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Lighter Peanut Butter Pie

A lighter, no-sugar-added peanut butter pie with a chocolate graham crust and banana-sweetened filling.
Prep Time2 hours
Cook Time10 minutes
Total Time2 hours 10 minutes
Servings: 8 slices

Ingredients

  • 1 3/4 cups chocolate graham cracker crumbs
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 cup SPLENDA® No Calorie Sweetener, Granulated
  • 6 tablespoons butter melted
  • 6 ounces reduced-fat cream cheese room temperature
  • 1 cup natural peanut butter
  • 1 ripe banana
  • 1/3 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1 (8-ounce) container sugar-free whipped topping

Instructions

  • Preheat the oven to 350°F (175°C).
  • In a medium bowl, combine the chocolate graham cracker crumbs, cocoa powder, 1/4 cup SPLENDA® and melted butter until evenly moistened.
  • Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate to form a crust.
  • Bake the crust for 8 to 10 minutes, then remove and let it cool completely.
  • In a mixing bowl, beat the reduced-fat cream cheese, peanut butter, and ripe banana with an electric mixer until smooth and combined.
  • Beat in 1/3 cup SPLENDA® and taste; add an extra tablespoon or two of sweetener if desired for personal taste.
  • Gently fold the sugar-free whipped topping into the peanut butter mixture until evenly incorporated.
  • Transfer the filling into the cooled crust, smooth the top, and refrigerate for at least several hours until set before slicing and serving.

Equipment

  • Mixing Bowl
  • Measuring cups and spoons
  • 9-inch pie plate
  • Electric Mixer
  • Spatula
  • Oven

Notes

  • Use a very ripe banana for better natural sweetness.
  • Taste the filling before folding in whipped topping to adjust sweetness.
  • Press crumbs firmly for a sturdy crust.
  • Chill for several hours to allow the pie to set.