No-Bake Chocolate Pie with Peanut Butter Crust {Gluten Free}
Prep time
Total time
  • 2¼ cups PBthins crackers
  • ⅓ cup granulated sugar
  • 7 tbsp butter
  • 1 - 8 oz. package of cream cheese, softened to room temperature
  • 1 - package of cooked chocolate pudding
  • 2 cups milk (or amount your pudding calls for)
  1. Prepare a 9 inch spring form pan by cutting a circle of parchment paper that fits into the bottom. You can trace the bottom of the pan to get the correct size.
  2. Spray the sides of the pan with cooking spray. Set aside.
  3. Add the PBthins and sugar to the bowl of a food processor.
  4. Blend until the crackers and ground into a course sand.
  5. Melt butter in a small sauce pot.
  6. Pour melted butter into the food processor. Process until the butter is blended into the cracker crumbs.
  7. Pour the crust mixture into the pan and use the back of a measuring cup to press the crust down. The crust should come up the sides of the pan about 1 inch.
  8. Place the crust in the fridge for at least one hour. It should be completely hardened before you add any filling to it.
  9. To make the filling, let cream cheese stand until it is room temperature.
  10. Make your pudding according to directions. You should use a type that needs to be cooked to avoid a lumpy filling. I used Organics brand.
  11. Use a hand mixer to blend the softened cream cheese into the warm pudding mixture.
  12. Let cool slightly. Add to the crust.
  13. Refrigerate for at least 2 hours before serving.
  14. When you are ready to serve release the spring form pan sides. If the crust is stuck, gently use a butter knife to loosen the sides.
  15. Carefully cut into slices and serve. The filling will not be a solid texture so it will not cut perfectly. You could freeze this slightly to make cutting easier.
Recipe by Gluten Free Jess at