Individual peanut butter pie


(Note: this is a re-post, but I have added photos of the process and shot much better pics of the finished product. Amazing how much my photography has improved in a few months!)

This peanut butter pie is simple, decadent, and sugar-free! Okay, if you add some chocolate on top — and you really should — there’s a marginal bit of sugar. But for an occasional or special treat, this is a really satisfying way to get a very small amount of the sweet stuff. Sweet, and creamy, and rich — oh my!

If you want the crunchiness of a pie crust to contrast with the smooth fluffiness of the peanut butter, add a layer of chopped peanuts or cashews, either in the bottom of the dish or between the PB and the whipped cream.
You are going to top it with whipped cream, aren’t you?
My favorite way to serve it is in little mason jars, but you could also use dipping bowls, ramekins, or fancy-schmancy little individual footed trifle dishes.

Peanut Butter Pie Recipe

1.5 cups heavy cream
8 ounces cream cheese
1 cup peanut butter
1 Tablespoon vanilla
your sweetener of choice, equiv. to 1/4 cup sugar
optional toppings: chopped semi-sweet or dark chocolate, peanuts or cashews; sweetened whipped cream
In a medium mixing bowl, whip heavy cream until fluffy peaks form.

In a second bowl, beat cream cheese until soft and creamy. Add peanut butter, vanilla, and sweetener and continue beating for an additional 2 to 3 minutes or until fluffy and airy.


Drop three large spoonfuls of the PB mixture into the whipped cream; whip this till mostly incorporated.


Add the rest of the PB mixture in the same way…


whipping just until it’s all a consistent color.



Taste. Taste again. Okay, now stop. No, stop!

No, seriously: taste it, and if you won’t be topping it with sweetened whipped cream and/or sweet chocolate, add more sugar/sweetener if it’s not sweet enough for you. (Now that I’m adjusted to living without sugar, I’m more sensitized to the taste, so I tend to under-sweeten things.)

Dollop the pie filling into individual small bowls, ramekins or mason jars. Cover with clear wrap and refrigerate till ready to serve. (Optional method: put some chopped chocolate and/or chopped nuts in the bottom of the jars before filling.)


Chop the chocolate.



You may set out toppings and let your guests top as they like, or prep it all and serve.Taste. Swoon. Repeat.

Here’s nutritional info, based on 8 servings, no toppings, and using Splenda for the sweetener. (Via

Nutrition Facts, Per Serving
Calories 388
Total Fat 41 g
Saturated Fat 26 g
Monounsaturated Fat 11 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 123 g
Sodium 256 mg
Total Carbohydrate 2 g
Sugars 0 g
Protein 3 g



More sugar-free treats in my cookbook – now just $3.99…

sugar-free dessert cookbook now available

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