Low Carb Peanut butter and Jelly Pie is a great low carb twist on the classic lunch box lunch for an American child. A lunch that has been around for years. Even your grandparents have fond memories of the PB & J and more than likely still indulge in the odd sandwich every so often. As a kiwi I did not grow up with PB & Js, but learned of them from American television shows and movies. Initially I was never actually a fan of it till my more adult years. Of course living in America it is hard to not have eaten at least one when it so iconic. Though In the past few years with going gluten free and low carb I don’t tend to have PB & Js anymore for obvious reasons. But who said we can’t enjoy this winning combination low carb style in dessert pie form?
But first before we dive into the recipe, lets take a little look into the history of the PB & J…
A little History of the PB & J
The origin of the PB & J came with the introduction of peanut butter. Jellies and jams had been around for a few hundred years whereas peanut butter only came onto the scene in the late 1800s. It was also a food enjoyed first by the wealthy and shared in tea rooms alongside pimento sandwiches. It was food for the elite before it ever caught on with the masses.
Though the first PB & J recipe was in 1901 when it appeared in the “Boston Cooking School Magazine of Culinary Science and Domestic Economics.” It was still not prevalent amongst the average everyday American. Actually it was almost 50 years later that it became well known. Right after WWII to be exact. In WWI soldiers had jelly as a regular ration for there sandwiches and in WWII they had jelly and also peanut butter. And with their rations of bread they had a spread on each slice, so why not try these two spreads in combination?
Once this discovery had been made there was no going back. These soldiers introduced this winning combination to their families and the rest is history. Though many bad things did come out of the war dietary wise, with the rise in hydrogenated oils and eating low fat dairy. At least there was a silver lining with the invention of the PB & J.
That of course is as long as you choose peanut butter that is ground with just salt and has no sugar or hydrogenated oils. Only then is it perfectly healthy. With your jelly make sure there is no corn syrup, just regular sugar. Obviously as someone on a low carb or keto diet it is not acceptable but there are keto jelly you can buy but they are more expensive than your average jelly jar. Another option may be to just make it yourself. I may try to make some low carb jelly in the future so watch this space.
For this recipe I will be using some simple peanut butter with just peanuts and salt as the ingredients and then for the jelly I am using a berry medley instead of the traditional grape Jelly.
It may feel naughty but trust me this dessert is sugar free as well as gluten free. Of course even without the sugar do not eat this in one sitting its still not an actual meal. Remember to fill up on healthy meat, low carb dairy and seafood. And then have a slice of this pie to finish off a great night of eating.
Enjoy!
Low Carb Peanut Butter and Jelly Pie
Pie Crust
Peanut Butter Filling:
- 1 cup coconut cream or whipping cream
- 4 large eggs
- 1 1/4 cups Allulose
- 1 1/2-2 cups Peanut Butter
- 1 1/2 cups butter
Berry Jelly:
- 10 ozs Berry Medley
- 3 Tbsp Allulose
- If using coconut cream, 24 hours before making your pie filling put your cans of coconut milk in the refrigerator.
- Whip the coconut cream until it resembles a whipped cream and is not runny, if using whipping cream, whip till peaks start to form. The cream will be added to the peanut butter filling later on. Set the coconut cream or whipping cream in the fridge to keep cool as you make the rest of the filling.
- Next, heat a small sauce pan to medium low. Add your sweetener and eggs.
- Wisk eggs and sugar together. Continue to mix till the temperature reaches160 F or till just warm to the touch. Remove from heat.
- Then use electric beaters or an immersion blender to beat the butter until it is light and fluffy, add in your peanut butter till you get to a thick consistency.
- Add 1 cup of the coconut cream or whipped cream you made in step 3.
- Scoop the peanut butter pie filling into your baked and cooled pie crust.
- Put in the refrigerator to cool.
- Now work on your jelly. Add berries to a small saucepan with the Allulose. Heat over medium heat, stirring till your berries and softened.
- Mash berries with the back of your spoon till you have an even paste.
- Leave your berry sauce to cool for about 10 to 15 mins.
- Remove your pie from the refrigerator and top with your jelly.
- Enjoy!