Easy No-Bake Peanut Butter Pie
This Easy No-Bake Peanut Butter Pie is the perfect cream pie dessert recipe. It's old fashioned and made with natural peanut butter, cream cheese, and with an almond flour crust to lighten it up and make it healthy.
Servings 10 slices
Calories 387kcal
Ingredients
Crust
- 2 cups blanched almond flour
- 1 teaspoon cinnamon
- 1/2 cup powdered Sweetener
- 1/4 teaspoon salt
- 1/2 cup butter 1 stick, melted
Peanut Butter Filling
- 5 oz cream cheese
- 1/3 cup powdered Sweetener
- 1/3 cup natural peanut butter Nut butters will also work.
- 2 1/2 cups whipped topping I use Tru Whip, it's free of high fructose corn syrup and artifical ingredients. If you're strict keto see notes for Homemade Whipped Topping below.
- Choc Zero Chocolate Syrup for drizzling
Instructions
Crust
- Place a skillet on medium high heat. When hot add the almond flour.
- Stir for 2-4 minutes to toast the almond flour until it's golden and fragrant. This adds flavor.
- Add the toasted almond flour to a 9.5 inch pie plate, along with the cinnamon, powdered sweetener, and salt. Stir to combine.
- Gradually add in the butter and mix to combine.
- Press the crust into the bottom of the pie plate.
Peanut Butter Filling
- Add the cream cheese and powdered sweetner to a mixing bowl. Use a hand mixer to beat them together until creamy. You can also use a stand mixer.
- Add in the peanut butter and beat until smooth.
- Fold in the whipped topping and stir.
- Spoon the topping over the pie crust.
- Cover in foil. Chill and refrigerate for a minimum of 4 hours before serving. For best results, freeze the pie (minimum of a couple of hours). I prefer to freeze it overnight and serve.
Notes
- You can substitute peanut butter for any nut butter you wish.
- You can use store bought graham cracker crust if you wish.
- You should use powdered sweetener in this recipe because of the texture. If you use granular, you will be able to feel the crystals of the sweetener.
- You can use powdered peanut butter or something like Better n Peanut Butter to reduce some of the calories in this recipe. Follow the directions on the packaging for conversion.
- This pie is cream based so it will soften up a lot, especially if haven't refrigerated for a longer period of time. Keep that in mind if you plan to serve it in hotter temps. You will want to eat it immediately and keep it chilled.
- For a chocolate crust, you can try adding 1/4 cup unsweetened cocoa powder.
- Beat 1 cup heavy whipping cream in a mixing bowl for 2-3 minutes until stiff peaks form.
- Combine 4 ounces of cream cheese and 1/3 cup powdered sweetener separately. Beat for 1 minute until combined.
- Add the cream cheese to the whipping cream and beat for 10-15 seconds.
Nutrition
Serving: 1slice | Calories: 387kcal | Carbohydrates: 10g | Protein: 8g | Fat: 34g