Peanut Butter Pie

Here is the challenge:  To make a peanut butter pie NOT full of all the unhealthy fats and sugars.  Challenge accepted!  It is ON!

Keep in mind that Pie is basically always a Congestor Food.  So if we want to eat it, at LEAST if we could convert it to one of the other Functions, that is a BONUS!  We definitely eat way too many Congestor Foods.  (need to learn about Food Functions?  Find out here)

My converted recipe successfully converts it OUT of the Congestor Category.  It moves it to a combination Builder/Lubricator, which is essentially Protein and Good Fats.  

The crust makes up a Builder rather than a Congestor, which would be useful to keep around anytime you want to make a dessert, but want to avoid Congestor function.  Make note that this is not a vegan food.  Even if you substitute coconut oil for butter, gelatin is used. The goal was to answer a friend's question about converting Peanut Butter Pie to a healthier version.


1 c almond flour

2 T coconut flour

1 stick of butter, divided in half

1/3 c dates

1 1/2 Tbsp cocoa powder

1/2 c almond milk

1 c peanut butter

1/2 c agave

1 tsp vanilla

1 pkt Gelatin

1 container Coconut Whip

The Recipe:


1 c almond flour

2 T coconut flour

1/2 c butter (coconut oil, or half and half)

3 T tapioca or corn starch

Pulse together in a food processor.  Press into a pie pan, and bake at 350 for 10 minutes or until slightly golden brown.  Allow to cool.


Fudge Sauce Layer:

1/3 c dates

1 1/2 Tbsp cocoa powder (or if you avoid chocolate like me, then use Carob powder)

1/2 c almond milk

Puree together in a blender.  Pour into a small pan and boil until slightly thickened.  Let cool.


The Filling:

In a separate bowl, pour 1 cup almond milk, and sprinkle 1 packet of gelatin on top. Set aside.

Make a simple syrup:

In a small pan:

1/2 c agave

1/2 stick butter

1 Tsp vanilla

Bring to boil, then add 1 cup Natural peanut butter and stir together well.

Now, add the gelatin mixture to the peanut butter mixture.  

Allow to cool 1 hour, just to cool, not to firm up. Then gently fold in 

2 cups of Coconut Whip( it's a healthier version of cool whip.  You can make your own from Coconut cream, or buy ready made in the freezer aisle or TruWhip is a not terrible alternate) to the peanut butter mixture, folding gently until combined.


To put it together:

Pour the fudge sauce onto the crust, leaving a small portion to drizzle on the top.

Then the peanut butter mixture on top. 

More Coconut whipped cream can go on top, if you choose.

Top with a few drizzles you've reserved from the fudge sauce, or dusting of cocoa powder to make it fancy!  I was too impatient to wait for it to firm up in the fridge, so my pic is a bit "slump-ish".  But it certainly didn't change the taste!



Keep in mind that while it's a healthier dessert, it still is a dessert, and should be made sure that you are balancing your functions well with good Eliminators.


I thought it would be interesting to compare my recipe to the original recipe.  So here is the UNHEALTHY version:

Traditional pie crust using shortening or lard (unhealthy fats, NOT the kind we want.  Also, grain, sugar congestor food)

Fudge layer: 

They made with 1 c sugar, 2 oz baking chocolate, 1/3 c evaporated milk, 1 T corn syrup (none of these foods nourish the body in ANY way.  Refined sugar, the chocolate is refined, evaporated milk - dairy is mucosal causing and inflammatory and FULL of sugar, so you think you are getting only the 1 cup of sugar listed?  Think again.  And then additional corn syrup sweetener)

Their filling is comprised of cream cheese, regular sugar filled peanut butter and MORE Sugar - this time powdered sugar, milk, and cool whip(full of sugar and hydrogenated oils.  NONE OF THE FOODS IN THIS RECIPE ARE NATURAL FOODS.   NOT a Single one.  Which does not belong in your body.


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