Chocolate Peanut Butter Cup Pie, LC, GF

In my opinion, there is no taste sensation that beats peanut butter and chocolate together.  So taking my favorite flavor combination and making it into a pie turned out to be all the delight my taste buds wanted.  I had some chocolate cookie crumbs (low carb and gluten free of course) in my freezer that I wanted to use, and this was the perfect way to use them.  But if you don't have anything chocolate that you can make into cookie crumbs you can certainly do this with any nut crust you want to use as well.  The chocolate crust really made this wonderful though!
Here is the recipe I used for the crust:

                   
* Exported from MasterCook *

                         Chocolate Cookie Crumbs

Originally a brownie recipe by Jennifer Eloff with variations
Serving Size  : 12  
Categories    : Dessert

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2           large  eggs
  3/4        cup  splenda -- (18 g. carbs, if you use liquid sucrolose you save the carbs)
  6            packets  Truvia (or erythritol)
  1/2         cup  coconut oil -- (or butter, melted)
  2/3         cup  almond flour, Honeyville
  1/2         cup  cocoa
  2            tablespoons  coconut flour

Mix all ingredients together well.  pour into a microwave proof container, sprayed with non-stick spray and microwave for about 5 minutes.  Check it to see if it is hard.  Let it cool completely. Less time will be softer, more like brownies, more time dryer and harder for crumbs.

Plop out of your pan and crumble into your food processor and process into crumbs.  Store in your freezer until you are ready to use it.

Yield:
  "2 cups"
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Per Serving: 139 Calories; 14g Fat (77.9% calories from fat); 3g Protein; 6g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 15mg Sodium.

NOTES : Nutrition info is according to 12 servings for a pie crust.

This is a bit high in carbs as a dessert altogether, but a good treat if you can tolerate more carbs, and especially if you have a lunch of protein, and little or no other carbs, which I can easily do with an almond bread sandwich.  I can stay within Dr. Bernstein's 12 g. per meal that way.  But today I simply had a piece for lunch all by itself.  It was all I needed!  I will work on lowering the carb count, however, using different sweeteners in the crust in place of Splenda.



                   
* Exported from MasterCook *

                   Chocolate Peanut Butter Pie, LC, GF

Recipe By     :Ginny
Serving Size  : 12
Categories    : Dessert

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cookie Crumb Crust
  2          cups  chocolate cookie Crumbs -- *see above recipe
  2          tablespoons  coconut oil
  1/4       cup  water
  3          packets  truvia

                        Peanut Butter Cream Filling
  1            cup  heavy cream
  4            packets  Truvia
  8            ounces  fat free cream cheese -- (doesn't have to be fat free, this is what I had--same carbs, lower calorie)
  1/3         cup  unsweetened peanut butter
  2            teaspoons  vanilla
  4            packets  Truvia

                        Chocolate Topping
  2            ounces  unsweetened chocolate
  2            tablespoons  coconut oil
  12          packets  Truvia
  2            tablespoons  heavy cream
  2            tablespoons  warm water

For the Crust: mix the crumbs together with the melted oil, water, and truvia and press into a 10" pie plate.  Bake in 350 degree F. preheated oven for 15 minutes.  Cool completely and Chill

For Filling: Whip the cream with the 4 packets of Truvia until it is stiff. Set aside.

In a medium bowl, mix the cream cheese, peanut butter, vanilla, and Truvia until creamy and smooth. (more Truvia if you want it sweeter.  Taste and add to your taste.  Everyone's different)

Fold in the whipped cream until it is well mixed in.

Pour out into your chilled crust and spread evenly.

For Topping:  Powder your Truvia in a coffee grinder or bullet blender.  Set aside.

In a small saucepan, melt your chocolate over low heat, along with the coconut oil, stirring until melted.  Be careful not to burn.  If you don't know how to do this over low heat, better to use a double boiler.  (This goes faster if you chop up the chocolate first).

When melted, remove from heat and add your sweetener.  Gradually whisk in the cream.  It will get thick and look awful and you'll be sure it's not going to turn out right but don't worry.

Gradually drizzle in water and whisk until it is the consistency of a glaze.  It should be smooth and shiney and pourable.  But not too loose so that it is runny.

Pour over your filling and spread evenly.  Chill pie for several hours or overnight for best results.

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Per Serving: 347 Calories; 33g Fat (82.2% calories from fat); 5g Protein; 11g Carbohydrate; 3g Dietary Fiber