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Splenda Peanut Butter Carmel Pie 



  • 15 crushed reduced fat nutter butter cookies
  • 3 T melted sugar free carmel syrup
  • 1 1/2 cups quick oats
  • 2 T flour
  • 1 stick light butter melted
  • pinch of salt
  • 2 T crushed roasted unsalted peanuts

Peanut Butter Filling

  • 1 cup reduced fat peanut butter-creamy
  • 8oz low fat pkg cream cheese
  • 1/2 cup Splenda
  • 1/2 cup reduced sugar vanilla frosting
  • 1 t vanilla
  • 12 oz fat free Whip topping

Carmel Filling Layer

  • 1/3 cup sugar free caramel syrup
  • 4oz low fat cream cheese
  • 8oz fat free whip topping
  • 1/4 cup Splenda

Center Layer and Topping

  • 1/4 cup light cream
  • 1cup semi sweet chocolate chips
  • 1/2 chopped roasted unsalted peanuts

Temperature: 350 ° F


1st Place Splenda Amateur Division CRUST: Preheat oven 350 Combined all crust ingredients. Press into a larger stone pie plate reserving 1C to bake separately on a cookie sheet Bake both for 8-10 min watching closing not to over bake. Should be slightly golden brown. Remove and cool completely PEANUT BUTTER FILLING: Mix cream cheese and peanut butter until smooth add splenda, vanilla frosting and vanilla. Fold whip topping and refrigerate for at least 20 min. CARMEL FILLING LAYER: Cream together syrup and cream cheese until smooth. Add splenda until completely combined. Fold in whipped topping. Refrigerate for at least 20 min. CENTER LAYER and TOPPING: Crust crumbles that were baked and set aside Carmel topping and chocolate shavings for garnish Heat cream slowly over double boiler and add chocolate until smooth. Add chopped peanuts. ASSEMBLING PIE: Add carmel layer to cooled crust drizzle half of chocolate peanut ganache and half of reserved crumbles Add peanut butter layer and drizzle remaining chocolate ganache and crumbles Garnish with chocolate shavings and caramel topping Refrigerate for at least 30 min or overnight

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