Peanut Butter Pie

A healthy twist on a classic favorite! You won’t even notice all the calories and fat you are saving with this recipe.

Adapted from Cooking Light



  • 1 cup powdered sugar (I usually don’t have organic powdered sugar)
  • 8 ounces light cream cheese, softened
  • 1 cup reduced fat creamy peanut butter
  • 14 oz can of fat free condensed milk
  • 12 oz tub fat free Cool Whip, thawed
  • 2 9-inch graham cracker crust (buy the reduced fat kind if you can find it)
  • Fat free chocolate syrup, chopped peanuts, and whipped topping (optional)


1. Combine the first 3 ingredients in a large bowl; beat with a mixer at medium speed until smooth.




2. Add the condensed milk, and beat until combined.




(Seriously, I could eat spoonfuls of this)

3. Stir in the whipped topping.



4. Divide the mixture evenly between shells. Freeze for 8 hours or overnight until set.


(One for you and one to share with a neighbor or friend)

5. Cut into wedges and top with syrup, Cool Whip, or peanuts. Enjoy!


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One Response to Peanut Butter Pie

  1. Sheryl says:

    Okay, dying to try it. A friend in college made a peanut butter pie once, and it was MARVELOUS. I tried a few years ago to make it for myself for my birthday. It went in the garbage; made me sick to my stomach. Think I took the whipping cream about 2 seconds too far. i.e. the only taste was butter. I like this much better…can make it an not feel guilty eating it…and don’t have to mess with whipping cream. Thanks for posting it!

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