American Pie Council

Splenda Peanut Butter Carmel Pie

15 crushed reduced fat nutterbutter cookies
3T melted sugar free carmel syrup
1 1/2 cups quick oats
2T flour
1 stick light butter melted
Pinch of salt
2T crushed roasted unsalted peanuts
Preheat oven 350
Combined all crust ingredients. Press into a larger stone pie plate reserving 1C to bake separately on a cookie sheet
Bake both for 8-10 min watching closing not to over bake. Should be slightly golden brown.
Remove and cool completely

Peanut butter filling
1 C reduced fat peanut butter-creamy
8oz low fat pkg cream cheese
1/2 C Splenda
1/2C reduced sugar vanilla frosting
1t vanilla
12oz fat freeWhip topping
Mix cream cheese and peanut butter until smooth add splenda, vanilla frosting and vanilla. Fold whip topping and refrigerate for at least 20 min

Carmel filling layer
1/3C sugar free caramel syrup
4 oz low fat cream cheese
8oz fat free whip topping
1/4 C splenda
Cream together syrup and cream cheese until smooth. Add splenda until completely combined. Fold in whipped topping. Refrigerate for at least 20 min
Center layer and topping
1/4C light cream
1C semi sweet chocolate chips
1/2 chopped roasted unsalted peanuts
Crust crumbles that were baked and set aside
Carmel topping and chocolate shavings for garnish
Heat cream slowly over double boiler and add chocolate until smooth. Add chopped peanuts.
Assembling pie
Add carmel layer to cooled crust drizzle half of chocolate peanut ganache and half of reserved crumbles
Add peanut butter layer and drizzle remaining chocolate ganache and crumbles
Garnish with chocolate shavings and caramel topping
Refrigerate for at least 30 min or overnight