Paleo peanut butter pie
We knew we’d get flack if we called a pie without peanut butter a Peanut Butter Pie. Our lawyers assured us putting the word almost in front would fix the problem. Point is, it tastes peanut butter. And that raspberry swirl make you think your eating PB and J. Yummy!
Ingredients
For the crust
- 1 pie crust 9 inch, pre-baked paleo
For the filling
- 1 cup tahini
- 1/2 cup coconut oil
- 1/2 cup honey raw
- pinch salt
For the raspberry swirl & sauce
- 5 oz raspberries (about ⅓ cup raspberry juice)
- 1/2 tsp gelatin grass fed
- 1 tbsp water
Instructions
To make the filling:
- In a mini food processor, blend together the tahini, coconut oil and raw honey with a generous pinch of salt.
- Pour into the already cooled pie shell.
To make the raspberry swirl & sauce:
- Puree the raspberries so that they are a liquid, then strain them into small jug through a fine meshed sieve to remove the seeds
- Whisk together the water and grass fed gelatin. Add the gelatin mixture to the raspberry juices and whisk to combine.
- Reserve half of the raspberry sauce for serving with the pie later.
- Use the other half of the raspberry sauce to dot the surface of the pie filling with raspberry sauce.
- Pull the end of a skewer through the raspberry sauce, making a swirl across the pie's surface.
- Refrigerate the pie until set, about 2 hours, along with the raspberry sauce.
- When you are ready to serve, cut the pie into slices. Warm the raspberry sauce through gently or bring it to room temperature in advance, as it will also gel in the refrigerator. Serve with the sauce and eat immediately: the pie filling will melt if left out too long.
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