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Chocolate Chip Peanut Butter Pie Recipe

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This recipe for Chocolate Chip Peanut Butter Pie, by , is from Southern Culinary History, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dave & Jill McCulley
Added: Saturday, July 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup reduced -fat peanut butter
4 oz. light cream cheese
4 oz. fat-free cream cheese
12 oz. fat-free sweetened condensed milk
2 T fresh lemon juice
1 cup lite whipped topping, thawed if frozen
5 T mini chocolate chips, divided
6 oz Ready Crust, low-fat graham cracker crust

Directions:
Directions:
In a large bowl, using an electric mixer, beat together peanut butter and both types of cream cheese until smooth. Gradually beat in milk and lemon juice; fold in whipped topping and 4 T of mini chocolate chips. Spoon peanut butter mixture into prepared pie crust; sprinkle remaining 1 T of chocolate chips over top. Cover with plastic wrap and chill in refrigerator for at least 4 hours or overnight for firmer pie texture. Slice into 10 pieces.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This may be low-fat, low-calorie, but it is rich!! I added this at Taylor and Mackenzie's request, they love it. It is only 6 Weight Watchers Points per slice.

 

 

 

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