Peanut Butter Pie Recipe

sacarpenter2620 · September 2011

1 cup powdered sugar

1 cup reduced fat peanut butter

1 block (8oz) reduced fat cream cheese, room temperature

1 can (14oz) fat-free sweetened condensed milk

1 tub (12oz) fat-free whipped topping

2 premade 9 inch Oreo cookie pie shells

Chocolate syrup or ganache (3/4 cup heavy cream simmered and add 2 cups chocolate chips) if desired.

Combine the first 3 ingredients in mixer until smooth. Add the sweetened condensed milk and mix. Once mixed, add the whipped topping.

Divide filling between the two crusts/shells.

Refrigerate or freeze.

**I would suggest freezing this pie - it comes out more like ice cream and the last one I made, while absolutely delicious, was soft because I only refrigerated it. Also, if you don't like the fat free/reduced fat stuff, feel free to use regular but I PROMISE you, this comes out super rich and sweet and you'd never be able to tell it was reduced fat.**

ENJOY....happy "no baking"

RedRobin81 · September 2011

I both love and hate you for posting this.

In all seriousness, though, I am off tomorrow and MUST make this. Thanks for sharing!

michaelaskedlauren · September 2011

Oooooh. That sounds delicious! Do you think I could make this with a peanut butter alternative like soy nut butter? DH is deathly allergic to peanut butter, but soy nut has a similar consistency and taste.

Random question, I know, but Im sure there are other nut-free folks on here that would LOVE this cake.

missesBAD · September 2011

Yay! Having family over for dinner on thursday and definitely gonig to make this. I've also been craving PB like a madwoman so it's perfect

SoonToBeMsP · September 2011

MUST make this soon. I am drooling right now.

sacarpenter2620 · September 2011

michaelaskedlauren:

Oooooh. That sounds delicious! Do you think I could make this with a peanut butter alternative like soy nut butter? DH is deathly allergic to peanut butter, but soy nut has a similar consistency and taste.

Random question, I know, but Im sure there are other nut-free folks on here that would LOVE this cake.

I don't see why not!!! I love to bake and use substitutes all the time. I think as long as the consistency is the same, I don't see it being a problem! Good luck. I'd love to know how it turns out because I'm sure the soy nut butter is a little healthier!