Ingredients
Crust:
• 1½ cups graham cracker crumbs (or 1¼ cups almond flour + 2 tbsp erythritol for keto)
• 6 tbsp unsalted butter, melted
• Pinch of salt
Filling:
• 1 cup creamy natural peanut butter (no sugar/oil added)
• 1 (14 oz) can sweetened condensed milk (or 1½ cups keto sweetened condensed “milk”: 1 cup heavy cream + ½ cup powdered erythritol + 2 tbsp butter, simmered 15 mins)
• 1 cup cold heavy cream, whipped to stiff peaks (or 1½ cups Cool Whip for easier prep)
• 1 tsp vanilla extract
• Optional: ½ tsp sea salt (enhances PB flavor!)
Topping:
• Whipped cream
• Drizzle of melted peanut butter or chocolate
• Chopped honey-roasted peanuts (or sugar-free roasted peanuts for keto)
Instructions
- Crust: Mix crumbs, melted butter, and salt. Press firmly into a 9″ pie plate (up sides slightly). Chill 15 mins (or bake at 350°F for 8 mins for extra crunch—cool before filling).
- Filling: In a bowl, beat peanut butter, sweetened condensed milk, vanilla, and salt (if using) until smooth and glossy (~2 mins). Gently fold in whipped cream until uniform and airy.
- Pour into crust; smooth top. Chill at least 4 hours (best overnight) to set.
- Before serving, top with whipped cream, a zigzag of warm peanut butter, and a sprinkle of peanuts.
PREP TIME & NUTRITION :
Prep Time: 15 mins (+4+ hrs chill), Servings: 8
Calories: 420, Net Carbs: 32g, Fats: 28g, Protein: 10g
✅ Keto version: ~5g net carbs/slice — rich, satisfying, and blood-sugar friendly.