THE Premier Low-Carb store .. .. AND Meeting Place

Thursday, January 18, 2018

CHOCOLATE PEANUT BUTTER PIE







CHOCOLATE PEANUT BUTTER PIE

Ridiculously good!  It is firmer the next day.  My husband adores this pie and cuts himself slivers to go alongside his coffee.  He tries to make it last as he knows I won’t be making it too often as I myself cannot eat this pie due to the chocolate in it.  This pie can be made with unsweetened carob chips instead.  This is actually a no-bake pie and technically you do not need to bake the crust either as it will firm up beautifully in the refrigerator.  This can be a NO BAKE pie - simply don't bake the crust.  It is not necessary as the crust firms up beautifully in the refrigerator anyway.  NOTE: I prefer Skippy® natural peanut butter as it is smooth and creamy and there is no need to stir it.  Smucker’s® natural peanut butter has no sugar, tastes a bit too salty and it needs to be mixed (not easy – best is to scoop it all out and process in a food processor and then return to the jar) but they both have the same amount of carbs, so I prefer the former for sure.

Crust:
11/2 cups Gluten-Free Bake Mix 2 (375 mL)
1/3 cup cocoa (75 mL)
2/3 cup butter, melted (150 mL)
Liquid sweetener to equal 2/3 cup (150 mL)
  sugar
1/8 tsp almond extract (0.5 mL)
Filling:
8 oz cream cheese (250 g)
1/cup peanut butter (125 mL)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
1/cup powdered erythritol, OR (75 mL)
  8 coffee sweetener packets
1/cup heavy cream (60 mL)
Chocolate Topping:
1/2 cup whole milk powder, OR skim milk powder, finely ground (125 mL)
Liquid sweetener (sucralose or stevia) to equal 1/2 cup sugar (125 mL)
1/cup powdered erythritol (75 mL)
1/cup heavy cream (60 mL)
1/cup butter, melted (60 mL)
2 tbsp water (30 mL)
2 tsp olive oil (10 mL)
1 tsp vanilla extract (5 mL)
2 oz unsweetened chocolate, melted* (60 g)

Crust:  In medium bowl, combine Gluten-Free Bake Mix 2 and cocoa. In small bowl, combine melted butter, liquid sweetener and almond extract.  Add to dry ingredients.  Press into bottom of an 8 or 9-inch (20 or 23 cm) springform pan.  I use plastic wrap to make it easier for me.  If you like you can bake the crust in 350°F (180°C) oven for 10 minutes, however, you can simply elect not to bake the crust as it will firm up perfectly once chilled.

Filling:  In food processor, process cream cheese.  Add peanut butter, liquid sweetener and erythritol, OR coffee sweetener; process.  Add heavy cream; process. Pour over crust and smooth out.  Pour Chocolate Topping over top and spread evenly, but leave some of the peanut butter filling showing.  Refrigerate.

Chocolate Topping:  In food processor with sharp S-blade, process milk powder, liquid sweetener, powdered erythritol, heavy cream, butter, water, olive oil (if not used together with the chocolate for melting it) and vanilla extract until smooth.  Add melted chocolate; process. 

Helpful Hints:  *To melt chocolate, place in small cereal bowl and pour boiling water over the squares.  When soft to the tip of a knife, pour boiling water off.  You may need to do this twice.  Trust me, the chocolate will not seize.  Or, you could place the chocolate in top of a double boiler with the 2 tsp olive oil or a little more and melt it that way.  Chocolate may also be replaced with unsweetened carob chips.  Melt them following the second method.  Some people melt chocolate in the microwave oven.  I’ve not often been very successful with this method … usually my chocolate seizes.  You need to nuke at very brief intervals, but I grow impatient.  I think I would have even less success with trying to melt carob chips in the microwave oven (if you do try, remember to add the olive oil).

Yield:  12 to 16 servings
1 serving
405.8/304.3 calories
9.1/6.8 g protein
37.8/28.4 g fat
1.8/1.4 g fiber

8.3/6.2 g net carbs