It’s almost game time, everyone. We’ve got mere days until the big dance: THANKSGIVING.

I know you may be thinking that the “big game” happens in early February–but in my job and in my kitchen, Thanksgiving is THE big day.

For my job in retail, Thanksgiving is the kick-off to the Q4 holiday shopping season. Although many believe Black Friday has lost its luster, the reality is that it’s still a BIG deal for many retailers. And while I may dissuade you from standing in line for hours on end just to get $30 dollars off a TV, I still think there’s some magic during those harried days in stores. There’s an almost palpable buzz of excitement in the air as you walk down the aisles that are “dressed their best” in bright colors and sparkles. And while many are harried and stressed, there’s just as many that are just enveloped in the joy of the season and smiling from ear to ear. Look for it; you’ll see it. It’s beautiful.

As for my kitchen, it’s a given that Thanksgiving is the Super Bowl of holidays for food lovers like myself. It’s the day where the stakes are high and the pressure’s on to ensure you get the once-a-year meal just right. And while my mother still won’t let me touch any of the super stars of the meal (I’m looking at you turkey, mashed potatoes, and stuffing), Tom and I still are usually in charge of some of the supporting actors for the meal. And for the past few years, that has included the last thing on the menu: the pie.

Now, I know what you’re thinking: “Who in their right mind would give the PIE responsibility to the girl who tries to make everything less sugary? Are they crazy?!” And while I acknowledge your very good point, I would like to mention that I’m not dumb and you do not need to be afraid to invite me to your Thanksgiving dinner. I will always bring a ginormous Costco pumpkin pie with me when I show up at your house for Thanksgiving…but I will also bring a darn good low-sugar alternative that, if I do my job right, will make you think twice about which pie you want.

Last year, I made a delectable crustless pumpkin pie for our families’ turkey day gatherings since pumpkin is Tom’s favorite type of pie. This year: it’s my turn. And while I’m not actually a huge fan of pie, I LOVE PEANUT BUTTER more than a woman should ever love a food item. So what did I do? I thought back to the only type of pie I’ve ever really liked…the kind that’s not really pie but mostly Oreos and Cool Whip:

Sadly, that specific icebox pie recipe isn’t going to cut it for how I need to eat nowadays. But I know I love it, Tom would love it, and there’s not a soul on this earth that doesn’t like chocolate and peanut butter together.

So…where’s the compromise?

Here’s our answer:

• Cutting out the cream cheese/cool-whip combo and substituting whole milk greek yogurt for the rich base of the filling
• Embracing the pie’s name and using lots and lots of natural peanut butter
• Ditching the Oreos (I know, it’s sad…but it’s okay!) for the crust and instead using an almond flour/cocoa powder mixture sweetened with a touch of honey 

| Thankful for Peanut Butter Pie |

Serves: 8 Tom’s or 12 Alaina’s

Ingredients Needed:

For the crust:

• 1 1/2 cups almond flour
  • As always, try to buy your almond flour at a club like Costco–it’s soooo much cheaper! They carry the Blue Diamond and Honeyville brand–either is good!

• 1/2 cup unsweetened cocoa powder
• 1 egg
• 3 tbsp. salted butter, melted
• 3 tbsp. honey
• 1 tsp. vanilla

For the filling:

• 1 1/2 cups whole milk yogurt
  • I reallllly recommend Chobani here–I’ve tried a few different brands, but Chobani has the thickest, non-watery whole milk yogurt I’ve found. You do not want watery pie! 
  • And don’t dare try this with anything other than whole milk yogurt–you need the fat for flavor!

• 3/4 cup natural creamy peanut butter
  • Again, not just “it says natural on the label” peanut butter–it should be the kind you have to stir. It may be a bit annoying, but you want peanut butter that has nothing in it but peanuts and salt! 
  • Market Pantry has a good version that costs under $2–natural doesn’t have to mean more expensive!

• 2 1/2 tbsp. honey
• 2 tsp. vanilla

Directions:

• Preheat the oven to 350 degrees F

Now let’s get going on that crust…

• In a food processor, pulse together flour, cocoa powder, melted butter, honey, vanilla, and egg until the dough forms a ball

• Once the dough is formed, press dough into a NON-GREASED (seriously, you don’t need any) nine-inch pie pan and use your fingers to form an edge for the crust
  • Tip: Once you’ve pressed the dough in the pan as evenly as possible using your hands, use the back of a large spoon or your fingers to smooth the dough and create a nice edge

• Bake crust in the oven for 10-14 minutes–watching closely after 10 minutes to ensure the pie doesn’t burn (this can happen quickly with almond flour!)

