The Best Skinny NoBake Peanut Butter Pie Recipe Easy Light

Instructions:

1. Combine graham cracker crumbs, light brown sugar, and melted butter in a bowl. Press mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator for at least 15 minutes.
2. In a large bowl, beat the softened cream cheese until it is completely smooth and fluffy with no lumps.
3. Add the peanut butter, sifted powdered sugar, Greek yogurt, vanilla extract, and salt to the cream cheese mixture. Beat on medium speed until just combined and smooth.
4. In a separate, chilled bowl, whip the heavy cream and chosen sweetener using an electric mixer until stiff peaks form.
5. Take about one-third of the whipped cream and fold it vigorously into the peanut butter mixture to lighten it. Then, gently fold in the remaining whipped cream until no white streaks remain.
6. Pour the lightened filling into the chilled crust. Smooth the top with a spatula. Cover loosely with plastic wrap and refrigerate for a minimum of 4 hours, or until the pie is firm.
7. Before serving, top with the chopped roasted peanuts. For the neatest presentation, slice with a sharp knife dipped in hot water.