Slow Cooker 5-Ingredient Amish Peanut Butter Pie Directions:
Lightly coat the inside of a 4- to 6-quart slow cooker with cooking spray.
Remove the frozen pie crust from its pan. While still mostly frozen, break it into rough bite-size pieces and scatter them evenly across the bottom of the slow cooker.
Spoon the entire jar of peanut butter over the crust pieces. Gently spread it so most of the crust is loosely covered, leaving distinct pockets and uneven areas.
In a medium bowl, whisk the sugar and eggs together until smooth and slightly thickened. Gradually whisk in the milk until evenly combined.
Pour the milk mixture slowly over and around the peanut butter and crust pieces. Do not stir.
Cover and cook on LOW for 3 to 4 hours, until the edges are set and the center remains only slightly jiggly. A knife inserted near the center should come out mostly clean with a few moist crumbs.
Turn off the slow cooker and let the pie rest, covered, for 20 to 30 minutes so the custard can finish setting.
Spoon into small serving bowls, making sure each portion includes creamy custard, peanut butter pockets, and tender pieces of crust.
WW Points Calculation:
Natural creamy peanut butter: 96 points
Frozen raw pie crust: 44 points
Granulated sugar: 48 points
2% reduced-fat milk: 10 points
0-point ingredients: eggs — 0 points
Points Information:
Total Points: 198 points
Servings: 12 servings
Points per serving: about 17 points
Nutrition Information:
Calories: 395
Protein: 12 g
Carbohydrates: 37 g
Fat: 26 g
Fiber: 3 g
Sugar: 23 g
Sodium: 235 mg
I'm waiting for your comments! Enjoy!
