If you love peanut butter, this rich, creamy Peanut Butter Pie will delight you! The shortbread crust compliments the pie very nicely.  I prefer Skippy® natural peanut butter as it is smooth and creamy and there is no need to stir it.  Smucker’s® natural peanut butter has no sugar, tastes a bit too salty and it needs to be mixed (not easy – best is to scoop it all out and process in a food processor and then return to the jar) but they both have the same amount of carbs, so I prefer the former for sure.

The sweetener tables for all the most common scenarios are in my cookbooks for your convenience.  For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively.  Here is an article and video about the sweeteners. Part 1.  There is another article and video here: Part 2.

Shortbread Crust:
11/2 cups Gluten-Free Bake Mix 2, (375 mL)
1/3 cup powdered sweetener, OR (75 mL)
  8 packets coffee sweetener
1/2 cup butter, melted (125 mL)
1/8 tsp almond extract (0.5 mL)
4 oz cream cheese, softened (125 g)
3/4 cup peanut butter (175 mL)
Liquid sweetener to equal 1 cup sugar (250 mL)
Cool Whip® Substitute:
1 cup whipping cream (250 mL)
1/8 tsp cream of tartar (0.5 mL)
4 oz cream cheese, softened (125 g)
Liquid sweetener to equal 2/3 cup sugar, OR (150 mL)
  8 coffee sweetener packets
11/2 tsp vanilla extract (7 mL)
Unsweetened Baker’s® chocolate

Shortbread Crust:  In medium bowl, combine Gluten-Free Bake Mix 2, OR Gluten-Free Grain-Free Bake Mix and powdered sweetener, OR coffee sweetener.  In small bowl, combine melted butter and almond extract.  Place in freezer for half an hour or until firm.

Filling:  In food processor, process cream cheese, peanut butter and liquid sweetener. 

Cool Whip® Substitute:  In bowl of mixter, process whipping cream and cream of tartar (if using) until soft peaks form.  In food processor, process cream cheese, liquid sweetener, OR coffee sweetener and vanilla extract until smooth.  Add to the bowl with whipping cream in thirds around the mixing bowl.  Beat until stiff peaks form.

Fold the Cool Whip® Substitute into the peanut butter and cream cheese filling and spread evenly over the prepared chilled crust.  Sprinkle with grated unsweetened chocolate, if desired. Refrigerate. 

Yield:  10 servings

1 serving
390.4 calories
9.6 g protein
35.5 g fat
0 g fiber
7.8 g net carbs
[Sneak a Peek: CLICK on any Cookbook cover below to view all the Photos/Recipes inside]