courtesy of maxliving.com
Can’t get enough of peanut butter desserts? This creamy peanut butter pie recipe is adapted from the “Wheat Belly Cookbook” by William Davis, MD and is absolutely delicious! Made with organic cream cheese and coconut milk, peanut butter pie is a nice way to mix up your classic cheesecake recipe.
Core Plan approved
COOK TIME
2.5 hours
Ingredients
1 cup almond flour
½ cup ground flaxseeds
¼ teaspoon liquid stevia
¼ cup cocoa powder (optional)
¼ cup organic butter, melted
1 tablespoon vanilla extract (for crust)
1 cup organic heavy cream
1 teaspoon vanilla (for filling)
8-ounce brick organic cream cheese, softened
½ teaspoon liquid stevia
1 tablespoon spoonable stevia or ½ cup erythritol (for filling)
1 cup organic creamy peanut butter
2 tablespoons full fat coconut milk
Instructions
Blend all crust ingredients together; almond flour, flaxseeds, ¼ liquid stevia, cocoa powder, butter, and 1 tablespoon vanilla extract. Press into a 9-inch pie plate.Cover the entire dish with foil, bake at 350 degrees for 20 minutes, or until firm.Let cool completely before adding filling.For the filling, use a large bowl and electric mixer to beat the cream and remaining vanilla extract until stiff peaks form. Set aside. In a separate bowl, beat the cheese and remaining stevia until blended. Beat in the peanut butter and coconut milk. Fold in the whipped cream until well mixed.Pour into the cooled pie crust and refrigerate for 2 hours until set. Slice with a sharp knife.Drizzle with melted unsweetened chocolate/butter/stevia (optional).
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