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!Print
Peanut Butter Pie
This allergen friendly paleo peanut butter pie is grain, nut & egg free, but tastes just like a classic peanut butter pie thanks to a secret ingredient!
- Prep Time: 30 mins
- Total Time: 30 mins
- Yield: 1 9 inch pie 1x
For the crust
- 1 9 inch pre-baked paleo pie crust
For the filling:
For the raspberry swirl & sauce
- 5 oz raspberries (about 1/3 cup raspberry juice)
- 1/2 tsp grass fed gelatin
- 1 tbl water
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.
- Serving Size: This pie serves at least 8