Peanut Butter Pie

Photo: Randy Mayor; Styling: Lydia DeGaris-Pursell

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. 

Yield: 20 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 264
  • Calories from fat: 28%
  • Fat: 8.2g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.3g
  • Protein: 7.3g
  • Carbohydrate: 40.3g
  • Fiber: 0.8g
  • Cholesterol: 5mg
  • Iron: 0.6mg
  • Sodium: 213mg
  • Calcium: 69mg

Ingredients

  • 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

Preparation

  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.
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