Skinnytaste > Recipes > No Bake Peanut Butter Pie

No Bake Peanut Butter Pie

This post may contain affiliate links. Read my disclosure policy.

This easy No Bake Peanut Butter Pie is light and creamy – one of my favorite dessert recipes!

This easy No Bake Peanut Butter Pie is light and creamy – one of my favorite dessert recipes!No Bake Peanut Butter Pie

Whip this up in minutes with a prepared graham cracker crust for a no-bake dessert, or make your own graham cracker crust for prettier presentation (this method would require baking).

This easy No Bake Peanut Butter Pie is light and creamy – one of my favorite dessert recipes!

Although I don’t have the biggest sweet tooth, I do have a weakness for pie, especially peanut butter pie! This recipe hits the spot when I have a craving. To lighten this pie, I used Better n’ Peanut Butter which I usually buy at Trader Joe’s, but you can also get it at Target or amazon.

I have not tried the with PB2, if you wish to use it instead, prepare the PB2 with water as instructed then measure it prepared and use it in place of the the Better n’ Peanut Butter.

When I originally created this recipe in 2013, Weight Watchers had a different point system. Once they switched their points over to their new Freestyle, the points for this pie increased quite a bit. So I made a few small tweaks such as reducing the sugar and using less cream. Also by  turning this into 12 slices instead of 10. Yesterday I tried it and it was heavenly bliss (I’m taking the rest to my friend’s Superbowl party)! I could probably cut the sugar down even more without missing it. I found this 12 cut pie cutter online which I think is pretty cool and helpful to make cut your portions smaller. Now, I can’t even imagine how many points a traditional peanut butter pie would be, my guess is a lot! Hope you enjoy and if you try it with PB2, I’d love to know how it tastes!

Note: You can make this ahead and keep covered and refrigerated 3 to 4 days. This would also be great as shooters, put some graham cracker crumbs on the bottom, then fill small glasses with the cream like I did with these Maple Cheesecake Dessert Shooters.

This easy No Bake Peanut Butter Pie is light and creamy – one of my favorite dessert recipes!This easy No Bake Peanut Butter Pie is light and creamy – one of my favorite dessert recipes!This easy No Bake Peanut Butter Pie is light and creamy – one of my favorite dessert recipes!

Skinnytaste Simple promo banner

No Bake Peanut Butter Pie

4.70 from 20 votes
This Skinny No-Bake Peanut Butter Pie is light and creamy and ever so addicting! Whip this up in minutes for a dessert everyone will love!
Course: Dessert
Cuisine: American
This easy No Bake Peanut Butter Pie is light and creamy – one of my favorite dessert recipes!
Prep: 10 minutes
Total: 3 hours
Yield: 12 servings
Serving Size: 1 slice



  • Beat cream cheese and confectioners' sugar together in a medium bowl.
  • Mix in Better 'n Peanut Butter and beat until smooth. Fold in whipped topping.
  • Spoon into graham cracker pie shell; cover, and refrigerate until firm, at least 2-3 hours.
  • Drizzle with chocolate syrup before serving.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.


Serving: 1 slice, Calories: 215 kcal, Carbohydrates: 30 g, Protein: 2.5 g, Fat: 10 g, Saturated Fat: 4.5 g, Sodium: 83 mg, Fiber: 1 g, Sugar: 15 g


This Skinny No-Bake Peanut Butter Pie is light and creamy and ever so addicting! Whip this up in minutes for a dessert everyone will love!

Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:

296 comments on “No Bake Peanut Butter Pie”

  1. This recipe was amazing! I used 1\3 cup PB2 and it was delicious. Prob have to beat a little more and also had to beat with the cool whip bc it was still too thick. Used a store bought chocolate crust. I felt like it was small and couldn’t imagine only 12 pieces out of it, so maybe I need to look at the crust size next time

  2. I made this with PB2 and it came out amazing!! So delicious and didn’t taste like a reduced calorie dessert! 

    1. I used powdered stevia and it came out great. Use it the same as you would with regular powdered sugar.

  3. Loved this and can’t wait to make it again. I used pb2 and nonfat Greek yogurt (instead of cream cheese) and thought it was delicious. Drizzled the top with Walden farms chocolate and caramel syrups. Yum!

  4. Has anyone made this with the PB2? If so how did you substitute it? I have a jar of PB2 at home that I need to use.

  5. I love your recipes…. but I can no longer find the Tru-Whip skinny topping. I loved it as it was so creamy and delicious. Recommendations for good substitutes that are as good? Thanks!

    1. There is Cool Whip of course, but it is not as healthy a choice. If you go to the Truwhip website, they do have a store locator and maybe you can find it local! 🙂

  6. Would you consider recreating this recipe using pb2 since, I think, better n peanut butter has been discontinued? I couldn’t find it at Target and it’s crazy expensive on Amazon. 

    1. Go check out the Better n Peanut Butter website. Your can put your zip code in asks find when you can get it locally.

    2. Curious! Any luck in finding Better N Peanut Butter? I was going to try making this for the holidays! Thanks Maribeth!

