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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Peanut Butter Cheese Pie

Source: Enlitened Kosher Cooking by Nechama Cohen

Creamy peanut butter pie with chocolate chips.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	130.0

Total Carbs	11.0 g

Dietary Fiber	1.5 g

Sugars	5.1 g

Total Fat	8.2 g

Saturated Fat	2.2 g

Unsaturated Fat	1.6 g

Potassium	106.7 mg

Protein	4.6 g

Sodium	74.7 mg

Dietary Exchanges 8.2 Fat, 0.0 Milk, 0.2 Other Carbs, 0.3 Starch, 0.4 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

In a large bowl, using an electric mixer, beat together peanut butter, cream cheese, and vanilla extract until smooth.
Mix milk with pudding, making sure there are no lumps. Gradually mix milk into cream cheese mixture.
Beat whipped topping, gradually adding sugar substitute until stiff, and fold into cheese mixture.
Add 4 tablespoons chocolate.
Sprinkle ground almonds on bottom of an 8-inch round pie tin for a light crust. Pour pie filling on top. Sprinkle with remaining 1 tablespoon of chocolate chips or shavings.
Cover with clear plastic wrap and chill in refrigerator for at least 4 hours. (Note: Chill overnight if you prefer a firmer texture.) Slice and serve.