Peanut butter is more than a filling for your kids’ sandwiches, it’s unctuous, creamy and beautifully nutty, and that makes it a fantastic pie filling.
Today’s recipe is not only gluten-free; by substituting sugar with your favorite zero-carb sweetener, you end up with a protein bomb that can keep you nourished and immensely satisfied.
There’s a wide variety of gluten-free bread flours in the market, and although they’re a bit expensive, they’re well worth it. There’s an alternative, though, and you can see it below. Making your own gluten-free flour. You need a few less than ordinary ingredients, but if you make a large batch, you can use it the whole year for all your gluten-free projects.
Since this pie’s filling is mostly peanut butter and cream cheese, I thought the pie crust should be chocolatey, and I loved the results. Throw in a tablespoon of cocoa powder to your mix. The pie looks prettier as well!
I have made this pie several times for different groups of friends and family, and there’s some controversy. For some, the filling is too sweet, and for others, it’s just right. That means that you should add the confectioners’ sugar slowly and taste your filling until it is sweet enough for you. There’s no one correct answer; we all like our food differently.
No matter how much sugar you add, you’ll love this peanut butter pie; it’s so original! And it’s festive enough to be your go-to birthday cake. That’s what I did, and it has worked just fine.
For the gluten-free flour (2.5 cups):
For the pie crust:
For the filling:
In a food processor, add the gluten-free flour, salt, butter and sugar. Pulse until combined but crumbly.
Slowly pour the water while pulsing to create a dough.
Preheat the oven to 400°F.
Flour a surface with gluten-free flour, roll the dough thinly and extend it.
Line a pie mold with the dough.
Bake the crust in the pie mold for 10-15 minutes until golden and crispy. Remove and let it cool down.
In a new mixing bowl, mix the peanut butter, cream cheese and sugar until smooth.
Pour the peanut butter filling over the pie crust, smoothen it out with a knife.
Refrigerate for 2 hours before serving.