Mary Frances Noveh from River Ridge, Louisiana, sent us this dessert recipe, which first appeared in December 2001. She noted it was like a "peanut butter and chocolate candy bar." We loved the results, and since it makes two peanut butter pies, you can share one with a friend and keep the other for yourself. Several tasters in our Test Kitchens enjoy serving this pie frozen.

Peanut Butter Pie

sugar

natural-style, reduced-fat creamy peanut butter (such as Smucker's)

(8-ounce) block 1/3-less-fat cream cheese, softened

(14-ounce) can fat-free sweetened condensed milk

fat-free

(6-ounce) graham cracker crusts

chocolate sundae syrup

Combine powdered sugar, peanut butter, and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Add milk; beat until combined. Fold in whipped topping. Divide mixture evenly between crusts; chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges; drizzle with chocolate syrup.


Did you ever make this pie with PB2?  If so, did you mix up the PB2 and add 1cup as the recipe calls for or mix the powder into the whipped cream?

Keep in mind that any peanut butter/chocolate combo dessert usually gets high marks with me. I will tell you that this is probably one of my most favorite desserts I've ever had. One of the ladies in our Cooking Light group made it last week and it was a big hit!!!

Made this recipe with non low fat ingredients for Thanksgiving. My oldest son just messaged me wanting the recipe. Said it was the best pb pie he has ever had. And trust me, he has tried a lot as pb is his favorite food. Guess this will be his new holiday pie.

Wanted a no bake recipe and glad I tried this one!  Delicious!  It is very rick so only need small slices.  I froze the pies overnight and let them thaw a little before slicing.  Will try again with less powdered sugar.  

I thought this was a good recipe, easy to make.  I made this for my daughters birthday and got mixed reviews on it.  Some thought it was missing something.

Excellent and easy to make. I, like the others, omitted the powdered sugar. I did not have any chocolate syrup. I used dark chocolate indulgence by Philadelphia cream cheese. I melted and swirled in the pie. It was wonderful and did not need the syrup.

Awsome....follwed recipe to the T only I think i used a bit more than a cup of peanutbutter made for perfect texture frozen or chilled.

 This pie is as amazing as everyone says it is. After reading the comments, I completely omitted the powdered sugar and served it frozen. In my freezer it was ready to serve after 4 hours in the freezer. I also decided to make my own chocolate cookie crust using this simple recipe:http://www.chow.com/recipes/28650-chocolate-cookie-pie-crust. I doubted the serving size but it truly makes 2 ample pies. Everyone loved it, and I can't wait to make it again. 

Sounds delicious; although low-fat, the sugar is out of this world! Would put me in a diabetic coma and add TOO MANY calories. Am going to try to re-work this...

I made this for eight last night and it was wonderful.

Just finished tryin this.... too good!!.... im too full of sugar!! :p

How long will this keep in the freezer? I'd love to be able to deep freeze one to have on hand whenever we get the craving!

Halved the recipe so I could just make one and used a chocolate crust bc it was only one gram of fat more. Also only used 1/4 cup of powdered sugar and it was perfect. There is a way to make this even lower in fat, you can use something called PB2, it's peanut butter that has all of the oils pressed out of it and is pressed into a powder. Instead of having 16g of fat per 2 tbls it has 1.5 grams of fat and almost as much protein. I don’t work for the company I swear! I actually just found out about it yesterday when I was making this pie. All you do is add water and it turns into peanut butter (tastes like natural peanut butter if you pour out the oil on top) , or you don’t have to add water and you can add it directly to the whip cream. It's the real deal. Anyway check it out, i love peanut butter but the fat depresses me. This pie was wonderful and with PB2 it's guilt free (well as long as you're not counting carbs!)

Made once with peanut butter, pretty good.  Made again with nutella, absolutely incredible.  Practically ate the whole thing myself.

This is my husband's new favorite dessert!  It's so easy to make, too!  Would probably be good in a chocolate crust as well.  I am going to try freezing it next time.

I made this recipe for an office holiday luncheon and the first pie was a huge hit, taste-wise, although a bit runny. I put the second one in the freezer overnight and pulled it out a day later and you would think it was a second holiday by the reactions of my co-workers. Freezing helped the texture very much. Very sweet, very rich. No one even wanted the chocolate syrup. I will try it with less or no confectioners sugar next time.

Incredible taste and creamy texture.  Per the notes below, I only added 1/3 cup powdered sugar and it was perfect.  I also used oreo cookie crusts.  The flavors are wonderful and you only need a tiny sliver because its so rich. I froze one pie so it's ready for our impromptu neighborhood party.  Delish.

This recipe is delicious.  I've made it twice and will definitely make it again.  I would even make it for company.  I only make one pie at a time and make my own graham cracker crust instead of buying one.  I use the crust recipe from CL's graham cracker pie.  The first time, I used skippy creamy peanut butter and it was delicious, but very, very sweet.  The second time, I used natural peanut butter, and it is even better and not so sweet.  I wouldn't leave out the powdered sugar.  The recipe doesn't need the powdered sugar for sweetness, but it thickens the pie filling.  For those of us who don't like frozen desserts, the powdered sugar is necessary so that the pie can be kept in the fridge and still be cut into slices.  I left off the chocolate sauce.  It isn't needed.

