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Peanut Butter Pie

5 from 1 vote


  • 8 oz low fat cream cheese I would use the neufchel that is sold in blocks like cream cheese.
  • 1 cup powdered sugar
  • 1/2 cup low fat creamy peanut butter (Linda says that this should be a heaping 1/2 cup. She also said that if you're using a stand mixer like the KitchenAid, you could increase it to 2/3 cup. Using 2/3when mixing it by hand leaves the filling stiff and lumpy, but the stand mixer would fix that. I'm going to try it both ways.)
  • 8 ounces Cool Whip Lite or whatever brand you buy. I go cheap on this because we eat a lot of it.
  • 1 premade chocolate pie shell
  • Chocolate or chocolate peanut butter sauce optional
  • Chopped peanuts optional


  • Using a wire whisk, cream the cream cheese and powdered sugar together until smooth.
  • Add the peanut butter, and mix until smooth again.
  • Fold in Cool Whip. Mix well.
  • Place into pie shell.
  • Top with chocolate sauce and peanuts, if desired.
  • Refrigerate at least an hour before serving.
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