In my house, the days before Thanksgiving and Christmas are called “pie marathon days” and everyone knows I do nothing but bake and I bake A LOT. This means you are pretty much on your on at meal time, that or starve because this gal is making pies.
On my “short” list you will find the traditional pies: apple and pumpkin. I also always make my chocolate pecan pies and my banana peanut butter chocolate pie (a creation of my second son). Without fail every year, I also try a new pie “just because”. This last Thanksgiving, the new pie was a gluten free peanut butter pie with chocolate topping creation. It was heavenly.
I received so many complaints, such as “what do you mean it’s gone? All I had was one tiny piece?,” that I decided this pie was now promoted to my regular pie list and I am planning on baking two of them for Christmas.
To be honest, I can’t personally attest to whether this pie was good or not. You see, by the time I got around to wanting a second piece of pie (my first piece was a lemon creation), the peanut butter pie was long gone. That’ll teach me.
I plan on setting a piece aside on December 25th just for me.
Note and Tips
I powder the gluten free chocolate graham crackers in my Vitamix. It works great and quickly. In the past. I used the Ziploc-bag-rolling-pin method which was messy and ineffective.
I had nine graham crackers per package and I used two whole packages which yielded about 2 1/2 cups of graham cracker crumbs.
You can buy gluten free chocolate graham crackers from Pamela’s at Vitacost.
Gluten Free Peanut Butter Pie with Chocolate Topping
In a bowl, place the graham cracker crumbs with the sugar and softened butter. Mix with a fork until the crumbs are moist. Pour into a pie dish and press in the bottom and the sides. Place in the freezer for ten minutes to set.
In a stand mixer bowl (or in a regular bowl and a hand mixer), place the creamy peanut butter, the softened butter, the vanilla extract, and the powdered sugar. Cream until well combined. The texture should be smooth, creamy, and light in texture.
Pour into your prepared crust and even out with a spatula.
In a small saucepan, bring the heavy cream to a boil.
Remove from the stove top and pour the chocolate chips and the butterscotch chips into the hot heavy cream. Mix with a whisk until the chips are melted and this mixture is smooth. Add the vanilla extract, mix, and pour over the peanut butter layer.
Refrigerate for at least three hours or overnight. Leave in the fridge until ready to serve.
Makes 8 to 12 servings.