Low Carb Peanut Butter Pie

• Produce

  • 3 tbsp Peanuts, roasted

• Refrigerated

  • 3/4 cup Almond milk, unsweetened
  • 4 Eggs, large whole

• Condiments

  • 2/3 cup Peanut butter

• Baking & Spices

  • 15 ml 1 tablespoon cornstarch or arrowroot powder
  • 2 oz Chocolate, sugar free
  • 1/4 tsp Salt
  • 6 tbsp Sweetening, powdered low carb
  • 2 tsp Vanilla
  • 1/4 tsp Xanthan gum

• Bread & Baked Goods

  • 1 Recipe peanut flour pie crust

• Dairy

  • 1 2 cup heavy cream (113
  • 1 1/2 cups Heavy cream

• Other

  • 1 2 cup erythritol (95 g, or your favorite granulated sweetener

Found on lowcarbmaven.com

Description

Directions

• Pie Crust: I suggest making the pie crust in the morning or the day before.
• NOTE: If using the xanthan gum, mix it into the dry pudding ingredients. If using the gelatin, have it bloom in a separate container and add after cooking.
• Peanut Butter Pudding: Have a sieve, whisk and rubber spatula hand near the stove.
• Pour the almond milk and heavy cream into a medium sauce pan/pot over medium heat. Measure the dry ingredients into a medium heat-proof bowl and stir together with a whisk. Add the eggs, mixing well. If the milk hasnt begun simmering around the edge of the pan, turn the heat up to medium-high until it does. Turn off the heat.
• Slowly pour the hot milk into the egg mixture, whisking the whole while. Put the pot back onto the stove and pour the pudding mixture back into the pot. Scrape out as much of the pudding as you can. PUT THE SIEVE over the empty bowl.
• Turn the heat to medium and begin whisking the pudding mixture. Nothing will happen for at least 5 minutes. The erythritol has to melt and the mixture will not begin to warm until it does. Continue to whisk. The mixture will get looser and then it will begin to thicken all-at-once and look a grainy. Turn the heat down just a little and continue to whisk for 1 minute. (If you stop whisking for a moment, the mixture should be bubbling lazily). Turn off the heat, move the pot to a cool burner and continue whisking for 1 minute more.
• Pour/scrape the pudding into the sieve to strain out any cooked egg. Work the pudding gently through the sieve with the rubber spatula and scrape any remaining pudding from the bottom of the sieve. Add the vanilla to the pudding and stir. Add the peanut butter to the pudding and stir. If using gelatin, tear it up into small pieces and stir into the pudding until dissolved. Taste for seasoning. Add powdered sweetener (or stevia glycerite) if you want it sweeter. It should taste a little salty like peanut butter. If not, add more salt. Put a piece of plastic wrap over the pudding and let cool completely in the fridge. I make mine the day before.
• Whipped Cream: Pudding - Measure 1/2 cup of heavy cream into a small-medium bowl. Add 2 tablespoons of powdered erythritol and 2 pinches of xanthan gum. Whip with a hand mixer until stiff. This will be added to the pudding. Topping - Pour the remaining 1 cup of whipping cream into the bowl and add 1/4 cup of powdered low carb sweetener and 1/8 teaspoon of xanthan gum. Whip until thick and creamy but not quite stiff.
• Assembly: Ready the crust. Remove the peanut butter pudding from the refrigerator and whip with a hand mixer until its soft and fluffy. Add the stiffly beaten whipped cream and gently fold until the white streaks are gone. Spoon the peanut butter pie filling into the pie crust and smooth to the edges. Top with the remaining whipped cream and garnish if desired.
• Best if served the next day.

Nutrition