Frosty Peanut Butter Pie

By srumbel

With only a handful of ingredients, this peanut butter pie promises to deliver well-deserved compliments. Whenever I bring this creamy, make-ahead pie to get-togethers, I'm asked for the recipe. —Christi Gillentine, Tulsa, Oklahoma
from tasteofhome.com

Ingredients

• 4 ounces cream cheese, softened
• 1/4 cup peanut butter
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 package (8 ounces) frozen whipped topping, thawed
• 1 chocolate crumb crust (8 inches)
• 2 teaspoons chocolate syrup

Preparation

Step 1

. In a large bowl, beat the cream cheese, peanut butter, sugar and vanilla until smooth. Fold in the whipped topping. Spoon into the crust. Drizzle with chocolate syrup. Cover and freeze for 4 hours or until set.
2. Remove from the freezer 30 minutes before serving. Yield: 6 servings.
YIELD:6 servings
Nutritional Facts

1 serving (1 piece) equals 411 calories, 25 g fat (13 g saturated fat), 21 mg cholesterol, 243 mg sodium, 40 g carbohydrate, 2 g fiber, 6 g protein.




Water4Chocolate
Reviewed May. 14, 2015

"I also make this without the crust as a quick mousse type dessert. To reduce fat calories, instead of cream cheese I sometimes use Plain Non-Fat Greek Yogurt (HT brand)--one that is made with no additives and is thick. About 1/16 tsp salt is needed to maintain flavor with the yogurt version. To maintain richness though, I found that using the "extra creamy" version of Whipped topping really helps the texture and body in yogurt version without adding that much fat overall. I refrigerate for several hours and don't freeze. Chocolate syrup is optional. Sometimes I use H's "Special Dark Cocoa" powder and dust the top, or shaved chocolate bar from 72% or higher 3 oz chocolate bar.