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Lee Harrelson Photo by: Lee Harrelson

Peanut Butter Pie

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.

Cooking Light SEPTEMBER 2007

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

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 302
  • Calories from fat: 30%
  • Fat: 10g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 2.8g
  • Protein: 6.9g
  • Carbohydrate: 45.8g
  • Fiber: 1g
  • Cholesterol: 11mg
  • Iron: 0.6mg
  • Sodium: 252mg
  • Calcium: 59mg
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Peanut Butter Pie recipe

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