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Gluten Free Peanut Butter Pie

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Ingredients

Units

For the crust:

For the filling:

  • 1 cup heavy cream
  • 8 ounces cream cheese, room temperature
  • 1 cup creamy peanut butter
  • 1 cup maple sugar, ground fine in a coffee or spice grinder
  • 2 teaspoons arrowroot
  • 1/3 cup plus 2 tablespoons homemade sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon freshly squeezed lemon juice

Instructions

  1. Preheat oven to 350ºF and adjust rack to middle position. Place the cookies in the bowl of a food processor and pulse until finely ground. Add butter and pulse until crumbs are moist. Press crumbs into a 9-inch springform pan (you can also use a 9-inch pie plate). Bake for 10 minutes. As soon as you remove the crust from the oven sprinkle 4 ounces of chopped chocolate over crust. Let the chocolate sit for 3 minutes and then spread now melted chocolate over crust. Sprinkle with chopped peanuts.
  2. Pour heavy cream into a bowl and beat until stiff peaks form. Transfer whipped cream to a medium bowl and place in the refrigerator until ready to use. Place the cream cheese and peanut butter into the now empty bowl. Beat on medium speed until light and fluffy, about 30 seconds. Slowly beat in the maple sugar and arrowroot. Add the sweetened condensed milk, vanilla and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling smooth.
  3. Remove whipped cream from the refrigerator. Stir in 1/3 of the shipped cream into the filling mixture. Fold in the remaining whipped cream. Pour the filling into the prepared springform pan. Refrigerate for 3 hours or overnight before serving. Before serving, melt remaining 4 ounces of chocolate and drizzle over pie.

Nutrition

Find it online: https://deliciouslyorganic.net/gluten-free-peanut-butter-pie-recipe-a-pie-for-mikey/