In El Sobrante, California, Billie Moss uses time-saving apple pie filling and a convenient pastry shell crust for this scrumptious pie. Dressed up with a crunchy streusel topping, it’s a sweet afternoon pick-me-up or dinnertime finale.
I don't prepare dessert often but this pie is one of the exceptions. Sugar-free pudding, a reduced-fat graham cracker crust and a few other items keep the fat and calories down, but no one guesses that this sweet treat is lighter than other desserts.—Vickie Madrigal, Shreveport, Louisiana
Using fat-free cream cheese, reduced-fat peanut butter, skim milk and fat-free frozen whipped topping, they trimmed down the fat in this fabulous pie. It is every bit as mouthwatering as the original version.—Taste of Home Test Kitchen, Greendale, Wisconsin
'Wow!' That's what I hear whenever I serve this creamy peanut butter pie with its chocolate cookie crust. Everyone seems to love the chocolate/peanut butter combination.—Elaine Sabacky, Litchfield, Minnesota
Maple nut goodies have been a favorite candy of mine since I was a child, and I think the flavors taste just as great in a pie! This pie freezes well, too—just take it out to thaw 30 minutes before serving. —Crystal Schlueter, Northglenn, Colorado
A chocolate crumb crust is topped with a rich peanut butter layer, then strawberry preserves and whipped cream. The tasty make-ahead pie is sure to appeal to the young—and the young at heart. —Vikki Rebholz, West Chester, Ohio
This rich, old-fashioned dessert was an immediate hit with three girlfriends I used to live with. Now my husband and I run a small church camp and our two boys consume a lot of our time and energy—as well as my peanut butter pie!