Peanut Butter Cream Pie

Peanut Butter Cream Pie
Submitted By The Sensible Cook
AVERAGE RATING: 4 votes / 5 Stars

CLICK HERE to see on video on making this pie.

3 whole low fat graham crackers, crumbled

1 package (8 oz) reduced-fat cream cheese

½ cup reduced-fat creamy peanut butter

1 can (14 ounces) fat-free sweetened condensed milk (or use my condensed milk recipe to save calories)

1 tsp vanilla extract

1 carton (8 oz) frozen fat-free whipped topping, thawed

1/4 cup sugar-free chocolate syrup

1/3 cup chopped unsalted peanuts

Spray a pie pan lightly with non-stick cooking spray. Evenly spread the graham cracker crumbles in the bottom of the pan. Drizzle with 2 Tablespoons of chocolate syrup. Set aside.

In a large bowl, beat cream cheese, peanut butter, condensed milk, and vanilla until blended. Fold in peanuts & whipped topping. Pour over graham crackers. Drizzle the top with remaining chocolate syrup. Refrigerate for 3-4 hours or until well chilled.

8 servings, each serving using store bought condensed milk contains 358 calories, 14g fat, 46g carbohydrate, 13g protein, 2g fiber

Each serving using home-made sugar-free condensed milk contains 258 calories, 14g fat, 21g carbohydrate, 13g protein, 2g fiber

Sugar–Free Sweetened Condensed Milk

Use this for recipes that call for sweetened condensed milk. It replaces one regular can.

1 1/3 Cups nonfat powdered milk

½ cup water

½ cup granulated sugar substitute

Combine powdered milk and water in a small bowl. Microwave until hot but not boiling. Stir in sugar replacement. Cover and refrigerate at least 4 hours. Can keep in the fridge for up to 2 weeks.

The entire recipe has 316 calories, ½ g fat, 46 g carbohydrate, 31g protein, 0 g fiber

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