• Remove crust from oven and let cool completely–at least 2 hours but ideally even overnight
  • Why? Almond flour has a lot of moisture and you want it to cool and dry completely so your pie doesn’t get a soggy bottom when you add the filling!
  • If you do let it sit overnight, ensure you loosely cover with plastic wrap–NOT airtight! 

Tick-tock-tick-tock…crust is now cooled. Yippee! Next up: the filling…

• In a medium-sized bowl, mix together by hand the yogurt, the peanut butter, the honey, and the vanilla until well-combined
  • Mixing by hand is crucial to ensure you don’t overmix–you want your filling to stay thick and creamy like a pudding
  • Tip: If you are using already-opened peanut butter jar from the fridge, microwave the peanut butter on HIGH for thirty seconds so it’s a “stirable” (making up words here…) consistency. If it’s a glass jar like the Market Pantry brand, I throw the entire jar in for thirty seconds and stir. Easy peasy!
  • Tip #2: This is a great time to use what I affectionately call the “peanut butter pusher” to measure and add the peanut butter!

• Scoop the filling into the cooled pie crust and use the back of a spoon to smooth filling so it’s even over the top
  • Tip: Don’t overfill the pie–you want to ensure you have a nice crust edge! Don’t worry if you have a spoonful or two leftover–it’s a gift for you from the pie gods to eat straight from the bowl. Mmmmm…

Annnnd you’re done! Well, at least with the hands-on stuff…

• Place your pie in the fridge and let set for at least four hours. Pie can be uncovered if eating day-of or if there’s nothing stinky in the fridge 🙂 Otherwise cover loosely with plastic wrap.
  • Tip: I recommend eating day-of or next day, if possible. For Thanksgiving Day, it’s pretty handy to just make the crust the day or two before and then quickly whip together the filling the morning of. Badda bing, badda boom! #nosoggybottom

Now all you have to do is SERVE!

• Serve directly from the fridge (you want the filling to stay chilled and somewhat stiff) and drizzle with chocolate syrup, if desired.
  • Tip: Between the yogurt and the peanut butter this pie is protein-PACKED…small slices are all you need! I usually get about 12 slices from a pie and each slice then still has over TWELVE grams of protein.

Now I know what you’re thinking: you think you’re making a BIG risk serving a refined sugar-free, gluten-free, low-carb dessert on the most gluttonous holiday in existence. You don’t want to ruin the crowning glory of the big meal!

So  if you are thinking about making this dessert for your family or friends for turkey day, here’s my recommendation:

1. Don’t tell them it’s healthy
   • Why? The reality is that the chances are pretty small anyone will notice. This pie is uber rich, creamy, and just sweet enough without hitting you over the head with it. That being said, if you DO tell someone other than your gluten-free millennial-aged cousin about this being a “healthier” pie, be prepared for it to go untouched. I may or may not have had this happen to me…#awkward 
2. Bring chocolate sauce 
   • If all else fails, if you put chocolate sauce on something it will be eaten. Seriously. It doesn’t matter if your relatives/friends know if it’s healthy or not…everybody loves desserts topped with chocolate sauce. It’s science. 
3. Bring a back-up
   • If you’re the ONLY one bringing pie to Thanksgiving, bring a back-up. This is not a traditional turkey day pie…so pick up a Costco pumpkin pie for $5.99 to have options for your friends/family. You don’t want to disappoint anyone by not having the classic pumpkin pie to offer the crowd! 

At the end of the day, I love this pie. I’m going to make it for Thanksgiving and other occasions as well–such as game nights, dinners with friends, and Thursdays.

Why? Because it’s so easy (fo’ real–it takes under 20 minutes of “active” time to make) and is absolutely guiltless with very few carbs and under 8 grams of naturally-occurring sugar per serving.

And my favorite part? It’s a great dessert to serve to crowds with food allergies or restrictions–especially those who are gluten-free or diabetic. Because at the end of the day, celebrations like Thanksgiving are about the people you share them with. What better way to show your love and gratitude to your loved ones than by making them a dessert that everyone can enjoy together?

So as you’re getting ready for the BIG DAY  (gameday, if you will), remember to take a deep breath in the midst of the craziness and remember what Thanksgiving is all about. It’s not about the perfect table setting. It’s not about a perfectly cooked turkey. It’s not about driving sales (gasp, I know…I almost feel guilty writing this). At the end of the day it’s about spending quality time with those closest to you and telling (or showing) them that you love them 

SO: Say ” I love you”. Give hugs. Play Old Maid with your Grandma. Laugh at your Great Uncle’s jokes you’ve heard a million times. Color with your nieces. Help do the dishes. And maybe, just maybe, think about making a pie that everyone–regardless of dietary restrictions–can enjoy around the table.

Here’s to making many more culinary compromises…all in the name of love.

xoxo,

alaina