THM Friendly Peanut Butter Pie

Since starting the Trim Healthy Mama plan I’ve been craving something ooey, gooey and rich. But most of the recipes I come across are filled to the brim with on-plan chocolate. Which, I’m sure is delicious and good and rich. But, as I’ve told you before I’m allergic to chocolate. So caramel and peanut butter have been my go-to substitutes since my allergy discovery. So I have been craving something peanut buttery. 

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Having lived in Ohio near to Amish country for so long, I’m no stranger to Goo-oood peanut butter pie. I’ve tried over the years to perfect my own at-home Amish country-style peanut butter pie. And, I’ve come close a couple of time. But how to make that into a THMified version?

That was a big question I kept asking myself. 

An Amish country pie is made with a custard base. The top is then coated with a peanut/powdered sugar mixture, that sort of melts into the pie. 

One day as I was perusing the Trim Healthy Mama recipe book my eyes kept falling to the rich looking Secret Silk Pie, a chocolate pie. OH it looks so very creamy and silky and makes my mouth water. 

So I decided I was just going to have to try to take that recipe and alter it to make a THMified Peanut Butter Pie recipe. 

Here’s How I Made THMified Peanut Butter Pie

First, I used the Secret Silk Pie recipe from the cookbook on page 330 as a spine for the basic cream pie recipe, it’s an S recipe. 

I swapped the cocoa powder that was called for with peanut powder. I didn’t have collagen on hand so I eliminated that and decided to add in 2 heaping teaspoons of sugar-free peanut butter. 

So following the recipe directions I made the pie filling using my preferred alternative on-plan ingredients* making the above mentioned changes.

For the crust, I used the Traditional Pie crust (also an S) recipe found on page 325, of the recipe book.

*Note: I do use my personal favorite on plan ingredients, such as Pyure, and I make my own replacement flour blend, for this recipe I used a blend of ground oats and ground golden flax.

So after I finished making the pie, I put it in the fridge to cool. And, while I was waiting…, think, she’s standing right by the fridge hoping for it to cool down in like 5 minutes because who likes hot peanut butter pie?, I thought again about how luscious that Amish pie is.

 

So I started grinding some on-plan sweetener in my spice grinder to make powdered “sugar” and mixed that with some peanut powder. I sprinkled that over the top of the pie. Then, I moved the pie to the freezer to aid in the rapid cool down process and as I closed the fridge door I saw the jar of fresh heavy cream sitting there looking every so creamy. And, I grabbed it.

Into the stand mixer that cream went, so I could whip up some whipped cream to put on top of that pie. Since the Secret Silk Pie is an S, I knew that it was perfectly o.k. to add in more creamy goodness. 

After, spreading it on top of the not quite as cool as I’d like pie, I sprinkled a little more of the peanut butter/sweetener mixture. And, I dug in! I just could not wait any longer. 

Oh yum! Mmmmmm. Goo—oo—od! 

Yes. This pie hit the proverbial spot. Creamy, rich, with just a hint of saltness from the nuttiness and the cream was oh, so delicious. 

This is now a keeper!

 

 

 

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