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.
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.
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 1/2 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.