A light and healthy version of a family classic dessert!

By: Jodie Shield, RD

This pie is my absolute favorite or as my parents jokingly tease me – it’s too die for!   That’s because it was responsible for my very first car accident.  I had just gotten my drivers license and was on my way to a birthday party, late as usual.  Mom’s famous Frozen Peanut Butter Fudge Pie was sitting pretty on the passenger side.  As I pulled out of the garage (Dad uses the word zoomed),  the pie started slipping.  I quickly grabbed the pie, but unfortunately clipped the side of the garage.  Let’s just say the car didn’t look so good, but the pie was perfect!  Thankfully the only thing I hurt that day was my pride.  But it’s been restored since I’ve figured out a way to lighten up my mom’s decadent pie without wrecking the taste.  In fact, I’ve been able to cut the fat and calories almost in half by using reduced-fat and fat-free cream cheese and fat-free whipped topping instead of whipped cream.   If this pie sounds too risky, try my  Peanut Butter Pie that’s made with Chobani Greek Yogurt. Morale of the story: eat healthy, drive safely, and put the pie on the floor!

Frozen Peanut Butter Fudge Pie

makes 8 servings

Preparation Time: 15 minutes

Freezing time: 4 hours or over night


  • 4 ounces reduced-fat cream cheese
  • 4 ounces fat-free cream cheese
  • 1/4 cup creamy peanut butter
  • 3/4 cup powdered sugar
  • 1/4 cup evaporated skim milk, chilled
  • 1/2 cup fat-free fudge topping
  • 1 (9-inch) prepared graham cracker crust
  • 1 (8-ounce) container fat-free whipped topping, thawed
  • 3 tablespoons each peanut butter chips and mini chocolate chips (optional)


  1. In a large (2-quart) bowl, use a spatula or mixer set on low to cream together reduced-fat and fat-free cream cheeses, peanut butter, powdered sugar, evaporated skim milk, and fudge topping.
  2.  Pour pie filling into prepared graham cracker crust.
  3. Spread fat-free whipped topping over filled pie. If using, sprinkle peanut butter chips and chocolate chips over pie.  Gently cover with foil and freeze until firm, about 4 hours or overnight.


Nutrition Information (per 1/8th of pie without chips): 357 calories, 7 grams protein, 50 grams carbohydrate, 14 grams fat, 4 gram saturated fat, 11 milligrams cholesterol, 1 gram fiber, 399 milligrams sodium

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(2) Readers Comments

  1. Thanks for cutting the calories in this pie! I love it but don’t make it because I don’t want to feel guilty! I will make it soon and let you know how it turned out!

    • Jodie

      Thanks Ginny! Please do. I am in the process of developing a recipe book and would love to know your thoughts and experience.

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