Sunday, August 5, 2012
Peanut Butter Pie
I think that Bryan working nights is totally getting to me. I'm not the one working nights, but my schedule is all sorts of screwed up. My eating, sleeping, workout and productivity hours are all backwards. It's oddly exhausting, given that I'm not the one working the night shift! Today, I was so tired that I took 2 naps! We had friends stay with us last night who were passing through Ohio, and after they left, I took a morning nap before the BBQ. After the BBQ, Bryan needed to nap for a few hours before working tonight, and I also took a long nap again! Sometimes it feels good to sleep when you can!
All of that has nothing to do with this dessert.
This pie is so good that this is the 3rd time I've made it this summer and this was the only time I was able to photograph it. The other times I forgot, or it was devoured too quickly with friends. I knew I'd be making it again soon, so I didn't care that much. Now that I have photographed it, I still think that I'll be making it again soon!! It's too delicious not to. Additionally, it's not the worst dessert for you! Made with light peanut butter, natural whipped topping, light cream cheese and a granola crust, you'd never think it was a light version of a decadent dessert! Today, Bryan and I were invited to a BBQ for the urologists at Cleveland Clinic, and I brought this pie along to share. It was a hit!
Skinny No Bake Peanut Butter Pie
5 oz reduced fat cream cheese, softened
1/2 cups powdered sugar
1/3 cup peanut butter (use Better n Peanut Butter for a healthier option) I did!
8 oz fat free frozen whipped topping, thawed (use Truwhip for a healthier option) I did!
Granola pie crust (or reduced fat graham cracker pie crust
Hershey's chocolate syrup
Beat the cream cheese and powdered sugar together in a medium bowl.
Mix in peanut butter and beat until smooth.
Fold in whipped topping.
Spoon into pie crust. Refrigerate until firm (about 2-3 hours).
Drizzle with chocolate syrup before serving.