Wheat Belly Peanut Butter Pie!

Man, oh man, what a dessert!  This is what my wife made for me from the "Wheat Belly Cookbook", page 268!  She followed the directions, except for the cocoa powder; she doesn't like unsweetened cocoa powder, so at the end, so that I could have my chocolate fix, she lined half the pie top with unsweet dark chocolate chips!  It did the trick!

Here's what the books says:

Ingredients

Crust

• 1 cup almond flour
• 1/2 cup ground flaxseeds
• 1/4 teaspoon liquid stevia
• 1/4 cup cocoa powder, optional
• 1/4 cup organic butter, melted
• 1 tablespoon vanilla extract

Filling

• 1 cup organic heavy cream
• 1 teaspoon vanilla
• 8 ounce brick organic cream cheese, softened
• 1/2 teaspoon liquid stevia, 1 tablespoon spoonable stevia, or 1/2 cup erythritol (like Swerve)
• 1 cup organic creamy peanut butter
• 2 tablespoons full fat coconut milk

Directions

Crust

1. Blend all ingredients together and press into a 9-inch pie plate.
2. Cover the entire dish with foil, bake at 350 degrees for 20 minutes, or until firm.
3. Let cool completely (Important!)

Filling

1. In a large bowl, use an electric mixer to beat the cream and vanilla until stiff peaks form. Set aside.
2. In a separate bowl, beat the cheese and stevia until blended. Beat in the peanut butter and coconut milk. Fold in the whipped cream until well mixed.
3. Pour into the cooled pie crust and refrigerate for 2 hours until set. Slice with a sharp knife.
4. Drizzle with melted unsweetened chocolate/butter/stevia (Optional).

And here's the result!