Lightened Up Peanut Butter Pie Recipes

Steps:

• Heat the milk in a small pot over low heat until warm. Remove from the heat and stir in the chocolate chips until melted and smooth. Set aside to cool slightly; mixture should be thick but have a pourable consistency.
• In a large bowl using an electric mixer on high, beat together the cream cheese with the peanut butter and powdered sugar. In a separate bowl, beat together the heavy cream with the vanilla until doubled in volume and soft peaks form.
• Stir one-third of the whipped cream into the peanut butter mixture to lighten it. Fold in the remaining whipped cream until combined.
• Spread into the graham cracker crust. Pour the melted chocolate over the top of the pie and sprinkle with the chopped peanuts. Place the pie in the freezer to set up, about 1 hour.

Steps:

• In a medium mixing bowl, combine peanut butter, confectioners' sugar, and cream cheese. Whip until smooth and fluffy. Spoon mixture into graham cracker crust and chill 2 hours before serving.

Steps:

• Let cream cheese come to room temperature.
• After it is at temperature, whip it with a mixer until it appears fluffed.
• Combine PB2, confectioners' sugar, and water in a separate bowl. Mix until thoroughly combined.
• Add the PB2 mixture to cream cheese and mix until well combined with the mixer.
• Add the container of Cool Whip to the PB2/cream cheese and continue to mix until combined.
• Fold in 3 tablespoons of the mini chocolate chips.
• Pour the mixture into the graham cracker crust.
• Smooth the mixture and add the remaining tablespoon of mini chocolate chips to the top of the pie to garnish.
• Place in the refrigerator for at least 4 hours before serving. Keeps well overnight.