Rich and Creamy Clean Eating Peanut Butter Pie

Updated on December 7, 2018
VVanNess profile image

Victoria is a stay-at-home mom, author, blogger at Healthy at Home, and educator. She currently lives in Colorado with her family.

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This is one of my absolute favorite pies right now. I haven't always loved peanut butter like 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, we had a Thanksgiving meal with my husband's family this year on Thanksgiving Day, 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, 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.

Cast your vote for Rich and Creamy Clean Eating Peanut Butter Pie

Cook Time

Prep time: 5 min
Cook time: 40 min
Ready in: 45 min
Yields: 1 peanut butter pie (about 8 slices)

Ingredients

  • Crust:
  • 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
  • Filling:
  • 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

Instructions

  1. I would begin by preheating your oven to 350 degrees F and greasing your pie dish with some coconut oil.
  2. With the 1 cup of coconut oil from the recipe, spread it thin 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.
  3. In the meantime, add your flour to your food processor and chop up your cold butter.
  4. Add the butter to your processor and process it into your flour.
  5. Next, pull out your coconut oil from the freezer and break it into small bits.
  6. Add those to your processor as well and process them into your flour. You should get a crumbly flour mixture.
  7. Pour this into a large mixing bowl and add your salt and sugar. Mix in.
  8. 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.
  9. Dump this out on 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.
  10. When combined, cut it in half for two pie crusts and roll out one piece until just bigger than your pie dish.
  11. 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.
  12. 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.
  13. 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.
  14. Bake until crispy and slightly brown. For me that took about 40 minutes.
  15. 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.
  16. Process everything down until smooth.
  17. 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.
  18. Thaw for 15 minutes or so before serving, but then you can store it in the refrigerator if you'd like.
Click thumbnail to view full-size
Start with your crust first so it can cook while you're making the filling. The trick to this recipe is making your coconut oil ice cold. I smear mine on a plate into a thin even layer and pop it into the freezer.Then I pour my flour into the food processor.Then I chop up my cold butter into small chunks.I add that to the flour and process it in.Then I pull my coconut oil out of the freezer and break it all into small pieces. I add that to my processor and process that in as well. I wanted it to be crumbly.Then I dumped it into a large bowl and added all of my other ingredients. If your dough isn't coming together, you may need a little more water.Next, I dumped it on my counter and mixed it with my hands until it was thoroughly combined and soft.Cut it into two pieces. Mine is off-center because I had a large pie dish and a small one. My others are still with my mother-in-law from Thanksgiving. hahaRoll out one pie until it's just larger than your pie pan.Transfer it over. I usually do this by folding mine in half, and possibly in half again to move it, and then unfolding it into my pie pan. Press into place.Cut all excess dough from the outside and decorate your edge. I just folded it under and pressed the edges with a fork for this pie.Because this is a freezer pie, you'll want to bake it your crust before filling it.I poked holes in the bottom of my crusts with a fork and partially filled them with dry beans so the crusts didn't bubble up in the oven.Then came my pie filling. I poured all of my ingredients into the bowl of my food processor and mixed until creamy.I tried to break up how much I blended at once, as the peanut butter and bananas had my food processor working hard already.Then I poured the filling into my crust, sprinkled it with dark chocolate chips, and popped the whole thing into the freezer on a cookie sheet so it didn't tip over.
Start with your crust first so it can cook while you're making the filling. The trick to this recipe is making your coconut oil ice cold. I smear mine on a plate into a thin even layer and pop it into the freezer.
Start with your crust first so it can cook while you're making the filling. The trick to this recipe is making your coconut oil ice cold. I smear mine on a plate into a thin even layer and pop it into the freezer.
Then I pour my flour into the food processor.
Then I pour my flour into the food processor.
Then I chop up my cold butter into small chunks.
Then I chop up my cold butter into small chunks.
I add that to the flour and process it in.
I add that to the flour and process it in.
Then I pull my coconut oil out of the freezer and break it all into small pieces. I add that to my processor and process that in as well.
Then I pull my coconut oil out of the freezer and break it all into small pieces. I add that to my processor and process that in as well.
I wanted it to be crumbly.
I wanted it to be crumbly.
Then I dumped it into a large bowl and added all of my other ingredients. If your dough isn't coming together, you may need a little more water.
Then I dumped it into a large bowl and added all of my other ingredients. If your dough isn't coming together, you may need a little more water.
Next, I dumped it on my counter and mixed it with my hands until it was thoroughly combined and soft.
Next, I dumped it on my counter and mixed it with my hands until it was thoroughly combined and soft.
Cut it into two pieces. Mine is off-center because I had a large pie dish and a small one. My others are still with my mother-in-law from Thanksgiving. haha
Cut it into two pieces. Mine is off-center because I had a large pie dish and a small one. My others are still with my mother-in-law from Thanksgiving. haha
Roll out one pie until it's just larger than your pie pan.
Roll out one pie until it's just larger than your pie pan.
Transfer it over. I usually do this by folding mine in half, and possibly in half again to move it, and then unfolding it into my pie pan. Press into place.
Transfer it over. I usually do this by folding mine in half, and possibly in half again to move it, and then unfolding it into my pie pan. Press into place.
Cut all excess dough from the outside and decorate your edge. I just folded it under and pressed the edges with a fork for this pie.
Cut all excess dough from the outside and decorate your edge. I just folded it under and pressed the edges with a fork for this pie.
Because this is a freezer pie, you'll want to bake it your crust before filling it.I poked holes in the bottom of my crusts with a fork and partially filled them with dry beans so the crusts didn't bubble up in the oven.
Because this is a freezer pie, you'll want to bake it your crust before filling it.I poked holes in the bottom of my crusts with a fork and partially filled them with dry beans so the crusts didn't bubble up in the oven.
Then came my pie filling. I poured all of my ingredients into the bowl of my food processor and mixed until creamy.
Then came my pie filling. I poured all of my ingredients into the bowl of my food processor and mixed until creamy.
I tried to break up how much I blended at once, as the peanut butter and bananas had my food processor working hard already.
I tried to break up how much I blended at once, as the peanut butter and bananas had my food processor working hard already.
Then I poured the filling into my crust, sprinkled it with dark chocolate chips, and popped the whole thing into the freezer on a cookie sheet so it didn't tip over.
Then I poured the filling into my crust, sprinkled it with dark chocolate chips, and popped the whole thing into the freezer on a cookie sheet so it didn't tip over.
Nutrition Facts
Serving size: 1
Calories 383
Calories from Fat252
% Daily Value *
Fat 28 g43%
Carbohydrates 27 g9%
Sugar 14 g
Fiber 8 g32%
Protein 16 g32%
Cholesterol 0 mg
Sodium 58 mg2%
* 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.
Source

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!

But for even the pies to be healthy, that 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!

Questions & Answers

    © 2018 Victoria Van Ness

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      • VVanNess profile imageAUTHOR

        Victoria Van Ness 

        7 months ago from Fountain, CO

        It was delicious! But don't worry about gluten-free. Make my almond pie crust with nothing but crushed almonds and butter! It's amazing!

      • profile image

        Cocoa Bean 

        7 months ago

        Chocolate and PB are my favorite combo ever!! This must taste so stickin delicious. I have got to make it, with a gluten-free crust since my family can't eat wheat

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