20-Min Chocolate Peanut Butter Pie

This Gluten Free Chocolate Peanut Butter Pie is going to be your NEW FAVORITE dessert! Super simple nutty, gluten free crust, silky smooth rich chocolate ganache middle, and a fluffy peanut butter whipped topping. How can you go wrong?!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350F.

Step 2

In the food processor, combine the pecans, coconut oil, and sweetener. Pulse until combined, but still chunky and not too smooth.

Step 3

Place pecan mixture in your pie dish, spreading it across the bottom and up the sides if desired.

Step 4

Place it in the oven for about 16 minutes

Step 5

Next, make chocolate filling.

Step 6

Place your butter (or ghee for dairy free) in a large bowl. Set aside.

Step 7

In a small saucepan over medium-high heat, combine the coconut cream, agave nectar, and vanilla.

Step 8

Bring to a simmer, stirring frequently for everything to be evenly combined.

Step 9

Remove from the heat and pour into the bowl with the butter and chips.

Step 10

Allow the contents to sit in the bowl for a few minutes and then whisk it until completely silky smooth and combined.

Step 11

Pour the chocolate filling into the crust and place in the fridge for at least 3 hours. In my experience allowing it to sit overnight really enables it to firm up and elevate it magic 🙂

Step 12

Before you’re ready to serve, make the peanut butter whip cream.

Step 13

Make the whip cream by placing the heavy cream in an electric mixer.

Step 14

Whip on high for 1 minute.

Step 15

Add the peanut butter and agave nectar and continue to whip until firm. Set aside.

Step 16

Pour the whipped topping on top of the chocolate layer and place in the fridge for at least 30 minutes.

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