Hold on to your seats people.  This (secretly healthy) Peanut Butter Pie is going to BLOW your mind!

Healthy Peanut Butter Pie - Healthy Dessert Recipe Blog

Believe me when I say this:

This ultra rich, super creamy and amazingly decadent Peanut Butter Pie with a soft Peanut Butter Cookie Crust is…  healthy.

YES, it’s HEALTHY.  No heavy cream, no countless sticks of butter, no trans fats, and best of all, no refined sugars!!  So what used to be a heart attack in a pre-made trans-fat-filled graham cracker crust (I’m talking about you Keebler and Honey Maid!) is now a nutritious, low sugar and high protein snack…  I would even consider it a meal.  Filled with healthy fats, complex carbohydrates, fiber, complete proteins and an array of vitamins and minerals, this pie is so nutritious that you can eat it for breakfast…  if you are so inclined…  like me  ;)

Healthy Peanut Butter Pie - Healthy Dessert Recipe Blog

OH, THE CREAMINESS!  I can’t, I just can’t find the words to describe the sheer perfection of this pie.  So good, so addictive…  so good for you that it’s addictive!

Healthy Peanut Butter Pie [low carb, high protein and gluten free]

Prep Time: 40 minutes

Cook Time: 17 minutes

Yield: one 9 inch pie

Serving Size: 1/8th pie slice (a pretty large slice!)

Calories per serving: 310 (vs. 675 calories in the original recipe)

Fat per serving: 13g (vs. 43.5g in the original recipe)

Healthy Peanut Butter Pie [low carb, high protein and gluten free]

This decadent Peanut Butter Pie is secretly healthy! The peanut butter crust is like a giant peanut butter cookie -- soft, sweet and flavorful. The peanut butter filling is thick, rich and packed with peanut butter. It's hard to believe this pie doesn't contain any butter, heavy cream, eggs or sugar!

Ingredients

    Soft Peanut Butter Cookie Crust:
  • 270g (2+1/4 cups) Peanut Flour
  • 1/2 cup Stevia in the Raw
  • 1 tsp Double Acting Baking Powder
  • 1/4 tsp Pink Himalayan Salt
  • 1+1/4 cups Unsweetened Soy Milk (or milk of choice)
  • 2 tsp Butter Extract
  • Peanut Butter Filling:
  • 2 cups Plain, Nonfat Greek Yogurt
  • 150g (1+1/4 cups) Peanut Flour
  • 3/4 cup Stevia in the Raw
  • 1/2 cup + 2 tbs Unsweetened Soy Milk (or milk of choice)
  • 85g (1/3 cup) Natural Peanut Butter (no sugar/oil added)
  • 1/2 tsp Homemade Metamucil (use 1 tsp if you want a very firm filling)
  • Optional Toppings:
  • Healthy Whipped Cream (I used Soyatoo Rice Whip; avoid brands like Cool Whip, they use hydrogenated oils!)
  • Chopped Peanuts, roasted and salted
  • Mini Dark Chocolate Chips

Instructions

    For the Soft Peanut Butter Cookie Crust:
  1. Preheat the oven to 350 degrees Fahrenheit and spray a 9 inch springform pan with cooking spray.
  2. In a medium-sized bowl, add the peanut flour, stevia, baking powder and salt.
  3. Add the milk and butter extract to the bowl then fold together with a rubber spatula. It should look like a thick peanut butter cookie dough.
  4. Scoop the dough into the prepared pan and flatten it out with the rubber spatula. Gently press the dough up the sides of the springform pan to make "walls" for the crust, then smooth out the tops of the "walls" so it looks even.
  5. Bake the crust for ~17 minutes (for me, the center of the crust kind of ballooned up in the middle, but after I removed the pan from the oven it deflated just fine).
  6. Let the crust cool, then refrigerate it while you make the filling.
  7. For the Peanut Butter Filling:
  8. In a large bowl, whisk together the yogurt, peanut flour, stevia, soy milk and peanut butter.
  9. Add the metamucil and whisk well.
  10. Scoop the filling into the pie crust and refrigerate for 2+ hours.
  11. Slice and serve with natural whipped cream, chopped peanuts, chocolate chips, etc!

Notes

This recipe is: eggless, gluten free, refined sugar free, low carb, high fiber and high protein!

