Peanut Butter Pie

Okay, so there is a story behind this peanut butter pie. As noted in my last post, I am doing a low-carb diet. I don’t follow it super strictly, but I am making an effort to pay attention to labels and ingredients. Apparently, there’s tons of unhealthy stuff added to the delicious peanut butter I grew up on. So, I did some research, and made the decision to buy Smucker’s Creamy All Natural Peanut Butter. The only ingredients in it are peanuts and a dash of salt. I was SO excited and I couldn’t wait to try it. Here is how it went:

Me: Opens can jar of peanut butter and takes a small spoonful.

My son (four-year old who LOVES peanut butter): Can I please have some?!

Me: Sure (at this point, I knew it was not going to fly with him). Gives him a dab.

My son: Takes a bite and immediately asks for a drink of water.

Me: What did you think about that?

My son: DISGUSTING!

I do not like to waste anything, so I decided I would give the Smucker’s peanut butter a go on this pie, because after all, mixed with cream cheese and whipped cream, it can’t be bad, right? I have to say, this pie’s texture was amazing. With a different brand of peanut butter, it would be perfection. I made the low-carb version, without crust. I also added a small amount of Hershey’s chocolate syrup (which is a no no if you are strictly following low-carb).

I am finding that it’s very difficult to make desserts on a low-carb diet without fake sugar. I do not use Stevia, Truvia or anything else that isn’t actual sugar. So, from here on out, if I make dessert, it’s going to be a “go big, or go home” all out cheat day.

If you are eating clean, I recommend Skippy’s Natural Creamy Peanut Butter for this recipe.

  • 1 C all natural peanut butter (or whatever you have on hand, if you aren’t on a diet)
  • 1 package cream cheese, softened (8 oz)
  • 1 cup sugar free Cool Whip (I used the light version)
  • Sugar or sugar substitute to taste (optional)

Instructions

  1. Beat 1 cup peanut butter with one package softened cream cheese until well mixed.
  2. Fold in sugar free cool whip until well combined.
  3. Give it a taste and add sugar or substitute as needed.
  4. Line an 8×8″ square pan with parchment paper and transfer the peanut butter mixture into the pan. Spreading it around to evenly distribute. Cover and place in freezer until solid (one hour). Slice into 16 pieces. Store in the refrigerator and enjoy!

Original recipe here.

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