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Peanut Butter Pie

Peanut Butter Pie
Photo: Randy Mayor; Styling: Lydia DeGaris-Pursell

20 servings (serving size: 1 wedge)

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. 


  • 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

Nutrition 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

How to Make It

  1. 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.

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