Peanut Butter Cup Pie

I came across the most incredible recipe this Christmas, and it's so good I've made it twice this year already and it's only the second of January.
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I don't care though, because this is sugar free, grain free goodness that is amazing. Meet Peanut Butter Cup Pie. The original recipe is on Detoxinista and is just fabulous, but I've made a few tweaks that I personally think take this from a 10 out of 10 to off the scale incredible. 

peanut-butter-pie
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Even my non-paleo sugar eating friends liked it.

No-Bake Peanut Butter Cup Pie by Detoxinista - edited by me
Ingredients
Crust:
  • 1½ cups almond meal
  • ¼ cup cocoa powder
  • ¼ cup raw honey
  • 3 tablespoons salted butter
Filling:
  • 1/2 cup creamy all-natural peanut butter
  • 1/2 cup cashew butter
  • ¾ cup water
  • ½ cup melted coconut oil
  • ½ cup raw honey
Chocolate Topping:
  • 2 tablespoons melted butter
  • 2 tablespoons raw honey
  • 3 tablespoons cocoa powder
Instructions
  1. Line an 8-inch springform pan or pie dish with parchment paper and set aside.
  2. To prepare the crust, combine all of the ingredients in a large mixing bowl and stir well to create a uniform dough. Press the dough evenly into the bottom of the lined pan and set aside.
  3. To prepare the filling, combine the four ingredients in a blender, and blend until completely smooth and silky. You may have to stop and scrape down the sides a few times to get the batter very smooth and evenly mixed. Pour the filling over the top of the crust, and use a spatula to smooth the top. Place the pie in the freezer to set until firm, about 4 to 6 hours.
  4. Once the pie is firm, prepare the chocolate topping. Combine the butter, honey, and cocoa powder in a small bowl and whisk well to combine, creating a smooth chocolate sauce. Use the parchment paper to easily remove the pie from the pan, then drizzle the chocolate over the top. When the chocolate touches the cold pie, it should solidify pretty quickly-- like a "magic shell" topping you'd use on ice cream. Allow the pie to sit at room temperature for 15 minutes, to make it easier to slice and serve. Store any remaining pie in the refrigerator for up to one week. (If you freeze the pie, it will be too firm to serve right away.)

4 comments:

  1. Totally making this this week.

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  2. You should. And bring me a piece!

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  3. We're making this right now. Each kid gets to lick the bowl for one layer. It's a winner.

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  4. Now I want some too. We might need to go via a shop on the way home from swimming...

    Who got suckered into having the crust bowl? 😂

    I mean, it's nice, but it's no ganache or peanut butter filling...

    ReplyDelete

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