  7. Delicious and so easy it make. Made the night before serving. Chilled and added choc topping when serving. Light and refreshing

  8. This is so good. Thank you! This time, I used 1/3 c. agave instead of the powdered sugar (added 1/2 tsp cornstarch just in case it was not as firm which is was, next time I will skip this) and coconut whip in place of the regular whip, no syrup on at the end too. I did use a chocolate store made crust. Everyone loved it! Next time, I think I will just try 1/8-1/4 c. agave as this was plenty sweet. Awesome recipe!

  9. Avatar photo
    Jessica Spurrell

    I made this with peanut butter powder and everyone seemed to like it. My daughter said it “tasted fake” but the adults enjoyed it. My husband’s birthday is coming up and this is his dessert. I just can’t do the Better than PB. I just can’t stand the taste. The ingredients in the powder are less troublesome as well. In the WW recipe builder, using the powder, with 12 servings, each slice is 7 pts.

  10. Holy Cow Batman! My husband and I ate almost all this pie in one sitting. Like someone else had mentioned, I ended up putting it in the freezer and serving it like an ice cream pie. Will so be making this again!

  11. Avatar photo
    Lori Balbaneda

    What can you replace the cream cheese with? I’m allergic to cheeses with at consistency! Thank you!

  12. Really delish. I took out the sugar and whipped in a banana–simply because I didn’t have it on hand. Probably not as sweet–but seriously, really good. Thanks!!

  13. I used PB2 and fat free cool whip. Holy moly. Licking the spoon sent me to heaven- can’t wait for it to set!!!!!! 

  14. If I skip the crust and just make the filling (like a pudding cup dessert) how many points is just the filling?? TY! 😊

    1. FF Cool Whip, Better N Peanut Butter, Cream Cheese and Powdered Sugar with the measurements in this recipe if divided into 12 servings is 3 prs!!! If you add the 2 TBS chocolate syrup that adds another 6 pts total.

  15. just made this and mine too is a bit lumpy. i am guessing based on using PB Powder. Any suggestions to make up for the loss of moisture from not using the real thing? 

    1. I made this with PB powder. I found the key is making sure the cream cheese is very soft. I leave mine out over night and then making sure you really mix with a hand mixer the cream cheese, powdered sugar and pb2. I suppose you could add a table spoon or 2 of milk if you really can’t get the learning out.

  16. Dear Gina,

    I just made this pie and tucked it into the freezer for a couple hours. I’m so impressed by this recipe! I rarely make desserts anymore but I got the Jif Pnut Bttr Powder and the Truwhip (never used either til today). I *did* purchase a chocolate cracker crust too. I also put one layer of sliced banana in the bottom.

    I used just 4 tablespoons of powdered sugar and after licking the spatula, I think that’s plenty.

    Pretty sure my guys will enjoy this! THANKS! Rebecca

  17. do you have to add the powdered sugar?? I try and keep that out of my diet so am constantly looking for sugarless, or less sweet deserts. Can someone reply to this please??

  18. Avatar photo
    Terri Huizing

    My sister has always made this (the full fat version) and we freeze it. We love it frozen to eat. It isn’t hard just cold.

  19. My kids request this yummy pie when they are coming for dinner. I sometimes make it with SkinnyTaste EASY 3-INGREDIENT LOW-FAT GRAHAM CRACKER CRUST instead of the store bought one. It’s THAT EASY to make.

  20. Avatar photo
    Veronica oehme

    I think the points calculation is wrong.  More like 10 points and we used powdered peanut butter.  Also it is very hard to get 10 slices from an 8” pie crust.  

  21. Quite possibly one of the best pies I’ve ever made. Took a subtotal of 10 minutes to put together. I plan on keeping this recipe forever and always. Loves it.

  22. This sounds great but entering it i to the WW app it comes out at 10SP not 7SP as it says in the recipe. Might still make it for the hubby on his birthday.

    1. Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  23. Pingback: Memorial Day Weekend – 9thand5th

  24. Made this for Mother’s Day and it was delcious…..but I really think the “yield” is a bit optimistic.  You’re serving awfully skimpy-looking pieces if you cut a prepared graham cracker crust into 10 slices!  I will say that TruWhip was a great suggestion…I had never used it before, and it was delicious.  None of that chemical taste you get with other toppings.  I couldn’t find Better N Peanut Butter so I just used low-fat peanut butter and it was great.  Nice and creamy, with a very light texture.  And super-quick  to make…which I needed this year! 

  25. I decided to lighten this up even further by making the filling, and adding it to dessert dishes, and then just sprinkling a bit of graham cracker crumbs and mini chocolate chips on top of each.

  26. Gina, Looked up the better then pb on amazon and it’s $42. My guess is that it has been discontinued. Any other suggestions or a possible revamp?

    1. That’s weird, I just looked and found single jars for $10.90 on Amazon.You can also check Trader Joes.

    2. Avatar photo
      sharon medlock

      Yes, multi pack is my guess. Sometimes, it’s not stated and it’s very confusing!!! My cat supplies are always a challenge. I kept going and there is one for 10.90 further down the page. I’m making this tomorrow. I just made the strawberry version and it was wonderful!!!

