Mary Frances Noveh from River Ridge, Louisiana, sent us this dessert recipe, which first appeared in December 2001. She noted it was like a "peanut butter and chocolate candy bar." We loved the results, and since it makes two peanut butter pies, you can share one with a friend and keep the other for yourself. Several tasters in our Test Kitchens enjoy serving this pie frozen.
1 cup powdered sugar
1 cup natural-style, reduced-fat creamy peanut butter (such as Smucker's)
1 (14-ounce) can fat-free sweetened condensed milk
12 ounces frozen fat-free whipped topping, thawed
2 (6-ounce) reduced-fat graham cracker crusts
20 teaspoons fat-free chocolate sundae syrup
How to Make It
Combine powdered sugar, peanut butter, and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Add milk; beat until combined. Fold in whipped topping. Divide mixture evenly between crusts; chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges; drizzle with chocolate syrup.
I made this recipe for an office holiday luncheon and the first pie was a huge hit, taste-wise, although a bit runny. I put the second one in the freezer overnight and pulled it out a day later and you would think it was a second holiday by the reactions of my co-workers. Freezing helped the texture very much. Very sweet, very rich. No one even wanted the chocolate syrup. I will try it with less or no confectioners sugar next time.
Keep in mind that any peanut butter/chocolate combo dessert usually gets high marks with me. I will tell you that this is probably one of my most favorite desserts I've ever had. One of the ladies in our Cooking Light group made it last week and it was a big hit!!!
Made this recipe with non low fat ingredients for Thanksgiving. My oldest son just messaged me wanting the recipe. Said it was the best pb pie he has ever had. And trust me, he has tried a lot as pb is his favorite food. Guess this will be his new holiday pie.
Wanted a no bake recipe and glad I tried this one! Delicious! It is very rick so only need small slices. I froze the pies overnight and let them thaw a little before slicing. Will try again with less powdered sugar.
Excellent and easy to make. I, like the others, omitted the powdered sugar. I did not have any chocolate syrup. I used dark chocolate indulgence by Philadelphia cream cheese. I melted and swirled in the pie. It was wonderful and did not need the syrup.