Peanut butter and chocolate is one of my all-time favorite combinations. *When I submitted this recipe for my book, I wanted to call it the Dolly Parton Pie because she’s a little top heavy (and I think I’m funny) but my editors were a ‘hard no.’
This pie combines peanut butter and chocolate beautifully, while still keeping the dish dairy-free and low-carb. This recipe always makes me think of my mother-in-law. It’s her favorite pie and has become a required dessert on our holiday table. Keep it in the freezer through the main course — I like to set it out to thaw about 20 minutes before serving dessert. That way the chocolate makes a hard shell, and it is divine!
Prep time: 30 minutes
Cook time: 15 minutes (plus 3 hours for chilling)
For the Crust
3 tablespoons coconut oil, plus more for greasing the pan
1 1/2 cups almonds
1 large egg
For the Filling
8 oz peanut butter
8 oz dairy-free whipped topping
1 (8 oz) container dairy-free cream cheese (such as Kite Hill)
1/2 cup swerve granular (or other granulated alternative sweetener)
For the topping
1 cup cacao butter or kerrygold butter or ghee
2 – 3 tablespoons Swerve confectioners’ (or other powdered alternative sweetener)
1 heaping tablespoon cacao powder
To Make the Crust:
- Preheat the oven to 400 degrees. Grease a 9-inch pie plate with coconut oil
- In a blender or food processor, process the almonds, egg, and oil together until they reach a coarse meal consistency.
- Press the mixture into the prepared pie plate. Wet your hands with cold water and pat the crust mixture down to cover the dish as evenly as you can.
- Bake in the preheated oven for 12 minutes. Remove from the oven and let cool place in the freezer while you are making your filling.
For the Filling:
Mix together your whipped topping, peanut butter, cream cheese and swerve until well blended and then pour into your prepared crust. Place back in the freezer and begin making your chocolate topping.
For the Chocolate topping: In a small sauce pan, mix together your butter, swerve and chocolate, continually stirring until melted together. This will be liquid in consistency and not thick. Pour your chocolate directly onto your prepared crust and filling and freeze.
I keep this frozen at all times. You don’t need to cover it or anything. I like to set it out about 5-10 minutes before serving so it’s easier to slice. Top it with powdered swerve or whip cream and some shaved chocolate to really up your game!
TIP: Omit the crust and just make the filling and topping!