Yum! Chocolate peanut butter cream pie!

My husband was in the mood for something sweet and peanut buttery tonight. He wasn’t really in the mood for cookies, so my peanut butter cookies and low-carb peanut butter balls weren’t going to do the trick.

What about pie? He said pie may be a good option, so 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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This peanut butter cream 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!

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)

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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Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours 30 minutes

Course: Dessert

Cuisine: American

Servings: 1 9” Pie

Calories: 695kcal

Author: Heather Cooan

Ingredients

Chocolate Almond Pie Crust

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

Peanut Butter Cream Pie Filling

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

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!

Nutrition

Calories: 695kcal | Carbohydrates: 24g | Protein: 17g | Fat: 63g | Saturated Fat: 24g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 381mg | Potassium: 313mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1168IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 2mg

Tried this recipe?Let us know how it was!