Healthy Peanut Butter Pie
Hold on to your seats people. This (secretly) Healthy Peanut Butter Pie is going to BLOW your mind!
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 😉
So good, so addictive… so good for you that it’s addictive!
Healthy Peanut Butter Pie
Ingredients
- Peanut Flour
- Granulated Erythritol
- Double-Acting Baking Powder
- Salt
- Unsweetened Vanilla Almond Milk
- Natural Butter Flavor
- Plain, Nonfat Greek Yogurt
- Liquid Stevia Extract
Instructions
- You can find the full recipe and instructions in the Naughty or Nice Cookbook!
Recipe Notes
I calculated the nutrition facts for the Pioneer Woman’s Peanut Butter Pie recipe along with my Healthy Peanut Butter Pie 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.
Her recipe is still a calorie-/fat-/trans fat-/sugar-bomb. Seriously now, a tiny 1/12th slice of her pie has 450 calories, 29g of fat (and on top of that, it contains deadly trans fats), plus 26g of sugar. It’s 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!
…
PHEW! Okay, I feel better now. Life is good. Would you ever guess by looking at it, that this Peanut Butter 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 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. Obviously, a peanut butter coma ensued.
.
With love and good eats,
.
– Jess
.
Indulge − no strings attached!
How can you get wrong with peanut butter!!!
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?
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
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 😉
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
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! 🙂
it looks great!
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!*
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
Is it possible to freeze this pie?
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
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.
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
Can you use liquid stevia?
Anna-
The second version of this pie uses 100% liquid stevia, so maybe you can try that recipe instead of the first one? They’re both delicious! 😉
-Jess