Lightly coat hands with cooking spray to press the slightly sticky crust into the pie plate. The filling may be thin after mixing but will harden in the freezer.Normally peanut-butter pie is a recipe for a diet disaster, but the fat-free dairy products keep this pie's fat count in check. For cholesterol-conscious guests, use egg whites to give this dessert less than 2 grams per serving. Dig in!

Laura Antworth, Matthews, North Carolina


Credit: Randy Mayor

Recipe Summary test

10 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Combine crumbs, 3 tablespoons sugar, and egg whites; toss with a fork until moist. Press into bottom and up sides of a 9-inch deep-dish pie plate coated with cooking spray. Prick crust with a fork before baking. Bake at 350° for 10 minutes. Remove from oven; cool on a wire rack.

  • Combine milk and remaining 1/4 cup sugar in a heavy saucepan over medium-low heat. Cook 2 minutes or until sugar dissolves, stirring constantly; transfer mixture to a bowl. Add peanut butter and vanilla, stirring with a whisk until combined. Cover and chill 30 minutes.

  • Place cream cheese in a large bowl, and beat with a mixer at medium speed until light and fluffy. Add milk mixture, beating on low speed until combined. Fold in whipped topping; pour mixture into prepared piecrust. Freeze, uncovered, 8 hours or overnight or until hard. Sprinkle with peanuts and shaved chocolate. Transfer pie to refrigerator 30 minutes before slicing.

Nutrition Facts

259 calories; calories from fat 30%; fat 8.7g; saturated fat 1.9g; mono fat 3.8g; poly fat 2g; protein 9.4g; carbohydrates 35.5g; fiber 1.6g; cholesterol 2mg; iron 0.6mg; sodium 249mg; calcium 136mg.