Silky Peanut Butter Pie
Low Carb Recipe
This Silky Peanut Butter Pie recipe makes a very creamy peanut butter pie with Knox gelatin combined with heavy cream, peanut butter, Splenda for sweetening and ricotta cheese.
1 envelope Knox gelatin
1/4 cup heavy cream
3/4 cup heavy cream heated to boiling
8 tablespoons peanut butter
1/2 cup Splenda
1 15 ounce container ricotta cheese
Sprinkle gelatin over 1/4 cup cream. Let stand 2 minutes to soften. Pour hot cream over and dissolve completely.
Using food processor or blender, mix all ingredients together.
Pour into a greased pie plate and chill.
Cut Silky Peanut Butter Pie into garnish with whipped cream if desired.
Yield: 8 servings
6.6 carbs per serving.