Peanut Butter Pies

Name: Peanut Butter Pies
Prep time: 15 min
Total time: 15 min
Yield: 2 pies (8 servings each).
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 (9 inches); 1/4 cup chocolate syrup; 1/4 cup finely chopped unsalted peanuts

TOTAL TIME: Prep: 15 min. + freezing YIELD: 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 my original recipe was high in fat and calories. I finally came up with a lighter version that meets my pie expectations. —Lisa Varner, El Paso, Texas

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

Directions

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.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.