I was craving pie this past weekend, so I picked this peanut butter pie. It was very good. I took it for lunches this week. I really enjoyed it. It was best with the chocolate on top, so don't skip that.
Also of note is that I am grateful my grandfather passed on his genius skill for cutting a perfect slice of pie before he passed away, because now I am able to cut nice, neat slices. I love it!
Peanut Butter Pie
Cooking Light, December 2001
and CL Holiday Cookbook
Treat yourself to a light version of peanut butter pie. It tastes like eating a peanut butter and chocolate candy bar, but has only 8.2 grams of fat.
1 cup powdered sugar
8 ounces light cream cheese -- softened
1 cup natural-style -- reduced-fat creamy peanut butter (such as Smucker's)
14 ounces fat-free sweetened condensed milk
12 ounces frozen fat-free whipped topping -- thawed
2 9-inchs 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.
CL Note: We loved this pie frozen--its texture is more like that of an ice-cream pie.
Servings: 2 pies