Indulge in a delightful No Bake Peanut Butter Pie that marries the creamy texture of peanut butter with the crunch of pecans and chocolate, all wrapped up in a lusciously smooth filling. This dessert is not only scrumptious but also keto-friendly, making it a guilt-free treat for those watching their carb intake. The combination of rich flavors and no-bake convenience makes this pie a perfect choice for any occasion, from family gatherings to festive celebrations.
This pie stands out with its easy preparation and delectable layers, ensuring that even novice bakers can impress. The use of sugar-free ingredients like monkfruit sweetener and Lily’s dark chocolate chips keeps it within the keto guidelines without compromising on taste.
Why You’ll Love This Recipe:
- No-Bake Convenience: No oven time required, which is perfect for warm days or when you want a quick dessert.
- Keto-Friendly: Satisfies sweet cravings without the carb load, making it ideal for those on a ketogenic diet.
- Rich and Creamy: The creamy texture of the filling combined with the crunchy crust offers a satisfying contrast.
Ingredients:For the Keto Crust:
- 1 1/2 cups Highkey Mini Chocolate Chip Cookies
- 1 cup roasted pecans, crushed
- 4 tablespoons butter, melted
For the Pie Filling:
- 1 cup heavy cream
- 8 ounces cream cheese, room temperature
- 1 1/2 cups creamy peanut butter
- 1 cup powdered monkfruit sweetener
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup heavy cream
- 1 cup Lily’s sugar free dark chocolate chips
Instructions:
- Make the crust: Add the cookies, pecans, and melted butter to a food processor and pulse until it resembles a graham cracker crust. Line a 9-inch springform pan with parchment paper, pour the crust into the bottom of the pan, and pack very tightly. Place in the freezer while you prepare the filling.
- Whip the cream: In a large mixing bowl, beat the heavy whipping cream with electric beaters until stiff peaks form (this will take 4-6 minutes). Set the bowl in the fridge.
- Make the filling: In a second mixing bowl, beat the cream cheese, monkfruit sweetener, peanut butter, and vanilla extract until creamy. Add the whipped cream to the first bowl and beat on low until the mixture is completely smooth. Scrape the filling into the crust.
- Make the ganache: Add the chopped chocolate chips and piping hot heavy cream together and stir until a creamy ganache forms. Carefully pour it over the pie and chill at least 12 hours.
Storage Options:
- Refrigerator: Keep the pie refrigerated and consume within 5 days for best freshness and texture.
- Freezer: You can freeze the pie for up to a month. Thaw in the refrigerator overnight before serving.
Tips:
- Smooth Filling: Ensure the cream cheese is at room temperature before mixing to avoid lumps in your filling.
- Enhance the Flavor: Consider adding a sprinkle of sea salt over the ganache topping to enhance the chocolate and peanut butter flavors.
- Decorative Touch: Garnish with chopped peanuts or a drizzle of peanut butter for an extra touch of elegance before serving.
This No Bake Peanut Butter Pie is not just a dessert, it’s a statement piece that’s sure to wow your guests and satisfy your sweet tooth without straying from your dietary goals. Enjoy the harmony of flavors and textures that this remarkable pie brings to your table.
