I would like to give a major shout-out to one of my closest friends for taking this picture. She full deserves credit for her superb photography skills. I actually made this dessert for her and her family last week and it got devoured (hopefully). Peanut butter desserts come in second place to chocolate on my favorite dessert list. Aside for its rich peanut butter flavor and creamy texture, this is another 5 star (I gave it that rating) no-fuss and no-bake dessert that is easy to make and its low-fat. I like to think of it as a chilled Reese’s Peanut Butter pie. It sort of resembles a Reese’s Peanut Butter cup but only with less sugar and fat. And you should already know by now how much I enjoy making desserts that doesn’t require any use of electricity whatsoever. This dish is inspired by a recipe that I have in one of my cookbooks. The original recipe called for whipped cream. I decided to make a healthier version by substituting whipped cream for bananas. It’s less in fat, sugar, and calories. For the folks who don’t like bananas, need you worry not. The peanut butter drowns out the banana flavor. If it’s still too strong for your liking, you can add a bit more vanilla extract. Once the pie has been chilled, you can make a chocolate ganache for the pie and top it with unsalted chopped peanuts.
For this recipe, you will need:
- 1 9 inch chocolate graham cracker pie crust
- 2 cups of all-natural peanut butter
- 3 ripe bananas peeled
- 1 8 oz tub of tofutti cream cheese (feel free to use the non-fat dairy version)
- 1/3 cup of granulated sugar
- 1 teaspoon of vanilla
- Pinch of salt
- Chocolate ganache (optional)
Place peanut butter, bananas , cream cheese, vanilla, sugar, and salt in a blender and blend till completely smooth. Pour peanut butter mixture into pie crust. Cover and chill in the refridgerator for 2 hours before serving. Pour ganache over the pie and top with chopped peanuts. Serve chilled.
Yields 8 servings