Frozen Peanut Butter Pies

Frozen Peanut Butter Pie

There is nothing I like more in the world than dreaming up a really decadent dessert, and then finding a way to make it without sugar and without gluten. Gluten-free baked goods have a reputation for being dry and flavorless, and when you tell someone that a dessert is sugar free, they look at you like you just grew a second head. Tell them it’s both low carb and gluten free, and they look at you like you grew another head AND sucked out all the joy in the world. They just can’t believe that anything made without flour or sugar could possibly taste any good.  Trust me, I know this look well because my kids look at me this way all the time.

 

Baking without flour and sugar is a challenge, no question, but it’s one I’ve come to appreciate in many different ways. It pushes me to think about how my ingredients behave and what I have to do to make it similar in taste and texture to conventional recipes. It’s also opened me up to a wide variety of healthy ingredients I probably wouldn’t have thought to use in the past. In fact, I’d almost say that going gluten and sugar-free has actually unlimited my food choices, because there seem to be so many more options out there; wonderful ingredients like nut flours and coconut oil.

 

For this recipe, I was a little worried about my crusts sticking to the pans, so it gave me the opportunity to use the Kelapo cooking spray, which works like a charm. I highly recommend it to people looking for a healthy alternative to cooking sprays. I made 6 small pies because I had these sweet little pie pans I wanted to use, but the recipe would easily make one large 9-inch pie.  Alternatively, if you want to make them even smaller, you could use a muffin tin to get 10 or 12 individual servings.

 

Frozen Peanut Butter Pies

 

Crust:

1 ½ cups almond flour

½ cup cocoa powder

1/3 cup granulated erythritol

¼ tsp salt

1 large egg, slightly beaten

2 tbsp Kelapo coconut oil, melted

½ tsp vanilla extract

 

Peanut Butter Filling:

8 oz cream cheese, softened

1 cup creamy peanut butter

¾ cup powdered erythritol

½ tsp vanilla extract

15 drops liquid stevia extract

¾ cup whipping cream

 

Chocolate Sauce:

A Heavenly Dessert

2 tbsp Kelapo coconut oil

3 oz unsweetened chocolate, chopped

3 tbsp powdered erythritol

 

For the crust, preheat oven to 325F and spray 6 small pie pans with Kelapo coconut oil cooking spray (if you don’t have small pie or tart pans, you can use a regular muffin tin, and make 12 smaller pies.  Alternatively, you can make one big pie).

 

In a large bowl, whisk together almond flour, cocoa powder, erythritol and salt.  Stir in egg, coconut oil and vanilla until dough comes together.

 

Divide dough evenly among prepared pans or muffin tins and press into the bottom and up the sides to create an even crust.  Bake 12 minutes.  Remove from oven and let cool.

 

For the filling, beat cream cheese, peanut butter, powdered erythritol, vanilla and stevia together in a large bowl until smooth.

 

In another large bowl, beat whipping cream until soft peaks form.  Fold whipping cream into peanut butter mixture until combined.

 


Divide filling between cooled crusts, mounding and swirling on the top.  Freeze until firm, 2 to 3 hours. Remove the pie crusts from the molds.

 

For the chocolate sauce, combine coconut oil, chopped chocolate and powdered erythritol in a small saucepan over low heat.  Stir continuously until melted and smooth.

 

Place pies in refrigerator 20 minutes before serving.  Drizzle with chocolate sauce.

 

Serves 12 (if made into 6 small pies, half a pie is more than plenty!).

 

-Carolyn Ketchum

All Day I Dream About Food

 

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10 Comments Post a comment

  1. Melanie E.
    March 13, 2013 at 9:51 am

    These look delicious! When do you take the crusts out of the molds? Are they removed before filling/freezing?

    • March 13, 2013 at 11:29 am

      Hi Melanie…take them out of the molds after freezing, they will hold together best that way. But they are pretty good at holding together as it is, though.

  2. melanie
    March 14, 2013 at 6:29 pm

    Finally made it this morning- stuck it in the freezer- and i just tried some- it is GREAT! Thank you for the recipe! And i really love the crust recipe.

  3. sheila
    March 18, 2013 at 8:16 pm

    just finished making these…. oh my!! i’m in love!!! i made them in mini muffin tins and they turned out fabulously! a year ago, i made a really decadent peanut butter pie for work… these were easier, faster and so guilt-free… i’ll be making these for my co-workers next and i know they’ll be kissing me! (you know, kiss the cook!)

    • sheila
      March 18, 2013 at 8:17 pm

      oh, how could i forget to thank you for the recipe! thank you!!

      • March 19, 2013 at 11:17 am

        Sheila,

        We are so happy that these were so much easier for you to make and so happy that you are excited to share with your co-workers! You are VERY welcome for the recipe!

  4. Debra
    March 29, 2013 at 12:34 am

    Wondering if I could make this like a cheesecake and just put the crust in the bottom of a springform pan, bake it, cool it, then pour the filling over top and freeze it.

    • March 29, 2013 at 9:32 am

      Debra,

      I personally love cheesecake and I don’t see why your way wouldn’t work! Let us know how it turns out!

  5. Corrie
    April 10, 2013 at 10:43 pm

    I made these yesterday and my 14 year old walked around making noises that I cant really or probably shouldn’t describe!!! He absolutely loved them and said they are the best dessert I have ever made! I tried my first one tonight and I have to totally agree with him, these are amazing! I used a regular muffin tin and made 12 pies, I was a bit short on the crust but they popped out easily. I am curious what the calories would equate to, has anyone figured this out? I am on low carb and no sugar this recipe is good for this but I like to keep track of calories, keeps me from eating more than one !!

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