Frozen Peanut Butter Chocolate Pie – Low Carb, Gluten Free, Dairy Free, Sugar Free, Paleo
Peanut butter and chocolate....sigh. It's just such a wonderful combination isn't it? So here's a Halloween peanut butter chocolate treat that's actually sugar free, gluten free, low carb, and seriously fantastic. I've also created a dairy free version that is equally delicious! My family announced that this was one of the best things I've ever made. And my friend Ann, who is actually not a dessert lover (something that is impossible for me to relate to), had seconds.
My thanks go out to the site All Day I Dream About Food for the basics of this peanut butter chocolate pie recipe. Please note that if making the dairy free version, you need to either freeze the coconut milk for 2 hours or refrigerate it for at least 8 hours.
It's not difficult to make at all. The prep time is minimal. Just be sure to plan ahead because the pie needs to freeze for 2 hours before serving. It is very rich so a little goes a long and happy way.
For more delicious, healthful recipes go to www.preheatto350.com
For the Crust:
1 1/2 cups almond flour (also called almond meal)
1/2 cup cocoa powder
1/2 cup xylitol
1 large egg, beaten
2 tablespoons coconut oil or melted butter, plus more for greasing pie pan
For the Filling: (Note: See the bottom of the recipe for a Dairy Free Filling option)
3/4 cup heavy cream
8 ounces cream cheese, softened
1 1/2 cups creamy peanut butter
1/2 cup powdered xylitol
(Note: to powder xylitol, put into food processor for a minute)
1 teaspoon vanilla
2 tablespoons coconut oil or butter
3 ounces unsweetened chocolate, roughly chopped
3 tablespoons powdered xylitol
Option For Dairy Free Filling
1 1/2 times the recipe for Coconut Whipped Cream (make double the recipe and save the extra whipped coconut cream to top the pie)
1 1/2 cups creamy peanut butter
Make the Crust:
Preheat oven to 350°.
Grease 9 inch pie pan with coconut oil or butter. In a medium bowl, stir together all the ingredients for the crust until dough comes together. Press evenly into the bottom and sides of pie pan with your fingers. Bake crust for 12 minutes. Remove from the oven and let cool
Make the Filling: (Note: See the bottom of the recipe for a Dairy Free Filling option)
While the crust is cooking make the filling. In the bowl of a standing mixer or with a hand mixer in a large bowl, beat heavy cream until peaks form. Remove whipped cream to a small bowl and set aside. In the bowl that you used to whip the cream, add cream cheese, peanut butter, xylitol and vanilla. Beat until smooth and fluffy. Add whipped cream to mixture and beat on low speed until just combined. Add filling to crust and put into freezer while you make the chocolate topping. Pie should freeze for 10 minutes before adding topping.
Add Chocolate Topping:
Combine coconut oil or butter, chopped chocolate, and xylitol in a small saucepan over low heat. Stir until melted and smooth. Remove pie from freezer. Pour and gently smooth melted chocolate over the entire top. Return pie to the freezer for 2 hours before serving.
Option for Dairy Free Filling:
Put coconut whipped cream in a large bowl or the bowl of a standing mixer. Add peanut butter and beat until fully combined. Place filling into pie crust and proceed with the rest of the recipe.