Charley's Low Sugar Peanut Butter Pie

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"I recently went on a sugar free diet and adapted this recipe accordingly. A unique crust of shredded wheat crackers and pecans encloses a creamy combination of light cream cheese, peanut butter, and whipped topping."
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2 h 17 m servings 538 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 538 kcal
  • 27%
  • Fat:
  • 46.4 g
  • 71%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 422 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake in preheated oven for 7 minutes. Remove and cool.
  4. 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.



So, I made some changes to the recipe and the pie turned out ok... Taste is pretty good, but the crust didn't work so well (I didn't use enough butter). I added Splenda to the peanut butter mixt...

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