Save on Pinterest

Peanut Butter Pies

Total Time

Prep: 15 min. + freezing


2 pies (8 servings each)

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


  • 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 (9 inches)
  • 1/4 cup chocolate syrup
  • 1/4 cup finely chopped unsalted peanuts


  1. 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.
  2. Remove from the freezer 10 minutes before serving. Drizzle with syrup and sprinkle with peanuts. Store leftovers in the freezer.

Nutrition Facts

1 piece: 305 calories, 8g fat (2g saturated fat), 4mg cholesterol, 285mg sodium, 47g carbohydrate (28g sugars, 1g fiber), 9g protein.

Recommended Video


Click stars to rate
Average Rating:
  • lmmanda
    Jul 5, 2015

    Delicious! I cut the recipe roughly in half since I only wanted one pie. In doing so, I used about 8T of peanut butter, I started with 6T then added enough till I liked the taste. I also used about 2/3 of the can of sweetened condensed milk. I used a 8oz container of cool whip and added a little more than 1/2t of vanilla. I omitted the chopped peanuts on top.

  • Cheri Beck
    Nov 22, 2014

    We enjoy this pie, although being allergic to wheat, I put it in a chocolate rice krispie crust that does add a flavor and texture punch! Last night I was feeling adventurous, so I played with multiple recipes. I used my rice krispie crust, added a cup of coarsely chopped peanut butter cups to this recipe and used it as the base layer, then topped it with a layer of fluffy chocolate pie from a family recipe (stirring another cup of the chopped candy into that). I topped the whole thing off with crushed peanuts and crushed butterfingers bars and froze it. The family says that's a keeper!

  • Devilishly_Delicious
    Nov 25, 2013

    The recipe was easy enough to follow, but I've never been much of a fan of freezer pies. For a relatively quick PB pie fix, this recipe does the trick. Personally, the PB flavor just wasn't strong enough, even after adding extra peanut butter.

  • tcarneal
    Nov 7, 2013

    my husband loves this peanutbutter pie, i omit the nuts

  • Mommyof2andHubby
    Apr 21, 2013

    No comment left

  • germanycook
    Jan 2, 2013

    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?

  • nigols
    Jan 2, 2013

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

  • lasesser
    Nov 20, 2012

    No comment left

  • hotandspicey
    Feb 23, 2010


  • balena
    Oct 10, 2009

    i was given many compliments with this recipe and would make it many more times.