Maybe it is because I live in Georgia, the peanut capital of the US, but no cookout, potluck or church dinner would be complete with a peanut butter pie. I actually have a collection of different peanut butter pie recipes and it is one of the recipes people request most often. When my daughter had to adapt to a gluten free lifestyle, she still wanted to enjoy one of her favorite desserts. I adapted this version to be low fat and gluten free, but if you want to make it the traditional Southern way, simply substitute regular ingredients instead of low fat and add the mixture to a graham cracker pie crust. I made mini cakes in silicone cupcake holders because they are so rich. These can be stored in the freezer and pulled out when you have a craving for something sweet. These were such a hit with the kids and their friends that when one of them said they were full, another kid said, “I’ll take theirs!”
- 2 (8 ounce) packages no fat cream cheese
- 1 (16 ounce) container no fat whipped topping
- ¾ cup reduced fat or all natural peanut butter
- ½ cup artificial sweetener
- 1 teaspoon vanilla
- Add the cream cheese, vanilla and sweetener to a large mixing bowl. Beat until fluffy. Add the peanut butter and mix well. Add the whipped topping; mix well. Pour the filling in silicone cupcake holders or into an 8 inch round pie pan. Freeze for two hours.
Do you have a favorite peanut butter pie recipe that is gluten free? What do you eat when the need for sweets hits and you are dieting?