This peanut butter pie is the perfect treat. It is low-carb but can be made with regular sugar too. If you are doing THM, it is an S recipe.It is best to cut this pie directly out of the freezer and store it in the refrigerator.
Since I haven’t figured out how to healthify my Telephone Cookies, I decided to figure out a Trim Healthy Mama-approved Peanut Butter Pie. I might be a little obsessed with peanut butter and cream pies lately so it’s a perfect time, right?
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.
Previously, I had shared my Grain-Free Peanut Butter Cookie recipe but I’ll share it again since it is the crust of this pie.
As far as the crust, you’ve got options here friends! I love options! 🙂 You only need half of the cookie dough batch for the crust so you can…
- 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!
Below is a view of the pie crust, (which is low-carb cookie dough) before baking.
For the filling mixture, I use powdered erythritol, you can use Truvia, or xylitol too just make sure you powder it (I grind it in an old coffee grinder) or it will be gritty.
The prepared pie is tasty but it just needs a little oompf.
That special oompf is through a chocolate drizzle. This addition helps balance the flavors, so don’t skip it, please. I use Hershey’s sugar-free chocolate chips, but use what you like.
For Trim Healthy Mama, this recipe is a HEAVY S. It’s decadent, rich, and sure to satisfy a peanut butter craving with just a small slice.
Low Carb Peanut Butter Pie
This peanut butter pie is the perfect treat. It is low-carb but can be made with regular sugar too. If you are doing THM, it is an S recipe.It is best to cut this pie directly out of the freezer and store it in the refrigerator.
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Servings: 8 persons
Calories: 694kcal
Ingredients
Crust
- 1 c. natural peanut butter
- ¾ c. xylitol
- 1 egg
- 1 tsp. vanilla extract
- ½ c. almond flour
- ¼ tsp. salt
- 1 tsp. baking soda
Filling
- ¾ c. low-fat cream cheese at room temperature
- ¾ c. erythritol powdered
- 1 c. creamy natural peanut butter
- 1 tbsp. vanilla extract
- ¼ tsp. salt
- ¾ c. whipping cream whipped and sweetened
- ½ c. sugar-free chocolate chips for drizzle
- 1 tsp. coconut oil for drizzle
Instructions
To Make Crust:
- Preheat the oven to 375°F.
- Mix the peanut butter, xylitol, egg & vanilla and mix thoroughly.
- Add almond flour, salt, and baking soda and stir until consistent.
- Press half the cookie dough into a greased pie plate.
- Bake for 12 minutes or until lightly browned. Let the crust cool and transfer it to the refrigerator to speed up the process.
To Make Filling:
- 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 or until set.
For the Drizzle:
- Melt the chocolate chips with ½ tsp. of coconut oil and stir.
- Drizzle chocolate over top.
Nutrition
Serving: 1slice | Calories: 694kcal | Carbohydrates: 12g | Protein: 22g | Fat: 50g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 148mg | Sodium: 529mg | Potassium: 178mg | Fiber: 6g | Sugar: 7g
Enjoy!
Can splenda be used for the sweetener?
If that is a sweetener you prefer Addie, yes you may.
I have made two of these ! This is my favorite go to dessert !!
Yay! So glad you like it Rachel!
I made this pie yesterday and I was absolutely amazed at how delicious it was! I’ve made peanut butter pie before I started eating low carb but even those weren’t as good as this one. I used erythritol for sweetener. I add 1 tsp all natural Sweetleaf Stevia for every one cup erythritol to cut down on the cooling effect of erythritol. I also made my own sugar free chocolate chips to cut down on carbs. My recipe yielded 486 calories and 8 grams net carbs per serving (8 slices). I’m going to use this recipe as a holiday dessert I can eat without feeling guilty.
So glad you liked the pie! I love this pie too…I like your option of cutting back on the erythritol!
Do you think the crust would work with peanut flour instead of almond flour?
Do you think you can use peanut flour instead of almond flour in the crust?
Can you tell me how many carbs this is and how many servings per pie ?
Does the crust require sweetener?
Does the filling of this pie make for two pie fillings or one?