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. All I need is a little refrigerator or freezer space and I’m set with this chilled pie.
- 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 cup natural peanut butter (I use creamy for the pie crust)
- 3/4 cup xylitol
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup low-fat cream cheese at room temperature
- 3/4 cup erythritol powdered
- 1 cup creamy natural peanut butter
- 1 tablespoon vanilla
- 1/4 teaspoon salt
- 3/4 cup whipping cream whipped and sweetened
- 1/2 c. sugar-free chocolate chips for drizzle
- 1 teaspoon coconut oil for drizzle
- Preheat the oven to 375 degrees. Mix the peanut butter, xylitol, egg & vanilla.
- Add almond flour, salt, and baking soda and stir until thoroughly 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 the refrigerator to speed up the process.
- Once the crust is thoroughly cooled, mix the cream cheese and powdered erythritol 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.
- For the chocolate drizzle, melt the chocolate chips with 1/2 tsp of coconut oil and stir. Drizzle chocolate over top.
- It is best to cut this pie directly out of the freezer and store it in the refrigerator.