Easy Recipe - Natural Peanut Butter Pie
Peanut Butter Pie
Recipe for Natural Peanut Butter Pie
We use to dine at a local restaurant that had excellent peanut butter pie, but the owner passed away and the restaurant was closed. I didn't know of another place that served a good quality peanut butter pie, and I had never tried to make one at home.
Then, I came across a recipe that used lower fat, lower calories with natural peanut butter and decided to give it a try. We loved it and were delighted the calories were so much less. A typical piece of this Peanut Butter pie has anywhere from 450 to 600 calories, and my recipe only has 264 calories.
This recipe makes two pies, so it is perfect for a big family gathering or when company comes to dinner. I have also taken it to a women's potluck meeting. The pies were gone from the dessert table before the ladies fixed their main plate!
Preparation and Chill Time
- 2 - 9 graham cracker pie shells, reduced fat
- 1 cup powered sugar
- 1 - 8 oz.block light cream cheese, softened
- 1 cup natural, reduced fat creamy peanut butter
- 1 14 oz can fat-free sweetened condensed milk
- 1 12 oz. tub frozen fat-free whipped cream, thawed
- 4 tsp. fat-free chocolate sundae syrup
- Combine the powered sugar,cream cheese and the peanut butter in a large mixing bowel; beat with a mixer on medium speed until smooth.
- Add condensed milk, and beat until well combined.
- Stir in fat-free whipped topping.
- Divide the mixture evenly between the 2 pie shells.
- Chill pies for 8 hours or until pies set.
- Cut each pie into eight slices and drizzle with chocolate syrup.
- You may also freeze the pies and eat them frozen.
Ready to Eat Pies
Peanut Butter Pie Nutrition
|Serving size: 1 slice|
|Calories from Fat||72|
|% Daily Value *|
|Fat 8 g||12%|
|Saturated fat 2 g||10%|
|Carbohydrates 7 g||2%|
|Fiber 40 g||160%|
|Cholesterol 69 mg||23%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Peanuts are actually not nuts, but legumes. They are sometimes called groundnuts, goobers or goober-peas. First, there are flowers, which are fertilized. Then, the flowers wither and bury themselves while the pods mature underground. During the harvest, they are totally uprooted to dry out the peanuts.
History of Peanuts
Peanut butter was first developed in 1890, by Dr. John Kellogg, as a protein substitute for his patients who did not have teeth. George Washington Carver, in the 1890’s, of Alabama’s Tuskegee Institute, pushed the south to grow peanuts, rather than cotton, as cotton had been destroyed by the boil weevil. He developed hundreds of uses for peanuts in recipes, which included soups, appetizers, main dishes and desserts.
In the early 1990’s, an Italian immigrant named Amedo Obici and Mario Peruzzi cooked shelled peanuts in oil and packaged them is airtight bags under the name of Planters.
By 1922, creamy peanut butter had grown in popularity. Skippy was the first brand that perfected a process to keep the oil from separating and the process also helped to prevent spoilage. Today one half the peanut crop is grown for peanut butter. Americans eat approximately 3 pounds of peanut butter a year, which totals 500 million pounds.
Peanuts are eaten for snacks, and they are used in many main dishes as well. Someone discovered peanuts and chocolate tasted good, and now you see peanut butter cookies with chocolate chips, Reese's Cups, plus cakes and pies that combine these two ingredients. I also believe every child has eaten a PB&J sandwich. There is an endless variety of dessert recipes that include peanut butter.
I hope you will enjoy my recipe for Natural Peanut Butter Pie, because if you like peanut butter, it is a real treat.
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