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Peanut Butter Cheese Pie
Source: Enlitened Kosher Cooking by Nechama Cohen

Creamy peanut butter pie with chocolate chips.

Prep Time: 4 hours
Cook Time: 0 hours
Difficulty: Easy

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
2 Fat , 1/2 Other Carbs , 1/2 Starch , 1/2 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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Ingredients Directions
  1. In a large bowl, using an electric mixer, beat together peanut butter, cream cheese, and vanilla extract until smooth.
  2. Mix milk with pudding, making sure there are no lumps. Gradually mix milk into cream cheese mixture.
  3. Beat whipped topping, gradually adding sugar substitute until stiff, and fold into cheese mixture.
  4. Add 4 tablespoons chocolate.
  5. 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.
  6. 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.

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