Peanut Butter Pie - No Oven Required!

drizzled with chocolate syrup certainly puts this pie slice over-the-top!



I served this pie to my hubs, GB, last night. His comment? "Damn, Ann, why did it take 41 years for you to figure out how to make a dessert during the weekdays? This is fantastic! It would have been even more fantastic if you'd started giving it to me 41 years ago! You have a LOT of desserts to make up for!" Hmph!

Earlier this week, I saw a recipe for peanut butter pie (which I'd never heard of before, let alone tried) on that wonderful website, Skinny Taste. I can certainly understand how savory foods can be made less caloric and better for you, but sweets? Really? How can you possibly skimp on fats and sugar and have anything that's edible? Not a believer here! So! I decided to make the ST peanut butter pie (2nd recipe)  and a second pie (1st recipe) that was the full fat/sugar version. Went off to find a recipe for that full fat/sugar recipe online and there were hundreds of them! Wow! It looks like peanut butter pies are wildly popular! Whoda thunk?? 

While I followed the ST recipe as closely as I could (used Jiff peanut butter and fat-free Cool Whip instead of the recommended Better n' Peanut Butter and Truwhip because I couldn't find either of those products (links to both below recipes), I sort of did my own thing with the second pie, using the same basic ingredients, but not exactly the same amounts as in the recipes I'd found.

Amazingly, Ms. Homolka's ST recipe was delicious. It didn't have the volume the full fat/sugar version had, but it had just as much flavor. The full fat version was much prettier, and also felt a lot heavier in the belly once consumed. (Know this is truth, having had a piece of each, one day apart.)

So the question of the hour is: Which would I make again? Either! They're both so good! Each have their advantages - tho ST even more so if you're using the WW points system. If you love peanut butter, this is the dessert for you, no matter which recipe you use! The first recipe is what I threw together, the second is by Ms. Homolka of Skinny Taste.

1st recipe - the full fat/sugar version - delicious!

The throw together:

1 C. Jiff peanut butter

6 oz. cream cheese, room temp.

1/2 C. powdered sugar

1 t. vanilla extract
1 container Cool Whip, thawed

1 chocolate graham cracker crust (bought)
Hershey's chocolate syrup for drizzling (optional)

Mix together peanut butter, cream cheese, powdered sugar and vanilla extract with an electric mixer until smooth. Fold in Cool Whip and vanilla and the finish smoothing all out with the electric mixer. Scrape into the pie shell, cover and refrigerate for at least 2 - 3 hours. When serving, drizzle chocolate sauce across the pie or across each serving piece.

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2nd recipe - the Skinny Taste version - not as fluffy, but still delicious!

The Skinny Taste recipe:

5 oz. 1/3 fat cream cheese, softened
1/3 C. powdered sugar
1/3 C. Jiff peanut butter (Better 'n Peanut Butter* substitution)
1 container fat-free Cool Whip (Truwhip** substitution)
1 graham cracker pie crust
2 T. Hershey's chocolate syrup (optional)

Beat cream cheese and confectioners' sugar together in a medium bowl.
Mix in peanut butter and beat until smooth. Fold in Cool Whip.
Spoon into graham cracker pie shell; cover and refrigerate unti firm, at least 2 - 3 hours.
Drizzle with chocolate syrup before serving.

*Better 'n Peanut Butter
**Truwhip Skinny Topping

(I used fat-free Cool Whip instead of light Cool Whip to make up for the fact I used peanut butter instead of Better 'n Peanut Butter.)

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Yum!

'till we feast again!

xoabb