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.
I’m allergic to peanuts, what else can I use?
If you have an allergy to peanuts then you will not be able to eat this pie. You will have to use some other type of nut butter such as almond butter.
Can I use PB2?
Yes, you can, but the Jiff Whip Peanut Butter tastes better. PB2 is a powdered peanut butter, use about 6 tablespoons of it, and combine that with the cream cheese and cool whip.
Weight Watchers No Bake Peanut Butter Pie
1 store-bought reduced fat cookie crust
1 8oz package of reduced fat cream cheese
1 8oz container of lite cool whip or fat-free cool whip
4 oz of Jiff Whip Peanut Butter
1 tsp of vanilla
Additional Toppings (optional and not included in points)
Extra Cool Whip
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.
Smart Points: 8
Slice into 8 equal pieces
- Calories: 280
- Sugar: 9
- Fat: 19
- Saturated Fat: 9
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 5