Believe me when I tell you that this Keto peanut butter pie with chocolate cookie crust is a low carb game changer!
The creamy peanut butter filling and oreo style cookie crust will make you feel like you are cheating but you totally aren’t!
Peanut butter has been on my mind lately. Ok, when is it not? I love peanut butter. I’ve been eating eat by the spoonful since I was a little kid.
And since PB has been on my mind, I compiled a list of Keto/Low Carb/ THM approved peanut butter options at the store and then made some amazing buckeye style peanut butter bars. But when I needed one more dessert for Thanksgiving dinner, a pie was the only thing that seemed to fit.
This Keto peanut butter pie with chocolate cookie crust is a no bake dessert that is easy to make & it tastes delicious.
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Keto Peanut Butter Pie With Chocolate Cookie Crust (THM S)
To make this Keto peanut butter pie with chocolate cookie crust you will need to make a quick no bake crust and then the creamy peanut butter filling. Chill the pie & you are ready to eat. It’s that easy.
The Chocolate Cookie No Bake Crust
To make the crust, you need the help of a store bought, on plan cookie. If you have never tried the HighKey cookie brand, they are really good as is.
But when you crush them up, add some melted butter & a wasa cracker they turn into the perfect cookie crust.
What you need:
Just dump the brownie bites and Wasa into your blender and crush until they are reduced to crumbs. Add the melted butter to the crumbs and mix.
The batter will look grainy and like a thin store bought frosting for the consistency. Don’t worry, it will work!
Press the pie crust into an aluminum or glass pie plate. Stick it in the fridge or freezer to set up while you make the filling.
Keto/Low Carb Peanut Butter Pie Filling
First, beat the cream cheese until it is whipped and creamy.
Next, you will add in the sugar free peanut butter and Swerve sweetener. Beat until it is all combined.
Finally you will add in the heavy whipping cream. Beat it to combine at first. Then turn the mixer up to high and whip it until it is a thick, whipped cream consistency.
Spread the peanut butter pie filling into the HighKey crust. Refrigerate for about 4-6 hours or overnight.
Serve this Keto peanut butter pie with chocolate cookie crust with homemade whipped cream or FF Reddi Whip if you are a drive thru Sue.