Happy Pi Day ! Ok, fine.Yesterday was Pi Day (get it 3.14), but I’m never one to turn my back on a nerdy math holiday.
Ok, fine. I hate math. Well, I like numbers in baking (1/4 cup, 1 tablespoon), but I’ve never been particularly good at math. I still use my fingers and, on occasion, my toes.
Really, I just like to have an excuse to make pie and pie-like substances. I also just like to have an excuse to buy peanut butter when we already have an un-opened jar of almond butter, cashew butter and walnut butter in the apartment.
It’s actually been a while since me and PB have hung out. With so many other nutbutters to explore and love, the poor little PB got cast aside. I guess that’s what happens when you are actually a legume .
But the black sheep of the nutbutter family is back in action, here to save day-after-Pi-day.
Healthy Double Peanut Butter Pie! In all honesty, this pie tastes a little bit like 1/2 cake, 1/2 pie, but that’s the best of both world’s anyway, right?
1/2 cup peanut flour (Peanut flour has become a little tricky to find since Trader Joe’s stop carrying it. If you can’t find peanut flour , use whole wheat pastry flour)
1 tsp baking powder
1 tsp sweetener like Stevia
1/2 cup water
2 tbsp unsweetened applesauce
about 4 tbsp natural peanut butter
1/2 banana, thinly sliced
Mix flour, baking powder, stevia, water and applesauce. Pour into pie pan. Bake @ 425 degrees for approx. 12-15 minutes. Depending on your choice of flour, the cook time might be more or less, so check on it half way. Stick a toothpick/knife in and if it comes out clear, it should be good to go.
Let pie cool. I stuck mine in the fridge because I’m impatient. Spread peanut butter on top and finish off with sliced bananas. YUM!