Clean Eating Peanut Butter Pie is something I’ve been been mulling over for at least a year or so now. Somebody asked me to “clean it up” a while back and it’s always been at the back of my mind, pestering me.
I mean, peanut butter pie is not the easiest recipe in the world to clean up. So I was a little hesitant about trying it. Seems like a lot to toss in the garbage if it’s a complete and total failure.
But then I remembered Mini Chef’s birthday. I made my Clean Eating Peanut Butter Fruit dip for the snack table. We had some left over so after the party, I just packed it up with all the other leftovers and popped it in the fridge.
The next day, it was unusually thick. Delicious, but thick. At that moment, it dawned on me that peanut butter pie may not be so difficult to convert after all. At least not if I utilized the fruit dip recipe.
So I tried it out and it turned out perfectly! It’s almost more of a peanut butter “cheese cake” of sorts. You can certainly use a whole grain pie crust if you prefer that to the nut crust I used. The main part is the filling. And oh how delicious it was!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
OPTIONS FOR CRUST:
- 1 Whole Grain Pie Crust
- 1 Grain Free Pie Crust – Omit the cocoa powder and add 1/2 tsp. ground cinnamon
CLEAN EATING PEANUT BUTTER PIE RECIPE:
Peanut butter pie has never been healthier or more delicious!!
- 1 standard pie crust prepared (see links above)
- 1 1/2 cups creamy peanut butter
- 1 1/2 cups Greek yogurt
- 6 tbsp. honey
- 1/4 cup milk
In a large mixing bowl, combine all the filling ingredients. It will take a few minutes of whisking to really get the milk mixed in well, but you'll have a very creamy filling when it finally does. So just keep mixing.
If your pie crust is raw, you'll want to bake it first before filling it. Bake at 350 F. for about 10-15 minutes, or until it's completely baked through. Allow to cool completely before filling with pie filling.
Scoop the filling into your prepared pie crust and smooth it out with a spatula.
Chill in the refrigerator for 12 hours (overnight), then top with your favorite whipped topping and serve. (I used this topping, but you can do the same thing with regular cream if you prefer.)
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Also, data does not include crust.