Frozen Peanut Butter Pie Low Carb Recipes

FROZEN PEANUT BUTTER PIE

Steps:

• Reserve 1/4 cup cookie crumbs. In a bowl combine remaining cookie crumbs and butter and press into bottom and side of a 10-inch (1 1/2 quart) pie plate. Chill shell.
• In a heavy saucepan dissolve sugar in milk over moderate heat, stirring, and remove pan from heat. Whisk in peanut butter and vanilla until combined well and cool in a bowl set in a larger bowl of ice water, stirring occasionally.
• In another bowl beat cream until it just holds stiff peaks and fold into peanut-butter mixture with chopped peanuts. Turn mixture into shell, smoothing top. Sprinkle reserved cookie crumbs around edge of pie.
• Pipe rosettes of whipped cream decoratively onto crumbs and top rosettes with whole peanuts. Freeze pie, uncovered, until frozen hard, about 5 hours. Pie may be made 2 days ahead and frozen, covered with plastic wrap and foil after 5 hours.
• Let pie stand in refrigerator 30 minutes before serving.

LOW CARB PEANUT BUTTER PIE

Steps:

• Mix together the crust ingredients, press into a pie tin and bake 10 minutes at 350ºF.
• Mix together the peanut butter and cream cheese.
• Add the heavy cream and Splenda and mix thoroughly.
• Spoon the filling into the pie crust.
• Cover and chill overnight.
• Serve with whipped cream.

FROZEN PEANUT BUTTER PIE LOW CARB

Steps:

• Blend together cream cheese & peanut butter.
• In another bowl, whip the cream to soft peaks & slowly add the Truvia.
• Fold the whipped cream mixture into the peanut butter mixture.
• Spoon into a prepared pie crust. Place in the freezer for at least an hour. This can be topped with shaved chocolate curls or lower carb chocolate sauce.