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:
- 1 cup tahini
- 1/2 cup coconut oil
- 1/2 cup raw honey
- Pinch of salt
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
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I am SO going to give the pie crust a whirl, and soon (especially if I can still find ripe peaches – peach pie is calling my name).
Sometimes people on Facebook just irk the hell out of me. If you want to call it peanut butter pie (and it looks AWESOME), then call it that – it’s YOUR recipe. Some people just get so caught up over semantics. Sheesh.
PEACH PIE! I love that idea, I totally want to see you make that!
I get what they meant, but from the point of view of what people search for, PB pie totally makes more sense. Sesame pie? Tahini pie? No one looks for that! 🙂
This sounds and looks amazing. Thanks so much for sharing. One question though – can you recommend an adequate substitution for duck fat? Maybe ghee?
I think that would be fine. Coconut oil would probably work, too, although I haven’t tested it out personally 🙂
The idea of your beautiful sleek pie with its genteel swirl being called “pervert pie” is high comedy.
Is it really “nut free” if it has coconut? Those that are allergic to tree nuts can’t have coconut. I have a friend who is allergic to tree nuts and get frustrated with “nut free” recipes contain coconut. (For my own purposes, however, it looks amazing and I cannot wait to try.)
It’s an interesting question. Coconut allergies are pretty new to me and I need to do more research. There seems to be a lot of confusion since the FDA added coconut to the list of foods people with tree nuts should avoid back in 2006. The thing is, that technically coconut isn’t a tree nut. It’s a member of the palm family and isn’t related to either common nuts or peanuts (which are in fact legumes). The Food Allergy & Anaphylaxis Network (FAAN) opinion on this is: “Coconut, the seed of a drupaceous fruit, has typically not been restricted in the diets of people with tree nut allergy. However, in October of 2006, the Food and Drug Association (FDA) began identifying coconut as a tree nut. The available medical literature contains documentation of a small number of allergic reactions to coconut; most occurred in people who were not allergic to other tree nuts. Ask your doctor if you need to avoid coconut.”
When I used the term “nut free” I was definitely thinking along the lines of traditional culinary nuts, but I need to think more about how I use that term now. Thanks for bringing this to my attention! 🙂
That makes sense. Thanks for the reply and all the great recipes!
So, I wanted to get some coconut oil in me this morning, but didn’t feel like having my semi-usual oily coffee, so I whipped up a single serving (2tbsp tahini, etc) of the filling alone in a mug and tossed it in the freezer.
Wow, was it tasty and filling! Very sugary for breakfast, but hey, raw honey is good for you, right? I’m definitely looking forward to making a PB cup version of your pie with my chocolate sauce (and a chocolate crust?).
Thanks so much!
Ooooh, that sounds fantastic! I’d love to see that, I bet it would be amazing!
Is there a substitution for the rendered duck fat? I am mostly just clean eating, but my sister is following very strict Paleo and has challenged me to make a “peanut butter pie” following her rules (no legumes or dairy) for Christmas. I just don’t want to buy a 13 dollar jar of duck fat for one pie. 🙂
I haven’t tried it myself but using extra coconut oil should be fine. I should test that out before Thanksgiving, so thank you for asking!
Someone just commented that they made it with palm shortening and that it worked perfectly! 🙂
This was so amazing, I have always loved Peanut Butter Pie and this was such a great substitute. This is going to be my special occasion treat. I think the crust would be great for a Pumpkin Pie. I only have a deep dish 9″ pie pan, so I did not half the crust recipe but made one pie crust and then but kept the filling the same, worked out perfectly for me. Also I used cold Palm Shortening. My last adaption was instead of the raspberries, I melted some Enjoy Life Chocolate chips and drizzled that over the pie, the chocolate hardened and was wonderful. Thank you for such a great recipe!
Wow, your pie sounds amazing! Thank you for the notes on the crust, I’ll amend the instructions so they are a little clearer! 🙂
Thanks for the recipe 🙂 we have backyard chickens, so I used one egg instead of the flax meal, and I didn’t need to add any water. The crust is still baking, but it looked good (and smells amazing)! I also only used 4 tbsp of coconut oil, no extra (in place of the duck fat). I have no raspberries either so am planning to make a chocolate coconut ganache with 1:1 melted dark choc and coconut cream and use that instead of the raspberry (I can never leave a recipe alone, lol!)
Ooh, I’m excited! I’m so glad you told me about the egg substitution – it sounds like if you’re replacing the flax with egg then that adds enough moisture that the water and extra fat isn’t needed. NEAT! I’d love to hear how it turns out – especially with the ganache! Yum!
It all turned out delicious 🙂 Thanks for the recipe!
Like you I have used one egg and it was fine. Palm shortening, too. On the other hand, I found the filling too sweet and next time I will use only 1/3 cup of honey. My husband is curious about using sunflower butter instead of tahini….
I could see sunflower butter working, although I haven’t tried it myself 🙂
If I didn’t have too much cooking equipment at hand, what other ways could I go about making this pie?… it sounds toooo good to pass up!!
You can definitely make the crust without a mixer using a pastry cutter or just a couple of knives to cut the fat into the mix. You probably want to buy pre-ground flax seed, too and use about 1/3 cup of ground seed. You could whip the filling by hand, too, but it may take a while to incorporate things without at least a hand mixer. Hope that helps!
Would this work with almond butter substituted for the tahini? Regardless, it looks amazing and I want to try out the recipe!
Possibly, although I haven’t tried it myself. I haven’t yet come across an almond butter that wasn’t at least a little gritty, so that might be a potential issue, texture wise.
this sounds ab-so-lutely delish!! I have always thought tahini tasts like PB 🙂 so the leap to a PB pie for me is not a big one at all! I am low carb in stead of paleo though and usually think nothing of replacing the honey with sweeteners but I have a question: does the honey do anything for the final structure of the pie and should I therefore use granulated sweetener (for the volume) or could I use no carb liquid sweetener just for the taste???
I suspect that a granulated sweetener would potentially mess up the smooth texture, so if I were you I would try substituting with a liquid sweetener 🙂