cheese (farmer cheese) at room temperature
- 1 cup honey
- 2 cups creamy peanut butter
- 1 cup melted unsalted butter not hot
- 2 teaspoons vanilla extract
- ¼ teaspoon fine sea salt omit if your peanut butter or butter already have salt in them
- chopped peanuts for garnish optional
Instructions
Almond Flour Crust
- Preheat the oven to 350F. Use butter to grease the bottom and sides of a 9 inch pie pan.
- Whisk the dry and wet ingredients in separate bowls.
- Pour the wet ingredients into the flour mixture and use a silicone spatula to mix and press the dough together.
- Transfer the dough to the prepared pie pan and use your fingers to evenly press the dough into the bottom of the pan and then up the sides.
- Use a fork to gently poke holes in the bottom and sides of the dough.
- Place the pie pan on the center rack in the oven and bake for 12 to 15 minutes or until the crust is very light golden color.
- Allow the crust to cool completely before assembling the pie. Feel free to place the crust in the refrigerator to speed up the cooling process.
Peanut Butter Filling
- Place the room temperature dry curd cottage cheese and honey into a blender and blend until smooth. This will take a few minutes and you may need to use a taper or stop a couple of times to scrape down the sides of the jar.
- Transfer the cheese mixture to the bowl of a stand mixer fitted with the paddle attachment.
- Add the peanut butter, honey, salt, and vanilla extract to the bowl and mix on medium-low speed until completely combined.
- Pour the filling into the cooled crust and smooth the top.
- Place peanut butter pie in the refrigerator to chill and set for at least 2 hours.
- If you'd like, decorate the pie with chopped peanuts.
Notes
- If you can't find dry curd cottage cheese, strain SCD yogurt for 24 hours or until it's the consistency of traditional cream cheese and use it instead.
- If not following the SCD diet, feel free to use traditional cream cheese in place of the dry curd cottage cheese.
- The pie filling gets pretty firm when in the refrigerator. You may want to allow it to rest on the counter for a bit before slicing and serving.
- Cover leftovers and store in the refrigerator for up to 5 days.
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