Less Sugar Peanut Butter Pie

Peanut Butter Pie takes a slightly healthy twist as a less sugar dessert. Family and friends will love the taste and you'll love how easy it is!

Peanut Butter Pie takes a slightly healthy twist as a less sugar dessert. Family and friends will love the taste and you’ll love how easy it is!

I first made this pie a few weeks ago when I discovered how well using a 1/2 combo of sugar + Swerve works in making less sugar desserts (like these less sugar no bake chocolate oatmeal cookiesless sugar baked donuts and this less sugar icing, ICYMI).

But this pie was SO special, I’ve been saving it up for a spring celebration.

Why so special?

Well first – it tastes great. My husband is IN LOVE with this pie (a good thing, since yesterday was our 19 year wedding anniversary and it never hurts nearly two decades in to realize you’ve still got some spark in the kitchen for those you love.)

Next, it’s just plain healthier. Swerve is not some weird artificial sugar substitute. It’s a sugar alcohol naturally found in some fruits, but is much less caloric since it passes through undigested (sidenote though: it doesn’t cause the same tummy upset as other sugar alcohols, making it my new fave way to cut sugar in recipes).

It’s SO easy. I love celebrations with family and friends. But I hate dishes that are too fussy and require too much prep. Peanut Butter Pie is a crowd pleaser, just by name alone. Being able to whip one up with just a few ingredients in no time at all is even more reason to celebrate.

Enjoy!

 

Peanut Butter Pie takes a slightly healthy twist as a less sugar dessert. Family and friends will love the taste and you'll love how easy it is!

 

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Less Sugar Peanut Butter Pie

Peanut Butter Pie takes a slightly healthy twist as a less sugar dessert. Family and friends will love the taste and you'll love how easy it is!

Peanut Butter Pie takes a slightly healthy twist as a less sugar dessert. Family and friends will love the taste and you’ll love how easy it is!

  • Author: Regan Jones
  • Yield: Makes 8 servings
  • Category: Dessert

Ingredients

  • 1/2 cup sugar
  • 1/2 cup Swerve, granulated
  • Pinch of salt
  • 4 tablespoons powdered peanut butter (such as PB2)
  • 2 1/2 tablespoons all-purpose flour
  • 1 (12-ounce) can evaporated milk
  • 1 (9-inch) graham cracker crust*
  • 3 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 3 tablespoons sugar
  • 3 tablespoons Swerve, granulated

Instructions

  1. Preheat oven to 350 degrees F.
  2. Whisk together sugar and next 5 ingredients (through flour) in a medium-size saucepan; gradually whisk in milk until combined. Place over medium-high heat. Bring to a boil, stirring constantly; reduce heat and simmer until thickened (mixture should coat the back of a spoon. Remove from heat and pour into pie crust.
  3. Add egg whites and cream of tartar to a large, clean metal or glass bowl. Using clean, dry beaters, beat egg whites until foamy. Add sugar and Swerve gradually, and continue beating until stiff peaks form. Spread meringue over pie, sealing to edges of the crust.
  4. Bake for 10 to 15 minutes, watching carefully not to over-bake tips of meringue.

Notes

*If you prefer to make your own pie crust rather than buy pre-made, I recommend this Graham Cracker Crust recipe from Cooking Light.

Nutrition

  • Calories: 212
  • Sugar: 24 g
  • Fat: 5 g
  • Carbohydrates: 36 g
  • Protein: 5 g

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