Active Ashley's Kitchen

Peanut butter is an absolute staple in my diet.  After a weekend filled with yardwork I was craving something salty and sweet.  This lightened up pie was the perfect answer. 

Recipe adapted from Food Network

Ingredients:

Crust-

2 cups reduced fat pretzels

3 whole reduced fat graham crackers

2 tablespoons melted extra virgin coconut oil

2 tablespoons caramel syrup (I used Hershey’s)

Filling–

8 ounces plain nonfat Greek yogurt

¼ teaspoon vanilla extract

½ cup sugar

1/3 cup heavy cream cold

2/3 cup natural peanut butter

Topping:

2/3 cup heavy cream cold

2 packets Monk Fruit Sweetener or 2 tablespoons sugar

¼ teaspoon vanilla extract

¼ cup roasted peanuts

Caramel syrup to drizzle

Directions:

Crust-

1. Preheat oven to 350 degrees. 
2. Pulse pretzels and graham crackers in a food processor until fine crumbs.
3. Add melted coconut oil.  Pulse to mix.
4. Add caramel syrup.  Pulse to mix.
5. Transfer mixture to a pie plate.  Gently press down to smooth the crust. It is okay if the crust goes up the sides a little.
6. Bake 10-12 minutes.
7. Let cool on a wire rack.

Filling-

1. Whip the sugar, yogurt, and vanilla in a stand mixer with a paddle attachment until evenly combined.
2. Add the heavy cream.  Whip until smooth and light.
3. Add the peanut butter and mix until filling is creamy and light.
4. Transfer filling to the cooled pie crust. 
5. Refrigerate while you make the topping.

Topping-

1. Add 2/3 cup heavy cream, vanilla extract, and sugar to the stand mixer.  Use the whisk attachment and whisk on high until mixture resembles whipped cream.
2. Gently spread the whipped cream over the peanut butter layer of the pie.
3. Top with roasted peanuts and drizzle all over and around the crust with the caramel syrup.
4. Refrigerate until ready to serve.
5. Enjoy with a smile!