Peanut Butter Pie…Healthy Recipe Makeover

I LOVE peanut butter and so does my family.  If you can somehow put chocolate into the mix I’m in HEAVEN!  One of our favorite desserts is peanut butter pie.  Ummm…it’s so good.  I can’t get enough of it.  What I don’t like is looking at the calories and fat per slice.  Until now!  I found this fabulous recipe from The Pioneer Women and lightened it up.  You have to make it!  I promise you won’t be disappointed.  It’s FABULOUS!

INGREDIENTS:

• 1 1/4 cup powdered sugar
• 1 cup natural-style, reduced-fat creamy peanut butter (I use Smucker’s)
• 1 (8-ounce)  light cream cheese, softened
• 1 (14-ounce) can fat-free sweetened condensed milk (*not in original recipe- optional see below)
• 12 ounces  light whipped cream, thawed
• 2 (6-ounce) organic chocolate crust (see below for homemade recipe)
• 8 tbsp Hersheys chocolate syrup (I prefer light)

Note:  if you don’t use condensed milk, this recipe will only provide enough for one pie crust. Omitting milk provides thicker & richer pie.  Also increases nutritional values.  

DIRECTIONS:

Combine peanut butter, and cream cheese. Beat ingredients at medium speed until smooth. Add powdered sugar and beat until smooth.  Next add milk and beat until well combined.  Add in the whipped cream and beat mixture until smooth, scraping the sides as needed.  Pour filling evenly into the 2 crusts.  Place in freezer for 1 hour or until firm (pies will have a soft, fluffy texture). When ready to serve, cut into wedges and drizzle with chocolate syrup.

Yields: 16 servings (2 pies)

Approx. Nutritional Values: 280 calories/10 g fat/40 carbs/5mg cholesterol

Homemade Chocolate Pie Crust