SF frozen peanut butter pie

Okay, I am not sure how many of you have had peanut butter pie (the kind that goes in the freezer), but I always had it at Thanksgiving and Christmas since my aunt would make it...soooo yummy.  So of course I know this year that wasn't going to happen.  I have to bring 2 desserts to the Thanksgiving (there are always tons there) so of course I am making sugar free so both my mom and I can enjoy some.  And pretty much all the adults in my family are diabetic or on some sort of diet.

So I took my aunt's recipe and did a test tonight changing some ingredients to make it sugar free.  It totally worked!  Sooooooooo good.  Of course it isn't calorie free, but for a SF holiday treat I am pretty excited.

Here is the recipe if anyone wants it:

4 oz reduced fat (1/3 less fat and 40% less calories) cream cheese
1/2 cup low fat milk
1/2 cup peanut butter
1 cup splenda

1 8 oz tub of sugar free cool whip
graham cracker pie crust

Mix the first 4 ingredients until blended and smooth.  Fold in thawed coolwhip.  Put in graham cracker pie crust and freeze at least 3 hours.  So simple.  You could even add some sf reeses on top for decoration.

So the only thing that has the sugar is the graham cracker crust.  So one slice of the crust has 6g of sugar.  I bet someone could figure out a way to make a crust with something sf.

I have PB2 here, but wasn't feeling that courageous.  I bet we could even add protein to it.  Nahhhhh   It is so good as a little holiday treat I am not gonna mess with it. 

I'll be making this one for sure!   Thanks for sharing!!!!!!  (I'll try it with the PB2 and let you know how it goes!!!)

I forget to mention that you can eat it right out of the fridge, or take a slice out (or whole pie to share) and thaw it out a bit.  It is really good and creamy thawed a bit.

No I know it is good with real PB, so if it is gross with PB2 you must try the other way...your family will LOVE it---and it is only a 1/2 cup, so not too bad since we have small pieces.

That sounds SO good !!  I don't know if I'm brave enough to try it just yet but will keep it for future reference 

I'm thinking instead of buying the ready-made crust...why couldn't you make your own using splenda instead of sugar...??

Either way ~ Thanks for sharing !! 

Good Idea Deb,

Whole-Wheat Graham Cracker Crust
Estimated Times:
Preparation - 5 min | Cooking - 8 min | Yields - 8 servings for a 9-inch crust

For a nutritious twist to your pie recipe, you can purchase whole-wheat graham cracker crumbs at your local health food store.

Ingredients:

• 1 cup whole-wheat or honey graham cracker crumbs
• 2 to 3 tablespoons canola oil
• 2 tablespoons splenda brown sugar
• 1 teaspoon finely grated orange peel (optional)
• 1/4 teaspoon ground cinnamon

 

Directions:
PREHEAT oven to 350° F.

COMBINE graham cracker crumbs, oil, sugar, orange peel and cinnamon in medium bowl; stir well. Press onto bottom and side of ungreased 9-inch (4-cup volume) deep-dish pie plate.

BAKE for 8 to 10 minutes; cool. Use for refrigerated pies or baked pies.

NOTE: If substituting this crust for the deep-dish pie shell called for in the LIBBY'S® Famous Pumpkin Pie recipe, pour filling into crust; bake at 350º F. for 50 minutes or until knife inserted near center comes out clean.
 

Oh My !!

That sounds "yummy"...I love cinnamon !!

Nice to see ya Ms. Cheryl 

I've missed everyone ~ but hopefully will be stopping-by a bit more often...I'm feeling much better everyday...and can't wait for Wednesday...
2~week check-up and the staples are coming out !! 

Enjoy the rest of your evening ~~
deb

I can't wait to make this!  MMMMMMMMM    Peanut butter!!!!!!!!!

Okay, it is definitely better thawed a bit.  I had a bit last night totally frozen, then tried a bite that I had left out as a test...smooth, creamy goodness.  Try it thawed a bit (but still cool)

Yum I am trying this one, thanks Tanya!!

pie was great ,thanxs