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Makeover Peanut Butter Pie

Using fat-free cream cheese, reduced-fat peanut butter, skim milk and fat-free frozen whipped topping, they trimmed down the fat in this fabulous pie. It is every bit as mouthwatering as the original version.—Taste of Home Test Kitchen, Greendale, Wisconsin
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    8 slices


  • 3 ounces fat-free cream cheese, softened
  • 1/3 cup reduced-fat peanut butter
  • 1/2 cup confectioners' sugar
  • 1/4 cup fat-free milk
  • 1 carton (8 ounces) frozen fat-free whipped topping, thawed
  • 1 chocolate crumb crust (9 inches)


  • In a bowl, beat cream cheese until fluffy. Mix in peanut butter and sugar. Gradually add milk; mix well. Gently fold in whipped topping. Spoon into the crust. Refrigerate overnight.
Editor's Note
Chocolate crumb crust (9 inches): Combine 1-1/2 cups finely crushed chocolate wafers (about 30 wafers) and 1/3 cup melted butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350 until set, 6-8 minutes. Cool on a wire rack before filling.
Nutrition Facts
1 slice: 280 calories, 12g fat (3g saturated fat), 2mg cholesterol, 325mg sodium, 35g carbohydrate (0 sugars, 1g fiber), 6g protein. Diabetic Exchanges: 2 starch, 2 fat, 1/2 fruit.

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  • mamaknowsbest
    Feb 29, 2016

    You won't miss any of the fat using this classic combination of great flavors! My mom now makes this makeover pie instead of the original version. You can't tell the difference. However, she does use 4 oz of fat free cream cheese- because they come in 8 oz blocks. This creamy pie is a great alternative to the classic. As a volunteer food editor with Taste of Home, I appreciate classic recipes that can be adjusted for dietary needs of others.

  • jodyr
    Apr 23, 2011

    It is wonderful.

  • joaniebob
    Apr 20, 2011

    No comment left

  • GailJay
    May 1, 2009

    No comment left