Tired of low-fat recipes that end up being low-enjoyment? This one breaks the mold. A slice of this PB and chocolate pudding pie is decadent enough that you won't even notice you're skipping out on all those calories.
4 tablespoons low fat peanut butter
1 tablespoon honey
1 1/2 cup rice krispies
1 package (4-serving size) sugar-free instant chocolate pudding mix
1 1/2 cup skim milk
4 tablespoons light whipped topping
Grease a 9-inch pie plate and set aside.
Combine the peanut butter and honey in a medium-sized microwave safe bowl. Microwave on high heat for 15-20 seconds or until melted. Mix well then stir in the cereal and stir until completely coated in the peanut butter mixture.
Transfer the cereal mixture to the prepared pie plate and press evenly on the bottom and sides to form a crust.
Pour the cold milk and pudding mix into a medium-size bowl. Beat with a wire whisk for 1-2 minutes or until well blended and is thickened. Spread the pudding on the cereal crust and place in the refrigerator to chill for at least one hour.
Just before serving, top with whipped topping. If desired, garnish with chocolate curls and chopped peanuts.
Store leftovers in the refrigerator.
Grease the pie plate well to make sure the crust releases easily from the pie plate. You can use butter, shortening, or non-stick cooking spray.
For a more intense chocolate flavor, use dark chocolate pudding instead of milk chocolate.
Try different flavored pudding mixes like vanilla or butterscotch for a variation on the pie.
Let the pie chill longer than one hour for better flavor melding; overnight chilling is even better.
Decorate with fresh fruit, like banana slices or strawberries, for a fresh contrast to the chocolate and peanut butter.
Garnish with a sprinkle of cocoa powder before serving for a decorative touch.
If you want a crunchier texture, use a mixture of crushed nuts and rice krispies for the crust.
Add a touch of vanilla extract to the milk and pudding mixture for a deeper flavor.
Try serving the pie in individual cups or ramekins for a fun and creative presentation.
You can use regular peanut butter, almond butter or sunflower seed butter, but note that the flavor and calorie content will differ.
You can substitute honey with maple syrup, agave nectar, or a liquid sugar substitute if you prefer a lower-calorie option.
You can use regular instant chocolate pudding, but this will increase the overall calorie count. Alternatively, look for other sugar-free pudding flavors as a unique twist.
Microwave for 15-20 seconds, checking after 15 seconds to avoid overheating and burning the mixture.
The pie can be stored in the refrigerator for up to 3-4 days, but it's best enjoyed fresh as the rice krispies crust can start to get soggy.
While the pie can technically be frozen, the texture of the filling may become runny upon thawing, so it's best to eat it fresh. If you do freeze it, store it well wrapped in an airtight container for up to 3 months. Thaw in the fridge overnight before serving.
You can use a fork or an electric mixer on low speed to combine the pudding mix and milk.
You can add mix-ins like crushed Oreos, chopped fruit, or nuts.
It's a crowd-pleaser and easy to transport. Just make sure to keep it chilled until serving.
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reviews & comments
March 9, 2019
The best ow calorie pie! I wouldnât freeze it, I think itâs a pie where it best eaten on the day itâs made! Itâs not likely to have left overs but easy to make!
November 24, 2013
I find that most low fat/healthy versions of recipes that I love usually fail to satisfy me. This one impressed the heck out of me. I constantly battle wiht my weight but I can't get past my sweet tooth. This is a healthier choice than a lot of other sweets that I grab for. Does anyone know if you can freeze this or how long it might keep in the fridge. I would prefer to freeze it if I can. I'm thinking I could make it in individual ramekins instead of a larger pie and then just thaw a treat when I "need" it.
October 24, 2009
Unbelievable!!! Do not hesitate in making this recipe. Even people not dieting asked me to make it again.I have made this recipe three times in the last three weeks for work and a Halloween party. I put rainbow sprinkles on two for a birthday party and took a can of low fat reddiwhip for those that wanted whip cream. Looked very festive. The Halloween party tonight I put organge and brown sprinkles.
July 21, 2008
I just finished making this pie (haven't served it yet, but am pretty sure it'll be a "5"), and thought I'd post the nutrition info I calculated (for 8 servings, v. 10 as the recipe says): each piece contains: calories - 105 total fat - 3 g sat. fat. - .5 g total carb. - 16 g sugar - 5.5 g fiber - 1 g protein - 4 g
October 16, 2007
I made this for the office - it was a hit! Everyone loved it - they couldn't believe it was low fat. It was a breeze to make!
September 27, 2007
Awesome! Everyone loves this recipe, and asks for more, more, more.
July 10, 2006
This was one of the best low fat recipes I've tried, the crust is the best part. If you're counting Weight Watcher's points the whole thing is about 14 points, 1/4th of the pie is 3.5 points--fabulous!