Rich and Creamy: Clean Eating Peanut Butter Pie
This is one of my absolute favorite pies. I haven't always loved peanut butter as I do now, but man, do I love this pie. The rich, creamy texture of the peanut butter, the crispy, flaky pie crust . . . and the delicious dark chocolate chips on top really finish it off, too.
So, one year, we had a Thanksgiving Day meal with my husband's family, but our friends were out of town doing the same with their families. Not only had we not been able to enjoy some of the yummy dishes we're used to, but we didn't get to come home with any leftovers. So, when our friends came back into town, we did it right!
We spent Saturday cooking for the next day, and then we went to the Christmas light parade that evening. The next morning we all woke up early and drove out to Woodland Park to have breakfast in a small town where my husband used to live. After that, we drove further north into the National Forest to cut our own Christmas trees—which was an experience of a lifetime that I hope to be able to repeat every year from here on out.
Then we came home to hot chocolate and more cooking while the guys put up the Christmas tree, and we had a full-out Thanksgiving meal again that evening with all of our favorites. The leftovers have been phenomenal this week! Well, instead of the traditional pumpkin, apple, and chocolate pudding pies that we got with family, I made my Chocolate Banana Freezer Pie and my yummy peanut butter pie for everyone.
I couldn't have asked for a better meal! Let me show you how I made this amazingly easy pie.
- 1 cup coconut oil, frozen
- 1/2 cup real butter
- 2 1/2 cups whole wheat flour
- 1 teaspoon pink Himalayan salt
- 1 teaspoon coconut sugar
- 1/2 cup ice water, or so
- 1 1/2 cups organic peanut butter
- 3 bananas
- 1/4 cup organic whole milk
- 2 teaspoons vanilla extract
- 1/4 cup coconut oil
- 1/2 cup dark chocolate chips, for the topping
- Begin by preheating your oven to 350 degrees F and greasing your pie dish with some coconut oil.
- With the 1 cup of coconut oil from the recipe, spread it thinly on a plate and pop it into the freezer. We're going to pull together the crust first since we have to bake it, and all of the ingredients need to be super cold.
- In the meantime, add your flour to your food processor and chop up your cold butter.
- Add the butter to your processor and process it into your flour.
- Next, pull out your coconut oil from the freezer and break it into small bits.
- Add those to your processor as well and process them into your flour. You should get a crumbly flour mixture.
- Pour this into a large mixing bowl and add your salt and sugar. Mix in.
- Now slowly add in your water a little at a time until your dough comes together. I always need the full half cup for my dough. Feel free to use more if your dough isn't coming together.
- Dump this out onto a clean surface to knead with your hands. You will be using your hands to make sure all ingredients are combined evenly and to get a soft dough. Feel free to use flour if your dough is at all sticky.
- When combined, cut it in half for two pie crusts and roll out one piece until just bigger than your pie dish.
- Transfer it over from the counter to your dish. I usually do this by folding it in half gently and possibly again if needed, and then unfolding it in my dish. Don't worry if it tears a bit. It presses back together very easily.
- Press it down into your dish and cut off any extra around the outside. You can decorate your pie crust as you wish with your fingers or a fork. I chose to press the edges of mine with a fork.
- Now poke holes in the bottom with a fork. I also weighed mine down with some parchment paper and dry beans to keep it from puffing up during baking, but that's completely optional.
- Bake until crispy and slightly brown. For me that took about 40 minutes.
- While your pie is baking, you can add all of your filling ingredients to your cleaned food processor, except for the dark chocolate chips. Remember you just used it for your crust.
- Process everything down until smooth.
- When your pie crust is cool, pour in your filling, and sprinkle your dark chocolate chips over the top. Cover with saran wrap, and pop it into your freezer immediately. I put it on a cookie sheet so it didn't tip over.
- Thaw for 15 minutes or so before serving, but then you can store it in the refrigerator if you'd like.
|Serving size: 1|
|Calories from Fat||252|
|% Daily Value *|
|Fat 28 g||43%|
|Carbohydrates 27 g||9%|
|Sugar 14 g|
|Fiber 8 g||32%|
|Protein 16 g||32%|
|Cholesterol 0 mg|
|Sodium 58 mg||2%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
This was just the perfect pie for our Friendsgiving celebration—complementing the light parade, the tree cutting, and decorating for Christmas together. The two pies I made were different enough from the traditional flavors that they were exactly what we needed to end the amazing weekend we had. That finally felt like Thanksgiving!
One thing I really love about all of these great clean eating recipes is that I don't have to worry about what I'm feeding my family. I was able to really enjoy our whole meal without having to worry about processed foods and refined ingredients being used to prepare the various dishes. They were all made using fresh fruits and veggies and all-natural ingredients. To get some of my delicious clean eating Thanksgiving recipes, you'll have to stay tuned!
To have such a healthy meal from start to finish was a real treat. You don't have to worry about breaking your diet, spoiling your health, or even enjoying a piece whenever you'd like. We had chocolate and peanut butter pie for breakfast this morning! Yum! And I can know with certainty that my little ones are getting good, healthy ingredients, perfect for any time of day. Give these yummy pies a try, and check out some of the other amazing pies for your next get together. You can thank me later!
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© 2018 Victoria Van Ness