Low Carb Peanut Butter Pie
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Low Carb Peanut Butter Pie
Rich and creamy no-bake low carb peanut butter pie with a chocolate cookie crust. This recipe is also low carb, sugar free, gluten free, and a Trim Healthy Mama S Fuel.
This pie is rich and satisfying — and if you want more peanut butter dessert inspiration, check out my Easy Peanut Butter Powder Recipes.
This is another remake of one of my family’s favorites when I was growing up. My Aunt Carm made the BEST peanut butter pie! She is an amazing baker - she has baked bread and cinnamon rolls for years and sold them out of her home. But this pie requires no baking! Just mix and refrigerate!
The original recipe calls for vanilla pudding, cool whip, and a graham cracker crust. I just altered the ingredients a bit to make it low carb and Trim Healthy Mama friendly, but it still tastes just as good as I remembered!
I have never been a big pie person - I still cannot bake a proper pie (with a baked crust). Something I need to work on, I guess. Generally speaking, I like cake and cookies over pie. But this low carb peanut butter pie is no-bake, which means it doesn’t even take much effort! I like that kind of recipe!
I’ve debated what I should do about the crust . . . I like the crust I have listed here, but it is difficult to remove from the pan at times. I find that the first piece is always the hardest to remove (probably typical of most pies). After that, I can slide my spatula under the piece from the side and it is easier.
That being said, please feel free to use whatever pie crust you want for this recipe. The star of this recipe is really the peanut butter filling. It is so rich and creamy, and because it is so rich, it is also quite filling. A little piece is perfect with a cup of coffee.
Again, the no-bake nature of this low carb peanut butter pie makes it an easy dessert option. And come summer, we will all be excited that we can have peanut butter pie without even turning on the oven!
I made a quick chocolate syrup to drizzle over top of the peanut butter pie . . . and guess what? It also tastes GREAT in unsweetened almond milk (hello, chocolate milk)! So just a heads up that you may want to double or triple the syrup recipe! I put some of the syrup in my 3 year olds milk and she loved it.
If you love no-bake desserts, you should check out my other no-bake recipes!
Holiday Praline No-Bake Cookies
3 Ingredient Coconut Macaroons
Coconut Cream Protein Fudge Bars
Loaded Peanut Butter Protein Bars
So, what do you need for this Low Carb Peanut Butter Pie?
Crust:
½ Cup Trim Healthy Mama Baking Blend
3 Tablespoons Cocoa Powder
1 ½ Tablespoons Gentle Sweet
½ Cup Melted Butter
Filling:
1 8 ounce Package Cream Cheese, Softened (can also use â…“ less fat)
¼ Cup Natural Peanut Butter (I use Adams Natural No-Stir Creamy Peanut Butter)
â…“ Cup Gentle Sweet
1 Tablespoon Vanilla
¾ Cup Heavy Whipping Cream
Chocolate Syrup:
1 Tablespoon Gentle Sweet
2 Tablespoons Cocoa Powder
2 Tablespoons Water
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Low Carb Peanut Butter Pie
Ingredients
Crust:
- ½ Cup Trim Healthy Mama Baking Blend
- 3 Tablespoons Cocoa Powder
- 1 ½ Tablespoons Gentle Sweet
- ½ Cup Melted Butter
Filling:
- 1 8 ounce Package Cream Cheese Softened (can also use â…“ less fat)
- ¼ Cup Natural Peanut Butter
- â…“ Cup Gentle Sweet
- 1 Tablespoon Vanilla
- ¾ Cup Heavy Whipping Cream
Chocolate Syrup:
- 1 Tablespoon Gentle Sweet
- 2 Tablespoons Cocoa Powder
- 2 Tablespoons Water
Instructions
Crust:
- Mix all the crust ingredients together and press into the bottom of a greased 9 inch pie pan.
Filling:
- In a medium mixing bowl beat softened cream cheese with natural peanut butter, Gentle Sweet, and vanilla.
- Add heavy whipping cream and beat until mixture begins to thicken (be careful not to over-mix).
- Spread mixture into prepared crust and refrigerate for at least 3 hours.
Chocolate Syrup
- In a small saucepan, combine all syrup ingredients and heat until Gentle Sweet and cocoa powder melt and you have a chocolate syrup.
- Remove from heat, and let stand for 20-30 minutes. Syrup will thicken as it stands. Drizzle over slices of the pie when serving. (Leftover syrup should be refrigerated.)
I don't have the THM baking blend. What can I use in place of that? The recipe sounds delicious.
You can use an equal amount of almond flour, flax meal, and coconut flour mix in place of the Baking Blend. (For this recipe you could use a tad over 2.5 Tablespoons each of almond flour, flax meal, and coconut flour.)
Thank you
I baked the crust about 5 minuets just to set it (often called for on graham cracker crust). Next time I plan to double the baking blend to make a thicker crust.
The crust held together while serving. Hubby loves peanut butter pie so this is a good option for us thanks! (The usual off plan PB pie has vanilla pudding instead of cream cheese, I’m hoping to find a sub for the pudding...maybe the thm pudding tweaked...)
I made this yesterday and the crust recipe was runny and eventually stuck to the greased pie pan. Also, the peanut butter filling was really mushy. Was it supposed to be like that? When I tried to serve some this morning to take to work, it ended up a mess. I put it in a container to eat with a spoon. It tastes good, but would better be a dessert in a jar.
Hi Dawn! I'm so glad you liked the flavor! The crust should be a very soft "dough." It is easiest to use wet fingers to press the dough into the pan, but it should not be runny. The filling is a bit soft at first, but it firms up more after it is refrigerated for at least three hours. I've never made a dessert in a jar, but that sounds amazing! 🙂
I LOVE this recipe. The filling was nice and firm and that crust was awesome goodness. Thank you for sharing with us. This recipe is definitely a keeper!
Is it okay to use a substitute sugar?
It would depend on what you are using?
Would monk fruit work (it is supposed to measure 1:1 for sugar)
Yes, it should!
This was AMAZING! I got rave reviews from my husband and his friend, they couldn't believe it was low carb! I made the sauce as directed, but for some reason the texture was super thick, sticking to the spoon like super thick pudding thick, and that was with an additional TBS of water. So I'm not sure what happened there. We are making this again for our small group tonight. Thank you Sarah!
7/21/21
Due to health restrictions on chocolate what else can in use to drizzle besides chocolate? Can’t wait to make this..
You could make a peanut butter drizzle with a little natural peanut butter, coconut oil, and sweetener! (Or just omit the drizzle completely!)
Made this pie twice in the last two weeks! Everyone loved it! I made in 8x8 and I baked my crust. So delicious! Thank you!
I am out of gentle sweet. Have you made this with super sweet before? Just curious if it would still turn out yummy.
I've not - but if you try, I would suggest cutting the sweetener amount in half.