Peanut Butter Pie

[Guest guest]

Peanut Butter Pie

 

3 oz. cream cheese, softened

1/2 cup natural peanut butter

1/2 cup fructose*

1/2 cup no fat milk or soy milk

1 pint heavy whipping cream**

1 pre-baked graham cracker piecrust (large one)

 

Chill medium mixing bowl in freezer until cold. Beat heavy whipping cream with

an electric mixer until almost butter. Save beaters and use

without washing. In a large bowl, combine cream cheese, peanut butter, fructose,

and milk. Beat with an electric mixer until smooth.

Gently fold in whipped topping until no streaks of peanut butter are seen. Pour

into pie shell. Freeze overnight (or at least 4 to 5 hours). Thaw 10 minutes

before serving.

 

 

 

 

 

 

 

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