Here is the original recipe found at the Back Roads Living blog...
1 chocolate graham cracker or cookie pie crust (homemade or store-bought)
8 oz. cream cheese
1 c. peanut butter
½ c. granulated sugar
1 tsp. pure vanilla extract
8 oz. frozen whipped topping, thawed
whipped cream, chocolate syrup, and grated chocolate; optional garnishes
With an electric mixer, beat cream cheese and sugar until smooth. Blend in peanut butter and vanilla. Fold in whipped topping. Spoon mixture into prepared pie crust. Refrigerate for at least 4 hours. Garnish with whipped cream and chocolate syrup, with a sprinkling of grated chocolate. Keep refrigerated.
1. First you need a low/no-carb pie crust:.
Almond flour pie crust
1.5 c. Almond flour/almond meal
3 T. melted butter
3 T. Truvia or Splenda (depending on preference)
Melt the butter in a microwave safe dish, if you can, use the pie plate. Add other ingredients and pat into place. Bake at 350' for 10 min. Check after 8 min and take it out as soon as it begins to brown. Set aside and let cool.
2. Beat 8 oz. cream cheese (you can use regular or low-fat, I don't do low-fat, just low carb), 1 c. natural peanut butter, 1/2-3/4 c. Splenda (or sugar substitute--I add more because Natural PB is NOT sweet!), & 1 t. vanilla.
3. The equivalent of Cool Whip (NOT low carb) to real whipped cream is as follows:Size of Tub............Yield
8 ounce.................3 cups
12 ounce............... 4 1/2 cups
16 ounce............... 6 1/2 cups for REGULAR
16 ounce............... 6 3/4 cups for LITE
I also found a recipe for "Wilton Stablized Whipped Cream" which acts like Cool whip, but alas, not low carb. Since what I have is Whipped Cream in a can I am using that.
Check back for update and pics of my version...