  27. Can you make any of your desserts with trivia? How much would I substitute for the sugar in this recipe?

    1. Swerve makes a powdered sugar but truvia  doesn’t at least not in my area. I got the swerve on Amazon.

  28. Avatar photo
    alice edwards

    I just made this using fat free cream cheese, reduced fat peanut butter, a reduced fat graham cracker crust and fat free cool-whip and it's amazing.

  29. I made this last night for company. I didn't have Better n Peanut Butter or PB2 so I used real peanut butter. Also used the Truwhip and a chocolate graham crust (your recipe). It turned out great (yes, more calories because of the real peanut butter)! Thanks for the recipe! Will make it again with one of the low cal PB substitutes.

  30. I am ignorant. I generally don't each much of anything that comes out of a box or can or jar. NOT perfect, mind you.

    So, what is the benefit of using the "PB" recommended in the recipe or PB2? Some nutritional value or just convenience? Obviously, I've not tried either one. Trader Joe's is a minimum 100 miles away. I went to Amazon and…. NO. Just no. I'm not buying $50 worth of PB when I don't know if I will even like it. Can't I just make my own? How is the product lower fat? Thanks.

  31. Avatar photo
    Rebecca Laforet

    Canadians can't get betternpeanutbutter… it possible to use a low fat version to amid it comparable? Bought the skinny taste book and loving it!

  32. Avatar photo

    This pie was fabulous! I made one change… instead of Better n Peanut Butter, I used Just Great Stuff Chocolate Powdered Organic Peanut Butter. I used 4TB which is about 1/3 cup and added enough water for peanut butter consistency (started with 2TB water and then added a touch more). It added only 2g of fat to the entire pie! It was perfect! I will definitely make this again. Thank you for sharing!

  33. Do you think it would change the points much if you used the mini graham cracker pies? That would be perfect portion control. Thanks for the recipe, I know what is getting made this weekend!!

  34. I can't get over how AMAZING this pie is!! I make it all the time for my family. I make it gf and dairy free for my family by using a homemade Gluten Free graham cracker crust. I make the filling dairy free by using Tofutti Cream Cheese and a casein-free frozen whip cream. You wouldn't even know it has tofu in it! Thank you so much for this incredible recipe!


  35. I cannot wait to eat a slice of this bad boy tomorrow! It's in the fridge now…after already licking the beaters and spoon clean, I can tell this is gonna be delicious. It has a light sweetness to the PB-cream cheese mixture. Thank YOU for always sharing such wonderful recipes!

  36. Avatar photo
    How to write a resume

    How to make ice creamYuuummmm….ya, here is the recipe foe delicious dessert. This is really very simple, even kid can try this..!!   Ingredients • Vanilla or any other Flavoured essence 1.5 tea spoon • Cornflou…

  37. My whole family loves this pie, my 4 kids ages 3-10 and hubby fight for the last piece and most times we can't even wait a few hours for it to set up. Thank you so much for this awesome recipe!!

  38. This was so easy to make and amazing! I am a peanut butter fanatic and will not settle for almond butter! This hits the spot at just a bit over 200 calories per slice! Can't go wrong!

  39. Avatar photo
    Michelle Plain

    I made this for a Graduation party yesterday along with your banana cream pie and both were hits…the only issue I ran into was the PB pie not setting up well. 🙁 I think next time I'll freeze it…still tasted amazing though!

  40. Holy goodness! This was amazing. I used chocolate PB2, since it's what I could find. I didn't use the pie crust, instead served it as a "fluff". I wanted to eat the whole thing! I believe we calculated about 1/4 cup is a serving, has anyone calculated it and can confirm?

  41. Avatar photo

    The Bettern Peanut Butter is amazing, no other PB has the fat or calories at such a low rate, great taste and amazing flavors.

  42. Avatar photo
    The Full MOXiE

    Usually I make your recipes as they're written.
    I made this today and used pb2, reduced fat cream cheese, fat free chobani vanilla Greek yogurt, light truWhip. I did not add sugar and I was able to stretch the filling making two pies out of this lessening the fat/calorie per slice.

    It was amazing and I'm so thankful tat there's more in the freezer!!

  43. I just made this and let it sit overnight in the fridge. The next day it still was more like mouse and not pie like. It totally did not set up right. Any thoughts? It still tasted good, it was just a mouse instead.

    1. I think I figured out what I did. I used the reduced fat cream cheese in the spreadable tub instead of the harder block like in your picture. It still tasted yummy. I wouldn't discount using it again if I was putting the "pie" in cups for more of a mouse type dessert. Next time I make this I'll make it with the other type of cream cheese and I'm guessing it will set just fine.

      Thanks for a yummy recipe!

  44. Avatar photo
    Georgie Porgie

    Okay, so I made this recipe (minus the hershey's syrup), then I added up the calories and divided by eight. With EXACTLY the same ingredients, it came out at 253 calories per serving, not 216. Wondering how she got the calorie count. I even tried calculating using slightly different brands of whipped topping, cream cheese, etc. They all came out at about 253 per serving. And that's WITHOUT the hershey's syrup. So beware, this is not as low in calories as is posted. That being said, it was quite delicious!

