There's nothing like the rich, creamy flavor of peanut butter pie. The key to this IC Friendly version is using sunflower, almond or cashew butter instead of peanut butter.
1/2 cup sunflower butter or cashew butter (I sometimes use a blend of 2 or 3 to vary the flavors)
8 oz organic cream cheese (softened)
1 cup of organic whipping cream (I avoid ULTRA pasteurized whenever I can and prefer to use fresh cream from fresh, raw milk whenever possible)
3/4 -1 cup of organic sugar blended into a powder
1/8 teaspoon vanilla or almond extract (optional)
Graham Cracker Pie Crust
- Whip heavy cream in cold glass bowl
- Mix together nut butter, sugar, almond extract (if using) and softened cream cheese. Add this mixture by folding it into the whipped cream.
- Next, spread into graham cracker crust.
- Refrigerate for 2 hours.