Tuesday, November 9, 2010

Crustless Peanut Butter Pie

The curse of living in the province is sometimes you don't find ingredients you need, or even like. Take for example, heavy whipping cream. I've been using the Nestle All-Purpose Cream for anything cream-related and while it's good, I still feel like I'm not really getting the good stuff. Like the ones I see on TV in cooking shows. So when I found Anchor whipping cream at the grocery, I begged The Hubby to buy it for me. I realized too late, meaning after getting home, that the cream was going to expire three days from getting it. Oh no!

So I looked for recipes online that will help me use up an entire liter of whipping cream. And I stumbled upon this Peanut Butter Pie recipe and I decided to make it today. I tweaked it a little bit and made it crustless and sugar free, of course. Where's the recipe you ask, well here it is:

Crustless Peanut Butter Pie

Original recipe here


2 (8 oz) cream cheese

1 1/2 Cup No Sugar Added Peanut Butter

1 1/2 Cup sweetener equivalent (I used all Splenda, granulated)

1 1/2 Cup Whipping cream

2 oz Chocolate bar of your choice (I used 85% Cocoa)


1. Using an electric mixer, beat the first three ingredients until well incorporated. I don't know if it was because  the peanut butter didn't have a lot of oil but this was really crumbly and dry.

2. In a separate bowl, whip the whipping cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture. once mixed well and there are no more white streaks from the cream, pour into a pie plate. I used a square glass dish, probably 8 x 8 inches big. Spread evenly.

3. Melt the chocolate in the microwave in 10-second increments. You can use a fork to drizzle over the pie or put the melted chocolate in a sandwich bag, snip the end and drizzle.

4. This is the hardest part. Chill the pie in the fridge for at least four hours. Hard, I know. But it's worth the wait. Slice and serve. Enjoy.


Stacey said...

Be sure to check out these AMAZING recipe sites. I live by them sometimes!!

Linda's Low Carb collection http://www.genaw.com/lowcarb/
Sugar Free Sheila http://www.sugarfreesheila.com/

Esther Liberman said...

I made this crustless Peanut Butter Pie for Thanksgiving, and it was delicious. But (I can't believe I'm saying this) it is actually TOO rich! How could I make it a little lighter? Thanks!

Dee said...

You are right. I have to admit I had to give some of it away because I couldn't finish eating it all. Too rich. The only way I can think of is to use a bigger pan so that it will be thinner slices. Hope that helps. :)

Esther Liberman said...

Well, I thought of two possible options, but haven't tried them yet.

1. Use whipped egg whites instead of the whipped cream. Of course, this would require baking it.

2. Use natural peanut butter, the kind that separates, and pour off the oil before using. I'll probably try this, and maybe also use less cream cheese.

Wendy said...

Hi! I just love your blog. Have been reading it off and on. Love the recipes you share! I made this pie for Thanksgiving and my family loved it! It actually made two pies. I put into two metal pie pans, maybe 8 or 9 inches?

This definitely not something you want to eat every day, but for our Thanksgiving meal it was a great dessert!

thefrugalbaby said...

Has anyone tried this using the low-fat cream cheese? I'm actually planning to do that this weekend but I thought I'd see if anyone else had tried it first.

Dee said...

Let me know how it goes with the natural peanut butter :)

Dee said...

I am glad your family enjoyed it! I definitely suggest using bigger pans or using two instead of one because the peanut butter flavor can be overwhelming when the pie is sliced so thickly.

Esther Liberman said...

I did use the low-fat cream cheese, and it worked fine. I wouldn't use non-fat cream cheese, because I don't like the flavor of it.

thefrugalbaby said...

Great! Thanks for letting me know.

2010 in review « Low Carb Pinay said...

[...] Crustless Peanut Butter Pie November 2010 10 comments 3 [...]

Esther said...

Okay, I tried it again. The secrets are: less fat, less sweetener, and more air.

I used natural peanut butter, with the separated oil on top discarded.
I used only one 8-oz. package of reduced fat cream cheese.
I substituted 1/2 cup reduced fat sour cream for the remaining cream cheese.
I used only 1 cup of sweetener (which was plenty), and it was a mixture of xylitol, splenda, erythritol and diabetesweet.
I increased the whipping cream to 2 cups to make it lighter.
I used milk chocolate (sugar free) on top, which goes better with peanut butter.

It was delicious, and everyone loved it, including those who don't watch their sugar.

The problem is that this is really a no-bake cheese cake, and it gets too soft after a short time out of the fridge, especially now that I've added more fluids. It needs some gelatin, but I've never mastered that. Next time I might just add eggs and bake the thing. Otherwise, I might try freezing it.

Either way, it's a winner!

Dee said...

Thanks for all your substitutes! I am glad you found something that worked for you. This recipe is so yummy! :)

Anonymous said...

I cannot WAIT to try this! My diabetic, peanut butter loving boyfriend will be ecstatic. Thanks!

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