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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.
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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!
So, what do you need for this Low Carb Peanut Butter Pie?
3 Tablespoons Cocoa Powder
1 ½ Tablespoons Gentle Sweet
½ Cup Melted Butter
1 8 ounce Package Cream Cheese, Softened (can also use ⅓ less fat)
¼ Cup Natural Peanut Butter (I use Adams Natural No-Stir Creamy Peanut Butter)
⅓ Cup Gentle Sweet
1 Tablespoon Vanilla
¾ Cup Heavy Whipping Cream
1 Tablespoon Gentle Sweet
2 Tablespoons Cocoa Powder
2 Tablespoons Water
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Low Carb Peanut Butter Pie
- Mix all the crust ingredients together and press into the bottom of a greased 9 inch pie pan.
- 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.
- 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.)