Vintage Chocolate Peanut Butter Pie

4 Smart Points

 

Scribbled on chits of scrap paper, and by grainy photocopies, or even with a wet mimeograph, this recipe was passed around Weight Watchers meetings in the 80’s. Long before social media, members often shared their tricks and favorite dishes anywhere and everywhere – meetings, parties, or the lunchroom at work. Like a culinary game of telephone, these recipes morphed slightly with each pass along. You may remember this pie with bananas, or without. You may decide to Cool Whip or not, or to substitute crunchy peanut butter for the creamy. Born of out of desperation, in a pre-point world where dessert was basically verboten, this homey comforting pie offered a binge-able escape. “You can eat a quarter of the whole pie!” was usually always mentioned as this recipe with a cult-following made its rounds. With the addictive contrast of the crispy crust, lush filling, and airy whipped topping, and the classic combination of chocolate and peanut butter, this simple ice box dessert might make its way into your repertoire – if only for a bit of nostalgia.

 

 

Vintage Chocolate Peanut Butter Pie

Makes one 9-inch pie, serving 8

Per slice (1/8 pie): 4 Smart Points

 

4 tablespoons reduced fat creamy peanut butter

1 tablespoon honey

1½ cups Rice Krispies

1 (1.3 ounce) package sugar free, fat free “cook & serve” chocolate pudding mix

1½ cups fat free milk

1 large banana (check HINT)

4 tablespoons Cool Whip Lite

Spray a 9-inch glass pie dish with non-stick cooking spray.

In a medium microwavable bowl, combine the peanut butter and honey and microwave for 20 seconds. Add the Rice Krispies and gently stir with a rubber to combine. Using a small piece of waxed paper, or wet hand to prevent sticking, quickly press the Rice Krispies mixture into the bottom base of the prepared pie plate. Set aside.

Slice the banana into ⅛-inch thick coins. Carefully shingle the banana pieces around the outside edge of the pie plate, overlapping by a ¼ inch. Set aside in fridge.

Meanwhile, prepare the pudding mix according to package instructions, using only the 1½ cups milk listed rather than the 2 cups generally called for on package in order to create a thicker “filling.” Pour pudding into center of prepared, chilled crust and evenly spread to reach banana edges. Allow to cool slightly on counter, then wrap with plastic and chill in fridge at least 2 hours. Not best made overnight as bananas tend to brown quickly.

When ready to serve, remove from fridge and top with Cool Whip and any leftover banana pieces. Slice into 8 pieces. Will not sit out well as it holds it form best when well-chilled, so return to fridge if not eating immediately.

 

HINT: A second banana may be sliced and shingled over the Rice Krispies crust before filling with pudding. Any additional pieces may be used for garnish of the finished pie.