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Peanut Butter Cream Pie (THM-S, Sugar Free, Low Carb)

by | Feb 18, 2019 | Blog, Desserts | 38 comments

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Sweet, creamy and decadent, this peanut butter cream pie will quickly become one of your go-to desserts!

My Pie Is Gone

We live on a college campus and my husband and I are sponsors of the Class of 2019.  We try to do a few bake sales a year to raise money for our class trip (coming up in a few days…yay!)

 

Peanut Butter Cream Pie (THM-S, Low Carb, Sugar Free)

 

Several homemade goodies are made by friends around our campus, then donated to our class for our sale.  There are usually a few peanut butter pies in the mix.

Without fail, the peanut butter cream pie is the first to go!  So many people love the rich, sweet, creamy taste of a good ol’ peanut butter cream pie!

 

Peanut Butter Cream Pie (THM-S, Low Carb, Sugar Free)

 

 

Church Potluck

Recently I made a peanut butter cream pie for our get together after church.  It was not on-plan, but still ever so tasty.  I decided right then and there that I wanted to make a THM-friendly peanut butter cream pie!

My husband was thrilled.  (he loves anything with peanut butter)  So to the drawing board I went (well, I went to my kitchen and scribbled some stuff on paper).

 

Peanut Butter Cream Pie (THM-S, Low Carb, Sugar Free)

 

 

Peanut Allergy?

I do realize that many people have an allergy to peanuts.  I haven’t tried personally, but I’m thinking almond butter or sun butter would be good options for this pie.  If you would ever try other nut or seed butters, please let me know!

 

For The Love Of Peanut Butter

If you’ve been around here for very long, you know that I am obsessed with love peanut butter.  You already know my husband loves it.  I have a few other peanut-y recipes for you to try if you’d like.

 

Peanut Butter Cream Pie (THM-S, Low Carb, Sugar Free)

 

What You’ll Need For My Peanut Butter Cream Pie 

  • THM Baking Blend (or Nili’s homemade baking blend)
  • Sweetener
  • Butter
  • Cream Cheese
  • Peanut Butter
  • More Sweetener
  • Vanilla
  • Heavy Cream
  • Sugar Free Chocolate Chips

 

Peanut Butter Cream Pie (THM-S, Low Carb, Sugar Free)

 

Calorie Dense

I’ll let you know right up front that this recipe is fairly calorie dense.  It has such a rich texture that you could probably have a small sliver and save some calories!  Of course, you can treat yourself to a nice piece if you so desire.

This peanut butter cream pie definitely falls in the heavy S category.  It would make a wonderful dessert for special occasions.

Talk To Me

As always, I’d love to hear from YOU!!  If you make one of my recipes and love it, let me know.  Share on my Facebook page or tag me on Instagram (@countrygirlcookin)

If you try my peanut butter cream pie and enjoy it, share the love!

 

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Yields 1 pie

Serves 8 slices

Peanut Butter Cream Pie (THM-S, Sugar Free, Low Carb)

Rich and decadent, this peanut butter cream pie will be your go-to dessert from here on out!

15 minPrep Time

10 minCook Time

25 minTotal Time

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Ingredients

Instructions

  1. Preheat oven to 350 degrees.
  2. In small bowl, mix crust ingredients together then pour into pie dish.
  3. Push crust into bottom of pie dish and up the edges.
  4. Bake for 10 minutes.
  5. While pie crust is cooling, mix together in a bigger bowl: cream cheese, peanut butter, Gentle Sweet and vanilla.
  6. In separate bowl, whip up the heavy cream with hand mixer on medium setting until soft peaks form.
  7. Gently fold in whipping cream to the peanut butter mixture.
  8. Fold in chocolate chips and pour the mixture in the cooled crust.
  9. Top with a sprinkle of chocolate chips if desired.
7.8.1.2
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https://countrygirlcookin.com/peanut-butter-cream-pie/

 

