Peanut Butter Pie



Peanut Butter Pie Photo: Randy Mayor; Styling: Lydia DeGaris-Pursell

Peanut Butter Pie
  • 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
  1. 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.

Leave a Reply

Your email address will not be published.


This site uses Akismet to reduce spam. Learn how your comment data is processed.