4 Ingredient Peanut Butter Pie
This no-bake, grain-free, lactose-free pie is made with just 4 simple ingredients. It’s simple and decadent. Ket-friendly too!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 slices 1x
Ingredients
Scale
- 2/3 cup (85 grams) King Arthur Almond Flour
- 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
Find it online: https://physicalkitchness.com/4-ingredient-peanut-butter-pie/