Chocolate Peanut Butter Pie With Rice Krispies Crust Recipe |


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Chocolate Peanut Butter Pie With Rice Krispies Crust Recipe |

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.

Serves ten.

ready in: 1-2 hours.


4 tablespoons low fat peanut butter
1 tablespoon honey
1 1/2 cup rice krispies
1 package 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.


98 calories, 4 grams fat, 12 grams carbohydrates, 3 grams protein per serving. Enjoy.

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