Easy as "pie"…this low carb, sugar-free peanut butter and chocolate pie is an 'ice box" gem.
If you love peanut butter and chocolate then head for the cupboard and dig out a pie pan. This one's got your name on it.
Protein mix makes quick work of an otherwise intensive pie. This is so showy, it's perfect for guests.
They'll never know its low carb and everyone can indulge. Life is low carb good!
I've always loved peanut butter and chocolate in candies, and in desserts, but this pie 'takes the cake.' After I developed the recipe for the low-carb peanut butter pie, it struck me - why not add chocolate? (Really, when is adding chocolate ever a bad idea?)
The result? This delicious treat that's not only gorgeous and simple to make - it also fits into your low-carb lifestyle. The best of all worlds, all in one piece of pie.
So eat your peanut butter chocolate loving heart out!
If you have any questions about this recipe, please send us a note at firstname.lastname@example.org.
Here's to a great low-carb day!
1 Packed Cup Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker (Vanilla)
1/2 Cup Carb Counters™ Bakesquick™ - 1LB
1 Stick - 1/2 cup Melted butter (unsalted)
1/2 Cup Peanut butter (smooth or chunky)
1 Cup Water
3 Tablespoons Cocoa powder (**or 2 oz baking chocolate - see Note**)
In small bowl, combine the butter, 1/4 cup packed Whip It Up™, Bakesquick™ and 2 Tablespoons cocoa mix. Stir to mix well. Using a piece of plastic wrap, press into bottom and sides of 9" pie pan. Place in freezer.
In medium size bowl, combine remaining 3/4 cups packed Whip It Up™ and water. Whisk for 30 seconds to blend well.
Cook's tip: Coat measuring cup lightly with non stick vegetable spray to prevent peanut butter from sticking.
Add peanut butter and whisk again until well mixed in. Remove 1/2 cup peanut butter filling to small bowl and set aside.
Spoon remaining filling mixture into pie crust and smooth out the top. Place the pie back in freezer while you make the chocolate topping.
Add the remaining cocoa powder to the peanut butter filling in the bowl. Stir 30 seconds to mix very well.
Lightly spoon chocolate topping over peanut butter filling and gently smooth with spoon.
Place in freezer for at least 30 minutes. Remove and let sit for 10 minutes before slicing.
Cut pie into 7 slices. Each slice has 4 net carbs. Enjoy!
Store leftover pie tightly covered in freezer. Remove cover upon defrosting and let set for 15 minutes before slicing.
Gluten Free Alternative:
Use a prepared Graham Cracker-Style Low Carb Pie Crust Mix in place of Bakesquick™ and butter in above recipe.
**Note: 2 ounces of unsweetened chocolate may be substituted for the cocoa. Divide and melt 1 ounce with the pie crust and melt the other ounce to add in place of the remaining cocoa for the filling. If desired, add up to 1 ounce more melted chocolate to filling mix after tasting.**