My mom makes the best pie crust in the world–sorry, Nanas everywhere! Mom’s crust flaked as you broke off a piece and literally melted in your mouth. She used to bake up extra clumps of her amazing crust whenever she made pie–and sometimes even when she wasn’t making pie–just so we could munch on it still-warm-from-the-oven, covered in melted butter and washed down with a little milk.
But there is a downside. Because of these beautiful memories, I’ve had a near impossible time being satisfied with each and every low carb pie crust I’ve tried. Almond flour crust certainly works, but it’s not going to stack up to Mom’s. No way, no how.
This is a problem for many people starting low carb. Not missing my Mom’s pie crust, obviously! But comparing low carb replacements to the “real deal.” You can adore cauliflower in it’s own right and you can doctor it up loads, but if you bite into some caulimash with the memory of mashed potatoes fixed firmly in your head, there’s an inevitable let-down coming.
So what are we to do? Getting some distance from the memories of the original flavors often help. Six months without mashed potatoes and caulimash is a much better stand-in. But for something as outstanding as my Mom’s pie crust, even many intervening years were not enough to fade the memory from my mind.
So I opted to get more creative and not try to pass off an imitation crust. Instead, I made a whole new kind of crust with crumbled Atkins bars. I can appreciate this new breed of crust on it’s own merits without comparing it to a high-carb counterpart it can never truly emulate. I’m making my own holiday taste!
Besides, is there anything better together peanut butter and chocolate? That’s why I had to try out my new crust idea with a low carb peanut butter chocolate pie…you can pin it here.
- 4 Bars Atkins Day Break Chocolate Crisp
Peanut Butter Filling
- 8 ounces cream cheese (softened)
- 3/4 cup natural peanut butter
- 1/3 cup Erythritol
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 dash liquid sweetener (to taste- Sucralose or Stevia)
- 1 ounce baking chocolate
- 1 tablespoon cocoa powder
- 1 tablespoon olive oil (or coconut oil)
- 1/4 cup butter
- 1/8 cup heavy cream
- 1 teaspoon vanilla extract
- 1 dash liquid sweetener (to taste)
- Put unwrapped Atkins bars in the food processor and run until crumbled.
- Firmly press Atkins bar crumbles in the bottom of a pie pan to form a crust, using a baggie or parchment paper to keep the crumbles from sticking to your hands. I was using a big pie pan, so covered the bottom of it, not the sides.
- Allow the pie pan to cool a bit, and then move to the freezer. As the melted chocolate cools, it will hold the crust together.
Peanut Butter Filling
- Add cream cheese, peanut butter, Erythritol, heavy cream and vanilla extract to food processor.
- Blend until smooth.
- Taste test, and add liquid sweeteners to taste.
- When crust is chilled solid, spoon the peanut butter mixture into the crust and return the pie pan to the refrigerator (or freezer).
- Get your double boiler warmed up with water added to the bottom, and heat on medium-low.
- Add chocolate and heavy cream to the top of the double boiler. Stir occasionally as it's melting.
- Once your chocolate is mostly melted, add Erythritol, butter, coconut oil, cocoa powder and any additional sweetener (if you like your chocolate more sweet).
- Mix chocolate topping very well (in the pan, or with an immersion blender or in the food processor, whatever)
- Take pie out of the freezer, and top it with the chocolate.
- Return to freezer for a couple hours or overnight to let the chocolate set.
- Garnish with a few leftover bar crumbles if desired.
- Thaw about 30 minutes before serving.
This is a bit much for an everyday sort of treat, but a Low Carb Peanut Butter Chocolate Pie is perfect for special occasions like the holidays (and has been well-received by the carb eaters, too). I hope you enjoy it!
Let me know if you experiment with this one – hearing what y’all do to make recipes your own is one of my favorite parts of sharing recipes. I get so many great ideas from you guys!
And you Pinterest people may be interested in Atkin’s Holiday Taste Contest. :) You make an low carb, Atkins holiday pinterest board and there are some very cool prizes. Mine’s here. I don’t need all that much excuse to hit up Pinterest anyway.
This post was sponsored by Atkins Nutritionals, Inc. All of the content and opinions are 100% my own, however. Because, I’m Dixie!
p.s. When I make a double batch, I just use the entire 16oz jar of natural peanut butter. It’s slightly more than 3/4 cup per pie but it’s easier than measuring out the peanut butter and still tastes just fine.
Hey there, recipe looks absolutely delicious. I already made the crust because I was going to make it tonight, but now I’m thinking to maybe make it for 4th of July weekend. Do you think the crust will be ok in the freezer for 3 days before I make the pie?
I haven’t specifically frozen this crust, but I would expect that to be no issue at all…edit to add, for 3 days frozen, I mean.