"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." — Charley Gravley
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1 1/2 cups
crushed shredded wheat crackers
1 1/2 teaspoons
heat stable artificial sweetener
1/2 (8 ounce) package
light cream cheese, softened
1 (8 ounce) container
frozen whipped topping, thawed
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 mixture, about 2 T.; I also added 1 1/2 tsp vanilla. I used the entire block of cc and about 3/4 of the jar of pb. To make the crust, I used my food processor to grind the Triscuts and melted the butter before I added it to the Triscut/pecan mixture. The taste of the filling is nice (with the added Splenda and vanilla), but when I served the pie, the crust fell apart. So it was more like peanut butter mousse with Triscut crumbs. I served with Redi-Whip, which added some sweetness. I think this could be a great pie, but the recipe definitely needs some tweeking. Hope this helps!
* Percent Daily Values are based on a 2,000 calorie diet.
Charley's Low Sugar Peanut Butter Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 418
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