38 Comments

  1. Regina H on February 18, 2019 at 6:25 pm
    Looks amazing. I love peanut butter pie. I’m going to have to make it this week.Reply
    • Rachel on February 18, 2019 at 6:28 pm
      It's so rich and yummy! Hope you enjoy it as much as my family does.Reply
  2. Melissa on February 19, 2019 at 12:16 am
    Yum! I can’t wait to try this and share it with my THm friends. Thank you so much ?Reply
    • Rachel on February 19, 2019 at 6:45 am
      You're very welcome!Reply
  3. Suzie on February 19, 2019 at 9:00 am
    Any idea of carb count per slice?Reply
    • Rachel on February 19, 2019 at 9:39 am
      I'm not sure of the carb count, but the net carbs is 9 per slice. I normally cut a slice in half since it's so rich. It still satisfies :)Reply
  4. Valerie on February 19, 2019 at 9:18 am
    Is there a substitution I can use for the cream cheese?Reply
    • Rachel on February 19, 2019 at 9:51 am
      If you're looking for a dairy free option, you could possibly use coconut cream (though it may change the flavor and texture a bit). I also came across cashew cream cheese which looks very interesting. Here's the link for the recipe >>> https://www.connoisseurusveg.com/cashew-cream-cheese/Reply
  5. Shannon on February 19, 2019 at 2:52 pm
    Can you tell me what are the ingredients for the crust .Reply
    • Rachel on February 19, 2019 at 3:04 pm
      The ingredients are listed under the word " crust" in the recipe box. It's baking blend, sweetener and butter. Hope this helps!Reply
  6. Heather on March 7, 2019 at 1:21 am
    I absolutely adore this recipe. I personally chose to skip the crust, halve the recipe, and then place the mixture directly in my smallest individual glass storage bowls before refrigerating. This helped me with portion control and also made it easier to store in my apartment sized fridge. This is the first time that I've gone without any sugar in my diet and done low carb, it's been a couple of months now. Treats like this make it possible for me to not only stick with it, but actually enjoy this way of eating.Reply
    • Rachel on March 7, 2019 at 6:54 am
      So glad to hear you love this recipe! Sounds like you're going strong and are doing well. Reply
    • Lisa Almy on March 19, 2020 at 11:08 am
      Made your peanut butter pie today. So yummy. Thank you.Reply
      • Rachel on March 19, 2020 at 11:22 am
        Wonderful!! Happy you enjoyed it!Reply
        • Christina on August 23, 2022 at 7:56 pm
          I have made so many on-plan THM desserts and almost dislike all of them. I guess I'm very picky! In fact, after all of my baking and cooking there's only two desserts on my list that I have liked 😆. This will be the third. It is so good! It tastes like peanut butter fudge. I opted out of the crust which I usually do when I make THM recipes. This is out of the ballpark delicious!Reply
          • Rachel on August 23, 2022 at 7:59 pm
            So glad you love it. It’s one of my favorite pies too!!
  7. Tammie Kennedy on March 27, 2019 at 9:28 am
    I don't know what I did wrong but mine just tasted like peanut butter. I wasent sweet.Reply
    • Rachel on March 27, 2019 at 9:38 am
      You could definitely add more sweetener or even a touch of salt if your PB doesn't contain salt. Everyone's taste buds are different so I recommend to taste as you go! Make it to your liking. Reply
  8. Amy on April 7, 2019 at 3:19 pm
    I made this last night and attempted to lighten the calorie load a little. I did half a cup of peanut butter and then the other half I subbed for 1/2 cup PB flour and about 1/4 cup almond milk. Worked BEAUTIFULLY. Was so good!Reply
    • Rachel on April 7, 2019 at 3:26 pm
      Sounds wonderful! Thanks for the tip. Glad it worked!!Reply
  9. Laurie Cole on May 30, 2019 at 12:43 pm
    I am allergic to tree nuts and coconut. I am unable to use your baking mix. What can I use as an alternative? I really like most of your main dishes and want to try more of your recipes.Reply
    • Rachel on May 30, 2019 at 6:23 pm
      You wouldn't have to make the crust for the pies. The filling is delicious on its own. Reply
  10. Melissa Moore on July 25, 2019 at 11:54 am
    How would this pie be if you omitted the chocolate chips (in an effort to be frugal)?Reply
    • Rachel on July 25, 2019 at 12:08 pm
      It is still delicious! If you wanted, you could buy 85% dark chocolate from Aldi or a grocery store and chop it up. Reply
      • Melissa on July 25, 2019 at 5:09 pm
        Ok, thank you! I appreciate you and your recipes—they have been a great help to me and my family!Reply
        • Rachel on July 25, 2019 at 6:02 pm
          You are very welcome! Reply
        • Amy on December 16, 2019 at 8:59 pm
          I was wondering if you could add cocoa to the crust to make a chocolate crust. And if you did how much cocoa would be needed.Reply
          • Rachel on December 16, 2019 at 9:04 pm
            You could try adding 1-2 Tablespoons, depending on how dark you like it.
  11. Holly on March 5, 2020 at 10:10 am
    Do you think this would freeze well? I would like to make this but it would only be me eating it and I would love to freeze some of it. Thanks! Looks deliciousReply
    • Rachel on March 5, 2020 at 10:12 am
      Yes it freezes well. I actually keep mine in the freezer sometimes if it doesn't get eaten right away.Reply
    • Gabi on March 19, 2020 at 11:16 am
      Could I substitute half and half for the cream?Reply
      • Rachel on March 19, 2020 at 11:23 am
        I'm not sure how well it would thicken. If you try it and it works out, let me know!Reply
    • Suzie on August 21, 2021 at 10:44 am
      What brand peanut butter? Sugar & fat differ in brandsReply
      • Rachel on August 21, 2021 at 1:53 pm
        I've always used natural peanut butter, like Smuckers or JIF no added sugar. The only ingredients should be peanuts and salt, and sometimes palm oil.Reply
  12. mia on September 1, 2020 at 1:00 pm
    does the peanut butter cream pie have to sit in the fridge?Reply
    • Rachel on September 1, 2020 at 1:35 pm
      It should stay in the fridge because of the cream cheese in the filling. It firms up a bit as well when it's refrigerated! Enjoy!Reply
  13. Erin on August 28, 2021 at 2:56 pm
    What size pan is best for this recipe?Reply
    • Rachel on August 28, 2021 at 2:58 pm
      I make it in a 9 inch pie dish. I'd say an 8x8 square dish would probably work as well.Reply

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