Low-Carb Gluten Free Peanut Butter Pie

This is my husband's favorite pie.  It's one of mine too.  If you are GAPS or peanut-allergic, then try cashew butter in this recipe, and post and let me know how it turns out!
I like mine with graham cracker crust and chocolate on top.  However, if you want a chocolate cookie crust, you can go here.   And, it is just as yummy without the chocolate on top.

I am re-posting this, because my carb counts were totally off last time. I cannot use a carb counting program to save my life. I have to do this by hand and check the nutritional info on each package.. takes forever! Sorry there aren't more carb counts on my other posts.

I have also made these into individual pies, just by pressing the dough into cupcake papers, in a cupcake pan, then following all the directions the same way.   It made 16.

CARB COUNTS:  1/16th slice: 2.9 effective count carbs.  Entire Pie:  46.6 ECC. Entire  "graham cracker crust":  with honey: 15.6 ECC (without honey: 10 ECC).  Entire Filling w/erythritol: 18.5 ECC.  Topping for entire topping:  12.5 with Lindt bar.

Low-Carb Gluten-Free Peanut Butter Pie
Serves 16, 2.9 ECC each slice

Graham Cracker Crust:

¼ cup ground peanuts

¾ cup Almond meal/flour – any brand or make your own

1/4 teaspoon Stevia Powder (1/2 teaspoon NuNaturals brand)

1/16 scant teaspoon cinnamon

Pinch sea salt

1 teaspoon raw organic honey (optional)

4 Tablespoons butter

Preheat oven to 350 degrees.  Mix dry ingredients. Melt butter and honey on low heat, and mix. Spread by patting the bottom of a 9 – 10” springform pan, or pie pan with a fork, and patting with fingers, making as thin as possible.  Bake 9-12 minutes until lightly browned. Cool completely.

Filling:

6 oz. cream cheese, softened

¼ cup organic whole milk

1 cup smooth natural Peanut Butter, made of peanuts and salt only

1 cup heavy cream, whipped

½  teaspoon Nu Naturals stevia or ¼ teaspoon another brand (or use an extra 1/2 cup of sugar sub)

½ cup erythritol or coconut palm sugar or double the stevia
1/2 teaspoon vanilla extract

Cream together cream cheese, stevia, and erythritol. Add milk, vanilla, and peanut butter and mix. Fold into whipped cream.  Fill crust, cover, and refrigerate until set, an hour or two.

Topping:

This topping is to cover the entire pie. You can make less if you want to just put a little chocolate on top.

3.5 oz 71% - 85% cocoa chocolate bar, Lindt has less carbs

1 Tablespoon high quality expeller pressed coconut oil

After pie is set, melt ingredients slowly over low heat in a heavy saucepan.  Cool until only warm and pour over cool pie crust. Return to refrigerator for another hour.