Okay, so there is a story behind this peanut butter pie. In general, I try to avoid refined carbs, so there is no crust on this. I also pay close attention to ingredients, so I tried used natural peanut butter that just contains peanuts and salt. I was SO excited about this recipe, but this is how it went:

Me: Opens can jar of peanut butter and takes a small spoonful.

My son (four-year old who LOVES peanut butter): Can I please have some?!

Me: Sure (at this point, I knew it was not going to fly with him). Gives him a dab.

My son: Takes a bite and immediately asks for a drink of water.

Me: What did you think about that?

My son: DISGUSTING!

I do not like to waste anything, so I figured mixed with cream cheese and whipped cream, it can’t be bad, right? I have to say, this pie’s texture was amazing. With a different brand of peanut butter, it would be perfection. So I am going to recommend using regular peanut butter — I use Member’s Mark brand. It contains palm oil which I really try to avoid, but some things just have to be looked past.

Ingredients

• 1 c peanut butter
• 1 package cream cheese, softened (8 oz)
• 1 cup homemade whipped cream (1 cup heavy cream, whip until stiff peak, then add 2 T organic sugar, 1/2 t vanilla)
• 1/4 cup organic coconut sugar (more or less to taste)

Instructions

1. Beat 1 cup peanut butter with one package softened cream cheese until well mixed.
2. Fold in whipped cream until well combined.
3. Give it a taste and add sugar as needed.
4. Line an 8×8″ square pan with parchment paper and transfer the peanut butter mixture into the pan. Spreading it around to evenly distribute. Cover and place in freezer until solid (one hour). Slice into 16 pieces. Store in the refrigerator and enjoy!