Low Carb Peanut Butter Pie!

Yesterday as National Pie Day as declared by the American Pie Counsil! In honor of the holiday, I decided to make this Peanut Butter Pie today. My husband is diabetic and I made this for his birthday when we were first dating. Needless to say, three years later we are happily married -- It may have something to do with the pie!

My mom originally found this recipe when low carb was initially all the craze. However, it is so yummy and the fact that it isn't so bad for you is an extra plus. I have not tried making it with low-fat peanut butter or cream cheese -- but it would be something to try in the future. Instead of a pan, I put the pie in a chocolate pie shell from Aldi!

Here's my mom's recipe (as typed by her):

PEANUT BUTTER PIE

From the kitchen of the coolest, nicest, bestest mother…ME!

1 cup peanut butter

1 cup Splenda

1 container Cool Whip

8 oz. cream cheese, softened

1 tablespoon vanilla

Combine softened cream cheese and peanut butter in a mixing bowl. When creamed together, add Splenda and vanilla. Fold in about ¾ container of Cool Whip to peanut butter mixture. Reserve remainder of Cool Whip for topping. Spread peanut butter mixture in an 8 X 8 or 9 X 9 dish and place in freezer for 2 - 3 hours. Remove from freezer and place in fridge. After it softens top with remaining Cool Whip. Enjoy!

Note: If you try to put the topping on without the freezing period and stick it directly into the fridge, it turns gooey and mushes together…if you freeze it then apply the topping and then store in fridge….it’s GREAT!