Charley's Low Sugar Peanut Butter Pie

Rating: 3.67 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

I recently went on a sugar free diet and adapted this recipe accordingly. A unique crust of shredded wheat crackers and pecans encloses a creamy combination of light cream cheese, peanut butter, and whipped topping.

By Charley Gravley

Gallery

Recipe Summary

prep:
15 mins
cook:
7 mins
additional:
1 hr 55 mins
total:
2 hrs 17 mins
Servings:
8
Yield:
1 - 9 inch pie
Nutrition Info
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement

  • In a medium-size bowl, mix together crushed crackers, pecans, and artificial sweetener. Cut in butter or margarine until mixture is crumbly. Press into a 9 inch pie pan.

  • Bake in preheated oven for 7 minutes. Remove and cool.

  • In a medium-size mixing bowl, combine cream cheese and peanut butter. Beat until fluffy, then fold in whipped topping. Pour mixture into cooled crust. Chill 2 to 3 hours before serving.

Nutrition Facts

Per Serving:
538 calories; protein 10.1g; carbohydrates 25.7g; fat 46.4g; cholesterol 52.3mg; sodium 422.4mg. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Leah
Rating: 3 stars
04/14/2008
So I made some changes to the recipe and the pie turned out ok... Taste is pretty good but the crust didn't work so well (I didn't use enough butter). I added Splenda to the peanut butter mixture about 2 T.; I also added 1 1/2 tsp vanilla. I used the entire block of cc and about 3/4 of the jar of pb. To make the crust I used my food processor to grind the Triscuts and melted the butter before I added it to the Triscut/pecan mixture. The taste of the filling is nice (with the added Splenda and vanilla) but when I served the pie the crust fell apart. So it was more like peanut butter mousse with Triscut crumbs. I served with Redi-Whip which added some sweetness. I think this could be a great pie but the recipe definitely needs some tweeking. Hope this helps! Read More
Helpful
(16)
Advertisement
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 01/23/2021