Crust recipe adapted by: Ask Georgie

http://dessertswithbenefits.com/healthy-peanut-butter-pie/

I decided to compare the nutrition labels of my healthy recipe to the Pioneer Woman’s recipe.  I was totally surprised at how nutritionally balanced my recipe was, I was seriously expecting a lot more calories and fat to be in it knowing how rich and peanut buttery it tasted.  But that wasn’t my only surprise…  I was absolutely horrified when I saw the Pioneer Woman’s nutrition label.

The Pioneer Woman’s label is on the left, the Desserts with Benefits label is on the right:

Healthy Peanut Butter Pie - Healthy Dessert Recipes  Healthy Peanut Butter Pie - Healthy Dessert Recipes

I originally made both nutrition labels for a generous 1/8th slice of pie.  This is the size I prefer and this is the size I usually serve.  Anything less just seems skimpy to me.  But the huge discrepancy between our labels was a little shocking, so to soften the blow, I reduced the serving size for the Pioneer Woman’s unhealthy recipe from a 1/8th slice to a 1/12th slice (aka, a tiny sliver).  Even after reducing the serving size her recipe is still a calorie-/fat-/trans fat-/sugar-bomb.

Like, seriously?  A tiny slice of pie with 450 calories, 29g of fat (not to mention, deadly trans fats?!?) and 26g of sugar is a little disconcerting to me.  Not one ingredient in that pie is healthy, balanced or nutritious…  it’s just sad  :(

To make myself feel better I’m going to have a slice of my pie…  be right back!

Healthy Peanut Butter Pie - Healthy Dessert Recipe Blog

Healthy Peanut Butter Pie - Healthy Dessert Recipe Blog

Healthy Peanut Butter Pie - Healthy Dessert Recipe Blog

PHEW!  Okay, I feel better now.  Life is good.

Would you ever guess by looking at it that this pie is sugar free, low carb, high fiber, high protein and gluten free?!  It sounds like I’m describing something like broccoli and steamed chicken, but I assure you, this pie tastes nothing like boring vegetables or dry and overcooked chicken boobs  ;)

–  –  –  –  –  –  –  –  –  –  –  –  –  –  –  –  –  –  –  –  –  –  –  –  –  –  –  –  –  –  –  –  –

About a week after making the pie above ^^^ my family requested the pie to be made again.  I mean, that’s no surprise because that pie was damn delicious.  It was magnificent.  And addicting.

And peanut buttery.

I’m sorry if my brain isn’t really functioning enough to form a cohesive sentence, peanut butter is on my mind.  Anyways, my point:  my family wanted the pie again but I encountered a little problem along the way…

I RAN OUT OF PEANUT BUTTER.

!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

*runs around house frantically screaming and waving arms and crying and having a mental breakdown*

So I was forced to improvise (once I came to my senses, of course) and made a Peanut Butter Pie without the peanut butter.  Yes, it’s possible.  And quite honestly, we all liked it just as much as the version above!

Healthy Peanut Butter Pie [low carb, high protein and gluten free] - Reduced Fat Version

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: one 9 inch pie

Serving Size: 1/8th pie slice (a pretty large slice!)

Calories per serving: 278 (vs. 675 calories in the original recipe)

Fat per serving: 9g (vs. 43.5g in the original recipe)

Ingredients

Instructions

    For the Soft Peanut Butter Cookie Crust:
  1. Preheat the oven to 350 degrees Fahrenheit and spray a 9 inch springform pan with cooking spray.
  2. In a medium-sized bowl, whisk together the peanut flour, baking powder and salt.
  3. Add the almond milk, butter extract and stevia extract to the bowl then stir together with a rubber spatula. Let sit for 5 minutes. It should look like a thick peanut butter cookie dough.
  4. Scoop the dough into the prepared pan and flatten it out with the rubber spatula. Gently press the dough up the sides of the springform pan to make "walls" for the crust, then smooth out the tops of the "walls" so it looks even.
  5. Bake the crust for 22-24 minutes (or until the crust is firm when tapped).
  6. Let the pan cool slightly, then refrigerate it while you make the filling.
  7. For the Peanut Butter Filling:
  8. In a large bowl, whisk together the peanut flour and salt.
  9. Top with the yogurt, almond milk and stevia extract. Fold the batter well, make sure there are no clumps.
  10. Sprinkle the metamucil over top and fold the batter well again.
  11. Scoop the filling into the cooled pie crust and refrigerate for 2+ hours.
  12. Slice and serve with healthy whipped cream, chopped peanuts, chocolate chips, etc!

