Obsession confession: This started out as a frozen pie, but I really wanted to master a refrigerated PB pie. SUCCESS! This pie is fantastic refrigerated or frozen.
⅛th of pie: 192 calories, 10g total fat (4g sat fat), 248mg sodium, 18.5g carbs, 3g fiber, 4g sugars, 12g protein
You’ll Need: 9-inch pie pan, nonstick spray, small blender or food processor, small microwave-safe bowl, 2 large bowls
Prep: 15 minutes • Cook: 15 minutes • Cool: 20 minutes • Chill: 4 hours
CRUST
1 cup old-fashioned oats
¼ cup whipped butter
¼ cup unsweetened applesauce
3 tablespoons powdered peanut butter or defatted peanut flour
2 teaspoons Truvia spoonable calorie-free sweetener (or another natural brand about twice as sweet as sugar)
1 teaspoon cinnamon
¼ teaspoon salt
FILLING
½ cup powdered peanut butter or defatted peanut flour
1½ cups fat-free plain Greek yogurt
½ cup light/reduced-fat cream cheese, room temperature
2 tablespoons creamy peanut butter (no sugar added)
2 tablespoons Truvia spoonable calorie-free sweetener (or another natural brand about twice as sweet as sugar)
1½ teaspoons vanilla extract
⅛ teaspoon salt
1. Preheat oven to 350 degrees. Spray a 9-inch pie pan with nonstick spray.
2. Place oats in a small blender or food processor, and pulse until reduced to the consistency of coarse flour.
3. In a small microwave-safe bowl, microwave butter for 30 seconds, or until melted.
4. In a large bowl, combine ground oats, melted butter, and remaining crust ingredients. Mix until uniform with the consistency of wet sand.
5. Evenly distribute mixture along the bottom of the pie pan, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the pan.
6. Bake until firm, about 10 minutes. Let cool completely, about 20 minutes.
7. Meanwhile, make the filling. In a second large bowl, combine powdered peanut butter/peanut flour with ⅓ cup water. Stir until uniform.
8. Add all remaining filling ingredients to the bowl. Mix until smooth and uniform.
9. Top crust with filling, and smooth out the top. Refrigerate until firm, at least 4 hours.
MAKES 8 SERVINGS
Chew on This …
Each American eats about 3 pounds of peanut butter a year. I’ve heard that if you put all of that PB together, you could coat the floor of the Grand Canyon!