For the crust:
4 oz butter
2 tsp arrow root (or cornstarch)
1/3 cup coconut flour
1/2 cup almond flour
6 oz butter
1/3 cup monk fruit sweetener /erythritol
2-3 teaspoon liquid stevia (or omit and double monk fruit)
4 oz unsweetened baking chocolate
1 T vanilla extract
Peanut butter layer:
1/2 cup peanut butter (unsweetened/natural)
2 T coconut oil
1 T sweetener / 1 t liquid stevia (to taste)
2-3 t vanilla extract (to taste)
Preheat oven to 350. Have butter room temp and set out eggs.
Food process crust ingredients together. Press out into oiled pie pan. (I used a glass one and just wiped olive oil lightly in mine.) Bake 10-15 minutes until golden brown and firm, using tinfoil to prevent the edges from burning if needed.
Whisk eggs and sweetener over double broiler, taking it on and off the heat to prevent the eggs from scrambling. They will become paler in color, thick, and foamy on the top. It could take 5-10 minutes. Set aside to chill.
Cream butter with hand-mixer, add vanilla extract and pinch salt.
Melt chocolate over double broiler, allow to cool slightly.
Mix chocolate mixture into creamed butter, adding 1/3 mixture at a time.
Add eggs into mixture the same way.
Taste and adjust if needed.
Pour into pie shell. Chill in fridge one hour.
Heat coconut oil, peanut butter, vanilla extract, and sweetener over low/med heat. Allow sweetener to melt if needed, adjust to taste. Pour over chocolate layer. (I used an all-natural peanut butter, which gave the peanut butter layer a grainy look, but saved a couple grams of sugar)
Set in fridge a few hours, or overnight.