Low Carb Peanut Butter Pie

4.60 from 5 votes

Rich and creamy no-bake 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.

Prep Time20

Cook Time3

Total Time3 20

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 372kcal

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 ⅓ less fat)
¼ Cup Natural Peanut Butter
⅓ 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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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.)

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