Chocolate Chip Peanut Butter Pie (Gluten-free

• Condiments

  • 1 cup Peanut butter, creamy

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1 cup Powdered sugar
  • 1 1/2 tsp Vanilla extract, pure

• Snacks

  • 1 (7.9 oz. container Udi's gluten-free soft & chewy chocolate chip cookies

• Dairy

  • 1/3 cup Butter, unsalted
  • 1 1/2 cups Heavy whipping cream

• Desserts

  • 3/4 cup Chocolate chips or mini m&m's, mini

• Other

  • 6 oz Cream cheese or neufchâtel, room temperature

Found on mygluten-freekitchen.com

Description

Ingredients

• 1 (7.9 oz.) container Udis Gluten-free Soft & Chewy Chocolate Chip Cookies
• 2 Tbsp. brown sugar
• 1/3 cup unsalted butter, melted
• 6 oz. cream cheese or Neufchâtel, room temperature
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 cups heavy whipping cream
• 3/4 cup mini chocolate chips or mini M&Ms

Directions

• Spray pie plate with non-stick spray. Preheat oven to 375°.
• Using a food processor or food chopper, pulse the chocolate chip cookies until mixture is course crumbs with some larger chunks. (see photo in blog post).
• Transfer cookie crumbs to a medium size bowl. Add brown sugar and whisk.
• Pour melted butter over cookie mixture and whisk until well blended.
• Transfer cookie mixture into greased pie plate. Use a spatula or your fingers to press the cookie crumbs firmly across bottom of the pie plate.
• Bake in preheated oven at 375° for 9 minutes.
• Remove from oven and set aside to cool while you make the filling.
• In the bowl of your electric mixer, beat the cream cheese, peanut butter, powdered sugar, and vanilla extract on medium speed until combined. Mixture look like a peanut butter cookie dough.
• In a separate bowl, use an electric mixer to whip the heavy whipping cream until soft peaks form.
• Scoop 1 heaping cup of the whipped cream and add to the peanut butter mixture. Beat on low speed until mixed thoroughly.
• Scoop remaining whipped cream into the peanut butter mixture and use a spatula to gently fold the whipped cream until mixed in.
• Gently stir in the mini chocolate chips.
• Scoop the filling into the cooled crust. Place in refrigerator for 4 hours or overnight.
• This is very rich so youll want to slice this thinly -not like the slice in the photo!
• Keep leftovers refrigerated.