This post was included in Thank Your Body Thursday! Woot!
Someone expressed outrage over this one on Facebook. Not the fact that I claimed I had made a paleo peanut butter pie, but because I’d named it after an ingredient it didn’t contain: the eponymous peanut butter. In my defense I submit a few things:
- Obviously a paleo peanut butter pie can’t really contain peanut butter, since peanuts are legumes and totally un-paleo
- This pie really does TASTE like peanut butter, courtesy of its soon to be revealed not-so-secret ingredient (which, by the way, would make a terribly titled pie)
- The alternative title being thrown around my Facebook was – I kid you not – Pervert Pie. Can’t see why I didn’t go with that one, huh?
Things that are awesome about this Paleo Peanut Butter Pie:
- It tastes like a paleo Peanut Butter Pie. With a hint of PB&J thanks to the raspberry swirl
- People who are allergic to nuts can eat it, since it doesn’t actually contain any nuts!
- Even people who can’t eat eggs can enjoy this pie, since I came up with a nut AND egg free version of the crust
- People won’t know it’s actually a nut, egg and legume free paleo Peanut Butter Pie. Because it tastes awesome.
The first time Mr Meatified took a bite of this paleo Peanut Butter Pie he looked at me completely suspiciously: “But we’re not supposed to have peanuts!” He actually accused me of fibbing! Then when he realized that I was actually telling the truth about this nut free wonder, he demanded a second piece. Which he actually couldn’t finish. Because – be warned in advance – this paleo Peanut Butter Pie is RICH. Super duper rich and deceptively filling. Which kind of makes this a miracle pie, since 1 shallow 9 inch paleo Peanut Butter Pie can feed at least 8 people. Seriously, slice thinner than you think you can manage to eat!
So what’s the secret ingredient? And how can this possibly taste anything like a peanut butter pie? With the magic of TAHINI! If you’re looking at me blankly right now, tahini is a paste similar to a nut butter that is made with hulled sesame seeds. It is therefore completely nut free (this brand is made in a facility that only processes sesame seeds, if you are concerned about cross contamination) but has a similar “nutty” taste. It makes the perfect substitute for peanut butter!
One other tip! I tend to make this paleo Peanut Butter Pie and then cut into slices and store it in the freezer. That way, you can have this paleo Peanut Butter Pie whenever you want! Although I admit, those slices have never lasted more than two weeks in the freezer because I eat them all. Oh well, guess I better make another!
- 1 9 inch pre-baked paleo pie crust (use HALF of this recipe, found below in full if using a shallow pie dish, or the whole recipe for a deep dish)
- 5 oz raspberries (about ⅓ cup raspberry juice)
- ½ tsp grass fed gelatin
- 1 tbl water
- 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.
- 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.
- In a spice grinder or food processor, grind the golden flax seeds to a powder.
- Add the ⅓ cup water to a small jug and whisk in the ground flax seeds with a fork. Set aside.
- Add the unsweetened shredded coconut to a mini food processor and process for a minute or so. When it is ready, the coconut flakes will look almost like breadcrumbs. Stop processing when you see coconut butter start to form on the sides of the bowl.
- Add the coconut flour and pulse until combined.
- Lastly, add the raw honey and COLD rendered duck fat. Pulse until combined.
- Transfer the mixture to a stand mixer and add the flax seed & water gel to the bowl.
- Run with the paddle attachment on 2, drizzling in the coconut oil and 6 tbl of water. As needed, continue to add up to another 4 tbl of water, until you can squeeze the dough together in your fist and it holds its shape without crumbling.
- Preheat the oven to 300F. Grease your pie pan with a little extra coconut oil and line the bottom with parchment paper.
- Pat the pie crust dough into the dish, pressing out from the middle evenly with your hands. Gently push the crust up the sides of the pie dish with your fingers.
- Use a fork to prick holes all over the pie crust dough.
- Bake until the edges are beginning to turn golden brown and beginning to pull away from the sides of the pie dish, about 25 minutes.
- Allow to cool before filling.
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