Instructions

1. 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
2. Press the dough into the bottom of a 9.5-inch glass pie pan and up the sides roughly 1-inch high
3. Transfer pie pan to the freezer
4. 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.  
5. 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
6. Transfer back to the freezer and chill for 45 minutes
7. Move the pie to the fridge until serving. Cut and serve chilled