Chocolate Peanut Butter Pie

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

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)