Peanut Butter Pie

Peanut Butter Pie

Here is the challenge:  To make a peanut butter pie NOT full of all the unhealthy fats and sugars.  Challenge accepted!  It is ON!

Keep in mind that Pie is basically always a Congestor Food.  So if we want to eat it, at LEAST if we could convert it to one of the other Functions, that is a BONUS!  We definitely eat way too many Congestor Foods. 

My converted recipe successfully converts it OUT of the Congestor Category.  It moves it to a combination Builder/Lubricator, which is essentially Protein and Good Fats.  

The crust makes up a Builder rather than a Congestor, which would be useful to keep around anytime you want to make a dessert, but want to avoid Congestor function.  Make note that this is not a vegan food.  Even if you substitute coconut oil for butter, gelatin is used. The goal was to answer a friend's question about converting Peanut Butter Pie to a healthier version.


1 cup almond flour

2 Tablespoons coconut flour

1 stick of butter, divided in half

1/3 cup dates

1 1/2 Tablespoons cocoa powder

1/2 cup almond milk

1 cup peanut butter

1/2 cup agave

1 teaspoon vanilla

1 packet gelatin

1 container coconut whip

The Recipe:


1 cup almond flour

2 Tablespoons coconut flour

1/2 cup butter (coconut oil, or half and half)

3 Tablespoons tapioca or corn starch

Pulse together in a food processor.  Press into a pie pan, and bake at 350° for 10 minutes or until slightly golden brown.  Allow to cool.


Fudge Sauce Layer:

1/3 cup dates

1 1/2 Tablespoons cocoa powder (or if you avoid chocolate like me, then use Carob powder)

1/2 cup almond milk

Puree together in a blender.  Pour into a small pan and boil until slightly thickened.  Let cool.


The Filling:

In a separate bowl, pour 1 cup almond milk, and sprinkle 1 packet of gelatin on top. Set aside.

Make a simple syrup:

In a small pan:

1/2 cup agave

1/2 stick butter

1 teaspoon vanilla

Bring to boil, then add 1 cup natural peanut butter and stir together well.

Now, add the gelatin mixture to the peanut butter mixture.  

Allow to cool 1 hour, just to cool, not to firm up. Then gently fold in 

2 cups of Coconut Whip ( it's a healthier version of cool whip. You can make your own from Coconut cream, or buy ready made in the freezer aisle or TruWhip is a not terrible alternate) to the peanut butter mixture, folding gently until combined.


To put it together:

Pour the fudge sauce onto the crust, leaving a small portion to drizzle on the top.

Then the peanut butter mixture on top. 

More Coconut whipped cream can go on top, if you choose.

Top with a few drizzles you've reserved from the fudge sauce, or dusting of cocoa powder to make it fancy!  I was too impatient to wait for it to firm up in the fridge, so my pic is a bit "slump-ish".  But it certainly didn't change the taste!

Keep in mind that while it's a healthier dessert, it still is a dessert, and should be made sure that you are balancing your functions well with good Eliminators.



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