I might be a little obsessed with peanut butter and cream pies lately.
Since I haven’t figured out how to healthify my Peanut Butter Coconut Balls, I decided to figure out a Trim Healthy Mama approved Peanut Butter Pie.
Who can blame me really? Living in the Florida heat, in a camper, the oven is my enemy right now. So this peanut butter pie is the perfect end of summer dessert.
- Make 2 peanut butter pies.
- Use half the cookie dough for the crust and bake the other half into cookies.
- Or you can crumble up the baked cookies and press them into a pie pan (no need to bake the crust again).
I love options!
Low Carb Peanut Butter Pie
- 1 c. natural peanut butter, (I use creamy for the pie crust)
- 3/4 c. xylitol (can sub in regular sugar, honey, maple syrup, but it won’t be low carb.)
- 1 egg
- 1 tsp vanilla
- 1/2 c. almond flour
- 1/4 tsp salt
- 1 tsp baking soda
Preheat the oven to 375 degrees. Mix the peanut butter, xylitol, egg & vanilla. Add almond flour, salt and baking soda and stir until throughly mixed.
Press half the cookie dough into a greased pie plate. Bake for 12 minutes or until lightly browned. Let crust cool and transfer to refrigerator to speed up process.
For the Filling:
- 3/4 c. low fat cream cheese, at room temperature
- 3/4 c. erythirtol, powdered (you can sub in powdered sugar or other powdered sugar substitutes)
- 1 c. creamy natural peanut butter
- 1 Tbsp vanilla
- 1/4 tsp salt
- 3/4 c. whipping cream, whipped and sweetened
- 1/2 c. sugar free chocolate chips
- 1 tsp coconut oil, for drizzling
Once crust is thoroughly cooled, mix the cream cheese and powdered erythirtol well until thoroughly blended. Stir in the peanut butter, vanilla, salt, & whipped whipping cream. Mix until well blended and same consistency. Pour into cooled cookie crust and freeze for at least 2 hours.
It is best to cut this pie directly out of the freezer and store in the refrigerator.
Melt the chocolate chips with the 1/2 tsp of coconut oil and stir. Drizzle chocolate over top.