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

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.

Recipe by Cooking Light September 2007

Gallery

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

Recipe Summary test

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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