PEANUT BUTTER PIE
WOW. This is one rich pie. I made it into a PIE once, actually…since then I freeze it in slightly rounded 1/4 cup portions and stick it away for a frozen nap. (Out of sight, out of mind…… oh, who am I kidding? I know it’s there, but it’s harder to binge on when it’s solid as a rock!)
Anyhow…yes, it’s rich. But for a special treat it is absolutely fantastic and so good, you’ll swear you really shouldn’t be eating it. But you can. In moderation. Like small servings – frozen, to slowly shave off tiny bites and completely savor over several luxurious, heavenly moments!
(Ignore the ancient photo. I haven’t had the energy to take new ones this summer – maybe soon! Plus it’s a humongous piece. Did I mention not to pig out on this fabulousness?! )
Crust: (totally and completely optional – I give you stats for both ways)
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.
One 8-ounce pkg. reduced-fat (or fat free) cream cheese
1 cup creamy peanut butter
3/4 cup Splenda Granular
1 tablespoon vanilla extract
One 12-ounce container (3 cups) frozen whipped topping, thawed OR 3 cups sweetened whipped cream
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 approx 16 servings.
WITH CRUST: Per Serving: Calories 219; Protein 7 g; Fat 17 g; Carbs 11g; Sugar 4 g; Sodium 205 mg
WITHOUT CRUST: Per Serving: Calories 162; Protein 6 g; Fat 14 g; NET Carbs 4 g; (Fiber 1 g); Sugar 1 g; Sodium 152 mg