This Peanut Butter Cream Pie is the easiest pie we’ve ever made! We wanted to bring a dessert to Matt’s parents’ house for the Fourth of July and, as luck would have it, Cooking Light sent me an email featuring easy no-bake summer desserts just as we were deciding what to make. This pie took about 15 minutes to prepare and it was creamy, rich, and delicious. Oh, and it’s somewhat healthy, too! Cooking Light says that each piece has only 302 calories which is pretty good considering how decadent this pie tastes! The original recipe can be found here.
Peanut Butter Cream Pie (from Cooking Light)
You will need…
1 cup Confectioner’s Sugar
1 cup Reduced Fat Creamy Peanut Butter
1 – 8 oz. block Reduced Fat Cream Cheese, softened
1 – 14 oz. can Fat Free Sweetened Condensed Milk
12 oz. Low Fat Cool Whip, thawed
2 – 6 oz. pre-made Graham Cracker Pie Crusts
Hershey’s Chocolate Syrup
Put the confectioner’s sugar, peanut butter, and cream cheese in the bowl of a stand mixture and mix on low speed until combined. Add the condensed milk and beat on medium speed until well combined and creamy. Fold in the cool whip and then divide the mixture between the two pie crusts. Chill the pies in the freezer for at least 8 hours. For the best pie texture, leave the pie in the freezer until serving (it won’t be completely frozen solid). After cutting the pie, drizzle chocolate syrup on each slice.