Peanutty Peanut Butter Pie (low carb, of course)

My Hubby and I had friends over for dinner last night. Most all of our friends are aware when they eat at our house, they eat low carb fare. Last night was no different; the menu consisted of 100% low carb offerings & goodies. For dinner we had chicken fajitas and for dessert, PEANUT BUTTER PIE! 🙂

I can’t believe I haven’t posted my peanut butter pie recipe before–it is seriously one of my Husband’s favorite low carb desserts (PLUS, it’s one of the easiest desserts to make, WIN-WIN for everyone).

So, without further ado, my peanut butter pie recipe…ENJOY! 🙂

Peanut Butter Pie
Ingredients:
1 cup natural peanut butter (as always, no added sugar in the REAL stuff)
1 cup Splenda
1 8 oz. package of cream cheese (room temperature)
1 container of sugar free Cool Whip
Garnish of choice (peanuts, sugar free chocolate syrup, sugar free chocolate chips, sugar free/dark chocolate shavings, etc., etc., whatever your heart desires)

How to:
In a food processor, mix the cream cheese & Splenda. Next, process in the peanut butter and Cool Whip. Make sure all ingredients are well incorporated. Prepare a springform pan by lining the bottom in foil, then spray the pan with cooking spray. Pour the peanut butter mixture into the springform pan & place into the freezer for at least an hour. Remove from springform pan, place pie onto a serving plate, garnish, & serve. 🙂

Sometimes I add a crust to this pie. If you prefer to add a crust to your pie, you’ll also need:
1 1/2 cup almond flour
1/3 cup melted butter–real butter, not margarine
1/3 cup Splenda
2 Tablespoons (or more if you desire a deeper chocolate flavor) unsweetened cocoa powder, if you want a chocolate crust

Crust how-to:
Preheat oven to 350 degrees & prepare a springform pan by lining with foil and spray with cooking spray. Process all ingredients in a food processor. Press the mixture into the bottom (and a little of the sides) of the springform pan. Bake the crust for about 10-12 minutes. Remove the crust from the oven & place in the freezer for about 15 minutes. Make pie filling while the crust cools. When the crust is cooled, pour the peanut butter mixture onto the crust & place in the freezer for at least an hour. Remove the pie carefully from the springform pan, place on a serving plate, garnish, & ENJOY!!! 🙂

Peanutty Peanut Butter Pie (no crust)

Peanutty Peanut Butter Pie (no crust)

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