Gluten-Free Chocolate Peanut Butter Pie

I love making a treat for my close friend's birthdays. So every year I ask them what they want and I do a gluten-free version of their treat of choice. Sometimes they like the basics, like chocolate cake, and other times they prefer to be a little more difficult by simply saying they want "pie". Our good friend just did this for his birthday, telling me that he simply wanted "pie" with no other suggestions at all.

Most people think of an apple or other fruit-filled dessert when they think of pie. Not me. My mind wanders to less conventional versions filled with creamy chocolate and peanut butter. Which is why I opted for this recipe. After my friend's birthday dinner, I served up this Chocolate Peanut Butter Pie, which promptly was devoured. The consensus was that this may be the best pie ever. It's very rich and creamy and was quite easy to put together. Definitely a winning recipe!

Gluten-Free Chocolate Peanut Butter Pie

You will need:
[Crust]:
1 package Glutino Chocolate Vanilla Creme Cookies
1/4 cup butter, melted

[Filling]:
1 cup gluten-free creamy peanut butter 
4 ounces Philadelphia Cream Cheese, softened
12 ounces Cool Whip, thawed

[Ganache Topping]:
1 cup Nestle Semi-Sweet morsels
3 tablespoons heavy whipping cream

1) Process cookies in a food processor until fine crumbs remain. In a large bowl, combine the crushed cookies with the melted butter. Press mixture evenly into a round spring-form pan or pie pan sprayed with non-stick cooking spray. Place in fridge until ready to use.

2) In a large mixing bowl, combine peanut butter and cream cheese until well-blended. Add the Cool Whip and stir until mixed. Spread mixture on prepared crust and place in the freezer for 30 minutes.

3) To make the ganache, heat the heavy whipping cream in a medium bowl in the microwave for 1-2 minutes. Add the chocolate morsels and stir. Continue stirring until the morsels are melted, microwaving for an additional 30 seconds to a minute, if needed (stirring every 15-30 seconds). 

4) Remove pie from freezer and spread ganache evenly on top. Garnish with crushed Reese's or other topping, if desired. Cover and return to freezer for 1-2 hours. Remove from freezer and let set at room temperature for a few minutes before cutting. Cover and freeze any leftovers.

Adapted from The Bite Sized Baker's Frozen Peanut Butter-Chocolate Pie