Dairy Free & Sugar Free Peanut Butter Pie

Perfectly Smooth, Creamy & Delicious!

Crust Ingredients:

1 cup dry roasted peanuts

2/3 cup dry roasted cashews

2 1/2 tablespoons water

3 tablespoons Lakanto Golden Sweetener (or sweetener of choice)*

2 tablespoons coconut oil

Filling Ingredients:

1 1/2 cups canned coconut cream, from 2 cans of full fat coconut cream or coconut milk (3 cans if you want to garnish the pie with whipped coconut cream) ~ refrigerate for 24 hours or longer**

1/3 cup creamy natural peanut butter

5 - 6 tablespoons Lakanto Powdered Sugar Sweetener

1 1/2 teaspoons pure vanilla extract

1/8 teaspoon pink Himalayan salt

Toppings:

whipped coconut cream, optional***

8 teaspoons chopped peanuts, optional

Method:

Preheat oven to 350*. Place the nuts in a food processor. Pulse for 10 seconds to create a coarse meal. Add the water, Golden sweetener and coconut oil and continue to pulse until the mixture resembles fine crumbs. When the crumbs begin to stick together they are ready to be pressed into the bottom and sides of a 9 inch pie pan. Press firmly so that the crumbs hold together. Prick the bottom and sides with a fork. Place on a baking sheet and bake for 7 minutes. Remove from the oven. If you see a little bit of oil sitting on the crust, gently blot with a paper towel. After the crust has cooled completely, place in the refrigerator to chill. Cool for 1 hour or overnight. (If you do not wish to bake the crust, you can freeze it instead, but I think the flavor is better when baked.)

Cooked Pie Crust

Carefully scoop out the solid cream from the cans and set aside the liquid.        Measure 1 1/2 cups of the cream into a large mixing bowl. Add the peanut butter, powdered sweetener, vanilla and salt. Mix on high speed with an electric mixer, until the ingredients are completely blended, creamy and fluffy. Fold into the prepared crust, spreading the filling to the edges of the sides of the crust. Chill for at least two hours to set. Cut into 8 equal portions. If desired, garnish each slice with a two tablespoon dollop of whipped coconut cream and 1 teaspoon of chopped peanuts. Store leftover pie in an airtight container in the refrigerator for up to one week. (The pie may be frozen for up to a month.) 

*Lakanto Golden Sweetener is a substitute for brown sugar.

**Solid coconut cream can be found at the top of canned coconut cream and canned coconut milk. Save the liquid to add to soups. curries puddings and smoothies. I freeze in ice cube trays to use in other recipes that call for coconut milk.

Lakanto Powdered Sugar substitute
and canned coconut milk.

***To make Whipped Coconut cream, use a 1/2 cup of the solid portion from inside of a can of full fat coconut cream or coconut milk. Add to a bowl that has been chilled for at least 10 minutes and beat with an electric mixer for 30 seconds. Sprinkle 2 to 3 couple of tablespoons of Lakanto Powdered Sweetener over the cream and whip for another minute. Serve immediately or refrigerate until ready to use. (I add "Whip It", by Dr. Oetker, to my cream, because it helps it to hold it's shape, but this is optional.)

Whipped Cream Stabilizer

Nutritional info per serving without garnishes, approximately: 

403.37 calories ~ 32.25 grams fat ~ 36.85 grams net carbs ~ 9.6 grams protein

Nutritional info per serving with cream & nut garnishes, approximately:

487.43 calories ~ 36.75 grams fat ~ 47 grams net carbs ~ 10.55 grams protein

Notes: I tried this recipe and made some adaptations because my Aunt likes peanut butter but can't eat dairy. It turned out fantastic and everyone who tried it loved it!