  45. Could also make this with Walden Farms' Whipped Peanut Spread. It's 0ppv with 0 Fat, Carb, Fiber, Protein. They also have a Chocolate Dip that is also 0/0/0/0. Both are thinner than the Better'n PB but the flavor is there. I found these at Publix right next to the Better'n PB.

  46. Avatar photo
    Ashley Deakin

    Made for family get together today, everyone loved it! (Even the not so health conscious one!) I did cheat a little and got Reese's minis that I finely chopped and incorporated into the filling just for a little extra texture 🙂 YUMMY!

  47. I made this and only had low fat Truwhip. The consistency is really more thin than I was thinking. I'm thinking that I should put it in the freezer instead of the fridge or else it won't hold up when I cut it. Do you think it would be good as a frozen pie?

  48. I made this today. Used PB2 powdered peanut butter (6 Tbsp PB2 & 3 Tbsp of water = 1/3 cup of PB) & tried out TruWhip for the first time (my store didn't carry the light TruWhip but I'm all about no HFCS so I used the real stuff). I'm a TruWhip convert. 🙂 This pie was delicious! I put it in the freezer cause I preferred it a little more solid. Yum-Yum-Yum! Thanks for another great skinny recipe!

  49. Avatar photo
    Carmella Marzec

    I just made this last night after the baby went to bed and my husband and I love it….So glad it's just the two of its that means I get to eat more!

  50. Avatar photo
    Carmella Marzec

    I just made this last night after the baby went to bed and my husband and I love it….So glad it's just the two of its that means I get to eat more!

  51. Avatar photo
    Susie Buetow

    Delish! I'm featuring your recipe on my 12 Healthier Recipes post which is part of my 52 weeks of Inspiration. Your blog is always inspiring to me! I'd love to actually email you interview questions and feature just your blog one of these weeks.

    Thanks so much, SusieQTpies


  52. Wow, talk about reading my mind, I came here today to find the recipe and there is was on the front page!

  53. I wonder if you could use PB2 (powdered peanut butter that is 1 point for 2 tablespoons) instead to make it less points. I bet you could.

  54. I bet Dream Whip would work in place of the whipped topping.
    It's shelf stable powder you mix with milk to make a whipped dessert topping.
    I checked and Tru whip is not available in my state at all, but Dream Whip is available everywhere!
    This will be our dessert tonight!!
    Thanks Gina for all you do, your site/recipes are extremely helpful!

  55. Avatar photo

    I LOVE peanut butter pie. The hubs, however, hates it. And so I have to make small servings for myself. Usually I just throw everything together right beforehand in a small bowl and sprinkle some cookie crumbs on top. Perfection!

  56. Avatar photo

    Gina – have you tried Just Great Stuff's organic powdered peanut butter? The fat has been taken out through a dry roast process and it taste BETTER than better'n PB. AND its only 45 cals per TBS and 1.5g of fat!!!

    You can than me later 😉 Maybe send a shout out to my blog?


  57. Avatar photo
    Kimberly LaPrairie

    FYI: Making this with reduced fat PB (all we have). 10 slices will be 7 points plus each. 8 slices will be 8 points plus each.

  58. Avatar photo
    Helena Thate

    Does anyone else seem to notice that the Hershey's Chocolate syrup she recommends has the first two ingredients listed as "HIGH FRUCTOSE CORN SYRUP; CORN SYRUP…"?

    Is there a healthier chocolate syrup recommendation you can give?

    1. Make your own! It's really simple and tastes SO much better:

      1. Avatar photo
        Jessica Spurrell

        I purchased the Better than Peanut Butter. It is horrible. Just straight up horrible. Did anyone use it in this recipe and it taste okay? I don’t want to ruin the entire thing. I think a few more WW points might be worth it than that terrible, awful stuff. 

  59. I'm not sure if I have commented on this one yet, but my 13 year old son asks for one of these pies every weekend. 🙂 And thank you for turning me on to Better n Peanut butter. I love it!

  60. Hi Gina, Love your site and cook many of your recipes but …. live in UK and whilst i am normally quite adept at converting to UK ingredients im stumped this time. If any of your readers could help with UK equivalents to the whipped topping, graham crackers and peanut butter used i would be very grateful as this looks gorgeous. Thanks

    1. There are great online conversion tools. In fact, google will automatically convert the equivalents for you if you type in the search field. Hope this helps!

  61. The pie sounds good, but it seems silly to use what appears to me to be fake peanut butter. Why not use the simple, homemade stuff that is just ground up peanuts? It is lower in calories than commercially made peanut butter because it has no sugar and no added oil. Peanut butter is very easy to make if you have a food processor. You just need to let the processor run long enough to extract the oil.

  62. Can u use any type of peanut butter for this. It looks amazing heavenly and cant wait to make this.

  63. This was a huge hit in my house. In fact, my thirteen year old son ask me to make it again this weekend.

  64. Made this last night and it was delicious! It reminded me of the Spicy Cajun Pasta dish that was once on TGI Friday's menu, only this is better-full of flavor and more healthful. Thank you for developing a healthier version of an old favorite.

