PEANUT BUTTER AND JELLY PIE

DIRECTIONS:

CRUST

Step 1

Preheat oven to 325 degrees.

Step 2

Chop/pulse peanuts in a food processor for a few seconds to create peanut chunks and place in large mixing bowl.

Step 3

Add almond flour, Swerve, Confectioners, and melted butter. With a fork, mix crust ingredients together until moist.

Step 4

Press flat into 9 inch spring form pan.

Step 5

Bake for 15 minutes and remove from oven and let cool for at least 30 minutes.

PEANUT BUTTER FILLING

Step 1

In a large bowl, beat the cream cheese, peanut butter, and Swerve together until well combined. Beat in the whipping cream and vanilla extract until smooth.

Step 2

Place filling in warmed peanut and almond flour crust. Smooth top of pie with spatula.

Step 3

Place in refrigerator for at least 4 hours or overnight until very firm, and spring form pan can pop off easily.

STRAWBERRY SAUCE

Step 1

Puree strawberries in a food processor.

Step 2

Combine strawberries, Swerve, lemon juice, salt, and vanilla in a saucepan over medium heat; cook and stir until strawberries reduce a bit, Swerve dissolves, and sauce is heated through, 15 minutes.

Step 3

Remove from heat and press sauce through a fine-mesh strainer into a bowl to remove seeds.

Step 4

Place back on stove top at medium heat and add xanthan gum, whisking quickly to thicken (1-2 minutes)

Step 5

Remove from stove top and set aside to let continue to thicken and come to room temperature.

Step 6

Serve instantly or cover the bowl with plastic wrap and serve over a slice of peanut butter pie!