peanut butter pie

This pie is very rich – a sliver will satisfy any sweet tooth! If you’d rather not have the crust, simply pour filling into dessert dishes, garnish with chopped peanuts and chill. 

I’ve also frozen this in individual serving sizes.  It makes the best peanut butter ‘ice cream’!

Crust:
1 1/2 cup sugar-free cookie crumbs OR graham cracker crumbs
2 tablespoons peanut butter
2 tablespoons butter

Preheat oven to 350 degrees.
In microwave-safe bowl melt peanut butter and butter. Add to crumbs and mix until well combined. Pat into a 9-inch pie plate. Bake for 10 minutes, or until golden. Cool completely.

Filling:
One 8-ounce pkg. reduced-fat cream cheese
1 cup creamy peanut butter
3/4 cup Splenda Granular or Nature Sweet powdered
1 tablespoon vanilla extract
One 12-ounce container (3 cups) frozen whipped topping, thawed
Chopped peanuts or cookie crumbs

Stir together cream cheese, peanut butter, Splenda, and vanilla until well mixed. Fold in thawed whipped topping. Pour into prepared pie crust and carefully smooth to edges. Sprinkle chopped peanuts or cookie crumbs on top for garnish. Cover tightly and chill overnight.  Makes 16 servings.

Per Serving: Calories 219; Protein 7 g; Fat 17 g; Carbs 11g; Sugar 4 g; Sodium 205 mg