My version of a Peanutbutter Chocolate Cream Pie
 

You guys have been making me hungry with all this talk about peanutbutter pie so I decided to try my hand at it.

You can't have peanutbutter without chocolate so I made one of my Mock Chocolate Graham Cracker Crust and let it cool.

http://i106.photobucket.com/albums/m.../choccrust.jpg

Then in an electric mixing bowl I combined:

8 oz cream cheese
1/2 cup LC crunchy peanutbutter

I then added and mixed in:

1 cup sifted vanilla whey protein powder
2 Tablespoons of Davinci peanutbutter syrup
1 Tablespoon heavy cream
1 cup equivilent liquid splenda

When it was well combined and smooth I folded in:

1/2 can SF Land O Lakes Whipped Heavy Cream

When completely folded in I put the filling into the cooled pie crust and shaved part of a 1 carb chocolate bar on top and chilled to set in freezer for 15 minutes. I then transfered it to the fridge till it was time to serve....

Yum! :up:
Hope you enjoy. :)

8 servings @ 4.5 carbs each

http://i106.photobucket.com/albums/m...pbcreampie.jpg

http://i106.photobucket.com/albums/m...reampiecut.jpg

Omg that looks wonderful.

Ty so much for posting the recipe.

Thanks Kevin..looks easy enough even for me to try.....

<insert drooling smiley here>

Everything you make is so delicious looking. YOu are like this peddler of FOOD PORN! :lol:

Seriously that looks absolutely delicious :).

How does the crust taste, it is a nice deep rich chocolate flavor? Good crunch, like a gram cracker crust?

If I put the word mock to something Wooo I think the flavor is close enough to fool me. And if I made it and could be fooled by it I concider that tasting like a convincing counterfeit of the real thing.
In the case of this crust, I have made this crust with numerous different pies and in a blind taste test of a finished product, I couldn't tell you which was which between it or the homemade version. I [COLOR=DarkRed]does not[/COLOR] though, remind me of the store bought pre-made version. It is very seldom I get really impressed with the taste and texture of things I make. This impressed me and is a major candidate for portion control.

http://i106.photobucket.com/albums/m...1/ba332b62.jpg

:eek: :rofl: :hyst:

OMGGGGGGGGG That looks sooooooooooooooooooooo good...

YOU are so funny. Kevin the food pimp !!!! LOL. I love it. Made my day. Thank`s !!!!

Kevin--anyone?
 

Your pie looks just super, Kevin.
I do not have any D p-butter syrup but I do have some Loran Oils p-b flavoring. Can you or anyone give me an appox. am't of Loran to use in lieu of the D syrup?
Thanks, helper

Since I only used 2 T of Davinci and I know from having use oils in the past, you would only want to use a very small amount. If it were me, and I didn't have Davinci, I might just opt to go with 2 T more of PeanutButter and 1 T more of heavy cream. It would not add many more total carbs.

Kevin--
 

Thanks for the advice. I am wondering what you would call a small am't of the oil, in this case. Are you suggesting drops or 1/8 tsp. Might want to try it, but don't want to totally ruin the batch.
Thanks, helper

yea, 1/8 of a teaspoon in 2 T. water and test it to see how strong it is.

Tooooo dangerous looking for me. :eek: I know I can't be trusted.

OMG that looks so good! My DS is very allergic to peanuts so I do not cook with them but I might go to my sisters house just to make this. LOL

peanut butter is a favorite here, how does it taste with protein powder? I never made it that way. Has anyone made this pie yet and can give a review? thanks

bump

I guess I am the only one that has made it.

I am not a great lover of whey protein powder but decided to use it for the texture. I used sifted vanilla Designer Whey because many rich cream pies call for some amounts of powdered sugar and this brought a resemblance of that to this pie without overpowering the flavor of it or adding greatly to the carb count. I was actually quite suprised and please at how well this worked. The only review I can offer is that it only lasted 1 day at my house.

thanks for replying Kevin, I think I will try a half size version of it . My dh wont eat it, but I work with a girl that will try anything LC that I make..

Same here. I can't wait to try this but know there'd be a serious issue with portion control!

This looks too good! Which Designer Whey vanilla did you use? Praline or French?

I used the french although I bet the praline would be good also.

I wish I could try all your recipes Kevin. But being allergic to wheat products, all I can do is drool over the pictures. Dern it!

1/2 can SF Land O Lakes Whipped Heavy Cream

How in the heck did you know how much was half a can?? :dunno:

Beth

Sorry Beth, http://i43.photobucket.com/albums/e3.../smackhead.gif

I have used it so many times that I can usually tell by spraying it.

About 6 cups...give or take a cup.

You can pretty much tell when it looks like it will fill your crust.

Next time I make something with SF Land O Lakes Whipped Heavy Cream I will measure how much a half a can is exactly.

Sorry again for the ambiguity. :confused:

OK Beth, I decided to make something with SF Land O Lakes Whipped Heavy Cream and I measured 13 cups in a whole can so my guess was close.

WOW, thank you so much! Hard to believe you can get 13 cups out of that can!:eek:

By the way what did you make with it? Another new Yummy dish to share???:clap:

yea, look down a little bit ....it was the CheeseBerry mousse.

Saving from deletion.