Peanut Butter Pie

I'm a peanut butter fanatic and growing up my grandma used to make the BEST pb pie so I thought I'd take a swing at making it compliant. The recipe makes enough for 2 pies or 1 pie and some "frosted" cookies if you'd prefer. Or feel free to just make the filling (which I've deemed PB Fluff) and use it for a dip - either for food or fingers.

Let's get started!

Crust:

Dry Ingredients

3/4 cup coconut flour

1/4 teaspoon Sea Salt

1-2 stevia packets

Wet Ingredients

1/2 cup melted butter, or for totally casein free - use Virgin Coconut Oil or even half cup EVOO

1/2 cup almond milk

4 eggs, preferably free range and organic

1 Tablespoon vanilla extract

2-3 dropperfuls of vanilla liquid stevia

Turn on oven to 350 degrees. Grease a pie pan.

In a food processor, whip the 4 eggs thoroughly. Add milk in, butter, vanilla, and liquid stevia. Pulse several times to thoroughly mix. Add in half of the dry ingredients then transfer the liquid to a bowl and mix in the rest of the dry ingredients. You want a spongy consistency, so if needed add additional coconut flour.

Spread into a pie pan and bake for 15 min. 

Filling: 
1 jar natural peanut butter - I used Smuckers brand
2 cans of chilled coconut milk (you only want the thick cream part scooped out)
1 tsp. vanilla
2 tbsp. honey
*you can add more/less honey depending on the sweetness level you want

Using a mixer, combine all the ingredients together.



After the crust is done baking, let cool. Once it has cooled, pour the filling in and spread it out evenly. Place in the freezer until ready to serve and ENJOY!