    Sidebar. I'm relatively new to this site. I had to post this as anonymous. Is there really no fb sign-in?

      1. Hi Michelle,

        Have you made the pie with the swerve yet because I’m going to use it today.  I was just wondering if you used the same amount as recipe calls for or did you use less.

        Thank you,


  65. Used biscoff spread instead of better'n peanut butter due to peanut allergy and this is still amazing! Slightly more fact/calories but still yummy!

  66. Avatar photo
    Brooke B. - The Sweet Prima Donna

    I made this pie yesterday & have to say it is fabulous! Instead of a graham cracker crust, I chose to make chocolate chip cookies and use them as the crust, which turned out to be a really good idea. They came out great. Also I turned them into mini pie to further lower the calorie count. If you'd like to check out my recipe here is the link: ( Thank you for sharing this wonderful recipe!

  67. I live in Canada not able to find Better n peanut butter…..would light peanut butter work in this recipe?

  68. just made this exactly like the instructions said but mine is a little lumpy and didn't fully fill the pie crust. Tastes great, i'm just not sure where I messed up

  69. Avatar photo
    Splendid Baking

    I made this last night for my fiance's birthday – we are getting married soon and both trying to lose weight. When I first made it I thought it tasted very cream cheesy but after leaving it in the fridge for a few hours like the recipe says – it tastes amazing!!! Great Job!!!

  70. I just made this for the fourth time tonight.. it's fantastic. This time I used Peanut Wonder which seems to be identical to Better n Peanut Butter in nutrition and taste, and was available in a store closer to my house. With all these healthier alternatives, I can't imagine eating regular peanut butter ever again! I froze the pie as I can never seem to get it to firm up in the fridge. It's just as delicious as a softer mousse-like dessert, but harder to portion.

  71. Made this last night and it is WONDERFUL!!! I have tried at least 20 of you recipes and have Never been disappointed. Thanks SO much!!!

  72. To the comment about it coming out lumpy – make sure you use an electric mixer. You will never get it smooth if mixing by hand.
    To the comment about the Hungry Girl Pie – she uses fat free cream cheese, which I have to say is disgusting. I love that Gina never skimps on the flavor and still manages to make things lowfat.

  73. I made this for a cook out. It was a hit everyone wanted the recipe thank you so much. You made it easy for me to keep my points.

  74. I made this for a BBQ this weekend. I used the PB2 – same amount as the recipe calls for (1/3 cup) – just followed the directions on the jar to mix it with water and make 1/3 cup. I didn't have a problem with it being gooey or collapsing after being in the fridge, although I made it the night before so maybe that's why. Anyway, this was AMAZING, everybody loved it and was asking for the recipe. I will DEFINITELY be making this again for future parties, and I'm thinking about trying it with the chocolate PB2. It tasted like a candy bar.. and next time I may also try freezing it just for a different texture. But it is amazing!!

  75. Made this on the weekend and it was a hit. Couldn't find the Better n Peanut Butter (not sure if it's sold anywhere in Canada), so I used light PB. Had quite a strong PB flavour, but that was fine with me! Thanks for the great easy recipe!

  76. If made using PB2 instead of Better n Peanut Butter, would you use 1/3 c. of PB2? Less? More?

    This sounds amazing and I can't wait to try it! I have recently discovered PB2 and LOVE it! And there is no TJ near me to get BnPB.

  77. I had to use Skippy Natural PB rather than the one you recommended. I found the mixture of sugar, cream cheese and peanut butter to be very lumpy rather than smooth. I measured everything and the sugar/cream cheese mix was smooth before the PB so I'm thinking it was the peanut butter that didn't incorporate well. When I folded in the whipped topping, the peanut butter mixture was too lumpy and I just couldn't get it smooth. I served the pie the next day and it was a big hit, it tasted good and the consistency was okay. I'd definitely make it again even if it comes out lumpy!

  78. This is great….made it today. My mom is making next week for her friends. Awesome site. I have a suggestion (and maybe I've missed it) but is there a place that just has the recipes and the directions without pictures? Thanks! Great job on the site

  79. This tastes wonderful, but is a gooey mess after 3 hours in the fridge. It's in the freezer now in attempt to firm up. Regardless, it won't keep us from eating it! Yum!

  80. I made this tonight and am in LOVE! One big thing I changed though…I used Biscoff Spread instead of PB…Biscoff is the airline cookie in spreadable form and if you haven't tried it yet you are missing out! One warning though, it's highly addictive 🙂 It probably raises the points as opposed to using Better N PB (Biscoff is 2pts+ for one tablespoon) but it's SO worth it

    1. I used pb2, same amount as the recipe says, I just followed the directions on the container for how much water to add. I think I may have added an extra tablespoon or two of the pb2 mixture.

  81. I made this pie yesterday — OMG it was fantastic!! I couldn't wait to get home today from work to have another piece. Cut off a piece and put the rest away or you'll eat more than one piece it's that good.

  82. I am hosting a table at our church's spring Women's Event and am thinking about making this. If I end up making it, I plan to serve it in those cute chocolate bowls listed on Pinterest.

