Auntie Mandy's Chocolate Peanut Butter Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Keebler Ready Crust - Chocolate Graham CrackerEgg beater egg white - 1-2 T Nestle Toll House mini morsel, 1/4 cup Cool Whip Free, 1.5 tubs Bell Plantation's Chocolate PB2 (Powdered Peanut Butter) .5 cup (which is 4 servings or 8 tbsp)Water - ~ 2TSugar free vanilla Torani syrup, 1 tbsp Pinch salt (optional)Cinnamon (optional)
I like to brush the crust with an egg white (one or two tablespoons of egg beaters makes this even simpler) and prebake at 350F for about 5-7 minutes. It keeps the crust from getting soggy after you add the filling - and I think it tastes even better once it's been toasted!
When the crust is toasted, add the chips to it and let them melt. I turn off the oven and let the crust and chips sit in the residual heat for a minute to speed up the process. Once melted, use a rubber spatula to spread the chocolate to coat the bottom and sides. Cool the crust and harden up the chocolate by popping it into the freezer for a few minutes.
While the crust is in the oven, mix up the PB2, (chocolate or regular), a pinch of salt, dash of cinnamon and the SF Vanilla Syrup with enough water to get your peanut butter texture-paste working. I usually eyeball this. The Torani is also optional, but I think it gives the PB2 a Reese Pieces flavor.
Mix the Cool Whip and Peanut Butter mixture together, then pour into the cooled chocolate crust. Freeze for a few hours, and enjoy!
Serving Size: 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user MANDOLINJANE.
When the crust is toasted, add the chips to it and let them melt. I turn off the oven and let the crust and chips sit in the residual heat for a minute to speed up the process. Once melted, use a rubber spatula to spread the chocolate to coat the bottom and sides. Cool the crust and harden up the chocolate by popping it into the freezer for a few minutes.
While the crust is in the oven, mix up the PB2, (chocolate or regular), a pinch of salt, dash of cinnamon and the SF Vanilla Syrup with enough water to get your peanut butter texture-paste working. I usually eyeball this. The Torani is also optional, but I think it gives the PB2 a Reese Pieces flavor.
Mix the Cool Whip and Peanut Butter mixture together, then pour into the cooled chocolate crust. Freeze for a few hours, and enjoy!
Serving Size: 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user MANDOLINJANE.
Nutritional Info Amount Per Serving
- Calories: 141.9
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 63.1 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 0.5 g
- Protein: 2.9 g
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