Gluten-Free Peanut Butter Pie

Gluten Free Peanut Butter Pie with Oreo almond crustHappy Pi Day! Or should I say Pie Day?

In celebration of this national holiday, I will ask you a question. “What came first the Pi or the Pie?”

Both have been celebrated throughout world history. I personally thought that Pi would be older than pie because it has occurred naturally in nature for millions of years.

Well, I guessed wrong. The first pie was believed to be made back in 9500 B.C. during the New Stone Age. The first pies were more of a galattes style with a treat inside. I looked up Pi next. It is believed by many Egyptologists that Pi was first used by the early Egyptians back in 2589 to 2566 B.C. to build pyramids. Even though it appears that these early Egyptians may have calculated pi, the first time a symbol for Pi was used dates back to a clay tablet dated back to 1900-1600 B.C. So now we all know that pies have been around in history a lot longer than Pi. (Thank you Wikipedia!)

That made me hungry!

In honor of pi day, I am going to share a long time family favorite pie. I must say if you are a peanut butter lover, you are in for a special treat! I don’t know about your house, but a jar of peanut butter just doesn’t last very long in mine. Peanut butter is spread on gluten free toast, fruit, pancakes, put into smoothies, and yes….eaten on a spoon straight out of the jar. Sigh!

Creamy, crunchy, it doesn’t matter.

When I first started making this pie years ago, our family was still able to eat gluten. I found the recipe in an old cookbook, Mrs. Fields I love Chocolate. And yes, this is going to make me sound old… but this is way back before we had access to the internet to find recipes :-) .

I adapted this recipe, completely changing the crust from the original chocolate rice krispie crust to an oreo crust. To make it gluten free, I decided to use some stale broken Kinitoos oreos from the back of my pantry and combined them with almond meal to add a little more protein to the pie. If you want to read more about my pantry cleaning blitz, check out this recipe for Clean Your Pantry Cookies.

5.0 from 1 reviews
Gluten Free Peanut Butter Pie with Oreo and Almond Crust
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8
For the Crust
  • 12 smashed up KinniToos Chocolate Sandwich Cookies
  • 4 Tablespoons of melted butter
  • 1 cup of almond flour
For the Pie
  • 8 ounces of soft light cream cheese
  • 14 ounce can of condensed milk
  • ¾ cup of creamy peanut butter
  • 2 teaspoons of vanilla
  • 1 cup heavy cream
For the topping
  • ½ cup chocolate and/or peanut butter chips
To Make The Crust
  1. Mix smashed oreos, almond meal, and melted butter together in a small bowl.
  2. Grease a cake pan. (I used a coconut oil spray)
  3. Pour cookie mix into the pan and spread it around the pan.
  4. With your fingers, press the mix down to flatten the crust. Push loose cookie mix up the sides and press down to flatten. Continue until the walls and bottom of the cake pan have a thin crust layer.
To Make The Pie
  1. In a large bowl, beat the cream cheese until it is fluffy.
  2. Add in the peanut butter, condensed milk, and vanilla. Beat for 2 minutes.
  3. In a medium sized bowl, use your mixer to whip the heavy cream until if forms soft peaks.
  4. Gently fold the whipped cream into the cream cheese and peanut butter mixture.
  5. Pour on top of the crust.
  6. Use a spoon to push the filling around to cover the crust.
  7. Refrigerate for 2 hours.
  8. Top with chips.

Oreo and Almond Crust

Here is what the smashed oreo and almond crust looked after shaping.

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About The Author – Sandi Gaertner:

Sandi Gaertner is the owner of the blog, Fearless Dining. Her family began their gluten-free journey five years ago when first her husband and later the rest of the family discovered that they were gluten intolerant. She started her blog because she grew tired of getting sick or “glutened” when dining out. Cross contamination is a huge factor when dining out; and it is important to know how the restaurants handle gluten free orders in their kitchens. Fearless Dining has a database of 600 Bay Area restaurant’s safe gluten handling procedures. It also features restaurant interviews, features special recipes from chefs, and has gluten free product reviews. Sandi hopes to both expand her database to other cities, and to create an app out of her database in order to make the information easier to access via your phone.

