GF Chocolate Peanut Butter Pie

GF Chocolate Peanut Butter Pie

What I love about GF Chocolate Peanut Butter Pie

This rich and creamy Peanut Butter Pie with a gluten-free, grain-free crust is the perfect dessert to make when you’re entertaining. If you have a birthday in the family or just need a dessert for your dinner party, this beauty pie will definitely do the trick! You can make it the day before and have it all ready to go on the day of your gathering which means less work he day-of, which we love!

This recipe is totally grain-free and gluten-free. The crust is so easy to make when you throw everything into the food processor and the filling is so creamy and peanut butter-y in all the best ways. Level it up with a little chocolate drizzle or chocolate shavings on top and it’s ready to be served.

GF Chocolate Peanut Butter Pie

chocolate, peanut butter, peanut butter pie, grain-free, keto, gluten-free, sugar-free, cream pie

dessert

American

Yield: 8-10

Author: Courtney Sketchley

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Chocolate Peanut Butter Pie

This rich and creamy peanut butter pie with a cocoa crust and chocolate drizzle is a major crowd pleaser!

Prep time: 20 MinCook time: 15 MinInactive time: 24 HourTotal time: 24 H & 35 M

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Ingredients

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup dutch processed cacao powder
• 3 tbsp granulated sugar
• 1/4 tsp espresso powder
• 1/4 tsp sea salt
• 1/4 cup + 2 tbsp unsalted butter, melted

For the filling:

• 1 cup heavy whipping cream, cold
• 1 block cream cheese, at room temperature
• 1 cup creamy peanut butter
• 3/4 cup powdered sugar
• 1 tsp vanilla

For the chocolate drizzle:

• 1/2 cup chocolate chips of choice
• 1 tsp coconut oil

Instructions

Make the crust:

1. Preheat your oven to 350F and butter a 9" pie dish.
2. Add all of the crust ingredients to a food processor and pulse until a moist crumb forms.
3. Add the crumbs to the prepared pie dish and press firmly with your hands on the bottom and up the sides of the pie dish until it is evenly dispersed.
4. Poke a couple fork holes all over the crust and then bake for 10 minutes in the preheated oven. Remove and let cool.

Make the filling:

1. Add the cold whipping cream to the bowl of a stand mixer fitted with the whisk attachment and beat at medium speed until stiff peaks form, slowly increasing the speed as it thickens. Remove to another bowl.
2. Now, add the cream cheese and the peanut butter to the bowl of the stand mixer and mix at medium-high speed until light and fluffy.
3. Add the vanilla and powdered sugar and mix again until completely combined.
4. Fold the whipped cream into the peanut butter mixture and then spread evenly into the cooled crust. Cover and refrigerate overnight.

Make the chocolate drizzle:

1. In a small saucepan add the chocolate chips and coconut oil and stir on low heat until completely melted and incorporated.
2. Drizzle over the chilled pie and return to the fridge for about 10 minutes or until the chocolate has hardened.
3. Cut into slices and serve!

www.strawberrycreamkitchen.ca/blog/chocolate-peanut-butter-pie

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