“Babe, I need you to come home! Isabelle is having an allergic reaction to breakfast and I need to take her in!” Thus began the conversation that would change our lives. Our baby was allergic to eggs. Clearly my life was OVER and I would never get to eat dessert again. I mean, I’ve cooked for friends with allergies, but I wasn’t THAT good at allergy-friendly baking.
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Okay, I get that it was probably a bit melodramatic to say I would NEVER get dessert again. I really do. I basically threw a toddler-inspired tantrum when we found out. The, I put on my big-girl pants and moved on. Each time I had to remove a food from our diets was the same- small pity party, then moving on.
Confession time: I’m totally an emotional baker. Moving on has always meant creating some sort dessert I can still enjoy. Even with my experience making allergy-friendly treats for others I was a bit dumbfounded by my restrictions. I could make desserts without dairy and soy. Making gluten-free desserts was easy. I could even make tasty treats without chocolate or bananas. What I did NOT think I could do was make a delicious dessert that was free of all of those! I wasn’t about to give up, though. Remember, we fearlessly face the challenges f motherhood here, even if that challenge is making dessert! So, I did what I always do when I need inspiration, I went to Pinterest! A few dozen clicks later I knew exactly what I wanted, cream pie!
Allergy-Friendly Peanut Butter Cream Pie
After a bunch of research and several test batches (which my kids happily tested for you), I found the perfect recipe for an allergy-friendly peanut butter cream pie! Most importantly, I found a dessert that was not only safe for Isabelle and I to eat, but was also DELICIOUS! As a side note here, I know that some people may be confused by calling a dessert with peanut butter allergy-friendly. This pie is free of 7 of the top 8 allergens as well as a few that aren’t in the top 8. That’s pretty allergy-friendly.
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Easy, Allergy-Friendly Crust
If you find pastry crusts tricky, this is perfect for you. The oatmeal cookie crust for this pie involves NO pastry skills at all, and the oatmeal-based flour mix from my Allergy-Friendly Oatmeal Cookies recipe perfectly complements the peanut butter filling. It’s really as easy as stirring stuff together and pressing it into the pan. Bake it, let it cool, then fill it with your peanut butter cream filling! One note work mentioning is that the crust will ‘puff up’ some during baking. Once it has cooled for 2-3 minutes you can use a measuring cup to press it back into it’s proper shape. Then just let it keep cooling while you make your filling.
Peanut Butter Cream Filling
I can hear some of you now, “Aren’t cream pies really hard? They’re something that only skilled bakers can make, right? There’s NO WAY I could make something like that!”
I get it, cream pies can seem really intimidating. Every holiday of my entire life I watched my mom make my grandma’s butterscotch cream pie. It always seemed like this complex process that was light years beyond what I could ever do. Then I moved away and didn’t want to miss out on our tradition, so I gave it a try. It turns out if you can whisk and you have a bit of patience, you can TOTALLY make a cream pie!
The best part about this allergy-friendly version is that you don’t have to worry about the egg scrambling like you do in most recipes. Instead you will be using Coyo plain coconut yogurt both smooth out and thicken your filling. This yogurt is wonderfully thick and creamy. Think Greek yogurt, but without the dairy! Stay patient and keep whisking while you wait for your filling to boil and thicken and you’ll be good to go! Then just cover and refrigerate for at least 6 hours before serving.
An important note here, when the instructions for the pie say to put the plastic wrap directly on the filling, I really mean it. It should be directly touching the filling. Yes, you need to put it on when the filling is still hot. No, this will not burn and melt the plastic wrap. What it will do, though, is prevent them filling from forming a ‘skin’ on top that will interfere with the wonderfully creamy texture of the pie.
With a little courage, a little patience, and a good whisk, you can face down your pie-making fears with this gluten-free, allergy-friendly peanut butter cream pie. Try it and I bet your family will rave about your baking skills for weeks to come!
- 1 1/2 cups GF Quick Cook Oats
- 3/4 cup Rice-Free Flour Mix
- 3/4 tsp. salt
- 7 Tbs. brown sugar
- 9 Tbs. melted margarine
- 1/2 cup brown sugar
- 2 Tbs. Cornstarch
- 1/4 tsp. salt
- 2 cups vanilla-flavored coconut creamer
- 1/4 cup Plain Coyo yogurt (can sub coconut cream if necessary)
- 3/4 cup peanut butter
- 1 Tbs. margarine
- Preheat oven to 375*.
- Thoroughly grease 9 inch pie pan.
- Mix dry ingredients for crust in a large bowl, then stir in melted margarine to combine.
- Firmly press crust into bottom and up the sides of greased pie pan, then bake for 12-15 minutes, until crust is lightly browned.
- After cooling for 2-3 minutes, use a measuring cup to gently press the crust flat on the bottom and back up the sides. Then allow crust to finish cooling.
- While crust cools, whisk together sugar, salt, and corn starch for the filling in a medium saucepan (off of heat).
- Add ½ cup of creamer to the sugar mix and whisk together off heat.
- SLOWLY add the rest of the milk and the yogurt while whisking over medium heat.
- Bring mixture to a boil (takes about 12 minutes) while whisking constantly and allow to boil for 30 seconds, then stir in peanut butter.
- Continue whisking constantly over boiling heat until thickened. This will take about 5-8 minutes.
- Remove from heat and stir in margarine.
- Pour filling into prepared pie crust and cover with plastic wrap directly on the surface of the filling to avoid a ‘skin’ developing. Refrigerate at least 6 hours before serving.