This peanut butter cookie dough cream pie is about to rock your world. It has a dreamy peanut butter cream filling with coconut whipped cream on top all sitting inside a chocolate chip cookie dough-style pie crust. Made vegan and gluten-free. Consider this pie the real deal!
Peanut Butter Cookie Dough Cream Pie
Yes, this is real life. Cookie dough peanut butter cream pie is a thing and it is MAGICAL! It has a cookie dough-style pie crust that is super easy to make with a creamy peanut butter filling all topped off with a layer of coconut whipped cream. I can't decide what I love more - crust that's basically a giant buttery cookie or the filling that tastes like peanut butter cookie dough. Either way, this pie is sure to please kids and adults alike!
What is a cookie dough cream pie?
Some cream pies are made with whole milk, others with cream cheese, and I've even seen some made with sour cream. That's not this cream pie. This pie is made with a combination if coconut milk, a little peanut butter, and a touch of sweetness. The coconut milk provides some serious creaminess. And no, it will not taste like coconut. We add the nut butter to get a peanut butter flavoring and the rest is history.
I like to think of this cream pie as a thicker cookie dough pudding inside of a giant cookie. If that doesn't grab your tastebud's attention, I don't know what will.
How to make this pie
Without further ado, let's get into it! Here are the steps to making this drool-worthy peanut butter cookie dough cream pie!
Step 1 : Prepare the cookie dough crust
This crust is based on my fool-proof gluten-free pie crust recipe. Check out the post for lots of tips and tricks when making gluten-free pie crusts. It's much easier than you think. Once the base of the dough is made, we add the chocolate chips. I highly recommend mini chocolate chips here as they are much easier to work with.
Simply add the chocolate chips on top of the ball of dough and incorporate them as you roll out the dough. Use a piece of parchment paper when rolling out the dough, this will make it much easier to transfer it into a pan.If some chocolate chips stick to the rolling pin, just take them and press them into the rolled out dough. Once the dough is rolled out to about ¼ inch in thickness, we're ready to transfer it to the pie pan.
Step 2 : Transfer the dough to a pie pan
I have some tricks to doing this over in my how to make a gluten-free pie crust post. What you want to do is take the parchment paper that you have your dough rolled out on and literally flip it into the pie pan. Again, check out the post. I have a video of me doing this at the bottom if you're a visual learner.
Once the dough is in the pan, use a fork to poke holes in the bottom of the pan. This is to give air bubbles a way to escape when baked in the oven. Because we pre-bake this pie, this step is crucial. After that, bake the pie in the oven until it's golden brown in color. Let it cool completely before adding the filling.
Step 3 : Prepare the peanut butter filling
For the filling, simply mix the ingredients together in a mixing bowl until smooth. To do this, use a creamy-style peanut butter. We prefer our cream pie without the chunks of peanuts you know?
Test taste the mixture to make sure it is sweet enough for your liking. If you prefer things a little sweeter, add a little more coconut sugar. Once you're satisfied with the taste, pour it into the cooled pie crust. Transfer the pie pan to the fridge for at least 6 hours to chill, preferably overnight.
Step 4 : Add the coconut whipped cream and toppings
Once the peanut butter filling is set, make the coconut whipped cream. You can make your own coconut whipped cream by mixing a can of chilled full-fat coconut milk with a hand mixer. This brand works really well with homemade coconut whipped cream. Simply place the can in the fridge over night to chill. Then, when ready to make, spoon it into a mixing bowl and beat with a hand mixer until creamy (about 3 -4 minutes). Next, add the vanilla and maple syrup to sweeten it and continue to mix well. If you prefer things on the sweeter side, feel free to add another Tbsp or two of maple syrup.
Alternatively, So Delicious Dairy-free Cool Whip will work with this recipe as well. You can typically find it in the freezer section at your local grocery store.
Spoon the coconut whipped cream on top of the peanut butter filling. Finally, sprinkle some extra mini chocolate chips on top and maybe some melted chocolate too 😉 .