Peanut Butter Pie
Peanut Butter Pie Photo: Randy Mayor; Styling: Lydia DeGaris-Pursell
Peanut Butter Pie
Ingredients
- 1 cup powdered sugar
- 1 (8-ounce) block light cream cheese, softened
- 1 cup natural-style, reduced-fat creamy peanut butter (such as Smucker’s)
- 1 (14-ounce) can fat-free sweetened condensed milk
- 1 12-ounce tub frozen fat-free whipped topping, thawed
- 2 9-inch ready-made reduced-fat graham cracker shells
- 4 teaspoons fat-free chocolate sundae syrup
Instructions
- Combine the first 3 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add the condensed milk, and beat until combined. Stir in the whipped topping. Divide the mixture evenly between shells; chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges, and drizzle with chocolate syrup.
