Peanut Butter Pie

Peanut Butter PieRecipe
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

Cooking Light

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.