Monday, May 21, 2012
Lo-Carb Peanut Butter Cup Pie
Peanut Butter Cup Pie
1 pkg. (4 servings) sugar - free chocolate pudding mix
2 TBS. unsweetened cocoa powder
1 cup heavy cream
1 cup water
3/4 cup natural peanut butter, creamy
1 simple Almond Crust (recipe to follow)
In a large bowl, combine the pudding mix and cocoa powder. Pour in the heavy cream and water, and beat with an electric mixer to combine well (I just used my hand and a fork). Then beat in the peanut butter until everything well combined. Pour mixture into cooled crust, scraping it all out of the bowl with a rubber scarper. Spread evenly in crust, and chill.
Serves 8 (This is REALLY thick. You may want to cut into 16ths. like a cheese cake)
Simple Almond Crust
1 1/2 cups ground almonds or almond meal
1/4 cup vanilla whey protein powder (I only had natural, so added 1/3cup splenda)
1/4 cup butter, melted
Preheat oven to 350
Combine almonds and whey protein powder, add butter and mix well. Turn out into a pie plate you've sprayed with nonstick cooking spray, and press firmly and evenly into place, building up around sides. Bake for 12 - 15 minutes or until edges are starting to brown lightly. Remove from oven and cool.
Let it cool completely before filling with pie mixture.
I find almond meal in the healthy food section of my local Krogers. If using plain almonds, just process in your food processor with the s blade until it forms a cornmeal consistency.
Hope you enjoy this as much as we did! Blessings, Beth Ann