My favorite Aunt has always shunned sugar - her hyperinsulinemia has always caused her noticeable health issues. She loves peanut butter and I am going to make her this for Thanksgiving tomorrow.
I made it a couple days ago to test the recipe and a couple things I changed since I made it in a 9 in. springform pan. You need to double the crust - or it doesn’t cover the bottom of the pan.
Letting it set up in the fridge overnight is fine ( instead of freezing). It tastes MUCH better after it sets up.
I love peanut butter too and the filling could be more peanutty. I am going to add maybe a 1/4 cup of peanut flour to the filling. Hoping that gives it a kick. Also, the filling was a little thin, but doubling it would be too much. I’m going to add half to it and see how it goes.