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Peanut Butter Pies

 Peanut Butter Pies
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
16 ServingsPrep: 15 min. + freezing


  • 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 McCormick® Pure 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


  • 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.