Peanut Butter Pie

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This recipe is adapted from the "Wheat Belly Cookbook" by William Davis, MD. I'm not sure how it could be any more delicious.

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  • Average
  • 10 mins
  • 20 mins
  • 5 mins
  • Average budget

Ingredients

  • Crust
  • 1 cup almond flour
  • 1/2 cup ground flaxseeds
  • 1/4 teaspoon liquid stevia
  • 1/4 cup cocoa powder, optional
  • 1/4 cup organic butter, melted
  • 1 tablespoon vanilla extract
  • Filling
  • 1 cup organic heavy cream
  • 1 teaspoon vanilla
  • 8 ounce brick organic cream cheese, softened
  • 1/2 teaspoon liquid stevia, 1 tablespoon spoonable stevia, or 1/2 cup erythritol (like Swerve)
  • 1 cup organic creamy peanut butter
  • 2 tablespoons full fat coconut milk

Preparation

Step 1

Crust

1. Blend all ingredients together and press into a 9-inch pie plate.
2. Cover the entire dish with foil, bake at 350 degrees for 20 minutes, or until firm.
3.Let cool completely (Important!)

Step 2

Filling

1. In a large bowl, use an electric mixer to beat the cream and vanilla until stiff peaks form. Set aside.
2. In a separate bowl, beat the cheese and stevia until blended. Beat in the peanut butter and coconut milk. Fold in the whipped cream until well mixed.
3. Pour into the cooled pie crust and refrigerate for 2 hours until set. Slice with a sharp knife.
4. Drizzle with melted unsweetened chocolate/butter/stevia (Optional).

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