2 tablespoons + 1 1/2 teaspoons ghee (34 grams) *can sub for melted grass-fed butter or melted coconut oil to make it completely dairy free
*optional: dash of salt
3/4 cup full-fat canned coconut milk (if cream and liquid has separated in the can, combine by blending for a few seconds before measuring)
1 cup creamy, all-natural peanut butter *oil at the top of natural peanut butter is normal. Flip upside down to distribute the oil before opening, then mix well
Instructions
Combine King Arthur Almond Flour and melted ghee or butter. Mix until well-combined and thick dough forms. Add a dash of salt if desired as you mix the dough
Press the dough into the bottom of a 9.5-inch glass pie pan and up the sides roughly 1-inch high
Transfer pie pan to the freezer
To make the filling, combine the coconut milk and creamy peanut butter into small pot over the medium heat. Mix well until combined and warm. This should only take a minute or two. Do not overheat. The oil may separate a bit, which is normal.
Grab the pie pan from the freezer and add the peanut butter filling. The filling will be thick so the best way to distribute evenly is by spreading evenly with a spatula. If any oil remains on the top, you can blot it with a paper towel if desired
Transfer back to the freezer and chill for 45 minutes
Move the pie to the fridge until serving. Cut and serve chilled