I halved the recipe since..I only needed one pie. But it was so good, I wish I had made the other! I think it would have kept well in the freezer (I served the pie frozen, letting it thaw for about 5-10 minutes before cutting it). I also halved the amount of powdered sugar (so..instead of 1/4 cup, I put in two tablespoons), and it was definitely sweet enough - any more and the sweetness would have been excessive. I used a graham crackers crust, since I couldn't find a chocolate crust, and it was really nice, though I would imagine a chocolate crust would have been super good. Oh, I also didn't use chocolate syrup - I added some dark chocolate shavings on the top and it turned out really good. Overall, the pie was basically cheesecakey..ice creamy..deliciousness.

this was simply wonderful.Like all the other reviews, I left out the powdered sugar, it wasnt needed at all.my family loved it. something I did try tho, I uses a chocolate pie crust. I will make this again

This one is This one is "SUGAR OVER KILL", swap out the sweeten condense milk for 1/2 cup of milk ""OMG"" you will see, it is the BOMB!! AND FREEZES WELL FOR the UNEXPECTED COMPANY 

Peanut butter pie as in the Jack Daniels cookbook Ingredients: * 1 graham cracker crust, 9-inch, or Oreo crust,or can be creative with any flavor of cookie crust. * 8 ounces cream cheese, softened * 1 cup confectioners' sugar * 1 cup creamy or crunchy peanut butter * 1/2 cup milk * 8 ounces whipped topping * 1/4 cup chopped peanuts, optional * chocolate shavings, optional * Reese's pieces, chopped Reese's cup, chocolate chips. mixed in out sprinkle on top, kinda of an Ice Creamery thing!

Preparation: In a medium mixing bowl, beat cream cheese until fluffy. Beat in confectioners' sugar and peanut butter. Slowly add milk, beating until smooth. Fold in whipped topping; pour into crust. Top with peanuts; freeze. Remove from freezer at least 10 minutes before serving. Top with shaved chocolate if desired.

sounds like a wonderful recipe.  Where I live, I cannot buy frozen whipped topping.  Can I used regular whipped cream?

I made this tonight for dessert and it was great and so easy! I left out the powdered sugar completely (as per previous comments), used fat free cream cheese and reduced sugar peanut butter and thought it was plenty sweet. I don't think I would have even liked it any sweeter- I had a very small piece and was completely satisfied. I used an oreo cookie crust because the fat/calories really weren't that much more than the reduced fat graham cracker and I just thought it would taste better with chocolate crust. I melted a few pieces of dark chocolate (in place of the syrup), drizzled it over the pie and used a knife to swirl it- which created a cool design and made it look pretty nice. I also threw it in the freezer and think the texture is much better when frozen. I will definitely be making this again!

YUMMO FORGET THE POWDERED SUGAR ALREADY SWEET, HAVE MADE DOZENS OF VARIATIONS OF PEANUTE BUTTER PIE, HUBBY EATS WHOLE PIE I HAVE LIGHTENED UP A BIT REDUCED FAT CREAM CHEESE AND FAT FREE WHIPPED TOPPING, WHEN SHORT OF CREAM CHEESE ALSO USED LOW FAT SOUR CREAM OR YOGURT A REAL WINNER!

My family is a pie family.  It trumps all other desserts at our family gatherings. My mom is the queen, whipping out pecan, blueberry, rasberry cream, apple, you know the works.  But I was a serious contender with this pie.  I froze it because that gave it a better texture.  The pie is delicious and many came back for seconds.  My little brother confided in me that it was his favorite pie ever.

Absolutely wonderful!  One would never guess low or reduced-fat ingredients were used- very rich taste!

This pie is awesome! So, so good! Everyone who has eaten this peanut butter pie has raved about it, and almost everyone asks for another piece. So it's a good thing this recipe makes two pies! When I make this pie, I use only 1/2 cup of powdered sugar (it's really, really sweet otherwise), and I use an Oreo pie crust rather than graham cracker (just personal preference). For the tops of the pies, I sprinkle chopped peanuts and chocolate curls. I've never liked the taste of store-bought chocolate syrup, and the chocolate curls look prettier and taste richer!

We love Peanut butter pie and this is so easy.  We love it with the oreo crust.  This will be great for desert I take for Christmas dinner.  We love it frozen.  I add some chopped peanuts and chocolate syrup to the top of the pie.  Most of the family comes back for seconds.  I use everything as listed in the recipe.  Also, great with a layer of chocolate on the bottom between the crust and the peanut butter.  Some chocolate pie filling is great.  You can get more pies when you do this.  My husband likes it better with the chocolate.

We've been making this recipe since it first appeared in CL.  We all LOVE it!  I like that the recipe makes two, because it freezes well and is still softer than other recipes I've tried.  It's so creamy and works well with a chocolate crust.  Sometimes I sprinked chopped Reeses on top with choc syrup for an extra treat. :)  I needs to chill and set for a while in the fridge as it is a creamier recipe.

This pie had lots of peanut butter flavor. Based on other reviews I only used 1/2 C sugar and it was sweet enough. We chilled 1 pie and enjoyed it for dessert that night. We froze the other and liked that one even more.  The frozen version on a hot August night is perfect and definitely worth 5 stars. I'll certainly be making this again and again.

This pie is the hit of any party. I always get asked to bring it again. It's so easy and yet so good!

Made for mom's birthday and she loved it. It tasted like other much more fatterning recipes.

Like other reviewers, I left out the powdered sugar too.  It is an extremely easy recipe and looks pretty.  I have made it both with graham crust and Oreo crust and prefer Oreo.  It is a great dessert to take to a party or potluck too.  I will warn, though, that it had to stay frozen until just before served or otherwise was too soft and runny and could't be cut into "slices".  This is why I gave it 4 stars instead of 5.  I have made it twice now and think next time I might add more whipped topping to see if this helps it from getting runny.

peanut butter pie

Servings: 10.5

Cost: $2.60 /serving

Author : Mary Frances Noveh, River Ridge, Louisiana

Ingredients

Instructions

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