Chocolate Peanut Butter Pie
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
Who can resist luscious chocolate and peanut butter paired up in a pie? Reduced-fat and sugar-free ingredients lighten up the dessert without slicing into its satisfying flavor. When I take this pie to gatherings, I always get an empty pie plate and lots of compliments in return. * This recipe is Diabetic Friendly! *
Judy Barrett Oklahoma City, Oklahoma
Chocolate Peanut Butter Pie Recipe
Chocolate Peanut Butter Pie
1/3 cup nonfat dry milk powder
1 ¼ cups cold water
1 package (1 oz.) sugar-free instant vanilla pudding mix
½ cup reduced-fat chunky peanut butter
1 reduced-fat graham cracker crust (8 inches)
Chocolate Layer: 1/3 cup nonfat dry milk powder
1 ¼ cups cold water
1 package (1.4 oz.) sugar-free instant pudding mix
1 cup reduced-fat whipped topping
½ oz. semisweet chocolate, shaved into curls
In a bowl, beat milk powder and water on low speed for 20 seconds. Add vanilla pudding mix; beat on low for 1 ½ minutes. Add peanut butter; beat on low for 30 seconds. Pour into crust.
For chocolate layer, in a bowl milk powder and water on low for 20 seconds. Add chocolate pudding mix; beat on low for 2 minutes. Carefully spread over peanut butter layer. Top with whipped topping and chocolate curls. Cover and refrigerate for at least 2 hours. 8 servings
(Recipe for Chocolate Peanut Butter Pie was on www.tasteofhome.com, 2014)
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