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.
2flax eggs2 tablespoons flax meal soaked in ⅓ cup water for 10 minutes
⅓cupmelted coconut oil
½teaspoonvanilla extract
Vegan Peanut Butter Pie Filling:
1cancoconut creamor milk, chilled
¼cupliquid sweetener
1cupPB2 Pre+Probiotic powder*
¼cupwater*
2tablespoonsmelted coconut oil*
1teaspoonvanilla extract
¼teaspoonsalt
Drizzle:
½tablespooncocoa powder
½tablespooncoconut oil
½tablespoonliquid sweetener
1tablespoonPB2 Pre+Probiotic powder
¾tablespoonwater
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Instructions
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).
Notes
*you can also use ½ cup natural peanut butter to replace the peanut powder, water, and coconut oil in the filling
Nutrition
Nutrition Facts
Best Peanut Butter Pie Recipe
Serving Size
1 slice
Amount per Serving
Calories
226
% Daily Value*
Fat
22
g
34
%
Saturated Fat
18
g
90
%
Sodium
235
mg
10
%
Potassium
238
mg
7
%
Carbohydrates
12
g
4
%
Fiber
6
g
24
%
Sugar
2
g
2
%
Protein
7
g
14
%
Vitamin C
1
mg
1
%
Calcium
16
mg
2
%
Iron
1.2
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword peanut butter pie
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