MiladyB

PEANUT BUTTER PIE

This pie is very rich – a sliver will satisfy any sweet tooth! If you’d rather not have the crust, simply pour filling into individual dessert dishes, garnish with chopped peanuts and chill.

Crust:
1 1/2 cup sugar-free cookie crumbs OR graham cracker crumbs
2 tablespoons peanut butter
2 tablespoons butter

Preheat oven to 350 degrees.
In microwave-safe bowl melt peanut butter and butter. Add to crumbs and mix until well
combined. Pat into a 9-inch pie plate. Bake for 10 minutes, or until golden. Cool
completely.

Filling:
One 8-ounce pkg. reduced-fat cream cheese
1 cup creamy peanut butter
3/4 cup Splenda Granular or Nature Sweet powdered
1 tablespoon vanilla extract
One 12-ounce container (3 cups) frozen whipped topping, thawed
Chopped peanuts

Stir together cream cheese, peanut butter, Splenda, and vanilla until well mixed.
Fold in thawed whipped topping. Pour into prepared pie crust and carefully smooth to
edges. Sprinkle chopped peanuts on top for garnish. Cover tightly and freeze or chill
overnight.

Makes 16 servings.
Per Serving: 219 Cal; 7 g Protein; 17 g Tot Fat; 12 g Carb; 1 g Fiber; 4 g Sugar;
205 mg Sodium

__________________
Beth

Little Victories; Grand Rapids, MI
Bariatric Support Group


CherishedTeddyBear-(TT Bear Lover)

The Poetry of Milady
New Beginnings: My Journey to LIFE

359(BMI: 58.8)/148(BMI:24.3)
Highest/Current

Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 211 lbs GONE!!


Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008

Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbadder removal: 06/09/08-Dr Randal Baker