Step

• Step 1

  When ready to cook, set Traeger to 350℉ and preheat, lid closed for 15 minutes.

  00:15

  350 ˚F / 177 ˚C

• Step 2

  For the Graham Cracker Crust: Place the graham cracker crumbs, flour, brown sugar and 1/4 teaspoon salt in the bowl of a food processor fitted with the metal blade. Pulse to combine. Add the melted butter and pulse again. Add the egg and pulse to create a uniform texture, about 10 seconds.

  Ingredients

  • 1 1/2 Cup graham cracker crumbs

  • 1/2 Cup gluten-free or all-purpose flour

  • 1 Tablespoon brown sugar

  • 1/4 Teaspoon salt

  • 4 Tablespoon unsalted butter, melted and cooled

  • 1  egg

• Step 3

  Pour the crumb mixture into a 9 inch springform pan or a pie dish. Using buttered hands, press the crumbs firmly into the bottom of the pan to create a flat surface.

• Step 4

  Place pie shell on the grill and bake until golden, about 10 to 12 minutes. Remove from the grill and allow to cool.

  00:10

  350 ˚F / 177 ˚C

• Step 5

  Reduce the grill temperature to 300℉.

  00:15

  300 ˚F / 149 ˚C

• Step 6

  For the Peanut Butter Filling: Place the peanut butter and softened cream cheese in the bowl of a stand mixer fitted with the flat beater. Alternately, use a hand mixer. Mix on medium speed until well combined and fluffy, about 2 minutes, scraping down the sides as necessary.

  Ingredients

  • 1 1/2 Cup creamy peanut butter

  • 8 Ounce cream cheese

• Step 7

  Add 2 tablespoons of the milk and mix to combine. Reduce the speed to low and add the powdered sugar. Once incorporated, slowly add the rest of the milk, then fluff on medium speed until the mixture is light and spreadable.

  Ingredients

  • 1/2 Cup whole milk, divided

  • 2 Cup powdered sugar

• Step 8

  Pour the whipped peanut butter filling over the crust, using a rubber spatula to smooth it out evenly. If placing in a pie dish, create a mound in the center and smooth down the sides with a spatula.

• Step 9

  Place the chocolate and coconut oil in a medium saucepan and place on the grill. Alternately, place it on the cooktop over medium-low heat.

  Ingredients

  • 8 Ounce dark chocolate chips or chunks

  • 2 Tablespoon coconut oil

• Step 10

  Allow the chocolate to melt, stopping to whisk after 3 minutes. Once the chocolate and coconut oil are combined, remove from the grill or stovetop and allow to cool for 5 minutes.

• Step 11

  Carefully pour the chocolate mixture over the pie, using a spatula to smooth it out and create an even layer of chocolate shell on the top of the pie.

• Step 12

  Sprinkle the chopped peanuts over the top if desired. Cover and refrigerate for at least one hour to chill.

  Ingredients

  •  chopped peanuts, for garnish

• Step 13

  Pie will keep covered in the refrigerator for up to 3 days. Enjoy!