I confess, I made this particular pie a few months back. But, because it’s both sugar-free and gluten-free, I simply had to share the recipe here.
Rich desserts tend to be the easiest to de-carb while maintaining all of the flavor you’ve come to expect. Because these desserts get most of their flavor from fat, rather than starch or sugar, they maintain their flavor and structure.
I’ve served this pie to those not watching their diets, so it’s a great treat for everyone.
Peanut Butter Silk Pie
1 1/2 cups roasted peanuts
1/4 cup whey protein powder
4 tablespoons unsalted butter, melted
2 tablespoons Splenda
1 cup creamy peanut butter
8 ounces cream cheese
1/2 cup Splenda*
1/2 teaspoon vanilla
16 ounces whipping cream, divided
1 tablespoon Splenda*
1/2 cup sugar-free hot fudge sauce**
Preheat oven to 325*F.
In a food processor, combine peanuts, protein powder, and Splenda. Process until crumbly. Add the melted butter and pulse until well blended.
Spray a 9 inch pie plate with cooking spray. Press the peanut mixture into the pan and up the sides. Bake for 10-15 minutes or until brown around the edges. Refrigerate.
Measure out 1/4 cup whipping cream and set aside.
Whip remaining cream with 1 tablespoon Splenda and measure out 2 cups worth of whipped cream. Set aside.
Cream peanut butter, cream cheese, Splenda, and vanilla. In three batches, fold in the 2 cups of whipped cream. Spread the peanut butter mixture over the cooled crust and build the edges up slightly. Refrigerate.
Microwave the reserved 1/4 cup of cream until it boils. Add the hot fudge sauce and stir until combined. Reserve a tablespoon of the mixture. Spread the remaining hot fudge over the peanut layer and refrigerate for one hour.
Spread the reserved whipped cream on top of the fudge layer and drizzle with reserved fudge topping. Refrigerate until ready to serve.
*If using Splenda makes you nervous, you can substitute erythritol or xylitol. You will still be able to detect a hint of the cooling sensation associated with these sugar alchohols, but it’s not terribly overpowering.
**I used Smucker’s, but any hot fudge sauce will do.