If you love peanut butter like I love peanut butter…


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
3 cups sweetened whipped cream (1 1./2 cups whipping cream, 2-3 T Splenda granular or sugar)

Chopped peanuts or cookie crumbs

Stir together cream cheese, peanut butter, Splenda, and vanilla until well mixed. Fold in whipped cream. 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

23 Comments Add yours

  1. rachemn says:

    Oh YUMMERS! I love, love love peanut butter!

  2. marci schwab says:

    this was the first ever linda dessert recipe i ever made! still my favorite to date 🙂 We like to put it in a pyrex pie plate and freeze it 🙂 an hour into the freezing, we slice it and put it back in so we have ready to go slices 🙂 AMAZING!

  3. Kelly says:

    Ooh. This sounds absolutely fantastic for a special treat. I agree with you, putting things in the freezer is the perfect way to have them on hand when I want something special, but without making them SO AVAILABLE that I tuck into them too often. Nice job.

  4. Gayle says:

    Hi, Linda…..I use your filling recipe and make what my family now calls Peanut Butter Blobs…I use a little 1/4 C. measuring cup and put ‘blobs’ that resemble a cookie on a pan to freeze. When they are frozen, I empty them all in a Ziploc and put them (i.e., hide them) in the freezer. Great to have on hand for a snack attack!

    1. Linda says:

      That is a great idea…and HIDING them is even better!!! I am fairly uncontrollable around this, so if I didn’t freeze mine it would be all she wrote!

  5. Yum! Linda I LOVE PB pie!

    BTW………..are you going to be at the OH conference next month?

  6. Patty says:

    Gayle, I’m stealing your “blob” Idea. Thanks!

  7. larisa says:

    This looks so yummy. I want to make asap. Thanks for sharing 🙂
    Found it by Pinterest.


  8. O.M.G! I *must* make this. PB is something I’ve always loved, and I’m so happy that post RNY I’m still able to eat it. 🙂

  9. Nicci says:

    I’m not crazy about splenda, it does something crazy to my system….any suggestions as a sub?

    1. Linda says:

      If you want it low or no sugar then Equal would work…although I’m not sure if they make it in measureable form (like the Splenda Granular) or just the packets. They would work…just have to keep tasting it for the correct sweetness (what a sacrifice!)

      Stevia (Truvia) would work great, too. There is also another sweetener – Ideal – that uses xylitol, a sugar alcohol that is used in a lot of gum/mints.


      Other than that the Whey Low Granular is wonderful, if you have it.

  10. Nancy says:

    Have you ever tried this with fat free cream cheese?

    1. Linda says:

      This pie would work wonderfully with fat free cream cheese. (I was a little surprised that I didn’t have it in the ingredient list, because I DO use that stuff a lot in non-baked pies/cheesecakes. FF cream cheese does NOT make a good cheesecake, by the way!)

  11. Melissa says:

    This is great. Thank you for sharing!

  12. Rachel says:

    Linda you said in a rely to a post that you could use stevia as a sub for the splenda. I was wondering if you knew you use the same amount of stevia as splenda? I have the stevia in the raw cup for cup and the packets.

  13. Jennie says:

    What is the overall carbs? Not just NET?

  14. karen says:

    Have you tried PB2 – powdered peanut butter? It is real PB but with the fat removed. You can mix with water to make it like regular PB in consistency. I am thinking that this recipe is perfect to try with it – and will make it less dangerous to the waistline to have around!

  15. Sarah says:

    Thanks for this recipe. It’s great to substitute a nut crust and use homemade whipped cream and peanutbutter. THANK YOU! My hubby loved it!

  16. Shannon Zimmerman says:

    This looks delicious! My husband is a huge peanut butter fanatic and has asked me to try your recipe out this weekend =) Enjoy your blog!
    -Shannon the Crumb Cake Queen

  17. Suzette Todhunter says:

    Thanks so much for sharing this recipe! Just put my finished pie in the fridge, but I have no idea how I’m supposed to stay out of it ’til tomorrow. My dad thoroughly enjoyed liking the mixing spoon and will probably be sneaking into the kitchen in a few hours to get into it. Hopefully, all he’s gonna find when he gets in there is my butt sticking out of the fridge and pie all over my face.

  18. jana zills says:

    I made only part of this recipe (peanut butter, cream cheese, splenda, and vanilla) formed them in a small cupcake tin (made 19 mini peanut butter cream cheese bites) and I froze them! so delish! thank you so much for sharing!!

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