Peanut Butter Pie
Photography: Lee Harrelson; 
Mary Frances Noveh from River Ridge, Louisiana, sent us this dessert recipe, which first appeared in December 2001. She noted it was like a "peanut butter and chocolate candy bar." We loved the results, and since it makes two pies, you can share one with a friend and keep the other for yourself. Several tasters in our Test Kitchens enjoy serving this pie frozen.
| Servings:20 servings (serving size: 1 wedge and 1 teaspoon syrup) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 1 cup powdered sugar
- 1 cup natural-style, reduced-fat creamy peanut butter (such as Smucker's)
- 1 (8-ounce) block 1/3-less-fat cream cheese, softened
- 1 (14-ounce) can fat-free sweetened condensed milk
- 12 ounces frozen fat-free whipped topping, thawed
- 2 (6-ounce) reduced-fat graham cracker crusts
- 20 teaspoons fat-free chocolate sundae syrup
Amount Per
Serving
- iron:0.6 mg
- protein:6.9 g
- fat:10 g
- sodium:252 mg
- carbohydrate:45.8 g
- calories from fat:30 %
- calcium:59 mg
- cholesterol:11 mg
- fiber:1 g
- calories:302
- poly fat:2.8 g
- saturated fat:3.8 g
- mono fat:3.3 g
directions
Combine powdered sugar, peanut butter, and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Add milk; beat until combined. Fold in whipped topping. Divide mixture evenly between crusts; chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges; drizzle with chocolate syrup.
