I decided to revisit an older recipe this week, my low carb peanut butter tarts, but turned the dial up by a lot. I’m taking that recipe, adding in chocolate and peanut butter cups, and turning it from tiny tartlettes into a larger and more decadent peanut butter cup pie. The good thing is that it’s still a low carb and low sugar, lighter dessert option.
I used a lot of low sugar ingredients in this recipe, but feel free to substitute any regular sugar ingredients you like. You can also totally use a crust, either dough, graham cracker, or similar, if you like. I’m going crustless to shave off some calories, but you can totally crust it up if you like.
Since this is a no-bake pie with only a few ingredients that you may even have sitting around, it’s super easy to toss together for last-minute company. Not that an old school baked cheesecake isn’t amazing. It’s just a little more effort. See this cheesecake recipe for that method.
Alternately, the base recipe for this peanut butter cup pie is similar to these, if you’re looking for more ways to repurpose some cream cheese and whipped cream. It can be a dip, a mousse, or a spread. Yum.
Check out my dessert archives for even more pies, cakes, donuts, and cookies. Heart eyes!
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Ingredients
- 8 oz light cream cheese, softened
- 2 oz chocolate PB2 + 1 Tbsp water (OR 2 oz natural peanut butter + 1 Tbsp cocoa powder)
- 8 oz light whipped cream
- 1 Tbsp sugar or sugar substitute (I used Swerve)
- 2 Tbsp chocolate chips (I used sugar free)
- Optional: Peanuts and peanut butter cups for garnish
Instructions
- Mix together softened cream cheese and peanut butter or PB2 + water (water isn't necessary if you're using regular peanut butter).
- Mix in sweetener to taste.
- Gently fold in whipped cream into the cream cheese mixture until mostly smooth.
- Add your mixture to a parchment-lined pie pan. (I used this kind.)
- Freeze pie for about an hour or until solid.
- In a small bowl, melt chocolate chips in 15-30 second increments until melted but not scorched. In a piping bag or a plastic baggie with a small hole cut into the corner, pipe chocolate onto the pie.
- Garnish with peanuts, peanut butter cups, and store in the refrigerator until ready to serve.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
