Make Ahead Low Carb Peanut Butter Chocolate Pie

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My mom makes the best pie crust in the world–sorry, Nanas everywhere! Mom’s crust flaked as you broke off a piece and literally melted in your mouth. She used to bake up extra clumps of her amazing crust whenever she made pie–and sometimes even when she wasn’t making pie–just so we could munch on it still-warm-from-the-oven, covered in melted butter and washed down with a little milk.

Beautiful memories!

But there is a downside. Because of these beautiful memories, I’ve had a near impossible time being satisfied with each and every low carb pie crust I’ve tried. Almond flour crust certainly works, but it’s not going to stack up to Mom’s. No way, no how.

This is a problem for many people starting low carb. Not missing my Mom’s pie crust, obviously! But comparing low carb replacements to the “real deal.” You can adore cauliflower in it’s own right and you can doctor it up loads, but if you bite into some caulimash with the memory of mashed potatoes fixed firmly in your head, there’s an inevitable let-down coming.

So what are we to do? Getting some distance from the memories of the original flavors often help. Six months without mashed potatoes and caulimash is a much better stand-in. But for something as outstanding as my Mom’s pie crust, even many intervening years were not enough to fade the memory from my mind.

So I opted to get more creative and not try to pass off an imitation crust. Instead, I made a whole new kind of crust with crumbled Atkins bars. I can appreciate this new breed of crust on it’s own merits without comparing it to a high-carb counterpart it can never truly emulate. I’m making my own holiday taste!

Atkins Holiday Taste

This pie makes a pretty delicious holiday taste if I do say so myself. And I just did.

Besides, is there anything better together  peanut butter and chocolate? That’s why I had to try out my new crust idea with a low carb peanut butter chocolate pie…you can pin it here.

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Low Carb Peanut Butter Chocolate Pie

Course: Dessert
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 8
Calories: 504 kcal
Author: Dixie Vogel
A very rich treat that can be made ahead and stored in the freezer so you don't need to feel left out. I hate to drag out my food processor, so I often double this just to make my efforts count.

Ingredients

Crust

  • 4 Bars Atkins Day Break Chocolate Crisp

Peanut Butter Filling

  • 8 ounces cream cheese softened
  • 3/4 cup natural peanut butter
  • 1/3 cup Erythritol
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 dash liquid sweetener to taste- Sucralose or Stevia

Chocolate Topping

  • 1 ounce baking chocolate
  • 1 tablespoon cocoa powder
  • 1 tablespoon olive oil or coconut oil
  • 1/4 cup butter
  • 1/8 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 dash liquid sweetener to taste

Instructions

Crust

  1. Put unwrapped Atkins bars in the food processor and run until crumbled.
  2. Firmly press Atkins bar crumbles in the bottom of a pie pan to form a crust, using a baggie or parchment paper to keep the crumbles from sticking to your hands. I was using a big pie pan, so covered the bottom of it, not the sides.
  3. Put your pie crust in a 300 degree oven for about 5 minutes, until the chocolate just begins to melt. And that's all the baking you'll be doing!

  4. Allow the pie pan to cool a bit, and then move to the freezer. As the melted chocolate cools, it will hold the crust together.

Peanut Butter Filling

  1. Add cream cheese, peanut butter, Erythritol, heavy cream and vanilla extract to food processor.
  2. Blend until smooth.
  3. Taste test, and add liquid sweeteners to taste.
  4. When crust is chilled solid, spoon the peanut butter mixture into the crust and return the pie pan to the refrigerator (or freezer).

Chocolate Topping

  1. Get your double boiler warmed up with water added to the bottom, and heat on medium-low.
  2. Add chocolate and heavy cream to the top of the double boiler. Stir occasionally as it's melting.
  3. Once your chocolate is mostly melted, add Erythritol, butter, coconut oil, cocoa powder and any additional sweetener (if you like your chocolate more sweet).
  4. Mix chocolate topping very well (in the pan, or with an immersion blender or in the food processor, whatever)

Finishing Touches

  1. Take pie out of the freezer, and top it with the chocolate.
  2. Return to freezer for a couple hours or overnight to let the chocolate set.
  3. Garnish with a few leftover bar crumbles if desired.
  4. Thaw about 30 minutes before serving.

Recipe Notes

On the Net Carbs: The Atkins bars I used have sugar alcohol; I choose them because they looked like they'd make the best crust from the options in my local supermarket. But for sugar alcohols besides erythritol, some subtract 1/2 of the gram total from the carb count instead of all of it to figure net carbs (here, adding 2 net carbs per piece). Check the ingredients of the bars you use, and figure your nutritional information according to your practices.

Sweeteners: I used erythritol with both liquid Stevia and liquid Sucralose to boost sweetness and balance out the cooling sensation of pure erythritol. Many times, sugar free sweeteners work best if you combine. Swerve would work great on it's own as well and I would have used that if I had some on hand.

A butter knife slid under the crust helps get those pieces out of the pan, in case you're too impatient waiting for it to thaw more. Not that I would know anything about that...ha!
Nutrition Facts
Low Carb Peanut Butter Chocolate Pie
Amount Per Serving (1 g)
Calories 504 Calories from Fat 396
% Daily Value*
Total Fat 44g 68%
Cholesterol 7mg 2%
Sodium 361mg 15%
Total Carbohydrates 12g 4%
Dietary Fiber 5g 20%
Protein 9g 18%
* Percent Daily Values are based on a 2000 calorie diet.

This is a bit much for an everyday sort of treat, but a Low Carb Peanut Butter Chocolate Pie is perfect for special occasions like the holidays (and has been well-received by the carb eaters, too). I hope you enjoy it!

Low Carb Peanut Butter Chocolate Pie

Let me know if you experiment with this one – hearing what y’all do to make recipes your own is one of my favorite parts of sharing recipes. I get so many great ideas from you guys!

And you Pinterest people may be interested in Atkin’s Holiday Taste Contest.  :) You make an low carb, Atkins holiday pinterest board and there are some very cool prizes. Mine’s here. I don’t need all that much excuse to hit up Pinterest anyway.

This post was sponsored by Atkins Nutritionals, Inc. All of the content and opinions are 100% my own, however. Because, I’m Dixie!

Weekly Keto Weight Loss Meal Plans

2017-10-17T18:38:37+00:00 Nov 16, 2015 / 12:17 pm |Sweets|3 Comments

3 Comments

  1. Dix November 16, 2015 at 9:26 pm - Reply

    p.s. When I make a double batch, I just use the entire 16oz jar of natural peanut butter. It’s slightly more than 3/4 cup per pie but it’s easier than measuring out the peanut butter and still tastes just fine.

  2. Jill June 29, 2017 at 5:55 pm - Reply

    Hey there, recipe looks absolutely delicious. I already made the crust because I was going to make it tonight, but now I’m thinking to maybe make it for 4th of July weekend. Do you think the crust will be ok in the freezer for 3 days before I make the pie?

    • Dix June 29, 2017 at 6:05 pm - Reply

      I haven’t specifically frozen this crust, but I would expect that to be no issue at all…edit to add, for 3 days frozen, I mean.

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