Chocolate peanut butter pie

Based on this recipe. You could make a low carb chocolate crust or crumb crust, but I didn’t bother. The chocolate chips are a bit too hard compared to the soft filling – I think I’ll make ganache next time I make this. I’ll also reduce the xylitol a bit.

  • 350 grams drained full-fat yogurt
  • large eggs
  • 140 grams xylitol
  • 80 ml sour cream
  • 175 grams smooth peanut butter
  • 1 tsp. vanilla extract
  • 1/2 cup 70% cocoa chocolate chips
  1. Preheat the oven to 325°F.
  2. Beat the drained yogurt, eggs, xylitol, sour cream, peanut butter and vanilla extract together until smooth.
  3. Pour and scrape the filling into a pyrex pie plate.
  4. Sprinkle the chocolate chips over the top.
  5. Cook for 30-40 minutes, or until the filling is set.
  6. Let the pie cool and then cover and put into the fridge overnight.

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