Yum! Chocolate peanut butter cream pie!

Blake was in the mood for something sweet tonight and I went searching for a good pie recipe. I have a stellar low-carb pumpkin pie recipe and a really great raspberry cheesecake recipe, but I’ve made both of these a lot and it’s time for something new.

I stumbled across a few recipes for peanut butter cream pie and it sounded easy. I happened to have all the ingredients on hand to make it low-carb so I thought I’d try it out in my go-to almond pie crust. I had to make it my own, of course, so I added chocolate!

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The pie turned out to be very good and definitely filled Blake’s need for something sweet! The whipped cream gives the pie a very light and fluffy texture that is just divine.

It is super rich and sinful, I recommend serving it with a glass of ice cold milk to wash it down. You may even want to serve a few berries on the side to cut the richness and give the pallet a break. Definitely cut this pie into small slices!

I chose to use smooth peanut butter, but you can use crunchy if you prefer. I think it would actually add a nice texture. You could also use any other type of nut or seed butter you like.

I think it would work just as well with almond or maybe even sunflower seed butter. You could get really crazy and try coconut butter too! I bet that would be incredible, chocolate coconut cream pie. OMG!

Same thing for the crust, any nut will do. I will often use walnuts instead of almonds. I think they give the crust a graham cracker taste. I chose almonds in this recipe because I added cocoa powder and I didn’t want it to be too bitter.

If you can handle dairy, give this chocolate peanut butter cream pie recipe a try and let me know what you think!

Chocolate Peanut Butter Cream Pie (Low-Carb, Paleo, GF, Vegetarian)

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• Author: Heather Cooan
• Prep Time: 30 Minutes
• Cook Time: 4 Hours
• Total Time: 4 hours 30 minutes
• Yield: 1 9” Pie 1x
• Diet: Diabetic

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Description

This chocolate peanut butter cream pie is so easy to make and really knocks out that sweet tooth. It’s so decadent!

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Ingredients

Scale 1x2x3x

Chocolate Almond Pie Crust

• 1 and 1/2 Cups Almond Meal or Almond Flour
• 3 Tablespoons Melted Butter
• 3 Tablespoons Erythritol
• 1 Tablespoon Cocao Powder

Peanut Butter Cream Pie Filling

• 1 Cup Natural, No Sugar Added Smooth Peanut Butter
• 1 1/2 Cups Heavy Whipping Cream
• 1 8 oz Package Cream Cheese, Room Temperature
• 1/4 Cup Erythritol
• 1 9” Prepared Crust

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Instructions

Chocolate Almond Pie Crust

• Heat oven to 350 F.
• Add ingredients into a 9” pie plate and pat it into place with your fingertips.
• Bake for about 10 minutes or until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.

Peanut Butter Cream Pie Filling

• Blend together cream cheese and peanut butter until mixed smooth.
• In a separate bowl, beat heavy cream and erythritol until very stiff.
• Fold whipped cream a bit at a time into cream cheese and peanut butter mixture until blended.
• Scoop into pie crust, smoothing to edges. Chill for 4 hours.
• Cut into slices and top with melted Lily’s baking chips if you like and enjoy!

• Category: Dessert
• Method: No-Bake
• Cuisine: American

Keywords: chocolate peanut butter cream pie, low-carb peanut butter cream pie, low-carb chocolate peanut butter cream pie