I was totally in the mood for something chocolatey and peanut buttery today. I’ve been tossing up the idea of making a peanut butter pie with gelatin ever since I made my no-bake cheesecake. Today I decided to take the leap. The results. Were. Phenomenal!
I seriously couldn’t have asked for this to turn out better. It’s uber creamy. Super delicious. Super EASY. If you can’t eat legumes, you can sub out almond for peanut butter. If you’re dairy free, you should probably be able to sub coconut oil for the butter and whipped coconut creme for the dairy cream.
Much like my no bake cheesecake, this received my husband’s seal of approval. In fact, he recommended that I should walk down to Baker’s Square and try to market this. I don’t think I’ll be doing that, but you’re sure to be ecstatic with the results.
*** EDIT: Let your pie set up in the fridge overnight if you can. The filling will firm up a bit more and look more like this. Absolutely delicious! ****
Peanut Butter Chocolate Pie
1 1/4 C almond flour
1 T coconut flour
1/3 C sweetener (I used Swerve)
3 T unsweetened cocoa powder
3 T butter, melted
1 C heavy whipping cream
3/4 C unsweetened almond milk
4 oz. neufchatel or cream cheese, room temperature
1/2 C natural peanut butter (or almond butter)
3/4 C sweetener (I used Swerve)
1/2 C water
3-4 ice cubes
1/2 packet unflavored gelatin
1 tsp. vanilla extract
1/2 tsp. xanthan gum (optional)
1/3 C sugar free chocolate (or chocolate chips, I used Hershey)
1 tsp. coconut oil, melted
1. Preheat your oven to 350 and lightly grease a pie pan.
2. In a medium bowl, combine all ingredients needed for crust. Use a spoon or spatula to mix the ingredients well until a dough is formed.
3. Press the dough into the pie pan until it’s evenly coating the bottom and sides of the pan.
4. Bake the crust on the middle rack for about 7 minutes. It doesn’t need to be completely baked; just set.
5. Set the crust aside to cool (I put mine in the refrigerator).
6. Begin peanut butter filling by whipping the whipping cream until it gets stiff peaks. Don’t over-beat it. Set aside.
7. In a glass cup of bowl, boil your water in the microwave (or on the stovetop). Mix the gelatin into the boiling water until it’s completely dissolved. Add ice cubes to the water to bring it to a much cooler temperature. Stir it– you should have approx. 3/4 C of water with gelatin mixed in. Set this aside.
8. Place the peanut butter, neufchatel cheese, almond milk, vanilla and sweetener in with the whipped cream and mix with an electric mixer until smooth. The mixture will thin out significantly.
9. Slowly pour the gelatin-containing water into the pie filling. Beat the mixture until smooth. It will be quite watery. Add in the xanthan gum and beat the mixture for another 30 seconds, if you’re using xanthan gum. (It’s not necessary, but it does help to set up the pie nicely).
10. Pour the pie filling on top of your crust and place the pie in the refrigerator on a level surface. Allow it to set up for a minimum of three hours up to overnight.
11. Once the peanut butter is set up, top it with melted chocolate. To do so, melt your chocolate in the microwave in 20 second increments. Once it’s almost all the way melted, add in the coconut oil and stir well. Microwave for an additional 5-10 seconds.
12. Pour the melted chocolate into a baggie and snip off a teeny, tiny hole in one of the corners. Use the baggie to drizzle melted chocolate over the pie.
13. Return the pie to the refrigerator for at least 10 minutes to allow the chocolate to harden. Slice and serve.
NUTRITION: (1/8th of pie): 360 calories, 8 g carbs, 3 g fiber (5g net carbs), 33 g fat, 9 g protein