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Frozen Peanut Butter Pie

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“This recipe is from Cooking Light. It's hard to stay on a diet without a little indulgence. With 259 calories and 8.7g grams of fat this will help curve that craving. Hope you enjoy. I use a redulced fat graham cracker pre-made shell to help save time. You do have to make ahead for it to properly set.”
READY IN:
30mins
SERVES:
10
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • pre-made graham cracker crust
  • 7 tablespoons sugar, divided
  • 2 large egg whites, lightly beaten
  • cooking spray
  • 1 14 cups nonfat milk
  • 23 cup reduced-fat crunchy peanut butter
  • 12 teaspoon vanilla
  • 4 ounces fat free cream cheese, softened
  • 1 (8 ounce) container frozen fat-free whipped topping, thawed
  • 3 tablespoons finely chopped finely chopped dry roasted salted peanuts
  • 14 cup shaved milk chocolate

Directions

  1. Combine milk and remaining 1/4 cup sugar in a heavy saucepan over medium-low heat. Cook 2 minutes or until sugar dissolves, stirring constantly; transfer mixture to a bowl. Add peanut butter and vanilla, stirring with a whisk until combined. Cover and chill 30 minutes.
  2. Place cream cheese in a large bowl, and beat with a mixer at medium speed until light and fluffy. Add milk mixture, beating on low speed until combined. Fold in whipped topping; pour mixture into prepared piecrust. Freeze, uncovered, 8 hours or overnight or until hard. Sprinkle with peanuts and shaved chocolate. Transfer pie to refrigerator 30 minutes before slicing.

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