Low-FODMAP No-Bake Peanut Butter Pie; Gluten-free

Peanuts.

Chocolate.

Creamy Cheesecake Filling.

Cookie Crust.

As soon as I saw this recipe for a no-bake, frozen peanut butter pie, I knew that I had found my next dessert addition to the blog.

Low-FODMAP No-Bake Peanut Butter “Freezer’ Pie is a summertime recipe made for people like me.

Not only does it taste AMAZING, but this low-FODMAP Peanut Butter Cheesecake Pie is EASY!  It takes only a handful of ingredients, and no baking experience.

I use my low-FODMAP Hot Fudge Sauce to top this low-FODMAP Peanut Butter Pie, but if you have a commercial fudge sauce you tolerate, then feel free to substitute (avoid those with high fructose corn syrups).

You may also love my:

• Low-FODMAP Peanut Butter Chocolate Chip Brownies/Blondies
• Low-FODMAP 3 Ingredient Peanut Butter Cookies
• Low-FODMAP Mississippi Mud Pie
• Low-FODMAP Homemade Salted Caramel Peanut Candy Bars
• Low-FODMAP Chocolate Covered Peanut Butter Crisp Balls
• Low-FODMAP Copycat Cheesecake Factory Original Cheesecake
• Low-FODMAP No-Bake Chocolate Cheesecake Jars

Or check out over 400 more low-FODMAP recipes on the blog! IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD

P.S.  Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!  It’s the BEST!

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves: 16

Prep Time: 25 minutes (plus chilling 6 hours or longer)

Total Time: 25 minutes (plus chilling 6 hours or longer)

Equipment: 9 inch springform pan, parchment paper for lining

Ingredients

For low-FODMAP crust:

• Low-FODMAP Chocolate Cookie Crust, pressed into a parchment paper-lined 9 inch springform pan and pre-baked per recipe
  • Some cookie crust recipes do not call for baking the crust, but I prefer to do so to ensure it doesn’t crumble too easily
  • Depending on the variety of cookies you use, you may need to adjust the amount of coconut oil or butter added to your crust recipe
    • A cookie like shortbread will need less coconut oil or butter added
    • This blog has great tips about how to use other cookies for a cookie crust

For low-FODMAP Peanut Butter Cheesecake filling:

• 16 ounces lactose-free cream cheese, room temperature
  • I like to strain my lactose-free cream cheese overnight, to remove some liquid
    • The spreadable cream cheeses have a higher water content than block cream cheeses
    • This won’t impact the lactose-free quality of the product
• 1 cup powdered/confectioner’s sugar
• 3/4 cup smooth all-natural peanut butter (salted)
  • The recipe works best with ‘no-stir’ varieties of natural peanut butter
• 3/4 cup heavy whipping cream
  • 1/4 cup liquid form of heavy cream is one low-FODMAP serving
  • I have not tried it with canned coconut cream, but that should also work if you chill your cream beforehand
  • Hint: You can freeze unused portions of heavy whipping cream, see this link for tips on how!

For low-FODMAP Garnish:

• Low-FODMAP Hot Fudge Sauce,  room temperature
  • You  can also use low-FODMAP Chocolate Ganache or your choice of store- bought chocolate sauce with low-FODMAP ingredients (if you use a chocolate ‘syrup’ instead of a premium chocolate ‘sauce’ it will not freeze properly.  Opt to drizzle the sauce on before serving instead)
• Dark chocolate shavings, chopped peanuts, chopped dark chocolate peanut butter cups, chocolate chips, peanut butter chips, or dark chocolate peanut candies
  • I suggest chilling your chocolate before grating or chopping (especially the peanut butter cups)
  • Read ingredients to ensure your store-bought products are low-FODMAP

Directions

1. If not already done so, prepare your low-FODMAP Cookie Crust and allow to cool
2. Place a large mixing bowl and whisk attachments for your electric mixer (stand or hand) in your freezer to chill for the heavy cream
3. In a second large bowl for your mixer, using paddle attachment, mix your lactose-free cream cheese with mixer on medium-low until creamy
4. If you don’t have 2 bowls for your mixer, then prepare the whipping cream first and let it chill while you make the cream cheese mixture- see the 7^th bullet point below
5. Add the powdered sugar a little at a time, mixing well until incorporated
6. Add peanut butter, scraping down the sides of the bowl as needed to mixture is ensure well combine
7. Set aside, then fit your chilled bowl on the mixer with whisk attachments
8. Whip heavy cream until medium peaks form
9. Fold the heavy cream into the peanut butter mixture gently
10. Spread the peanut butter/cream combination over your pie crust
11. Drizzle or spread room temperature low-FODMAP Chocolate Fudge Sauce over the top
12. Freeze for 6 hours or longer (cover it well so it doesn’t get freezer-burn)
    • You can leave in the freezer for up to 1 week if desired
13. Remove from freezer 20-30 minutes before serving
14. Slice with a hot knife and garnish with chopped peanuts, chocolate shavings or chocolate chips, peanut butter chips or dark chocolate peanut butter cups

SOOO Good!