Notes

This recipe is: eggless, gluten free, refined sugar free, reduced fat, low carb, high fiber and high protein!

http://dessertswithbenefits.com/healthy-peanut-butter-pie/

Healthy Peanut Butter Pie - Healthy Dessert Recipes  Healthy Reduced Fat Peanut Butter Pie - Healthy Dessert Recipes at Desserts with Benefits

What the WHAT?  A giant slice of Healthy Peanut Butter Pie with a whopping 40g of protein?!

Whoaaaa…

*peanut butter coma ensued*

Labels: Eggless, Gluten-Free, High-Fiber, High-Protein, Low-Carb, Nutrition-Label, Peanut-Butter, Peanut-Flour, Pies-Mousses-Tarts-and-Cheesecakes, Psyllium, Sugar-Free, Yogurt

Comments (16)

  1. Kira - HealthAble Old Soul: January 24, 2014

    How can you get wrong with peanut butter!!!

  2. Jill: January 24, 2014

    what you recommend as a substitute if you didn’t have homeade metamucil? Or any metamucil? Is there another “binder” ingrediant that could be substituted?

  3. zosia: January 25, 2014

    Jill – you can use powdered psyllium husks or maybe try a ground flax or chia meal.

    I have a question about the double-acting baking powder. If we only have the regular stuff – what is the measurement?

    Thanks, girl, for another great recipe ;)

  4. dessertswithbenefits: January 25, 2014

    Jill-
    I agree with Zosia, powdered psyllium will work, just reduce the amount stated in the recipe by half. As for the flax/chia, you should double the amount in the recipe because they do not thicken as much as psyllium :)
    -Jess

  5. Emily: January 25, 2014

    Zosia- unless noted otherwise, regular baking powder is double acting. My little can says “double acting” on the top. Thanks for the flax suggestion too! :)

  6. dessertswithbenefits: January 25, 2014

    Zosia-
    I just used double-acting because that’s what I had on hand. Using regular baking powder shouldn’t make too big of a difference, the crust just might be a tiny bit more dense. The “double action” provides leavening in the cookie dough in raw form (which gets activated by the “batter”) and cooked form (which gets activated by heat)
    Hope you like the pie!
    -Jess

  7. dina: January 25, 2014

    it looks great!

  8. Natalie: March 6, 2014

    This looks amazing! Can sucanat or erythritol be substituted for the stevia in the raw? That’s probably the ONLY sweeter I don’t have on hand!! *sigh!*

  9. dessertswithbenefits: March 7, 2014

    Natalie-
    Sucanat or erythritol can replace the stevia in the raw in the crust, but I’m not sure how they would do in the filling… I’m afraid they won’t dissolve and you’ll be stuck with a crunchy filling! Maybe try mixing the sucanat/erythritol with the milk at first, make sure it’s dissolved, and then continue on with making the recipe :)
    Hope you like the pie!
    -Jess

  10. Anonymous: June 3, 2014

    26 grams of sugar for 1/12 of the pie is not low carb! Are you sure that is accurate as you are not using any sugar in recipe. Was that for the original recipe that may have contained sugar?

  11. Anonymous: June 3, 2014

    Oh I see now! yes!

  12. dessertswithbenefits: June 3, 2014

    Anonymous-
    Sorry for the confusion, I usually put the original (unhealthy) nutrition label on the left and my (healthy) recipe’s nutrition label on the right :)
    If you get a chance to try the recipe I hope you LOVE it!!
    -Jess

  13. Katherine Lang: June 3, 2014

    Is it possible to freeze this pie?

  14. dessertswithbenefits: June 3, 2014

    Katherine-
    I haven’t tried freezing this but feel free to give it a shot! After freezing, I would recommend thawing the pie in the fridge for ~24-ish hours. After that, if it’s still frozen, I guess letting it thaw at room temp would be fine!
    Hope you like the pie! :)
    -Jess

  15. Anonymous: June 3, 2014

    I’m going to try it with almond flour since I have lots on hand. Don’t know if that will mess up the recipe. I also have almond butter on hand-buy lots in Costco’s- so I am going to sub for the peanut butter- Hope it tastes good.

  16. dessertswithbenefits: June 6, 2014

    Anonymous-
    Sadly, almond flour isn’t a good replacement for peanut flour :(
    Peanut flour absorbs a lot of water, similar to oat flour and coconut flour (probably due to its high fiber content).
    For the crust, you can probably reduce the milk from 1+1/4 cups to 1/4-1/2 cup.
    As for the filling, though, I’m not sure if almond flour will work. If you try it, omit the milk at first and only add 1 tbs at a time if it needs it.
    Hope this helps!
    -Jess

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