The Best Peanut Butter Custard Pie!
The base of this Peanut Butter Custard begins with that same vanilla base, but to make this pie more delicious I decided to add one of my all-time favorite ingredients, peanut butter powder.
If you haven’t used peanut powder before let me tell you, it is a great product. It is simply ground peanuts ground into flour. When reconstituted, it tastes like natural peanut butter!
I love to use this product in a lot of my baked goods and my family’s favorite protein shake is a peanut butter one using this product.
I buy and use the Trim Healthy Mama brand of Defatted Peanut Flour because it is the best tasting I have found so far and it has no added sugars.
You can find some brands like Jiff in local grocery stores near the nut butter, but be leery and read the labels closely so you don’t come home with one loaded with sugar.
Trust me, I made this mistake recently when in a hurry, I tossed an Aldi brand into the cart without checking.
Why Peanut Powder?
Adding the peanut powder to this custard-based pie changed it into something amazing. It took the basic egg custard we loved into a new favorite of mine.
I chose to use the peanut powder in this recipe instead of natural peanut butter because it has less fat but all the same great taste.
My Peanut Butter Custard Pie is rich, creamy, smooth, and ever so heavenly! The peanut butter filling is so amazing and after chilling in the fridge it has almost a fudge-like consistency.
As a matter of fact, I almost called it a “fudge Pie” instead of the custard, but in the end, I stuck with custard because the base of the recipe begins as all custards do with cream and eggs.
Not to mention, I had already had all my graphics designed for this post with “custard” on them. So I didn’t want to have to rework them all.
That sealed the deal and it became a “custard pie”. Ha, there, you have it a look into my recipe name process…and a bit of blogger honesty!
Making the Peanut Butter Custard
I can’t wait to share this recipe with my family and friends this holiday season. They will never know it is a diet and since it is an easy pie it will be the perfect pie to take to gatherings.
Ingredients You’ll Need:
2 cups heavy cream
2/3 cup defatted Peanut Flour
1/3 cup THM Super Sweet
4 large eggs
1 tsp vanilla
8 Tbsp of melted butter
1 cup THM Baking Blend or Almond Flour
If you don’t have access to the Trim Healthy Mama products I use don’t worry. There are some easy subs I can recommend that will work just as well.
Simple almond flour will work in the crust or your low-carb baking blend. Try a mix of almond flour and oat fiber if you have it on hand.
For the sweetener in this recipe, I use the THM Super Sweet Blend which is an amazing blend of Stevia and Erythritol that lives up to its name so if you use any other erythritol blend like Pyure or Swerve.
I recommend adding the 1/3 cup for starters and then adding more to taste because they are not as sweet as the THM Super Sweet.
This pie will be the delight of any peanut butter lover and anyone else we are willing to share with. I hope you give it a try soon! Let me know below if you try it!
A thick and creamy peanut butter pie that is low carb and gluten free. A delicious dessert for any peanut butter fan.
- 2 cups of Heavy Whipping Cream
- 4 large Egg Yolks
- 2/3 cup of Peanut Butter Powder
- 1/3 cup of THM Super Sweet (or 1/2 cups Pyure Sweetener)
- 1/2 teaspoon of Peanut Butter Extract, optional
- 1 cup of THM Baking Blend (or almond flour)
- 2 Tablespoons THM Super Sweet Blend (or Pyure Sweetener)
- 1 stick of Melted Butter
- 1/3 cup of Heavy Whipping Cream, whipped until stiff.
- 2 Tablespoons of Natural Peanut Butter Melted, for drizzling on tops
- 2 Tablespoons of Chopped Peanuts, to sprinkle of top if desired
- To make the crust add the dry ingredients and the melted butter to a bowl and mix well.
- Press the crust mixture into a 8 inch deep dish pie plate on the bottom and up the sides. Try to get it an even thickness all around.
- Bake the crust for a short 5 minutes and sit aside to make the filling.
- Next add the heavy cream, beaten eggs, peanut butter powder, peanut butter extract, and the sweetener to a medium sauce pan and cook over medium heat. Whisk well as the custard heats up so that all the ingredients are combined and there are not lumps.
- Bring the mixture slowly to a very light simmer but do not boil it.
- Remove the pie filling from the heat and slowly pour the filling into the precooked pie crust and bake at 350 for about 30-35 minutes or until the pie is set. The custard will be ready when the center still has a slight wobble. If the crust starts to get a little dark before the pie is ready, cover it with foil or a pie crust ring and finish baking.
- Let the pie cool completely after baking and chill the pie for a couple of hours before slicing.
- The longer the pie sits the more thick it will become and the better it will taste.
- To make the additional topping whip the heavy whipping cream and sweetener in a bowl until it is firm.
- Spread a thin later over the chilled pie and top with the chopped peanuts.
If you don't have the baking blend for the crust you can sub any low-carb crust you enjoy.
Amount Per ServingCalories 334Total Fat 30gCholesterol 161mgSodium 132mgCarbohydrates 16gNet Carbohydrates 2.5gFiber 5gSugar 2.8gSugar Alcohols 8.5gProtein 26g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!