Rating: 4.5 stars
40 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 33

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.

Mary Frances Noveh, River Ridge, Louisiana
Recipe by Cooking Light September 2007

Gallery

Antonis Achilleos; Food Styling: Margaret Dickey; Prop Styling: Kay Clarke

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

302 calories; calories from fat 30%; fat 10g; saturated fat 3.8g; mono fat 3.3g; poly fat 2.8g; protein 6.9g; carbohydrates 45.8g; fiber 1g; cholesterol 11mg; iron 0.6mg; sodium 252mg; calcium 59mg.
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