I should preface this by saying that no peanut butter pie is truly “light”… but I think this is definitely one of the lighter recipes. It uses lighter ingredients and the crunchy graham crackers + chocolate meshes really well with the creamy pie texture. I made this for Valentine’s Day because my boyfriend loves peanut butter-based desserts and while I do too, I also find many of them too heavy to have more than a few bites. This was an exception! A little less peanut butter, perhaps? It definitely had a softer, more pudding-like texture but we liked it that way.
After trekking to Safeway and it letting me down by not having pie crust (sidenote: how is that a thing? Pie crust is so generic! My friend ran into the same issue at another location. Fun fact, we both baked our boyfriends peanut butter pie with the same crust without even knowing it. #besties), I ended up making my own. I didn’t bake it before hand so it wasn’t completely solid, but it still tasted good since this was meant to be eaten cold and stayed in the fridge. It probably got a little soggier than a store-bought version would have, or than it would have if I’d baked it before (see crust recipe for deets).
In any case, this would be a great thing to whip up for potlucks, in the summer, or as a random treat for anyone who likes peanut butter. Bonus points for not needing the oven. Happy “baking!”
Peanut Butter Pie
Adapted from Skinny Taste
– 5 oz light cream cheese
– 1/2 cup confectioners sugar
– 1/3 cup peanut butter (I prefer regular to low fat… this isn’t a place to cut corners, in my opinion!)
– 6 oz fat free or light frozen whipped topping (like Cool Whip)
– 1 graham cracker crust (store bought or homemade; I used this recipe)
– approximately 1/4 cup crushed graham crackers for topping
– small handful of chocolate chunks or chocolate chips for topping
Beat cream cheese and confectioners sugar together in a medium bowl. Mix in peanut butter and beat until smooth. Fold in whipped topping (I used a spatula to do this).
Spoon mixture into graham cracker crust and spread evenly. Cover and refrigerate for 2-3 hours before topping with crushed graham crackers and chocolate chunks. (Note: I put the toppings on right away and it worked out fine; for best results, wait until pie has set, but if you’re pressed for time, you can top it before sticking it in the fridge. Pie should keep for a few days!)
Photos by Monica Dutia for Cake & Lilies