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Layered Chocolate Peanut Butter Pie

Who can resist luscious chocolate and peanut butter paired up in a pie? With Judy Barrett's recipe, you don't have to! Reduced-fat and sugar-free ingredients lighten up the dessert without slicing into its satisfying flavor. When she takes it to gatherings in Oklahoma City. Judy gets an empty pie plate and lots of compliments in return.
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    8 servings


  • 1/3 cup nonfat dry milk powder
  • 1-1/4 cups cold water
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1/2 cup reduced-fat chunky peanut butter
  • 1 reduced-fat graham cracker crust (8 inches)
  • 1/3 cup nonfat dry milk powder
  • 1-1/4 cups cold water
  • 1 package (1.4 ounces) sugar-free instant chocolate pudding mix
  • 1 cup reduced-fat whipped topping
  • 1/2 ounce semisweet chocolate, shaved into curls


  • In a bowl, beat milk powder and water on low speed for 20 seconds. Add vanilla pudding mix; beat on low for 1-1/2 minutes. Add peanut butter; beat on low for 30 seconds. Pour into crust.
  • For chocolate layer, in a bowl, beat milk powder and water on low for 20 seconds. Add chocolate pudding mix; beat on low for 2 minutes. Carefully spread over peanut butter layer. Top with whipped topping and chocolate curls. Cover and refrigerate for at least 2 hours.
Nutrition Facts
1 slice: 257 calories, 10g fat (3g saturated fat), 1mg cholesterol, 505mg sodium, 34g carbohydrate (0 sugars, 2g fiber), 8g protein. Diabetic Exchanges: 2 starch, 2 fat.

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Average Rating:
  • HChrisman
    Mar 19, 2009

    No comment left

  • Lizzie225402
    Mar 13, 2008

    In order for this dessert to have the distictive layers of peanut butter and chocolate, you have to let it set in between each layer.When I made this dessert, I followed the directions exactly, and what ended up happening was that the peanut butter and chocolate layers mixed.