This keto Peanut Butter Pie makes a perfect after-school treat! It’s a rich gluten-free chocolate crust with delicious dairy-free peanut butter filling made with PB2 pre+probiotic peanut powder.
It's August. Which means back-to-school time for many (or by September latest). It also means we are back to PBJ sandwiches.
Although I can assure you that my daughter's love for peanut butter doesn’t die down during the summer. Even on non-school days peanut butter (and honey or jam) sandwiches are her most requested breakfast food.
But peanut butter is great for so much more than sandwiches. Especially when it comes to the convenient PB2 powder. I love to use it in smoothies and overnight oats, and now also in this amazing vegan peanut butter pie.
I love how PB2 dissolves so easily with the other ingredients without leaving streaks of sticky peanut butter on the blender walls or the side of my oatmeal jar.
New PB2 Pre+Probiotic Powder
Today's amazing recipe is sponsored by PB2. I am using their latest PB2 Pre+Probiotic powder to give this chocolate peanut butter pie its irresistible peanut butter flavor.
Now you can easily take care of your pre and probiotic with your PB2 sandwich, smoothie, oatmeal, or even this peanut butter dessert.
Our whole family uses probiotics to aid with digestive health. Sometimes it’s in the form of supplements, other times it is fermented foods and drinks like sauerkraut or kombucha.
And especially my husband has seen great improvement in digestive function when he started using a supplement that included both pre+probiotics. So I am very glad to see that PB2 is adding both of these to their latest product.
But now let's get to the easy peanut butter pie that will become your new favorite after-school treat. It’s quick and easy to make ahead and your kids will love the delicious peanut buttery flavor (my kid sure does!)
How to make Peanut Butter Pie
Gluten Free Chocolate Pie Crust
First comes the pie crust. You can use any pie crust for this peanut butter pie, but I really believe that a chocolate crust goes especially well with the peanut flavor.
I am including a recipe for an easy gluten free chocolate pie crust made with coconut flour and cocoa powder. However, you could make this a no-bake peanut butter pie by using the no-bake crust from this chocolate tart recipe or any simple chocolate cookie crust.
Vegan Peanut Butter Pie Filling
This is a vegan and dairy-free peanut butter pie filling. No whip cream or whipped topping here, and no cream cheese either.
Instead I am using coconut cream to create the light and creamy peanut butter pie filling. If coconut cream isn’t readily available to you, you can also use canned coconut milk.
Chill the coconut milk in the fridge for at least 24 hours. In that time the water and cream are separating. Invert the chilled can, open it, and pour out the water that has accumulated.
Now you can scoop out the chilled coconut cream that is at the bottom of the can. Take note that this separation happens only if there aren’t too many additives in the can of coconut milk. If possible, pick a brand that lists only water and coconut extract on the ingredient label.
Whip the chilled coconut cream in a mixing bowl with an electric hand mixer to incorporate some air until stiff peaks form. It will increase in volume (but not quite double like whipping cream would).
Separately combine the PB2 powder with liquid sweetener, melted coconut oil, vanilla, and salt. I love using PB2 powder for the pie filling because it incorporates so easily with the other ingredients. No surprise pockets of sticky peanut butter that didn’t mix in well.
Then fold the whipped coconut cream into the peanut butter mixture, fill it into the pie crust, and chill the pie until ready to serve.
Drizzle the finished healthy peanut butter pie with a chocolate and peanut butter drizzle. For the chocolate drizzle you can use melted chocolate (chips).
I made by own chocolate topping from cocoa powder, coconut oil, and liquid sweetener since I already had all those ingredients out from the pie crust and filling.
For the peanut drizzle I reconstituted some of the PB2 with water as instructed on the side of the container.
Can you freeze peanut butter pie?
This easy peanut butter pie can be made ahead and stored in the fridge for about 4 days. You can also freeze the peanut butter pie to store for even longer.
Be sure to use an airtight container or wrap the pie pan well to prevent freezer burn and to keep the pie from taking on any odours from the freezer.
