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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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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! 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 (8 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. Yield: 2 pies (8 servings each).
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