Auntie Mandy's Chocolate Peanut Butter Pie
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Auntie Mandy's Chocolate Peanut Butter Pie calories by ingredient
Introduction
I am a sucker for anything peanut butter, but it's usually off limits on my diet. This frozen pie doesn't at all taste like it's low-fat or low-cal, it's rich like ice cream, and kind of the best thing ever. Boyfriend approved. I am a sucker for anything peanut butter, but it's usually off limits on my diet. This frozen pie doesn't at all taste like it's low-fat or low-cal, it's rich like ice cream, and kind of the best thing ever. Boyfriend approved.Number of Servings: 8
Ingredients
-
Keebler Ready Crust - Chocolate Graham Cracker
Egg 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 - ~ 2T
Sugar free vanilla Torani syrup, 1 tbsp
Pinch salt (optional)
Cinnamon (optional)
Tips
* Everything about this recipe is flexible. I used 1.5 tubs of cool whip because 1 tub won't fill the crust, and that's all I had on hand. A store-bought crust can handle with two tubs, but whatever, this works too and its less calories.
*You can use any crust you like, regular graham cracker or make your own
*PB2 really cuts the fat and calories, but there no reason this recipe won't work with regular peanut butter. If you want chocolate, improvise with cocoa powder.
*Also, I used a lot of peanut butter, because I really like it, but you can always dial it back and it will still taste great.
Directions
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.