When the time comes to serve the frozen peanut butter pie, let it defrost in the fridge overnight or on the counter for at least half an hour before slicing. While this pie may not need it, you could certainly make it even more decadent by whipping up some heavy whipping cream or coconut cream to serve with it.
Can this be made a low-carb/keto peanut butter pie?
This is the best keto peanut butter pie because of its use of PB2 Pre+Probiotic powder. This PB2 Pre+Probiotic powder is only sweetened with monk fruit extract which makes it perfectly suitable for low-carb and those on a keto diet. So I made sure that this peanut butter pie recipe would also be easily adaptable. Like other keto desserts, it doesn't contain any wheat flour or sugar.
The chocolate coconut flour crust mixture in this sugar-free peanut butter pie is low-carb as long as you use a sugar-free granulated sweetener. And the pie filling is also low-carb with a liquid sweetener alternative. I used granulated monk fruit sweetener and maple-flavoured monk fruit syrup in this delicious keto dessert recipe.
The net carbs per serving are 6g.
Are you in back-to-school mode yet? What are some special foods you make when school is back in session?
More Amazing Peanut Butter Recipes:
- Healthy Apple Nachos
- Banana Peanut Butter Overnight Oats
- Peanut Butter Mug Cake
- Gluten Free Peanut Butter Blossoms
- Coconut Flour Peanut Butter Cookies
Best Peanut Butter Pie Recipe
Gluten-Free Chocolate Pie Crust:
- ½ cup coconut flour
- ¼ cup unsweetened cocoa powder
- 2-4 tablespoons granulated sweetener
- ½ teaspoon salt
- 2 flax eggs 2 tablespoons flax meal soaked in ⅓ cup water for 10 minutes
- ⅓ cup melted coconut oil
- ½ teaspoon vanilla extract
Vegan Peanut Butter Pie Filling:
- 1 can coconut cream or milk, chilled
- ¼ cup liquid sweetener
- 1 cup PB2 Pre+Probiotic powder *
- ¼ cup water *
- 2 tablespoons melted coconut oil *
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ tablespoon cocoa powder
- ½ tablespoon coconut oil
- ½ tablespoon liquid sweetener
- 1 tablespoon PB2 Pre+Probiotic powder
- ¾ tablespoon water
Chocolate Pie Crust:
- To make the chocolate pie crust start by preheating your oven to 350°F. Stir together the flax meal and water, and let the mixture gel for 10 minutes.
- In a bowl whisk together the coconut flour, cocoa powder, granulated sweetener, and salt until combined.
- To the dry ingredient mix, add the flax egg mixture, melted coconut oil, and vanilla extract. With a spatula or wooden spoon stir everything until it forms a uniform pie dough.
- You can chill the dough and then roll it out between two pieces of parchment. Alternatively, crumble the dough into a 9-inch pie pan and use the warmth of your hand to press down and smoothen the pie crust until the whole pan is evenly covered; including a 1-inch edge.
- Poke the crust all over with a fork, then bake for about 15 minutes. Let the baked chocolate pie crust cool to room temperature before adding the peanut butter filling.
Peanut Butter Pie Filling:
- Add chilled coconut cream (separated cream part from a chilled can of coconut cream or milk) to a bowl. Whip with an electric mixer until it looks aerated and increased in volume.
- In a separate bowl combine the PB2 Pre+Probiotic peanut powder, sweetener, water, coconut oil, vanilla extract, and salt.
- Fold the whipped coconut cream into the peanut mixture in 2 additions. Add the pie filling into the cooled pie crust and smooth out the top with a spatula. Chill the pie in the fridge for at least 1 hour (or in the freezer for ½ hour) until the filling is set and firm.
- To make the chocolate drizzle either melt some chocolate (chips) or make your own. In a small bowl combine the cocoa powder, melted coconut oil, and sweetener. Drizzle it all over the chilled peanut butter pie.
- Now combine the PB2 powder and water. Drizzle the peanut butter over the pie as well.
- Store the pie in the fridge until ready to serve (up to 4 days).
Can regular peanut butter be substituted?
Regina | Leelalicious
Hi Cindy, yes in the filling you can replace the PB2 powder, water, and coconut oil with 1/2 cup of regular peanut butter.