Years ago I worked in an assisted living facility and this pie was a regular on their menus. It was so good and rich and very high in fat! Then I had my gall bladder removed and would drool every time they served it because I couldn't eat it anymore. So I got busy in my own kitchen and created this decadently rich, yet low-fat version of this mouthwatering dessert! It's so good everyone will want the recipe when you serve it! It's the perfect ending to a delicious meal at home, church pot lucks, and holiday dinners. Pie and coffee? YES PLEASE!
What makes this pie different from a traditional peanut butter pie?
The ingredients. I swapped out all of the ingredients for lower-fat versions. This pie is about 50% lower in fat than the traditional peanut butter pie with just under nine grams of fat per slice.
Will my family or friends be able to tell this is a low-fat pie?
Not if you don't tell them! Don't be fooled by the words "lower-fat", because none of the taste was sacrificed. I can promise you everyone will LOVE THIS PIE!
Can this pie be made a head of time?
Yes! As a matter of fact it has to be, because it has to be frozen in order to make it sliceable.
Do I need any special equipment to make this pie?
I made this pie for years with just a hand mixer and basic food processor. But then I got a Cuisinart Precision Master stand mixerand started using it with the whisk attachment to make my fat-free whipped topping that I make for this recipe instead of using store bought whipped topping. Let me tell you after years of making that with a hand mixer, this stand mixer is a GAME CHANGER IN MY KITCHEN!!
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Can I substitute higher fat ingredients for the low-fat ingredients in this recipe?
No. Because some of the ingredients in this recipe such as the whipped cream cheese and whipped butter and peanut butter powder don't measure the same as the higher fat traditional ingredients do. They are not as dense as their higher fat counterparts, but the beauty of being in your own kitchen is you can be creative and try new things! So, go for it if you want to try substitutions! But, keep in mind that I created this recipe specifically for the ingredients as written and can't guarantee the same results if you make substitutions.
Milk-Can be used instead of powdered milk to reconstitute the powdered peanut butter to a smooth creamy texture. To keep this recipe low-fat I recommend using skim milk or 1% if you are going to use this instead of the powdered milk. Keep in mind that if you use 2% or whole milk that will increase the total fat content of this pie and may no longer be considered a low-fat dessert.
Powdered milk-used to as the base for my whipped topping recipe. Can also be used instead of regular milk to reconstitute the powdered peanut butter to a smooth creamy texture.
Water-provides the bulk of the liquid that binds the pie crust together.
How do I make this pie?
1. Combine the graham cracker crumbs, sugar, whipped butter and water together in a bowl. Mix well until the graham cracker crumbs are completely wet and moist and hold shape when you squeeze some of the mixture in your hands. Transfer the mixture to a pie plate and press it evenly on the bottom and up the sides of the plate. Set aside.
2. In a large bowl mix together the milk and the peanut butter powder until the powder is smooth and creamy like peanut butter again. NOTE: If using powdered milk you will need to prepare it first by reconstituting it with water according to the packaged directions so that it is liquid milk again. Add the whipped cream cheese and powdered sugar and whisk thoroughly until combined and fully incorporated. Fold in the whipped topping. You can use store bought, but I preferred to make my own. Helpful hint-if you use my recipe to make your own whipped topping, make a double batch. It freezes in to perfect fat-free ice cream and you can use it to top your pie when you serve it.
3. Pour the pie filling into the prepared crust. Place the pie UNCOVERED in the freezer for at least four to six hours before you intend to serve it so it has time to set and firm. It can be covered with aluminum foil after it is frozen.
4. Remove the pie from the freezer about ten minutes before slicing to let it soften just a bit to make slicing easier. Slice, serve, eat, enjoy!
How do I store this pie?
This pie needs to be stored in the freezer in between serving times. It will melt at room temperature if left out for very long. Don't worry it won't melt so fast that you can't eat your piece first! If you are using store bought whipped topping you may be able to store it in the refrigerator. Don't hold me to that though, I have never used store bought whipped topping so I can't say that for a fact. If you are freezing this for a longer time before you plan to serve it, wait until its fully frozen, cover it with aluminum foil and store in freezer for up to a month.
What are the results of this pie?
Like I said earlier, the flavor of this pie is not sacrificed in anyway just because it's low-fat. It has a very rich, decadent flavor with just the right amount of sweetness, tanginess and peanut butter goodness on top of a buttery graham cracker crust. If you didn't know it was low-fat, you wouldn't be able to tell the difference.
No Bake Low-Fat Peanut Butter Pie
Decadently rich peanut butter flavor without a lot of high fat ingredients.
Prep Time: 30 -mins
Freeze Time: 6 hours
Total Time: 6 hours 30 mins
Makes: 10-12 servings
INGREDIENTS
PIE
1 1/3 cups of whipped cream cheese
1 cup peanut butter powder
1 1/2 cups powdered sugar
1 cup milk
2 cups whipped topping
Graham cracker crust, prepared
CRUST
2 3/4 cup graham cracker crumbs
2 tbsp. granulated sugar
2 tbsp. whipped butter
4-5 tbsp. water
INSTRUCTIONS
1. Combine the graham cracker crumbs, sugar, whipped butter and water together in a bowl. Mix well until the graham cracker crumbs are completely wet and moist and hold shape when you squeeze some of the mixture in your hands. Transfer the mixture to a pie plate and press it evenly on the bottom and up the sides of the plate. Set aside.
2. In a large bowl mix together the milk and the peanut butter powder until the powder is smooth and creamy like peanut butter again. NOTE: If using powdered milk you will need to prepare it first by reconstituting it with water according to the packaged directions so that it is liquid milk again.Add the whipped cream cheese and powdered sugar and whisk thoroughly until combined and fully incorporated. Fold in the whipped topping. You can use store bought, but I preferred to make my own. Helpful hint-if you use my recipe to make your own whipped topping, make a double batch. It freezes into perfect fat-free ice cream and you can use it to top your pie when you serve it.
3. Pour the pie filling into the prepared crust. Place the pie UNCOVERED in the freezer for at least four to six hours before you intend to serve it so it has time to set and firm.
4. Remove the pie from the freezer about ten minutes before slicing to let it soften just a bit to make slicing easier. Slice, serve, eat, enjoy!
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