Monday, August 15, 2011

Lightened Up Peanut Butter and Chocolate Icebox Pie

I first published this article on Blogcritics as Lightened Up Chocolate Peanut Butter Icebox Pie.

I love fruity desserts in the summertime.  With so much fresh produce available, it seems that I’m making some sort of crisp, cobbler, compote, or sorbet every week.  But let’s face it, sometimes you just need chocolate! Or better yet, gooey, silky, chocolate and peanut butter!  This pie gives you exactly that in a surprising light and easy filling.  Freezing it gives it a wonderful texture and also the chill is nice on a hot summer day!  This comes together in a few minutes and uses mostly ingredients you probably already have on hand.  What could be better on a hot day?  Enjoy!


Prepared Reduced Fat Graham Cracker Crust
½ cup fat free hot fudge sauce
¾ cup reduced fat peanut butter (such as Jif Reduced Fat)
6 oz. reduced fat cream cheese
1 tsp vanilla
juice of one lemon
¼ tsp sea salt
12 oz. can fat free sweetened condensed milk
¼ cup mini chocolate chips
1 cup fat free whipped topping, thawed (such as Cool Whip Free)
Additional mini chocolate chips of chocolate shavings for garnish

First, warm the hot fudge in the microwave for about 20 seconds so that it is a spreadable consistency.  Pour it into the prepared graham cracker crust and put into the refrigerator to cool while making the filling.  Next, blend the peanut butter and the cream cheese with a mixer until smooth and creamy.  Add the vanilla, salt and lemon juice and continue blending on medium.  Slowly add the condensed milk and whip until light and smooth.  Now, add the whipped topping and the mini chocolate chips and gently fold with a silicon spatula until well blended, light and fluffy.  Spoon mixture into the pie crust, on top of the cooled fudge and garnish with some dark chocolate shavings, curls, or additional chips.  Freeze for at least 45 minutes before serving.  Enjoy!

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