No-Bake Peanut Butter Pie
Peanut butter cheesecake-mousse, a chocolate graham cracker crust, whipped cream… and a topping of chocolate sauce and roasted peanuts… You cannot go wrong with this dessert.
Makes: 10 portions
Prep time: 30 minutes (plus 2 hours chilling)
Ingredients
Crust
2 cups (225 g) finely ground almond flour
3 tablespoons unsweetened cocoa powder
¾ stick unsalted butter, melted
Filling
8 ounces (225 g) full-fat cream cheese, softened
1 teaspoon vanilla extract
¾ cup (210 g) unsweetened, creamy peanut butter
½ cup (95 g) Sola sweetener
½ cup (120 ml) heavy cream
Chocolate Sauce
¼ cup (30 g) good-quality unsweetened cocoa powder, sifted
1 ½ cups (360 ml) heavy cream
½ cup (95 g) Sola sweetener
¼ stick (30 g) unsalted butter
1 pinch sea salt
Whipped Cream
1½ cups (360 ml) heavy cream
¼ cup (50 g) Sola sweetener
Garnish
¼ cup (30 g) peanuts, roasted and chopped
Directions
1. In a large mixing bowl, stir the almond flour and sifted cocoa powder with the melted butter. Grease an 8 or 10-inch cheesecake pan (removable bottom) and line it with parchment paper. Press the crumbs into the bottom and sides of the pan to form a crust.
2. Place the cream cheese, vanilla, peanut butter, and Sola sweetener in the bowl of a stand mixer fitted with the whisk attachment (or use an electric hand mixer and a large bowl). Whisk the ingredients for approximately 5 minutes until smooth, then gradually add the cream while whisking on medium speed. Spread the cream cheese-peanut butter filling over the chocolate crumbs and spread out using the back of a spoon or spatula so that you have a smooth, even layer, then place in the refrigerator for at least 2 hours to chill and firm up.
3. To make the sauce, place all ingredients into a saucepan and bring to a boil, whisking constantly.
4. Reduce the heat to a rolling simmer and continue to cook for 5 to 10 minutes until the sauce is smooth, glossy and thickened. Serve as desired.
5.. To serve, transfer the pie to a serving plate and remove the sides of the pan. Decorate with whipped cream, chocolate sauce, and a sprinkle of chopped, roasted peanuts.
Recipe Variation
- Whiskey-Cinnamon
For a tasty, adults-only alternative, add 2 ounces (55 ml) of bourbon whiskey and ½-teaspoon ground cinnamon to the filling with the peanut butter.
Nutrition facts per serving:
Calories (kcal) 555
Fat (g) 52
Protein (g) 10
Carbohydrates (g) 31
Dietary Fiber (g) 3
Total Sugars (g) 3
Sola® Sweetener (g) 20
Net Carbs (g) 8
*Total net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and Sola sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.