Light Peanut Butter Pie Recipes

PEANUT BUTTER PIE

Steps:

• Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
• Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.

PEANUT BUTTER FREEZER PIE

Steps:

• In a large bowl, beat cream cheese and milk until smooth. Beat in confectioners' sugar and peanut butter. Refrigerate 1/2 cup whipped topping for garnish. Beat 1/2 cup whipped topping into peanut butter mixture; fold in remaining whipped topping. Set aside 8 teaspoons chocolate chips for garnish; fold remaining chips into filling. , Spoon filling into crust. Cover and freeze for 3-4 hours or until firm. Remove from the freezer 20 minutes before serving. Garnish each slice with 1 tablespoon whipped topping and 1 teaspoon chocolate chips.

PEANUT BUTTER CREAM PIE

Steps:

• In a large bowl, beat cream cheese until fluffy. beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight.

LIGHT PEANUT BUTTER PIE

Steps:

• Cush graham crackers using a rolling pin or in a food processor.
• Combine graham cracker crumbs with brown sugar, canola oil, vanilla, cocoa powder and salt. Mix well.
• Divide the graham cracker mixture evenly between 4 individual pie/custard dishes. Using the back of a fork, press the mixture to fill the bottom of each dish.
• Bake in a 350 degree oven for 8-9 minutes, then let cool while you make the filling.
• For the filling, combine the milk and peanut butter with a whisk or hand mixer.
• Slowly add pudding mix to the milk and peanut butter, mix for 1-2 minutes until combined and smooth.
• Divide the filling evenly between the four dishes, refrigerate for at least 1-hour.
• Optional toppings would be, light whipped topping, crushed peanuts and chocolate shavings.

LIGHTER CHOCOLATE PEANUT BUTTER PIE RECIPE BY TASTY

Steps:

• Place nuts in the bowl of a food processor and pulse until chunky.
• Add in the oat flour, dark cocoa powder, honey, milk, and salt. Pulse until just thoroughly mixed.
• Add mixture to a greased pie tin and press down firmly to form the crust.
• Chill for 1 hour.
• In a large bowl, combine Greek yogurt, peanut butter, honey, vanilla, and salt until consistency is smooth.
• Add filling to pie crust and smooth into an even layer.
• Top with dark chocolate chips.
• Chill for at least 1 hour.
• Enjoy!

COOKING LIGHT FROZEN PEANUT BUTTER PIE

Steps:

• 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.