Peanut Butter and Jelly Pie

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 TBS 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 TBS vanilla extract
• 1 tsp salt

Strawberry Sauce

• 16 oz strawberries (stems off and halved)
• 3/4 cup Swerve, Confectioners
• 1 tsp lemon juice
• 1 tsp vanilla
• 1 tsp salt
• 1/8 tsp xanthan gum

Crust

1. Preheat oven to 325 degrees.
2. Chop/pulse peanuts in a food processor for a few seconds to create peanut chunks and place in large mixing bowl.
3. Add almond flour, Swerve, Confectioners, and melted butter. With a fork, mix crust ingredients together until moist.
4. Press flat into 9 inch spring form pan.
5. Bake for 15 minutes and remove from oven and let cool for at least 30 minutes.

Peanut Butter Filling

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.
2. Place filling in warmed peanut and almond flour crust. Smooth top of pie with spatula.
3. Place in refrigerator for at least 4 hours or overnight until very firm, and spring form pan can pop off easily.

Strawberry Sauce

1. Puree strawberries in a food processor.
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.
3. Remove from heat and press sauce through a fine-mesh strainer into a bowl to remove seeds.
4. Place back on stove top at medium heat and add xanthan gum, whisking quickly to thicken (1-2 minutes)
5. Remove from stove top and set aside to let continue to thicken and come to room temperature.
6. Serve instantly, or cover the bowl with plastic wrap and serve over a slice of peanut butter pie!