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–+ servings

Peanut Butter Pie

Maria Emmerich
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert, Vegetarian
Cuisine American
Servings 12 servings
Calories 434

Ingredients
  

CRUST:

FILLING:

  • 1 cup whipping cream
  • 1/3 cup Natural Sweetener
  • 1 cup mascarpone cheese or cream cheese, softened
  • 1 cup natural creamy peanut butter

CHOCOLATE GANACHE:

  • 1/4 cup whipping cream
  • 2 tablespoons Natural Sweetener
  • 1 ounce unsweetened baking chocolate finely chopped
  • 1/2 teaspoon vanilla extract
  • Pinch Redmond Real salt

OPTIONAL GARNISH:

  • Whipped Cream Click HERE
  • unsweetened cocoa powder sweetened with Natural sweetener of choice

Instructions
 

  • Preheat oven to 350 degrees F. Grease a 9 inch pie pan. Place melted butter, almond flour, coconut flour, Natural Sweetener, stevia and salt in a large bowl. Stir with a hand mixer to combine well. Use your fingers to press mixture into the bottom of the pie pan. Bake for 15 minutes or until lightly golden brown. Remove from oven and set aside to cool.
  • Place the whipping cream into a chilled bowl and use a hand mixer to whip until stiff peaks form. Add the Natural Sweetener, softened mascarpone cheese and peanut butter. Use a hand mixer to combine well. Pour mixture into pre-baked shell. Set in fridge to cool and set up.
  • To make the chocolate ganache: Place the cream and natural sweetener in a saucepan over medium heat. Bring to a simmer. Remove from heat and add the finely chopped chocolate, vanilla and salt. Stir with a whisk, then allow to sit for 3 minutes. Stir again until completely smooth. Place over cooled peanut butter pie and set in the fridge for 20 minutes to set. Garnish with whipped cream and a sprinkle of sweetened cocoa powder.
  • Store in airtight container for up to 5 days.

Nutrition

Calories: 434 | Fat: 41g | Protein: 9g | Carbohydrates: 8g | Fiber: 3g | P:E Ratio: 0.2