    What is the difference between regular peanut butter and the Better N Peanut Butter? I've never heard of it.

  83. Made this yesterday for the 1st time and am addicted. I love the Better N Peanut Butter and this is a great way to use it. It tastes so good but as others, I will put it in the freezer next time. I put it in the fridge for 6 hours and when I went to cut me a slice last night, the pie collapsed. I put it in the freezer but am sure that it all filled up the empty area that I took and is all disheveled now. It just didn’t firm up like it should when put in the fridge.

  84. I made this and it was amazing!!!! It got rave reviews from everyone! I used real pb instead – definitely making this again.

  85. Yummy! Just mixed it up (so quick and easy!) and I'm waiting for the next 2 hours to pass quickly so I can officially taste-test! But, not one for patience, I licked out the bowl and tasted the pie filling–absolutely delicious!!! Can't wait to eat a slice of this tasty, guilt-free, peanut-buttery goodness! Thank you, Gina!

  86. I made this yesterday and it was honestly the best peanut butter pie I've ever had. I made a few changes, 1/4 cup powdered sugar and 2 packets of truvia, pb2, and about 4 tbsp of unsweetened cocoa powder. I also stuck mine in the freezer and set it out 20 mins before serving. No one had a clue it was "light".

  87. Oh my this is SO GOOD! I made this tonight and everybody scarfed it down! I love Better n Peanut Butter. It is so much better than PB2 in my opinion. Thanks Gina for all your wonderful recipes! I'm so glad I happened to come across them!

  88. Avatar photo
    Jennifer @ ItSuxToBeFat

    I made this for my sister's birthday. We both loved it! I will be posting this recipe to my site! Thanks again for another great recipe!

  89. Hey Gina I was at the store getting the things to make this and bought Chunky Biscotti Cookie spread instead of peanut butter since its lower in points 2 points a TBSP and its a great alternative to peanut butter and its Vegan too. Don't know if you have tried this yet?

  90. I made this for my husband and me – it is fabulous! And thank you thank you thank you for turning me on to the Better 'n' Peanut Butter and TruWhip.

  91. I'm so happy I was in the day a co-worker brought this to share. I would have never know there was anything fat free or reduced in this dessert and was pleasantly surprised that the peanut butter wasn't overpowering. Delicious! I'm fortunate that my husband doesn't like anything with peanut butter because this would disappear very quickly around here.

  92. I made this yesterday. It was very good. Light. But it was very soft. I think next time I will stick it in the freezer just before sitting down to dinner to firm it up a little without being totally frozen .

  93. I made this last night…forgot to put the chocolate on it before I served it to my husband,but it was amazing nonetheless! Can't believe how much peanut-ty taste that 1/3 cup of Better 'n' Peanut Butter added to the pie! And we're thrilled we can have our favorite dessert for so many fewer calories without sacrificing the flavor!

  94. I put mine in the freezer (because I was too impatient to let it set up in the fridge…) and it turned out great! Kind of like an ice-cream pie. Thanks for the recipe. 🙂

  95. Avatar photo
    Jennifer Granzow

    I made this yesterday using PB2, and it was awesome. My husband and kids loved it, too. I may try to concoct a light chocolate crust, because I think that would be killer. Or, the graham cracker crust but use Chocolate PB2… oh, the possibilties!

  96. The recipe says 1/2 cups confectioner's sugar… Is this a typo and it should be 1 1/2 cupS plural or is the s a typo and it should just be 1/2 cup? I'm not trying to nitpick I just really want to make this this weekend and I don't want to mess it up! 🙂

    1. I just finished making this and used 1/2 cup of confectioners sugar. Tasted delicious when I licked the spoon 🙂

  97. The Target near me just re-did their store and now carry better n peanut butter! I was so excited when I saw it because the nearest Trader Joe's is about 2.5 hours away:( But now I can make this delicious pie! It looks so yummy!!

  98. Gina – I just had to tell you how happy I am I found your site. You are an amazing cook and me and my family are benefiting from it. I found your site when I was doing weight watchers. I have stopped for now because I am expecting my second child but I still get the majority of my recipes from your site because they are that good. An added bonus to this is that my pregnancy weight gain has been great! I am 22 weeks and I am only up 7 pounds!

  99. Avatar photo
    Carla Burger

    In honor of National Peanut Butter Day (today), I just made this and it's currently chilling in the fridge. I licked the spoons and oh-my-God is it delish! Can't wait to eat it after dinner tonight!

  100. Yummy!!! I just made this and my two year old daughter tried to eat it all before it went into the crust!!!!

  101. I think this is one of Ginas best quick pie recipes! To our family it tastes like its full-fat! So much flavor and was a huge hit!

  102. Avatar photo
    Lyn the cake decorator

    Is it possible to get a break down of the fat information? Saturated/polyunsaturated/monounsaturated, trans fat? I want to make this for my husband but he limits his saturated fat to 1-2% recommended daily serving per any meal and no trans fat and won't eat anything containing anything hydrogenated. If you can't break it down that's all right, I'll try looking at all the ingredients. Thanks!

