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First published 4/18/14. Recipe and pictures updated 11/30/15.
This is one recipe that I fully believed I would have to use as a “splurge” every once in awhile for the rest of my life. I didn’t think that my mother’s peanut butter pie could ever be healthified. But it can, and it has, and here it is.
The original recipe I had posted here was very good, but as of November 2015, I made a few tweaks that make this pie bigger and better. I used my new favorite crust recipe, an improved vanilla pudding recipe, and I made way more crumbs so there are plenty to go on the top and the bottom of this pie – just like my mom’s.
Hey, I bet you could make a double batch of this pie and put it in a 9×13? pan instead. That would make a great dessert to take to a social function/church picnic/family reunion.
Or you could just eat it by yourself.
You can find this recipe as well as another crust recipe option in my cookbook. It’s a little more finicky but also a little lighter in texture (no egg).
- 2 cups unsweetened almond milk
- ½ cup heavy whipping cream
- 4 egg yolks
- 2 T oat fiber (gluten free if necessary)
- ½ tsp. salt
- 1 tsp. plain gelatin, such as Knox brand (add an extra ¼ tsp. if using beef gelatin such as Great Lakes brand or THM Just Gelatin)
- 1 tsp. glucomannan
- 1 T salted butter
- 2 tsp. vanilla extract
- 3½ - 4 tsp. THM Super Sweet Blend
- 1 cup Briana's Baking Mix
- 2 packets of Truvia (1½ tsp. spoonable Truvia or THM Gentle Sweet)
- ⅛ tsp. salt
- ¼ cup cold butter, cubed
- 1 egg
- 2 T Greek yogurt
- 2 T cold water
- 3 T salted butter, room temperature
- 2 T natural peanut butter
- 6 T defatted peanut flour
- 2 T oat fiber (use gluten free if necessary)
- 5 tsp. THM Gentle Sweet
- The night before you want to serve the pie, make the pudding. Add the first 7 ingredients to a blender, glucomannan last, and blend until smooth. Transfer to a nonstick saucepan and cook until thick and bubbly, whisking to keep it from burning. Pull the pan off the heat and whisk in the butter, extract, and sweetener. Let cool on the counter, then refrigerate overnight. To prevent a skin from forming on your pudding, cover it with plastic wrap and press the plastic wrap onto the surface of the pudding.
- Make your crust. You could do this the night before as well because the crust needs to be refrigerated to chill completely before serving. An hour in the fridge is sufficient, though, so you can do this whenever you want. Pulse the baking mix, sweetener, salt, and butter in a food processor until crumbs form. Add the egg, Greek yogurt, and water and pulse until a ball of dough forms. Wrap the dough in plastic wrap and chill in the freezer for a few minutes to make it easier to work with. Roll out the chilled dough between sheets of plastic wrap or parchment paper, place it in a greased 9 inch pie plate, trim off extra dough, and flute the edges of your pie crust if desired. Bake the crust at 350 degrees for about 12 minutes or until the crust is lightly browned. Let the crust cool, then refrigerate until completely chilled before putting the pudding inside the crust.
- Make the crumbs for the top of the pie (this can be done in advance or soon before serving. Allow time for an hour of refrigeration.). Stir the ingredients together in a small bowl and refrigerate until firm.
- Assemble your pie an hour or so before serving. Crumble the majority of the crumb mixture into the bottom of the pie crust, reserving some crumbs for the top of the pie. Top the crumbs with the vanilla pudding. Refrigerate. Right before serving, top the pie with sweetened whipped cream and the reserved crumbs. Yields 6-8 servings.
Briana’s Baking Mix
Products I Use:
- Knox plain bulk gelatin
- Oat Fiber
- THM Oat Fiber (gluten-free)
- Defatted Peanut Flour
- THM Super Sweet Blend
- THM Gentle Sweet