Below the collage are links to all of the blogs that participated in our

Blog Swap Meet: Pi Day Recipes

Hosted by

Edward from If You Can Read, You Can Cook and Kristin from Dizzy Busy and Hungry

Stop by and visit them all!

march swap meet collage

Chef Mireille’s East West Realm

The Dinner Pages

Dizzy Busy and Hungry

Fearless Dining

If You Can Read, You Can Cook

Kneaded Creations

Polish Housewife

Banana Red Velvet Cake Shake – Valentine’s Day Theme for February Food Blog Swap Meet

Banana Red Velvet Cake Shake

This post is part of a blog swap where a group of bloggers exchange posts revolving around a topic. For more information, please see: The theme for February is Valentine’s Day, a theme that I’ve had lots of fun with!

I’m Anyonita from Anyonita Nibbles and I’m happy to be here on If You Can Read sharing a recipe with you all! Regular readers to my blog know that I’ve been churning out Valentine’s recipes since January. I love baking for Valentine’s Day. I’m a bit of a helpless romantic and the idea of winning someone over with food is right up my alley.

For this Food Blog Swap Meet, I wanted to share something really creative and fun! The fact that I got to give my oven a break was nice, too! When I was pregnant, I was a big milkshake drinker. I probably had two or three milkshakes a day most day. Since Valentine’s is all about love and since my son is one of the loves of my life (big awwwwwwww, right?) I thought it’d be nice to make a milkshake! But not any milkshake. A banana red velvet cake shake with whipped cream studded with heart sprinkles.

Banana Red Velvet Cake Shake

Banana Red Vevet Cake Shake

5.0 from 1 reviews
Banana Red Velvet Cake Shake
Prep time
Total time
Serves: 1
  • 1 cup ice cold banana milk
  • 2 tsp Red Velvet flavoring and color
  • Whipped cream to taste
  • Heart-shaped sprinkles to taste
  1. Whisk the banana milk with the red velvet flavoring until the liquid is your desired color.
  2. Top with a good dollop of whipped cream. (Are you a big dollop or a little dollop?)
  3. Sprinkle with well, sprinkles.
Nutrition Information
Serving size: 1 Calories: 101 Fat: 6.2 Saturated fat: 3.2 Carbohydrates: 11.1 Sugar: 7.4 Sodium: 65 Protein: .8 Cholesterol: 17

Share with your loved ones and have a happy Valentine’s Day!

Love Valentine’s treats? Try these:

Valentine's Red Velvet Petit Fours

Valentine's Triple Chocolate Eclairs

red Velvet Popcorn

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Get social with Anyonita:

Below the collage are links to all of the posts that participated in our

Blog Swap Meet: Valentine’s Day Recipes

Hosted by

Edward from If You Can Read, You Can Cook and Kristin from Dizzy Busy and Hungry

Stop by and visit them all!

vday blog swap meet collage

If You Can Read, You Can Cook posted on Anyonita Nibbles

Anyonita Nibbles posted on If You Can Read, You Can Cook

The Dinner Pages posted on Chef Mireille’s East West Realm

Chef Mireille’s East West Realm posted on The Dinner Pages

Dizzy Busy and Hungry posted on The Quest for Noms

The Quest for Noms posted on Kneaded Creations

Kneaded Creations posted on Dizzy Busy and Hungry

How to Batch Cook Chicken

Batch cook chicken to take advantage of sales of frozen meat

Washed fresh boneless chicken ready for cooking curry. (Photo credit: Wikipedia)

I recently went shopping at my local discount grocery store and found an incredible deal. Family size packages of boneless, skinless chicken thighs for under a dollar per pound. That’s half price for boneless thighs and roughly the price for bone-in chicken thighs. There was only one catch. The packages were already frozen. When I got home, it was time to batch cook chicken.

Normally, you buy meat out of refrigerated coolers. Sure, you can buy the bag of frozen chicken breasts or cutlets, but they can be as much as 50% more expensive than refrigerated breasts. I’m not willing to pay that big of a surcharge for the convenience of not separating my own meat. And they don’t sell frozen thighs. Because of America’s infatuation with white meat over dark, over 55% of chicken sold in the US is white meat. That drives up the price and makes dark meat cheaper by comparison. At my local King Soopers, skinless, boneless breasts cost $2.79 and boneless, skinless thighs cost $1.99. By switching to dark meat, we’re saving nearly 30% on chicken!

