This recipe is shared with permission from Kim at Low Carb Maven. Click here for the original recipe and notes, and explore her website for lots of other low-carb recipe ideas.
Servings: 10
Note: You will need a hand mixer, a whisk, and a strainer that fits over a bowl for this recipe. You may also want to make the pie the day before you plan to serve.
Ingredients:
For the Pie Crust:
- 1 recipe Peanut Flour Pie Crust (or your favorite low-carb crust)
For the Peanut Butter Pudding:
- ¾ cup unsweetened almond milk
- ½ cup heavy cream
- ½ cup low-carb sugar
- 1 tablespoon cornstarch or arrowroot powder
- ¼ teaspoon xanthan gum
- 4 large whole eggs
- 2 teaspoons vanilla
- ¼ teaspoon salt
- ⅔ cup peanut butter
For the Whipped Cream in the Peanut Butter Pudding:
- ½ cup heavy cream
- 2 tablespoons low-carb powdered sugar
For the Whipped Cream Topping:
- 1 cup heavy cream
- ¼ cup low-carb powdered sugar
Optional Garnish:
- 2 ounces sugar-free chocolate shavings
- 3 tablespoons chopped roasted peanuts
Instructions:
Prepare the pie crust.
For the Peanut Butter Pudding:
- Pour the almond milk and heavy cream into a medium saucepan/pot over medium heat. Measure the dry ingredients into a medium heat-proof bowl and stir together with a whisk. Add the eggs, mixing well. If the milk hasn’t begun simmering around the edge of the pan, turn the heat up to medium-high until it does. Turn off the heat.
- Slowly pour the hot milk into the egg mixture, whisking the whole while. Put the pot back onto the stove and pour the pudding mixture back into the pot. Scrape out as much of the pudding as you can. Put the strainer over the empty bowl.
- Turn the heat to medium and begin whisking the pudding mixture. Nothing will happen for at least 5 minutes. The erythritol has to melt and the mixture will not begin to warm until it does. Continue to whisk. The mixture will get looser and then it will begin to thicken all at once and look a little grainy. Turn the heat down just a little and continue to whisk for 1 minute. (If you stop whisking for a moment, the mixture should be bubbling lazily). Turn off the heat, move the pot to a cool burner and continue whisking for 1 minute more.
- Pour/scrape the pudding into the strainer to strain out any cooked egg. Work the pudding gently through the strainer with a rubber spatula and scrape any remaining pudding from the bottom of the strainer. Add the vanilla to the pudding and stir. Add the peanut butter to the pudding and stir. Taste for seasoning. Add powdered sweetener (or stevia glycerite) if you want it sweeter. It should taste a little salty like peanut butter. If not, add more salt. Put a piece of plastic wrap over the pudding and let cool completely in the fridge.
For the Whipped Cream in the Pudding:
- Measure ½ cup of heavy cream into a small-medium bowl. Add 2 tablespoons of powdered erythritol and 2 pinches of xanthan gum. Whip with a hand mixer until stiff. This will be added to the pudding.
For the Whipped Cream Topping:
- Pour the remaining 1 cup of whipping cream into the bowl and add ¼ cup of powdered low-carb sweetener and ⅛ teaspoon of xanthan gum. Whip until thick and creamy but not quite stiff.
Assembly:
- Ready the crust.
- Remove the peanut butter pudding from the refrigerator and whip with a hand mixer until it’s soft and fluffy.
- Add the stiffly beaten whipped cream and gently fold until the white streaks are gone.
- Spoon the peanut butter pie filling into the pie crust and smooth to the edges.
- Top with the remaining whipped cream and garnish if desired.
Best if served the next day.
Nutritional Information for 1 Serving:
Calories: 472, Fat: 44g, Carbs: 8g, Fiber: 2g, Protein: 14g
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