Frozen Peanut Butter Pie

>> Wednesday, March 25, 2009

This pie is really more like a cheesecake. This is my grandpa Bud's fave dessert and my mom used to make a version of it whenever he came to visit.

I recently made this for a pie pot-luck and it was a HUGE hit. It's a little sweet, a little salty and has a great texture. I let it thaw for the party but it was much better frozen.

You can mess with this recipe by making a topping out of chopped peanut butter cups or toffee candy bars. Also since I'm looking to lose a pound or two, I made this pie lighter by using neufchatel instead of cream cheese. If you can't find neufchatel, you can always sub cream cheese. Lastly I used skim milk and light whipped topping.

Bon Apetit!

- 8 oz Neufchatel Cheese (1 box)
- 1 cup Confectioners Sugar
- 1/2 cup Jif Peanut Butter
- 1/2 cup Skim Milk
- 1 tub Whipped Topping (low fat)
- 1 Readymade Chocolate Cookie Pie Crust
- Candy-Shell Chocolate Ice Cream Topping

Soften the cream cheese by leaving it out or nuking it for 10-20 seconds

Beat the cream cheese and sugar in a mixing bowl with a hand mixer until smooth

Add 1/2 cup of peanut butter, keep beating

Add 1/2 cup of milk and beat until blended and smooth

FOLD in the whipped topping slowly with a spatula to keep it fluffy

Pour/spoon mixture into pie crust and freeze, preferably overnight

Remove and squeeze on some chocolate candy-shell topping in whatever design you like

Serve right out of the freezer


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