Chocolate Peanut Butter Pie

Chocolate and peanut butter. Peanut butter and chocolate. Two of the greatest foods on earth and when combined together, it’s pure bliss! This pie is awesome not just because it includes two of my favorite ingredients, but also because it’s low-fat and low-sugar, AND it’s so easy to make, a caveman could do it (no offense to any cavemen reading this…). By using low-fat and sugar-free ingredients, this pie is guilt-free and totally bangarang! (yes, I was watching Hook while I made this…)

I wish I could have made this completely sugar-free, but my grocery store doesn’t carry sugar-free crust. For the peanut butter, I used the all-natural kind which is much lower in sugar compared to the regular kind. If you aren’t worried about calories or sugar, feel free to swap these ingredients for the regular kind. If you do want to make this completely sugar-free, I do know you can get sugar-free crust and sugar-free peanut butter at health food stores or online.

Now, since this is a pudding pie, it is not very easy to serve. If you want a good presentation and be able to have neat and clean slices, I recommend freezing the pie for an hour or two before serving it. Just make sure it doesn’t freeze all the way through or it will be icy and you’ll have to wait for it to defrost a bit.

Chocolate Peanut Butter Pie

Ingredients:

Makes 1 Pie

– 1 8 oz. container sugar-free Cool Whip, defrosted
– 1 1.4 oz. box instant chocolate sugar-free fat-free pudding
– 2 cups skim milk
– 1/4-1/3 cup all-natural peanut butter (add more if you want more peanut butter flavor)
– 1 reduced-fat graham cracker crust
– Optional (for garnish): chocolate bar (for shaving), chocolate sprinkles, cocoa powder

Directions:

1. In a large bowl, mix pudding and skim milk together. Pudding should set in about 5 minutes.

2. Melt peanut butter in microwave for approximately 20 seconds. Mix into pudding mixture.

3. Add half of the container of Cool Whip and mix well. Pour pudding mixture into pie crust.

4. Use the remaining Cool Whip to spread over the top of the pie. You can garnish the pie with shaved chocolate, sprinkles, cocoa powder, whatever you like! Refrigerate pie for 1 hour before serving.

   

3 comments

  1. So nice to re-post your pie…the blogging community is just wonderful, isn’t it? My heart goes out to Jen.

    • Thanks, Ann! It really is. Jennifer’s story is so touching and my thoughts and prayers go out to her and her family. Btw, your peanut butter pie also looks so yummy! :)

  2. Pingback: Flashback Friday: No-Bake Chocolate Peanut Butter Pie » Eat. Drink. Love.

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