Peanut Butter Pie with Gluten-Free Crust

Summer is almost officially here and that means we are back into no bake (or minimal bake) desserts. One of Hubs favourite desserts is Peanut Butter Pie, something that in 9 years I have never made for him… so this Fathers Day I decided it was about time for me to indulge him.

Peanut Butter Pie with Gluten Free Chex Crust

We aren’t gluten free folk, but we are trying to eat a more balanced diet, which in our case means a bit less wheat and Chex cereal is both gluten-free and a healthier alternative to many snacks and as it turns out, makes a simple and delicious alternative to a graham cracker crust. This dessert is great because it seems like in any group of people you will find someone with gluten sensitivity. I do know that the crust is gluten free, and I think that the rest of the pie is too… I’m no expert though, so be sure to check your ingredients just to be on the safe side.

Peanut Butter Pie with Gluten-Free Crust


  • 3 cups Honey Nut Chex, crushed (should yield about 1.5 cups)
  • 4 tbsp unsalted butter, melted
  • 1 tbsp sugar (you can leave it out, but it helps to crisp the crust up)


  • 1 cup heavy cream, whipped
  • 12 oz cream cheese (I recommend using regular as it sets better)
  • 1.5 cups sugar
  • 1 cup smooth peanut butter (I used Kraft unsweetened/unsalted)
  • 1 tsp pure vanilla extract
  • 1 tbsp melted butter

Chocolate Ganache

  • 1/2 cup heavy cream
  • 1 cup semi-sweet chocolate chips (or any bittersweet or semi-sweet chocolate, chopped)

Peanut Butter Pie Collage

In a 9″ pie plate, combine the crust ingredients, mix with a fork and press into the bottom and sides of the pie plate. Bake in a preheated 350 degree oven for 8 minutes to set the crust. Remove from the oven and let cool completely.

For the filling, whip the heavy cream and then scrape into another bowl and put it in the fridge. In the same bowl, mix the cream cheese and the sugar until light and fluffy. Add in the peanut butter, vanilla and butter and continue mixing on medium speed until light, smooth and well mixed. Now, fold in the chilled whipped cream by hand with a spatula… don’t do this with your mixer, a gentle hand is what you want here. Scrape the filling into the cooled crust and chill in the fridge for at least 2 hours before topping with the ganache.

To make the ganache, simply heat the cream just to the boiling point, but do not boil. Pour over the chocolate chips and stir gently with a whisk to melt the chocolate and create a smooth melty chocolate.  Set aside for a few minutes until it cools down just a bit. Then pour the ganache (you might not need all of it… but I’m sure you’ll find something to do with that extra melty chocolate) onto the centre of the cooled pie and using an offset spatula, push the ganache towards the edges. Allow the pie to rest in the fridge for at least another couple hours or overnight before serving.

Gluten free peanut butter pie square

Serve with some extra whipped cream, chopped nuts, more chocolate or even chopped Snickers bars if you are feeling sassy. When you slice the pie, use a warm knife and wipe it off in between cuts.

Peanut Butter Pie Gluten Free Crust Chex

Enjoy (in moderation)!

Disclosure: I am part of the Summer With Chex Blogger Campaign with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.


  1. IvanaJ says

    So wickedly indulgent, oh what a cruel post. I’ll be thinking about this pie all day now! Never thought to make a pie crust with Chex, we usually make Muddy Buddies, our official picnic snack.

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