That moment when you stick your fork into a slice of pie and it just glides right through, hitting every single layer evenly on the way down… you know you are about to have a perfect bite! When it comes to this pie, it has it all: gluten-free, macro-friendly (iifym!), easy on the waist line and just so incredibly gosh darn delicious I can’t even explain!
I mean look at those layers?!
Are you drooling yet? Stomach growling?!
When my husband first bit into it, I’m hovering over him because I had just previously had a bite and knew that I had created something at the top of my A-game and was excited to see his reaction knowing so. Yes, I like to ‘toot my own horn’ when something turns out BETTER than I expected.
The second each of the layers hit his tongue, the crunch from the crust, the gooeyness from the middle layer and the light yet cooling texture on top… he closed his eyes.
I was slightly nervous.. but had confidence this was going to win him over. He gave the ‘look’.
And puts up his hand in the air and goes “TOOT TOOT” – which is the sign for “go ahead hunny, you absolutely knocked this one out of the park”. He then follows up with these words, verbatim: “this may be one of your top 3 best desserts yet”.
So let’s say that pie was gone pretttttty quickly in our house and I cannot wait to share the recipe with you all!!
3 layers look intimidating, I know you’re thinking…
But I promise you, you’ll be able to whip up this heavenly, husband & summer-body approved dessert effortlessly!
Let’s skip all the hublub and get down to IT!
Gluten-Free, No-Bake 3 Layer Peanut Butter & Chocolate Pie
6 full sheets of chocolate gluten-free graham crackers
3 tbsp Unsalted Butter (slightly melted)
10 Dates (pitted and soaked in a bowl with water over night so they soften up)
3 tbsp Coconut Oil (slightly melted)
3 tbsp Almond Butter (or Peanut Butter)
1 can (1.67 cup) Unsweetened Organic Coconut Milk (drained, you just want the big chunk)
4 tbsp PB2 (powdered peanut butter)
¼ cup Waldens Farm Syrup (or any syrup)
Step 1: in a food processor, toss in your graham crackers and butter – process until thoroughly blended. Get out a pie dish (or a square 9×9 dish if you want to make this into bars), line with parchment paper (easy clean up) and press your crust mixture down along the bottom making sure no open spots are showing. Pop this in the freezer while you prepare the rest of the pie.
Step 2: in the same food processor (no need to clean it out), toss in your dates and coconut oil and blend thoroughly until it creates your creamy, “caramel-like” center. Whip out your spatula and gather around the edges to scoop it all out, and set aside in a small bowl.
Step 3: in the SAME food processor (no need to clean it, again this is all done easy-peasy and less-mess!) put in your top-layer ingredients and process until smoooooth and creamy!!!
Step 4: by now, your crust should have hardened, butter returning to it’s stiffer state, so take that out then get your bowl of middle-layer ready and your spatula. Scoop it out and spread it all over the crust evenly, a nice thin layer.
Step 5: follow that layer up by plopping dollops of the top layer all over so it will then spread evenly – this layer is pretty thick so spread out the love!
Stick your pie (or dig that finger right in if you have no self control) in the refrigerator so it sets for about 2-3 hours, slice into 10 slices..
THEN dig in!!
By putting the parchment paper along the bottom, your crust will stay intact much easier when you slice in, so don’t skip that part.
I mean how heavenly, right?! you can taste those layers through your screen.. or you may have licked your screen, no judgement here!!
**make sure to PIN the photos on Pinterest if you plan to make later, as the link to this recipe is in the photo itself already for you!!**