If anyone knows how to cut more fat, or carbs from this recipe I would love to hear from you. I made this for supper, and I can't begin to even describe how delicious this is!! I will post a link to the original recipe, "bob evans peanut butter pie", but as you will see, this is NOT anywhere near his recipe any more.Call it down sizing, or 'kick it up a notch', but it is healthier, and safer for us low carbers, watching our sugars, as well as fats and carbs.. Let me know what you think.. I anxiously await... here is the original recipe...

http://www.cdkitchen.com/recipes/print.php

and, here is my recipe...


sugar free, low fat peanut butter pie

one pecan crust

ingredients:
1-1/2 cups pecans, put thru blender til finely chopped
4 Tablsp. butter, melted

blend together, and put in pie pan, packing it firmly with your hand.
Bake in a 350 degree oven til lightly brown. Remove and cool.


Sugar free, low fat Peanut Butter Pie


Ingredients:
1 large pkg. sugar freeJell-O Instant Vanilla Pudding
2 cups Hood carb countdown milk, 2 % or fat free
1/2 cup whipping cream, whipped such as cool whip
1 1/4 cup creamy peanut butter, carb options
1 prebaked pecan pie shell
1 (8 Ounce) container of any brand whipped topping, light, or fat free.
2 squares of semi sweet chocolate, ( one would probably be enough)
1/4 cup crushed peanuts


Directions:
Whisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cup whipped whipping cream, peanut butter. Whisk until completely blended.

Pour into baked pie shell, cover with generous layer of cool whip . Put in freezer for 1 hour until set. Remove from freezer, drizzle with melted semi sweet chocolate squares & crushed peanuts. Cover, chill 2 hours, serve.

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In the cookies of life, we are the chocolate chips.