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Chocolate Peanut Butter Pie II

Chocolate Peanut Butter Pie II Recipe


To make this guilt-free pie, reduced fat peanut butter, fat free chocolate pudding, and light whipped topping are mixed together and poured into a graham cracker crust and chilled.


  • 1 (9 inch) prepared graham cracker crust
  • 2 (4 ounce) packages single serve ready-made, fat free, chocolate pudding
  • ⅓ cup reduced fat smooth peanut butter
  • 1 (8 ounce) container lite frozen whipped topping


  1. In a mixing bowl, combine pudding and peanut butter; stir until smooth. Fold in whipped topping; stir until completely blended.
  2. Pour filling into pie crust. Freeze pie until firm. Partially thaw in refrigerator, for about 2 hours or so, before serving. You can store leftovers in the refrigerator or freezer. Leftover pie sometimes gets a little soft in the refrigerator, and doesn't hold its shape. It still tastes good, though. If you want perfect looking slices after you make the first incision, store in freezer and thaw as needed.

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Nutritional Information

Chocolate Peanut Butter Pie II

Servings Per Recipe: 8
Calories: 274.5
% Daily Value *
protein: 10 %
carbohydrates: 12 %
exchange other carbs:
dietary fiber: 5 %
fat: 21 %
saturated fat: 26 %
vitamin a iu: 5 %
niacin equivalents: 18 %
vitamin b6: 1 %
vitamin c:
folate: 2 %
calcium: 3 %
iron: 5 %
magnesium: 2 %
potassium: 5 %
sodium: 10 %
thiamin: 3 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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