Nearly Sugar Free Peanut Butter Pie
|I Usually Shop, for the lowest sugar pre-made graham cracker crust in the grocery store. i have found that "store brands" are usually the lowest. if i can find one at 4 grams per serving, i'll buy those. otherwise, follow the following crust recipe:|
|1||& 1/2 Cup Sugar Free Cookie Crumbs or Graham Cracker Crumbs|
|2 Tbsp||Peanut Butter|
|1- 8 oz pkg||Cream Cheese, room temp|
|1 cup||Peanut Butter|
|1- 12 oz||Container of Sugar Free Cool-whip|
|Chopped Peanuts or Sugar Free Cookie Crumbs, i use sugar free chocolate cookies crushed in my food processor|
If store bought: bake at 350 degrees for 7 - 9 minutes. Cool completely.
If homemade: Preheat oven to 350 degrees. In a mocrowave safe bowl, melt peanut butter and butter. Add to crumbs and mix until well combines. Pat into a 9 inch pie plate. Bake for 10 minute, or until golden. Cool completely.
Stir together cream cheese, peanut butter, splenda, and vanilla until well mixed. Fold in thawed cool-whip. Pour into prepared pie crust and carefully smooth to edges.
Sprinkle crumbs or peanuts over pie for garnish.
Cover tightly and chill overnight.