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Peanut Butter Pies Recipe

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I absolutely love peanut butter and peanut butter pie is one of my favorites. But I'm a Registered Dietitian, so I knew just how high my original recipe was in fat and calories. I cut down on several critical things, and the resulting pie is great! —Lisa Varner, Charleston, South Carolina

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Peanut Butter Pies Recipe

Prep: 15 min. + freezing

Yield: 16 Servings

15 15

Ingredients

1 package (8 ounces) fat-free cream cheese
3/4 cup reduced-fat creamy peanut butter
1 can (14 ounces) fat-free sweetened condensed milk
1 teaspoon vanilla extract
1 carton (12 ounces) frozen fat-free whipped topping, thawed
2 reduced-fat graham cracker crusts (8 inches)
1/4 cup chocolate syrup
1/4 cup finely chopped unsalted peanuts

Directions

In a large bowl, beat cream cheese and peanut butter until smooth. Beat in milk and vanilla until blended. Fold in whipped topping. Pour into crusts. Cover and freeze for 8 hours or overnight.
Remove from the freezer 10 minutes before serving. Drizzle with syrup and sprinkle with peanuts. Store leftovers in the freezer. Yield: 2 pies (8 servings each).

Nutritional Facts 1 piece equals 305 calories, 8 g fat (2 g saturated fat), 4 mg cholesterol, 285 mg sodium, 47 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as Peanut Butter Pies in Healthy Cooking February/March 2009, p29

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Peanut Butter Pies

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Reviewed on Jan. 02, 2013 by germanycook

I haven't made this recipe, but it seems to be similar to other unbaked cheesecake recipes. Do you have to put it in the freezer, or would it set up in the fridge as well?

Reviewed on Jan. 02, 2013 by nigols

I love peanut butter and since making this I am being asked to make it again at least twice a week..now I have 1 day for baking this pie and I freeze the rest still tastes good