  103. In place of Hershey's Syrup, which I find very artificial-tasting, I'd drizzle some melted chocolate chips or a really good dessert topping.

  104. I found you through Pinterest and so glad I did! Your site is spurring me to renew my commitment to healthy, low fat eating. So happy that you have a vegetarian section so I can get good recipes for my daughter and food the whole family will enjoy!

  105. Avatar photo
    Life's a Bowl

    Oh my goodness- holy yum 😀 I need to make this ASAP and hopefully I won't eat it all in one sitting [hehe]! I bet a pretzel crust would be tasty too- sweet + salty is one of my fave combos!

  106. So amazing… I might even add less sugar next time. It was almost too sweet! Another easy to make treat that made the whole family happy!

    1. If you go the their website you can enter your zip code and it will give you a list of locations

      It might not list them all but it should give you a starting place ( I've seen it at a few stores that aren't listed when I entered in my zipcode)

    2. You can also find Better N Peanut Butter at Super Target stores. At least the ones in Indy carry it.

  107. Gina, I LOVE your site!! I do most of my cooking using your recipes. Thank you for all that you do. You really make losing weight possible! I made this pie today and it is ahhh-mazing! I had one problem though…it didn't really set. It was more the texture of pudding. I gave it three hours but only three hours because I was dying to try it! Any suggestions? Thank you again. You totally rock!!!

  108. I think I'm going to make a version of this made with a layer of chocolate pudding. Or I may add a layer of your peanut butter filling to a friend's chocolate pie recipe. I'm pregnant, not trying to lose weight so I can do that. 😉

  109. omg I can't wait to try this. I have a jar of RF peanut butter thats been in my cabinet forever. Thanks for a great recipe!

  110. Avatar photo
    Bridget Tobin

    This looks amazing! I think I may try it with a chocolate graham crust to give it some more chocolatey goodness! I love your recipes Gina! Thanks for being so creative!

  111. Wooow!! I just discovered your blog!!! I saw some recipes are sorted by points. Are those WW points for the actual program Point Plus 2012? Thanks! 🙂

  112. Avatar photo
    Lisa K @ NutriNosh

    FYI — you can make this with Reduced Fat Natural Peanut Butter for the same PointsPlus value per serving!!


    1. Avatar photo
      Lisa K @ NutriNosh

      Actually, I just ran it through again w/ reduced fat PB and it came out as 6P+ per serving and not 5. (This is using Cool Whip Free, Reduced Fat PB, the low fat graham cracker crust listed in the tracker, and low fat cream cheese). OOPS! Not sure what I did differently this time 🙂 Oh well! I'm willing to spend an extra point 😉

  113. WOWZA, I love me some PB and this is good stuff. Have you tried this stuff yet: I love it too! Way better than the other powder stuff from fitznuts (I think that's the other place). Thanks for this friendly indulgent recipe.

  114. Ok… honestly, I never would have imagined making a light peanut butter pie. I've had a really fatty one that I *LOVED*, but I just honestly thought I'd never get to eat this again… silly me!! haha, thank you for these awesome recipes Gina!

  115. I'm curious if you know of any good reduced fat graham cracker crust recipes?

    For some reason everytime I buy the premade ones they taste a little metallic like, I think because of the aluminum foil container? I know it's a little weird 🙂 but If you have any ideas of a good one comprable in nutrition info I would love to hear. Thanks!

  116. have you all tried Hungry girl crustless peanut butter pie? It's uber good too 🙂 I think between the two of these we will have a peanut butter dream 🙂

  117. Avatar photo
    Erin @ The Spiffy Cookie

    The fact that you made this skinny is totally dangerous. Peanut butter pie is one of my all time favorite desserts.

  118. There is an awesome alternative PB called PB2. It's in powder form and you add water to make it the consistency you desire. Real peanuts. All natural. 45 calories (instead of 200)! Google it!

  119. Definitely gotta try this recipe! And also thanks for recommending the Better'n Peanut Butter! I just bought some from Harris Teeter(it was on sale :-)) and it is delicious! Tastes so good & you can tell it's natural. I had it on a english muffin w/ breakfast. Thanks!

  120. Alright, I have a question for you. Is there a substitute for cream cheese? I absolutely can't stand the taste of cream cheese (and even when people /swear/ that you can't taste it, I always seem to be able to…). I was wondering if there was a substitute for cream cheese in this recipe? Perhaps greek yogurt? I'm not sure. But this looks so good I want to try it. ;~;

    1. Try silken tofu! It has less of a tangy flavor. There is some other food blogger around here who is a vegan who uses that. I think you would have to put it in a blender or food processor to get it smooth enough though. I think the blog is Chocolate-covered Katie.

  121. Avatar photo
    Jennifer Granzow

    Oh, yum! I'm going to try to make it with PB2. Peanut Butter Pie is one of my favorites, and this is a huge treat to find a light version so I can indulge without guilt. Thank you!

  122. My husband LOVES peanut butter and chocolate, so i'm thinking this might be a nice treat to try out. 🙂 Instead of using Better 'N Peanut Butter, i might try with homemade peanut butter? Not sure how that will turn out, but hopefully it will be as delicious as this one looks!

