Light, fluffy, and creamy peanut butter tatse without all the fat. So easy - just whip, chill, and serve! If you like, garnish this pie with low-fat whipped topping.

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Recipe Summary

prep:
10 mins
additional:
2 hrs
total:
2 hrs 10 mins
Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

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

Directions

Instructions Checklist
  • In a medium mixing bowl, combine peanut butter, confectioners' sugar, and cream cheese. Whip until smooth and fluffy. Spoon mixture into graham cracker crust and chill 2 hours before serving.

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Nutrition Facts

570 calories; protein 18.7g; carbohydrates 51g; fat 35.1g; cholesterol 30.8mg; sodium 543.8mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 4 stars
08/04/2009
I added a prepared box of vanilla pudding to help make it more "light and fluffy" per another review warning of it sticking to the roof of one's mouth. I also put it into an oreo crust instead of graham cracker and that was a fun change. I mixed it longer than normal to whip air into it. It's good chilled or frozen. I do think PB pies are better with whipped topping mixed in but I had none and was craving this cold creamy PB flavor. Read More
(8)

Most helpful critical review

Rating: 3 stars
10/18/2002
I made this and it did not turn out light and fluffy. So to make it light and fluffy I added a 8 ounce tub of cool whip whipped topping and whipped it with my mixer until it was light and fluffy. It was sinful!!!!!If you make it do add the cool whip with the other ingredients. -Gina Read More
(16)
7 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 3 stars
10/18/2002
I made this and it did not turn out light and fluffy. So to make it light and fluffy I added a 8 ounce tub of cool whip whipped topping and whipped it with my mixer until it was light and fluffy. It was sinful!!!!!If you make it do add the cool whip with the other ingredients. -Gina Read More
(16)
Rating: 2 stars
10/18/2002
You'd need a glass of milk for EVERY bit of this pie. Too heavy and thick. Sticks to your throat. would not make again. Read More
(10)
Rating: 4 stars
08/04/2009
I added a prepared box of vanilla pudding to help make it more "light and fluffy" per another review warning of it sticking to the roof of one's mouth. I also put it into an oreo crust instead of graham cracker and that was a fun change. I mixed it longer than normal to whip air into it. It's good chilled or frozen. I do think PB pies are better with whipped topping mixed in but I had none and was craving this cold creamy PB flavor. Read More
(8)
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Rating: 5 stars
10/30/2002
This recipe was great! It tasted wonderful! I would definately make it again! Read More
(4)
Rating: 1 stars
07/11/2011
I did not care for this. Read More
(2)
Rating: 2 stars
06/14/2010
My "batter" was the consistency of cookie dough. I wondered if I had omitted something but after reading the recipe again I realized I'd done everything exactly as instructed. I think I will take the advice of a previous post and add Cool Whip. Read More
(1)
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