Utter the word peanut butter and I’m there . . . and
chocolate? Sure, why not! This no bake pie caught my attention for no
other reason than the fact that peanut butter pies are delicious and no-bake
recipes are easy-breezy.
Mac and I will
be doing dinner with friends this evening and I might just have enough time to
prepare after work before people start to gather. I am thinking I might modify this recipe just
a hair and add a smear of peanut butter and/or chop up some Reese’s Peanut Butter Cups and put them the bottom? Who doesn't like a gooey, unexpected surprise when eating dessert?
Plus, this pie is a
reduced-fat version and so I’m allowed to eat at least a third of it myself without
the assistance of others (and if no one is looking, I might just eat it straight out of
the pan . . .)
Alright, here’s the
recipe:
Skinny No-Bake Peanut Butter Pie
Skinnytaste.com
Servings: 10 • Serving Size: 1/10 • Old Points: 5 pts • Points+: 5 pts
Calories: 216.8 • Fat: 6.4 g • Protein: 2.9 g • Carb: 32.9 g • Fiber: 1.3 g • Sugar: 16.7g
Sodium: 94.6 mg
Ingredients
Skinnytaste.com
Servings: 10 • Serving Size: 1/10 • Old Points: 5 pts • Points+: 5 pts
Calories: 216.8 • Fat: 6.4 g • Protein: 2.9 g • Carb: 32.9 g • Fiber: 1.3 g • Sugar: 16.7g
Sodium: 94.6 mg
Ingredients
- 5 oz reduced fat cream cheese, softened
- 1/2 cups confectioners' sugar
- 1/3 cup Better n Peanut Butter
- 8 oz fat free frozen whipped topping, thawed (or truwhip for healthier option*)
- reduced fat graham cracker pie crusts
- 3 tbsp Hershey's chocolate syrup
Directions
Beat cream cheese and confectioners' sugar together
in a medium bowl.
Mix in Better 'n Peanut Butter and beat until
smooth. Fold in whipped topping.
Spoon into graham cracker pie shell; cover,
and refrigerate until firm, at least 2-3 hours. Drizzle with chocolate
syrup before serving.
