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Peanut Butter Pie

Lee Harrelson
Yield 20 servings (serving size: 1 wedge and 1 teaspoon syrup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.