Peanut butter cream pie

INSTRUCTIONS

CRUST

1. Prepare a deep 17 cm/7 inch cake tin or a deep pie tin layered with parchment paper. This pie or cake is high.
2. Mix together blanched almond meal, cocoa powder, a low-carb sweetener of your choice, and a pinch of salt.
3. Add melted butter and mix until you get the dough.
4. Press the dough in a pie tin or cake tin layered with parchment paper.
5. Bake in a preheated oven for 5 – 10 minutes on 180 C/350 F (it depends on your oven, maybe you will need few minutes more).
6. Leave the crust to cool for at least 15 minutes before pouring the peanut butter cream.

PEANUT BUTTERCREAM

1. Mix together peanut butter, heavy whipping cream, sweetener, mascarpone cheese, and vanilla extract until nice and smooth cream is combined.
2. The mixture should be smooth and creamy.
3. You can whisk it or mix it with an electric mixer. Don’t over-mix it.
4. When nice and smooth cream is combined pour it on a chocolate crust.

CHOCOLATE GANACHE

1. In a saucepan bring heavy whipping cream to boil. When starts boiling remove it from the heat.
2. Add chopped chocolate and whisk until chocolate is completely melted and nicely combined with cream.
3. Pour prepared ganache over the peanut butter cream.
4. Leave cake to cool for a few hours. The best is overnight.
5. Enjoy!