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Rating: 5 stars
24 Ratings
  • 5 star values: 21
  • 4 star values: 2
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  • 2 star values: 0
  • 1 star values: 1

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. 

Recipe by Cooking Light December 2001

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Credit: Randy Mayor; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
20 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

264 calories; calories from fat 28%; fat 8.2g; saturated fat 1.8g; mono fat 2.2g; poly fat 1.3g; protein 7.3g; carbohydrates 40.3g; fiber 0.8g; cholesterol 5mg; iron 0.6mg; sodium 213mg; calcium 69mg.
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