Charleys Low Sugar Peanut Butter Pie Food

SUGAR FREE PEANUT BUTTER PIE

Steps:

• Make or purchase a sugar free crust. Allow the crust to fully cool.
• In a large mixing bowl, combine together the peanut butter, cream cheese, and sugar free powdered sugar. Beat the ingredient until creamy.
• Use a rubber spatula to fold in the whipped topping, scraping the sides of the bowl as needed.
• Transfer the contents from the bowl to the pie crust. Evenly distribute the peanut butter filling. Then refrigerate until the filling is set (about 30 minutes).
• Make the ganache by heating the cream until it bubbles, stopping to stir as needed. Pour the heavy cream over the chocolate chips and stir until creamy.Cover the peanut butter pie layer with the ganache and then place the pie into the refrigerator to set before serving.

SUGAR-FREE PEANUT BUTTER PIE

Steps:

• Prepare one pecan crust.
• Blend together the pecan, and melted butter.
• Pack it firmly into a pie pan with your hand.
• Bake in a 350°F oven until lightly brown.
• Remove and cool.
• Filling:.
• Whisk together the pudding mix and milk until Creamy.
• Add 1/2 cup Cool Whip, and the peanut butter. Mix throughly.
• Pour into the baked, and cooled pie shell, cover with the rest of the Cool Whip.
• Put in freezer for 1 hour to set.
• Melt the two squares of chocolate.
• Remove pie from freezer and drizzle with melted semi sweet chocolate, and the crushed peanuts.
• Cover and chill 2 hours before serving.

NO-BAKE PEANUT BUTTER PIE

Steps:

• Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
• Spoon into two 9 inch graham cracker pie shells. Cover and freeze until firm. Takes about 2 hours and 30 minutes to set.
• Remove from freezer and allow pie to soften for 10 minutes.
• Slice and Enjoy!

CHARLEY'S LOW SUGAR PEANUT BUTTER PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium-size bowl, mix together crushed crackers, pecans, and artificial sweetener. Cut in butter or margarine until mixture is crumbly. Press into a 9 inch pie pan.
• Bake in preheated oven for 7 minutes. Remove and cool.
• In a medium-size mixing bowl, combine cream cheese and peanut butter. Beat until fluffy, then fold in whipped topping. Pour mixture into cooled crust. Chill 2 to 3 hours before serving.

LOW CAL/FAT PEANUT BUTTER PIE

Steps:

• Using an electric mixer, blend the softened cream cheese and powdered sugar until smooth.
• Add the peanut butter, milk and vanilla, beat until smooth.
• Fold in the whipped topping to the peanut butter mixture - add enough to fill the 9" pie crust to the top with the filling mixture.
• Freeze (remove 15 minutes before serving). Leftovers can be refrozen.

PEANUT BUTTER PIE

Steps:

• Pour heavy cream into a medium mixing bowl (or 4 cup liquid measuring cup) and using an electric hand mixer whip heavy cream until very stiff peaks form.
• In a separate large mixing bowl, using the same beaters and mixer (no need to clean) set on low speed, mix peanut butter, cream cheese, powdered sugar and vanilla if using until combined.
• Increase speed to high and whip until fluffy, about 1 minute.
• Add whipped cream to peanut butter mixture and fold until evenly combined**.
• Pour mixture into pie crust and spread into an even layer.
• Freeze 1 hour or refrigerate for 4 hours.
• Decorate if desired (with topping ideas listed below) and slice.