Peanut Butter Pie

Lee Harrelson
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.


20 servings (serving size: 1 wedge and 1 teaspoon syrup)

Recipe from

Nutritional Information

Calories 302
Caloriesfromfat 30 %
Fat 10 g
Satfat 3.8 g
Monofat 3.3 g
Polyfat 2.8 g
Protein 6.9 g
Carbohydrate 45.8 g
Fiber 1 g
Cholesterol 11 mg
Iron 0.6 mg
Sodium 252 mg
Calcium 59 mg


1 cup powdered sugar
1 cup natural-style, reduced-fat creamy peanut butter (such as Smucker's)
1 (8-ounce) block 1/3-less-fat cream cheese, softened
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


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.


Mary Frances Noveh, River Ridge, Louisiana,

September 2007