It's the most wonderful time of the year: PIE TIME! The internet is flooded with recipes for sugar-loaded, decadent pies for the holidays, so I'm not going to post yet another one of those. Instead, I offer you a sugar-free alternative. There are several diabetics in my family and I make this for Thanksgiving and Christmas ever year. Always to rave reviews, of course.
A word of warning, though, it's not low-fat. You can either cut sugar OR fat from a baked good, but cutting both makes for a bland treat. And what's the point in that? On the plus side, it's very rich so a small piece will satisfy even the most hardcore of dessert lovers out there.
1 1/2 cup sugar free cookie crumbs or graham cracker crumbs
2 tbsp peanut butter
2 tbsp butter
Preheat oven to 350
In a microwave safe bowl, melt peanut butter and butter. Add to crumbs and mix until well combined. Pat into a 9-inch pie plate and bake for 10 minutes. Cool completely.
8 oz cream cheese, room temperature (one block)
1 cup creamy peanut butter
3/4 cup Splenda** or sugar substitute of your choice
1 tsp vanilla extract
12 oz whipped topping (one container)
Mix together cream cheese, peanut butter, Splenda and vanilla. Fold in whipped topping. Pour into prepared pie crust and and carefully smooth to the edges. Sprinkle liberally with chopped peanuts. Cover tightly and freeze or chill for at least 4 hours; preferably overnight.
Makes 16 servings
Per Serving: 219 Cal, 7g protein, 17g tot fat, 12g carb, 1g fiber, 4g sugar, 205 mg sodium
*I have never, ever made this crust. I am far too lazy for that. I use frozen pie crusts, instead. It does add to the sugar content, but it's negligible.
**I'm not normally a fan of baking with Splenda as I find it doesn't cook well. Since this dish isn't baked, Splenda works well in it. Of course, feel free to use whichever sugar substitute you like. Personally, I'm big fan of Ideal.