Charley's Low Sugar Peanut Butter Pie

1
Charley Gravley 0

"I recently went on a sugar free diet and adapted this recipe accordingly. A unique crust of shredded wheat crackers and pecans encloses a creamy combination of light cream cheese, peanut butter, and whipped topping."

Ingredients 2 h 17 m {{adjustedServings}} servings 538 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 538 kcal
  • 27%
  • Fat:
  • 46.4 g
  • 71%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 422 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium-size bowl, mix together crushed crackers, pecans, and artificial sweetener. Cut in butter or margarine until mixture is crumbly. Press into a 9 inch pie pan.
  3. Bake in preheated oven for 7 minutes. Remove and cool.
  4. In a medium-size mixing bowl, combine cream cheese and peanut butter. Beat until fluffy, then fold in whipped topping. Pour mixture into cooled crust. Chill 2 to 3 hours before serving.
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Reviews 1

  1. 3 Ratings

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Leah
4/14/2008

So, I made some changes to the recipe and the pie turned out ok... Taste is pretty good, but the crust didn't work so well (I didn't use enough butter). I added Splenda to the peanut butter mixture, about 2 T.; I also added 1 1/2 tsp vanilla. I used the entire block of cc and about 3/4 of the jar of pb. To make the crust, I used my food processor to grind the Triscuts and melted the butter before I added it to the Triscut/pecan mixture. The taste of the filling is nice (with the added Splenda and vanilla), but when I served the pie, the crust fell apart. So it was more like peanut butter mousse with Triscut crumbs. I served with Redi-Whip, which added some sweetness. I think this could be a great pie, but the recipe definitely needs some tweeking. Hope this helps!