Peanut Butter Pie - sugar free
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 388.2
- Total Fat: 23.7 g
- Cholesterol: 60.5 mg
- Sodium: 313.1 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 1.4 g
- Protein: 11.1 g
View full nutritional breakdown of Peanut Butter Pie - sugar free calories by ingredient
Number of Servings: 10
Ingredients
-
1 pkg. Murray Sugar Free Choc. Sandwich cookies
2 T butter
1 can Thai Kitchen Lite Coconut Milk
2 1/2 cups fat free milk
1 pkg unflavored gelatin
1/4 cup cornstarch
3/4 cup PB2 (85% fat free peanut butter powder)
8 oz. fat free cream cheese (at room temp)
1 1/2 cups heavy whipping cream
3/4 tsp pure stevia powder (more or less to taste)
vanilla
salt
Smuckers sugar-free hot fudge sauce
Directions
Process the cookies in the food processor to make crumbs. Reserve about 1/8 cup crumbs. Add softened butter to the remainder in the processor. Drizzle in about 1 T water. Press mixture into pie plate and bake at 350 for 12 minutes. Remove from oven and cool.
Combine coconut milk and milk in a large saucepan. Heat over medium heat. In another bowl, mix gelatin, cornstarch, stevia,and PB2. Mix in about 1/2 - 3/4 cup of the milk mixture until it is smooth. Gradually whisk into the milk mixture that is heating. Cook over medium heat, stirring constantly, until it gets very thick. If it doesn't get really thick, you may want to add a bit more cornstarch (mixed in water) and cook a bit longer. Remove from heat and cover with saran wrap (right down on the pudding). Cool.
When the pudding is cold, beat the whipping cream until stiff. Remove from mixing bowl and then beat the cream cheese until it is really soft. Add the whipped cream and beat until smooth. Add vanilla, pure stevia, and salt to taste. Once you have it sweet enough, beat in the pudding mixture.
Microwave the hot fudge sauce for 40 seconds on high.
Pour half the pudding mixture into the prepared crust. Smooth out and then add a layer of the hot fudge sauce. Pour the rest of the pudding on top and smooth. Garnish with reserved crumbs and more hot fudge drizzled over top. You can also sprinkle a few peanuts on top. YUM YUM YUM!!!!
Serving Size: Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user MOMMACONN12.
Combine coconut milk and milk in a large saucepan. Heat over medium heat. In another bowl, mix gelatin, cornstarch, stevia,and PB2. Mix in about 1/2 - 3/4 cup of the milk mixture until it is smooth. Gradually whisk into the milk mixture that is heating. Cook over medium heat, stirring constantly, until it gets very thick. If it doesn't get really thick, you may want to add a bit more cornstarch (mixed in water) and cook a bit longer. Remove from heat and cover with saran wrap (right down on the pudding). Cool.
When the pudding is cold, beat the whipping cream until stiff. Remove from mixing bowl and then beat the cream cheese until it is really soft. Add the whipped cream and beat until smooth. Add vanilla, pure stevia, and salt to taste. Once you have it sweet enough, beat in the pudding mixture.
Microwave the hot fudge sauce for 40 seconds on high.
Pour half the pudding mixture into the prepared crust. Smooth out and then add a layer of the hot fudge sauce. Pour the rest of the pudding on top and smooth. Garnish with reserved crumbs and more hot fudge drizzled over top. You can also sprinkle a few peanuts on top. YUM YUM YUM!!!!
Serving Size: Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user MOMMACONN12.