Crust (purchased):
Your choice of pre-made 9-inch pie crust.
We found these varieties in the baking supplies section of the grocery store - Graham cracker, Reduced calorie graham cracker, Chocolate graham cracker, Shortbread

Filling (base):
4 oz. low-fat cream cheese or Neufchatel cheese, softened
1 [4-serving, 1.34 oz.] package SUGAR FREE French Vanilla instant pudding mix
1 [14 oz.] can fat-free sweetened condensed milk
3/4 cup crunchy peanut butter (or creamy, your choice)
2 teaspoons vanilla

In a medium mixing bowl, with an electric mixer, combine softened cream cheese, sweetened condensed milk and peanut butter.  Add vanilla and pudding mix; beat well.  Scrape down sides of bowl and beaters, then beat on high speed for about 1 minute - mixture will be thick and sticky, but fluffy.

Pour filling mixture into pre-made crust.  Set the bowl and beaters aside, but do not wash them yet.  Put the pie into the freezer while preparing topping.

Custom Topping:
4 oz. low-fat cream cheese or Neufchatel cheese, softened
4 oz. frozen low-fat non-dairy whipped topping, thawed (this is half of an 8 oz. container)
1/3 cup honey*
*Make the topping with honey or substitute your favorite ingredient instead.  Try the suggestions below or make up a new one!  Feel free to change the quantities to your preferences.

• 1 very ripe banana (the Elvis, peanut butter & banana)
• 1/3 cup jelly or jam, your choice of flavor (classic peanut butter & jelly)
• 1/3 cup applesauce (for anyone that likes to spread peanut butter on an apple)
• 1/3 cup chocolate syrup or fudge ice cream topping (peanut butter & chocolate)
• 1/3 cup white corn syrup (pure unadulterated peanut butter flavor)

Use the same bowl and beaters used to mix the filling base - leftovers will only enhance the topping flavor.  Mix the cream cheese and whipped topping together.  Add the honey [or the ingredient you are using] and beat on medium speed until thoroughly blended.  Scrape down the bowl and beaters.  Mix on highest speed for 1 minute.  Mixture will be thick and airy.

Spread the topping over the filling in the pie.  Return pie to freezer and chill 4 hours or overnight.  Take pie out of the freezer and let it sit at room temperature for 15 - 20 minutes before cutting; this will make cutting much easier.  Garnish as desired before serving.  Store any leftovers in the freezer.