  123. This was delicious! Instead of making a pie, I sprinkled the gramham cracker crust in a parfait glass and layered everything using fresh cut strawberries and blueberries. It made a really pretty presentation.

  124. I just love how you show pictures in the steps to making the recipes. This really helps me. Thanks!

  125. This is one of my favorite desserts, thanks so much for developing this lite version! I do have some Better 'N Peanut Butter that I've been dying to make something with, and this is it…I adore your No Bake Cheesecake (just made another one yesterday), and instead of the crust, I just lightly spray my dish, sprinkle in some graham crumbs, and coat the dish with the crumbs. Works great, you still get a "tiny" bit of crust, and a little bit lighter even! Thanks again, Gina…your site is my fave!

  126. I have made this and it's WONDERFUL! I have made my own FF crust and made individual ones in muffin tins. They freeze well. If I didn't, just hand me a fork and the entire pie = 1 serving. It's soooo good! thank you for reminding me to make again.

    1. I made it with Sunbutter since my son is allergic to peanuts. I love Sunbutter and find it to be the closest nut butter substitute for PB. So, I've only made it with Sunbutter and can't compare, but the Sunbutter version was delish. I used just a bit more cream cheese since SB is a little thicker.

    1. Avatar photo
      Gina @ Skinnytaste

      Whipped cream is best but it will increase the points. Maybe you can do 1/4 cup of cream and increase the peanut butter. It will change it slightly.

  127. I never comment but Sweet Mother of Pearl I think you have outdone yourself this time… you are my hero!

  128. Avatar photo
    Caroline Musacchia

    This looks sinfully amazing! I will DEFINITELY make this soon! I love that you put the WW points on there! Thanks so much!!

    Congratulations – You've been given the Versatile Blogger award! Please visit my blog to learn more about it:

    1. I was wondering the same thing! Just discovered PB2 and can't wait to use it in a recipe. Have family visiting on the 3rd so I think I will give it a try using the PB2. I will have a backup dessert….just in case! Thanks Gina for all your fantastic recipes!

    2. Absolutely, Just be sure to use 1/3 Cup of RECONSTITUTED PB2 when you measure – as opposed to measuring 1/3 Cup of the dry pb2 powder.

  129. This is the next pie I will be making. And I think it will be awesome with bananas in the bottom….can't wait!

  130. Avatar photo
    Sloane@My Life in Florida

    This looks great Gina! I love peanut butter. I just need to figure out how to make only one serving of this at a time because I would eat the whole pie by myself.

    1. I am worried about the same problem, but I'm going to try to make this and freeze individual portions, I'll post how they hold up!

    2. My single-girl version of this is:

      2 tbs of chocolate PB2
      2 tbs of softened whipped topping (I use fat free)
      2 graham crackers (two whole sheets = 1 serving)

      Whip together the first two ingredients with a fork until smooth.
      Break apart your two graham crackers so that you have four squares.

      Spread the filling on two squares, top with the other two. Pop them in the freezer to firm up. Voila! Mini peanut butter piewiches that don't call to you from the fridge because there's a lot leftover. Weight Watchers puts this as 5 Points+ for the two of them.

  131. Good grief. She can't post recipes that please 100% of the people 100% of the time. Why make posts like this? Quit being narcissistic and just move on.

  132. I loveeeeeee peanut butter pie, but always thought of it as a guilty pleasure. Now I can enjoy it without the guilt!

  133. Avatar photo
    Ari @ Ari's Menu

    I keep picking up the Better n Peanut Butter wanting to try it, then I never do–this is the perfect excuse!

  134. Avatar photo
    Brandon & Jessica

    I just made this recently w/ a recipe found on WW's website. Only difference is they did not add any sugar or the chocolate syrup but it was so yummy. Hubby's favorite.

    1. Avatar photo
      Brandon & Jessica

      I made it once w/ fat-free but I notice the taste is off and it did not mix as well in my mixer. I try to stick with the low-fat cream cheese. My husband noticed the difference most but this is his favorite pie.

    2. You could try using half low fat & half cream cheese and half fat free cream cheese if you really want to reduce the fat content more than the original recipe. The flavor of fat free cream cheese is definitely not the same as neufchatel or low fat cream cheese, but I seriously limit my total fat intake due to a gall bladder stones. This compromise works for me.

  135. This looks very much like cooking lights peanut butter pie! It is delicious. Just bought better n peanut butter at trader joes.

  136. Avatar photo
    Grasiela Gross

    I have had this and its delicious i forget where i got the recipe from but glad its on here to my recipe box it goes!

    1. Avatar photo
      Gina @ Skinnytaste

      I'm sure you had something similar, there are lots of variations but I haven't seen my combo.

    1. By accident I put the whole 8oz cream cheese in. So then I left out a little of the whipped topping. I t came out great, very nice texture. More like cheese cake.

    2. I've made this several times and absolutely love it! Thought I would share that I've found it works really well kept in the freezer. This makes for the perfect texture…not frozen at all. The first time I made it, it still seemed a little too soft after refrigerating it for several hours, so I tried the freezer and it worked great!