pie - 5 Ingredient Peanut Butter Pie

By tinathorn

Ingredients

• For the Crust
• 1 package (10.6 ounces) gluten-free chocolate sandwich cookies
• For the Filing
• 1 cup creamy peanut butter
• 1 package (8 ounces) cream cheese. (You can use reduced fat, often called Neufchatel cheese, in the crust. I wouldn't use fat-free, however.)
• 1 1/4 cups powdered sugar
• 1 container (8 ounces) Cool Whip (regular or reduced fat.) OR 3 cups whipped heavy cream

Details

Servings 8
Preparation time 20mins
Cooking time 30mins
Adapted from glutenfreebaking.com

Preparation

Step 1

Preheat oven to 350°F. In bowl of food processor, grind cookies (including filling) until fine. Crumbs should hold together when pressed or squeezed.
Press cookie crumbs into the bottom and side of a 9-inch pie pan.
Bake until aromatic and firm, about ten minutes. Remove crust from oven. Place on a rack to cool. Turn off oven. You are done with it.
When the crust is cool, prepare the filling. In bowl of a stand mixer or large bowl, whip together peanut butter and cream cheese until smooth.
Add powdered sugar. Whip until combined. Mixture will be thick.
Turn off mixer. Add Cool Whip. Turn mixer on to medium-high. Whip until smooth.
Spread filling into prepared crust. Chill for two hours or overnight.