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 😉 .
Looking for more pie recipes? Check these out!Print
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, paleo-friendly, and gluten-free. Consider this pie the real deal!
For the Crust
- 2 ½ cups almond flour
- 1 ¼ cup tapioca starch (plus extra to roll out dough)
- 3 - 4 Tbsp coconut oil (solid)
- 3 - 4 Tbsp cold water
- 2 Tbsp pure maple syrup
- 2 Tbsp creamy peanut butter (sub. almond or cashew butter to make paleo)
- 1 tsp vanilla
- ¼ cup mini chocolate chips
For the Filling
- 1 13-oz can full-fat coconut milk
- ½ cup creamy peanut butter (sub. almond or cashew peanut butter if paleo)
- ¼ cup coconut sugar
- 1 tsp vanilla
For the Whipped Cream
- 1 13-oz can coconut cream (this brand is my go-to)
- 3 - 4 Tbsp maple syrup
- 1 tsp vanilla
To Top (if desired)
- Extra mini chocolate chips
- Melted chocoalte
For the Crust
- Preheat oven to 350 F. Mix the almond flour and tapioca starch together in a food processor, stand-mixer, or mixing bowl
- Add 2 Tbsp solid coconut oil and 2 Tbsp cold water along with the maple syrup, peanut butter, and vanilla. Pulse to incorporate
- Add another 1 Tbsp coconut oil and water to the mixture and continue to mix. The mixture should resemble sticky dough at this point. If not, add another tablespoon of coconut oil and water and continue to pulse. Add cold water in tablespoon increments until desired consistency. You are looking for sticky smooth dough
- Spread a large piece of parchment paper out on a flat surface and sprinkle with extra tapioca starch. Place the ball of dough on the surface and sprinkle the chocolate chips on top. Roll the dough out to about ¼ inch in thickness, pressing the chocolate chips into the dough with the rolling pin
- Grease your pie pan and flip the dough inside of the pan. To do this, slide the parchment paper to the left side of the pie pan right up against it. Lift the far left side of the parchment paper and fold over top of the pan so the dough folds over it. Sink the dough inside of the pan by lightly pressing the edges in towards the middle so the center of the pie pan is no covered. Press the dough along the sides of the pan and remove parchment paper. Fix any breaks in the dough and form a neat edge around the top.
- Poke a few holes in the bottom of the pie with a fork (this is to provide the air bubbles a place to escape in the oven). Bake the pie crust in the oven for 20 - 25 minutes until golden brown. Let cool completely while you prepare the filling
For the Filling
- Add all ingredients to a mixing bowl and mix until creamy
- Pour the filling into the cooled pie crust and chill in the fridge for at least 6 hours, preferably overnight
For the Whipped Cream
- Spoon the coconut cream into a large mixing bowl. Beat with a hand mixer until creamy (this will take a couple minutes)
- Once you have your desired consistency, add the maple syrup and vanilla and continue to mix. Make sure to taste test the mixture to ensure it is sweet enough
- Once done, spoon on top of the chilled peanut butter filling
- If desired, top the pie with a sprinkle of extra mini chocolate chips and/or a drizzle of melted chocolate and enjoy!
*This pie should be stored in the fridge wrapped with foil and will stay fresh for up to 3 days
Keywords: Cookie Dough Pie, Peanut Butter Cream Pie, Gluten-free Cream Pie, Vegan Cream Pie