Peanut Butter and Chocolate Pie - Lightened Up!

“My Aunt Judy brought this to New Year's dinner last night and everyone really enjoyed it. This is her lower fat version of a Kraft Recipe. It's very rich so don't take too big of a piece! The cooking time is actually mostly freezing time. For added crunch, prepare as directed using Crunchy Peanut Butter. Enjoy!”
4hrs 15mins

Ingredients Nutrition


  1. Preheat oven to 350ºF. Mix cookie crumbs, peanuts and butter until well blended; press firmly onto bottom and up the sides of 9-inch (23-cm) pie plate. Bake 10 min.; cool completely.
  2. Beat cream cheese, peanut butter and sugar in large bowl with electric mixer on medium speed until well blended. Stir in whipped topping. Pour over crust; cover.
  3. Freeze at least 3 hours or overnight. Remove pie from freezer 30 minute before serving. Melt chocolate as directed on package; drizzle over pie. Let stand at room temperature until pie is soft enough to cut into slices to serve. Store any leftover pie in freezer.

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