Best Kats Nearly Sugar Free Peanut Butter Pie Recipes
SUGAR FREE PEANUT BUTTER PIE
Steps:
- Make or purchase a sugar free crust. Allow the crust to fully cool.
- In a large mixing bowl, combine together the peanut butter, cream cheese, and sugar free powdered sugar. Beat the ingredient until creamy.
- Use a rubber spatula to fold in the whipped topping, scraping the sides of the bowl as needed.
- Transfer the contents from the bowl to the pie crust. Evenly distribute the peanut butter filling. Then refrigerate until the filling is set (about 30 minutes).
- Make the ganache by heating the cream until it bubbles, stopping to stir as needed. Pour the heavy cream over the chocolate chips and stir until creamy.Cover the peanut butter pie layer with the ganache and then place the pie into the refrigerator to set before serving.
Nutrition Facts : Calories 190 kcal, Carbohydrate 4 g, Protein 9 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 23 mg, Sodium 88 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 3 g, ServingSize 1 serving
KETO PEANUT BUTTER PIE
An easy low-carb peanut butter pie cream cheese recipe with no-bake chocolate crust and fluffy peanut butter filling.
Provided by Carine Claudepierre
Categories Dessert
Time 1h15m
Number Of Ingredients 11
Steps:
- Grease a 9-inch round pie pan with butter or coconut oil. Set aside.
- In a large mixing bowl, combine all the dry ingredients: almond flour, unsweetened cocoa powder, and erythritol.
- Stir in melted coconut oil, water and vanilla, and combine until it is soft and sticks easily together. It shouldn't be overly wet but sticky. If too wet, add more almond flour. If too dry, add 1 tablespoon more water.
- Press the dough with your fingers to evenly cover the bottom and sides of the pan. You can use the back of a spoon to smoothen the surface perfectly.
- Place in the fridge while making the filling. This step will also harden the no-bake crust.
Nutrition Facts : ServingSize 1 slice (without toppings), Calories 348.9 kcal, Carbohydrate 9.1 g, Protein 9.3 g, Fat 33 g, SaturatedFat 13.4 g, Cholesterol 41.2 mg, Sodium 141 mg, Fiber 3.4 g, Sugar 2.8 g
KAT'S NEARLY SUGAR FREE PEANUT BUTTER PIE
This is so yummy and easy to make, you cant tell it is made with splenda
Provided by Kathy Griffin @bamagirl125
Categories Pies
Number Of Ingredients 6
Steps:
- FIRST, decide what kind of pie crust you want to use, if you use a store bought crust, check the sugar content, i have used, homemade, graham cracker and the frozen need to bake kind,
- Mix the first 4 ingredients together using an electric mixer, then fold in cool whip, pour into crust, let chill 3 hours in fridge,
- IF YOU ARENT MAKING THIS FOR A DIABETIC YOU CAN DRIZZLE CHOCOLATE SYRUP ON TOP AND NUTS, ITS VERY GOOD AND I MAKE IT WITH DIFFERENT TOPPINGS, DEPENDS ON IF MY DAD OR FATHER N LAW WILL BE EATING IT(BOTH DIABETICS)
PEANUT BUTTER PIE
Peanut butter refrigerator pie, very easy to make. Originally submitted to ThanksgivingRecipe.com.
Provided by Lisa G.
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
- Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.
Nutrition Facts : Calories 604.8 calories, Carbohydrate 49.5 g, Cholesterol 31.7 mg, Fat 43.1 g, Fiber 1.9 g, Protein 9.5 g, SaturatedFat 23 g, Sodium 366.8 mg, Sugar 38.8 g
SUGAR-FREE PEANUT BUTTER PIE
My own creation,which is not only almost totally sugar-free, but lower in carbs. It's a wonderful, fattening tasting dessert which pleases even those who can have sugar! Tip: This dessert can also be layered in large dessert glasses, using the same layering as the pie, first layer is the 'crust', then pudding mix, topped with cool whip, drizzled with melted chocolate, and sprinkled with crushed peanuts.
Provided by Lou6566
Categories Dessert
Time 3h15m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare one pecan crust.
- Blend together the pecan, and melted butter.
- Pack it firmly into a pie pan with your hand.
- Bake in a 350°F oven until lightly brown.
- Remove and cool.
- Filling:.
- Whisk together the pudding mix and milk until Creamy.
- Add 1/2 cup Cool Whip, and the peanut butter. Mix throughly.
- Pour into the baked, and cooled pie shell, cover with the rest of the Cool Whip.
- Put in freezer for 1 hour to set.
- Melt the two squares of chocolate.
- Remove pie from freezer and drizzle with melted semi sweet chocolate, and the crushed peanuts.
- Cover and chill 2 hours before serving.
Nutrition Facts : Calories 516.9, Fat 45.9, SaturatedFat 19.3, Cholesterol 26.9, Sodium 119, Carbohydrate 24.9, Fiber 3.7, Sugar 20.8, Protein 7.8
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