Peanut Butter Pie

Cooking Light
<p>Peanut Butter Pie</p>
Photo: Randy Mayor; Styling: Lydia DeGaris-Pursell

Treat yourself to a light version of peanut butter pie. It tastes like eating a peanut butter and chocolate candy bar, but lightened ingredients like reduced-fat peanut butter, fat-free condensed milk, and light cream cheese keep fat and calories in check without sacrificing any flavor. 

20 servings (serving size: 1 wedge)


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1 cup powdered sugar
1 (8-ounce) block light cream cheese, softened
1 cup natural-style, reduced-fat creamy peanut butter (such as Smucker's)
1 (14-ounce) can fat-free sweetened condensed milk
1 12-ounce tub frozen fat-free whipped topping, thawed
2 9-inch ready-made reduced-fat graham cracker shells
4 teaspoons fat-free chocolate sundae syrup


Combine the first 3 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add the condensed milk, and beat until combined. Stir in the whipped topping. Divide the mixture evenly between shells; chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges, and drizzle with chocolate syrup.

Note: We loved this pie frozen--its texture is more like that of an ice-cream pie.

Created date

October 2003

Nutritional Information

Calories 264
Caloriesfromfat 28 %
Fat 8.2 g
Satfat 1.8 g
Monofat 2.2 g
Polyfat 1.3 g
Protein 7.3 g
Carbohydrate 40.3 g
Fiber 0.8 g
Cholesterol 5 mg
Iron 0.6 mg
Sodium 213 mg
Calcium 69 mg