Nearly Sugar Free Peanut Butter Pie
Submitted by: JulieNewland (see all recipes) | Source: www.bariatriceating.com
Ingredients:
| 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 |
| 2 Tbsp | Butter |
| Filling: | |
| 1- 8 oz pkg | Cream Cheese, room temp |
| 1 cup | Peanut Butter |
| ¾ cup | Splenda |
| 1 Tbsp | Vanilla |
| 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 |
Directions:
Crust:
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.
Filling:
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.
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