Butterscotch Peanut Butter Pie
Try this Butterscotch Peanut Butter Pie recipe, or contribute your own. This one really put a smile on everyones face when they were done tasting, especially Cliff. We tried a recipe this week we hadn't tried before and it's a definite winner It's a keeper at our house
Try this Butterscotch Peanut Butter Pie recipe, or contribute your own. This one really put a smile on everyones face when they were done tasting, especially Cliff. We tried a recipe this week we hadn't tried before and it's a definite winner It's a keeper at our house
- 1 package jell-o sugar-free instant butterscotch pudding mix 4-serving
- 2/3 cup carnation nonfat dry milk powder
- 1 1/3 cups water
- 1 teaspoon peanut butter flavor i added this it was not in original recipe
- 1/4 cup peter pan reduced fat peanut butter
- 3/4 cup cool whip lite (see *)
- 1 6-oz keebler graham cracker pie crust
- 2 tablespoons dry roasted peanuts 1/2 ounce, chopped
- Carbohydrate 35.532325 g
- Cholesterol 2.42 mg
- Fat 11.6797916666667 g
- Fiber 1.02199998289347 g
- Protein 7.77580833333333 g
- Saturated Fat 4.06127916666667 g
- Serving Size 1 1 Serving (92g)
- Sodium 655.159151854167 mg
- Sugar 34.5103250171065 g
- Trans Fat 0.700785833333333 g
- Calories 275 calories
Step-by-step
- In a large bowl, combine dry pudding mix, dry milk powder and water.
- Mix well using a wire whisk.
- Blend in peanut butter and 1/4 cup Cool Whip kite.
- Spread mixture evenly into pie crust
- Refrigerate 10 minutes.
- Spread remaining 1/2 cup Cool Whip Lite over top of filling.
- Sprinkle peanuts evenly over top.
- Refrigerate at least I hour.
- Cut into 8 pieces.
Dry milk powder does the heavy lifting in this no-bake pie, providing body and protein without requiring heavy cream or cream cheese. Combining the powder with water creates a structured base that hydrates the instant pudding mix instantly. Whisking thoroughly prevents lumps from forming in the liquid base before the peanut butter gets folded in.
Adapting the Dairy and Peanut Elements
Reducing fat requires careful handling of texture. Using nonfat dry milk powder and reduced fat peanut butter lowers the calorie count significantly. Peanut butter flavor extract bridges the gap when reducing actual nut paste. This extract intensifies the aroma without adding excess fat grams that could compromise the set of the filling.
Chilling for Structure
Refrigerating the pie for ten minutes after filling the crust allows the starches to begin setting. Spreading the remaining whipped topping requires a gentle touch so the base layer does not tear. Chilled chopped peanuts add crunch on top just before slicing into eight portions.
