Chocolate Peanut Butter Pie - a no-bake pie with a chocolate graham cracker cookie crust and a creamy peanut butter filling! Great for Summer or Spring!
The greatest part about this pie is how fast and easy it comes together! It literally takes less than 5 minutes to make. You could make your own pie crust but I like to use shortcuts such as store-bought pie crusts. If you're a fan of peanut butter then you will love this pie. This pie is no bake and if it's hot where you live, you won't have to worry about heating up your house!
An amazing thing happened when I ate this pie. No stomach pain or side effects. Lately, milk, heavy cream, and cheese have been bothering me but for some reason, cream cheese and cool whip do not. Cream cheese even has milk in it, so I do not know what is going on there. On Friday last week, I got a test done for food allergies and I'm looking forward to getting the results back. Something in dairy products is giving me some pretty bad side effects and it isn't lactose intolerance.
If you like more Weight Watcher recipes please check out 30 Weight Watcher Recipes for Dinner.
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Ingredients Needed
- Graham crackers - are a type of sweet, crisp cracker made from graham flour. They are commonly used in the United States as a base for desserts such as s'mores, cheesecake crusts, and pie crusts.Light Butter, melted
- Cream cheese - is a soft, mild-tasting cheese with a high fat content. It is made from a mixture of milk and cream, and is typically used as a spread on bagels, toast, or crackers.
- Cool whip - A frozen whipped topping that is found in the freezer section of the grocery store. I like it a lot because I’m lazy and don’t like beating heavy cream to making whipped cream. 😉
- Peanut Butter - Originally when I wrote this recipe I had used Jiff Whips peanut butter but now I can't seem to find it at any grocery stores so just use a regular creamy peanut butter or PB2.
- Vanilla - It is made by macerating and soaking vanilla beans in a mixture of water and Vodka. Use a good pure vanilla instead of the imitation vanilla extract.
- Additional Toppings (optional and not included in points) Crushed Peanuts, Extra Cool Whip
- See the recipe card below for a full list of ingredients and measurements.
Recipe Tip: PB2 is just powdered peanut butter and can normally be found next to the other peanut butter in the grocery store. If you plan on using PB2, I’d start off with 4 tablespoons of PB2 mix it together and test it. If it isn’t peanut buttery enough for you can add a couple of tablespoons more.
How to make Peanut Butter Pie
Step 1: Add the chocolate graham crackers and melted butter to a food processor and pulse until the crackers form crumbs. Press the crumbs into the bottom of an 8 in pie dish.
PS, I won't tell anyone if you used a storebought chocolate pie crust.
Step 2: Beat cream cheese and peanut butter with a hand mixer together in a medium bowl. Fold in whipped topping and vanilla.
Step 3: Spoon into graham cracker pie shell; cover, and refrigerate until firm, at least 2-3 hours.
Tips for Peanut Butter Pie
This recipe is made with peanut butter. If you have an allergy to peanuts use almond butter instead.
I updated the recipe with a homemade graham cracker crust for those wanting homemade.
I garnished the pie with cool whip and crushed peanuts (not necessary though).
Other Pie Recipes
- Frozen Grasshopper Pie
- Weight Watchers Sex in a Pan
- Weight Watchers Key Lime Pie with Jello
- Weight Watchers Pumpkin Pie
- Weight Watchers Crustless Pumpkin Pie
- Weight Watchers Spaghetti Pie
More Great Weight Watcher Recipes to Try:
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Weight Watchers No Bake Peanut Butter Pie
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 minutes
- Yield: 8 1x
- Category: easy
- Method: no bake
- Cuisine: american
Description
Chocolate Peanut Butter Pie - a no-bake pie with a chocolate graham cracker cookie crust and a creamy peanut butter filling! Great for Summer or Spring!
Ingredients
Homemade Graham Cracker Crust:
- 6 chocolate graham cracker sheets
- 1 tablespoon of light Butter, melted
- Pie Filling:
- 1 8oz package of fat-free cream cheese
- 1 8oz container of lite cool whip or fat-free cool whip
- 4 tablespoons Jiff Whip Peanut Butter
- 1 tsp of vanilla
- Additional Toppings (optional and not included in points)
- Crushed Peanuts Extra Cool Whip
Instructions
- Add the chocolate graham crackers and melted butter to a food processor and pulse until the crackers form crumbs. Press the crumbs into the bottom of an 8 in pie dish.
- Beat cream cheese and peanut butter with a hand mixer together in a medium bowl. Fold in whipped topping and vanilla.
- Spoon into graham cracker pie shell; cover, and refrigerate until firm, at least 2-3 hours.
- Cut pie into 8 equal slices. Serving size: 1 slice
Notes
myWW points: Blue 6; Green 6; Purple 6
My WW Personal Points: 6 Click here to see in recipe builder (will have to log in)
Disclaimer: Points will vary depending on what type of cool whip or cream cheese you use.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 9
- Fat: 19
- Saturated Fat: 9
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 5
Jenna says
I just checked what I had in the recipe builder. It is 6 because I had used fat-free cream cheese. Points will vary depending on what type of cream cheese and cool whip you use. Recipe updated to reflect that.
Kira says
I’m confused how this can be 6 points? I built this exactly as you have it written in my recipe builder and it came to 8 points (I’m on the blue plan). Were you not including the crust in your point calculation?
Jenna says
The number of servings is listed in the recipe card.
Sandra says
How many servings in 1 pie?ⁿ
Jenna says
The pie should be placed in the refrigerator. I updated the post so that the word frozen shouldn't be in there. My apologies if that was confusing.