So if you haven’t noticed, I LOVE Peanut Butter. I am not one to use “fat-free” or “light” anything. I like the real deal but here I have bent that rule changed that concept. I have no rules anyways when it comes to cooking and baking, I just keep things simple and in moderation.
This is like a candy bar but with no preservatives, and let’s face it…Crap. You can get more carried away (like me) by adding toppings like toffee, peanut butter cups, or chocolate chips. This makes 2 pies so freeze the extra one for about 1 month or give to those you love!
1 cup powdered sugar
1 cup natural peanut butter, crunchy or creamy
1 8 oz block of 1/3 less fat cream cheese, softened
1 14 oz can of fat-free sweetened condensed milk
12 oz frozen whipped cream, thawed (buy non hydrogenated oil, can find at Whole Foods)
2 6 oz low-fat, whole-wheat graham cracker crusts (all natural, can find at Whole Foods)
Chocolate Sundae syrup, all natural, ( you can find at Whole Foods, or make your own, I have my own go-to chocolate sauce, here “Dark Chocolate Sauce.”
1. Combine powdered sugar, peanut butter, and cream cheese in a large bowl; beat with a mixer on med. until smooth. Add milk; beat until blended. Fold in whipped cream. You can add extra goodies now (if using.)
2. Divide mixture evenly between two pie crusts. Chill 8 hours. Serve by cutting into wedges and drizzle with chocolate syrup.
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