WW-Friendly Chocolate Peanut Butter Cream Pie
Servings: 8 slices
Estimated WW Points (per slice): 4–6 points
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Low-fat graham cracker crust | 1 (9-inch) | Or make your own (see below for homemade version) |
| PB2 powdered peanut butter | 1/2 cup dry, reconstituted | Mixed with water to peanut butter consistency |
| Fat-free cream cheese (softened) | 8 oz | Neufchâtel (⅓ less fat) also works if FF not available |
| Zero-calorie sweetener (like Swerve) | 1/2–2/3 cup | Adjust to taste |
| Fat-free whipped topping (like Cool Whip FF) | 1 cup (thawed) | Or use Light if you prefer richer flavor |
| Sugar-free chocolate chips (Lily’s or similar) | 1/3 cup | Use just enough to cover in a thin layer |
| Unsweetened almond milk | 2 tbsp | For melting chocolate chips |
| Vanilla extract | 1 tsp | Optional but enhances flavor |
| Chopped peanuts (optional garnish) | 1 tbsp | Optional—adds crunch but also points |
Instructions
-
Make the Peanut Butter Filling:
In a medium bowl, mix the reconstituted PB2, fat-free cream cheese, and sweetener. Beat until smooth and creamy. -
Fold in Whipped Topping:
Gently fold in the fat-free whipped topping until fully combined and light. -
Fill the Crust:
Spread the peanut butter mixture evenly into the prepared low-fat graham cracker crust. -
Make the Chocolate Topping:
Melt the sugar-free chocolate chips with almond milk in the microwave in 20-second bursts, stirring in between until smooth.
Stir in vanilla extract. -
Layer and Chill:
Pour or drizzle the chocolate topping over the pie and smooth with a spatula.
Chill in the refrigerator for at least 3–4 hours or until set. -
Garnish and Serve:
Top with a few chopped peanuts if desired (adds crunch and realism, but also a point or two). Slice into 8 portions and serve!
Optional: DIY Low-Point Graham Cracker Crust
Instead of a store-bought crust (often 5–6 points per slice), make your own:
-
6 low-fat graham cracker sheets (crushed)
-
2 tbsp light butter or melted coconut oil
-
1–2 tbsp water (as needed)
Press into a pie dish and bake at 350°F for 8–10 minutes. Cool completely before filling.
✅ WW Tips
-
Use fat-free or light versions of all dairy where possible.
-
Use Lily’s or other sugar-free chocolate chips to slash points from chocolate.
-
PB2 saves you dozens of points over real peanut butter, with great flavor when mixed right.