So normally I get refrigerated meat, separate it into individual servings, wrap it up and stick it in the freezer. But this meat was already frozen. I don’t know if the cooler got too cold or if it was done on purpose to extend the life of the meat. This was a discount grocery, after all.

Can you Re-freeze meat?

You can’t thaw out meat and refreeze it.  That was what I was told growing up. Turns out that this advice is wrong. Or, at least, it’s not right. You can defrost and refreeze meat, but it affects the quality and does increase the risk of spoilage. So you can, but you probably shouldn’t.

One way around this is to cook the meat before freezing it again. That’s been how my family has dealt with the refreezing meat issue for as long as I can remember. But how the heck to you cook 10lbs of raw chicken?

You can batch cook chicken a variety of ways to cook it all at once and then wrap up individual servings to freeze.

Batch cook chicken on the grill

One way to cook chicken in bulk is on the grill. Batch cooking chicken on the grill is straight-forward and you’ve probably done something similar in the past without even realizing it.

Can't claim credit for this cooking, my friend...

(Photo credit: Wikipedia)

Have you ever had a summer barbeque where you cooked chicken? Maybe it was BBQ chicken leg quarters, grilling wings for Buffalo wings,  or chicken kabobs. If you’ve done this, then you’ve already used your grill to batch cook chicken. You were just planning on using it all at once instead of over several meals.

Now, if you have a lot of meat to cook and a small grill, you may have to do this in batches. Place as much chicken on the hot grill as will fit without crowding. If you have more raw chicken to cook, put it back in the refrigerator, covered, until you are done with the first batch.

Cook the chicken for 5-10 minutes per side, depending on the meat thickness and grill temperature. Flip, cook for additional 5-10 minutes and remove from heat.

Batch cook chicken by baking

Another popular method to cook chicken, and especially to batch cook chicken is by baking it. Personally, I’m not a fan. Baking meat tends to dry it out, especially meats that are lower in fat, like chicken. Normally, baked chicken breasts are smothered in a sauce. But when batch cooking chicken, you are probably going to use it for a variety of different meals and want to give it different flavors.

If you do decide to go this route, pre-heat the oven to 350 degrees. Place the chicken in a baking pan, leaving at least 1″ spacing between the pieces of meat. If you have multiple baking pans, you can fit as many as you can in the oven as long as the pans aren’t touching. Cook for 20-30 minutes.

Batch cook chicken by poaching

This is how I batch cooked my chicken. Poaching chicken gets a bad rap. Many people claim that poached chicken has no flavor. This reminds me of the people who say that they only like broccoli when it is covered in cheese sauce. They don’t like broccoli, they like cheese! Poached chicken tastes like chicken. A marinated, grilled chicken breast or a sauteed thigh doesn’t taste like chicken; it taste like the liquid it was cooked in.

Besides, the neutral flavor of poached chicken is perfect for batch cooking. After it is cooked, you can season the meat any way you need for a particular recipe.

To batch cook chicken by poaching, you are going to need a large pot. A really large pot. I used a large stock pot to cook my 10lbs of meat. And I needed it. If you are only cooking one family size package of meat, you can get away with a smaller pan. For a single breast, you can poach in a large saucepan.

Add 1 can of chicken broth, 1 gallon of water, a quarter cup of garlic powder, a tablespoon of salt, and a tablespoon of ground pepper to the pot. Bring to a boil. Depending on the power of your stove, this could take a while.  It took nearly half an hour for my  poaching liquid to come to a rolling boil.

Once the water is boiling, add your chicken. Use a spoon to stir it around to make sure the chicken isn’t sticking to each other too much. When the water comes to a boil again, cover and cook for 30 minutes. Remove from heat and drain the water in a large colander. Depending on how much chicken you cooked, you may have to dump some out, transfer the drained chicken to a large bowl, and dump more into the colander.

A note on freezing batch cooked chicken and other foods

Don’t transfer your freshly cooked food to the freezer immediately. If you put hot food in the freezer, it will raise the temperature inside the freezer. Not only does this make the freezer work harder and use more power, but it can also thaw out food that is nearby. I’ve already discussed the issue of defrosting and refreezing meat, but ice cream that has thawed and refrozen isn’t pleasant to eat either.

Instead, cover the chicken and put it in the refrigerator over night. The next day, you can take it out and wrap it into individual servings and freeze.

Do you batch cook chicken? What is the largest amount you have cooked at once?