PEANUT BUTTER PIE

PEANUT BUTTER PIE

INGREDIENTS:

CRUST

2 cups almond flour
1 cup chopped peanuts (not finely ground- you want the peanut pieces in the crust for effect and flavor)
1/3 cup Swerve Confectioners
6 tbsp butter, melted

PEANUT BUTTER FILLING

16 oz cream cheese, softened
2 cups unsweetened peanut butter
1 ¼ cup Swerve Confectioners
1 ½ cups heavy whipping cream
1 tbsp vanilla extract
1 tsp salt

Note: Inspiration and base of the peanut butter pie filling came from Carolyn Ketchum's No Bake Peanut Butter Pies

NUTRITIONAL FACTS:

Servings: 16

Calories: 530

Total Fat: 49g

Cholesterol: 70mg

Sodium: 370mg

Total Carbs: 28g

Dietary Fiber: 5g

Sugar: 6g

Protein: 15g

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

Cover with cling wrap and place in refrigerator for at least 4 hours or overnight until very firm, and spring form pan can pop off easily. Swerve and Enjoy!