Peanut Butter Pie

This recipe was written on a piece of scrap paper and has been stuck in my cookbook for I don’t know how many years.  My son came across it and thought this would be the perfect weekend to make this peanut butter pie.  It’s a “no-bake” freezer pie and is really a perfect dessert to enjoy during these hot summer days.  But, there was no way I was making this sweet, creamy treat if I couldn’t have a piece!   I wanted to lighten it up, but my son was very adamant about not substituting a reduced fat peanut butter.  So, we compromised.  I cut the fat and calories where I thought it wouldn’t affect the taste and texture, but I used the regular peanut butter.  The resulting pie was rich and creamy with a sweet taste of peanut butter.

If anyone tries this recipe with the reduced fat peanut butter, let me know how it turns out!

 

Peanut Butter Pie

4 oz. 1/3 Less Fat Cream Cheese

¾ cup confectioner’s sugar

½ cup creamy peanut butter (I used Jif)

½ cup 2% milk

8 oz Cool Whip Lite, thawed

9-inch prepared chocolate crumb pie crust

Beat the cream cheese and confectioner’s sugar together until creamy.

Mix in the peanut butter and milk and beat until smooth.

Fold in the whipped topping.

Pour into the pie crust.  Cover, and freeze until firm, a minimum of four hours.

Weight Watchers Points Plus= 10 points for 8 servings*

*If you cut the pie into 10 pieces you’ll only have 8 points per serving!  The pie is sweet and rich, so a smaller portion is still satisfyingly delicious!