Skinny Frozen Peanut Butter Pie.

This pie. Wow.

When I was brainstorming birthday cake recipes to make for Kevin’s birthday, I got a brainfreeze.  It may OR may not have been from the orange creamsicle I was inhaling, but I’m pretty sure it was because I was SO overwhelmed with all the sprinkle-y, chocolate buttercream-y, and death-by-chocolate thoughts swirling in my head.

I threw up my hands and asked friends on my Facebook what I should make.  I got so many wonderful ideas, so thank you for sending them in!

Lucky for my tastebuds, Kevin loves peanut butter & chocolate as much as I do, so I knew his birthday treat HAD to involve the mighty duo.  Since I have no patience for baking up a fancy schmancy layered birthday cake on a weeknight, a no-bake treat was definitely top priority here.

AND I love a skinny dessert as much as the next girl!

Using some lighter alternatives, I made one home run pie that I honestly think will be demanded at each and every birthday going forward.  And on holidays. And well, probably on a regular basis.  And I’m more than OK with that. Fat free frozen whipped topping, light cream cheese, a sprinkle of sugar, a generous pour of sugar-free chocolate syrup.  All frozen together on top of a homemade Oreo cookie crust.

I couldn’t stop slicing off little slivers, which was embarrassing because it wasn’t even my own birthday.  I couldn’t stop licking the spatula as I swirled on each layer. I washed it between each layer, don’t worry! I couldn’t stop crushing up more Reese’s Pieces to sprinkle on top.  They’re one of my favorite ice cream toppers.  Anyone agree?!

I wanted more of this pie the second it was all gone.

This pie. It’s legendary. Creamy, thick, melty, full of peanut butter, chocolate, a Reese’s Pieces crunch, buttery oreo cookie crust, and I don’t even have to turn on the oven.

The pie may or may not have been served to the birthday boy with a slice already taken out for picture purposes. #bloggerproblems

Skinny Frozen Peanut Butter Pie

Print Recipe

A lightened up no-bake peanut butter pie. Incredible!

Yield: serves 8-10


Oreo Cookie Crust

  • 24 reduced fat Oreos (or regular Oreos if you prefer)
  • 1/4 cup light butter, melted (I used Land O' Lakes Light)


  • 1/2 cup + 2 Tablespoons creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/4 cup milk
  • 8 ounces reduced fat cream cheese, softened (may also use fat free)
  • 8 ounces fat-free thawed whipped topping (I used Cool Whip Free)1
  • 1/4 cup chocolate syrup
  • 1 cup crushed Reese's Pieces, divided


  1. First, make the Oreo cookie crust by crushing the Oreos into a fine crumb using a food processor or blender. Using a rubber spatula or wooden spoon, mix the crushed Oreo crumbs and melted butter together. It may look like there is not enough butter, but it will come together.
  2. Place into a 9 or 10 inch pie pan, pressing the crumbs onto the bottom and up the sides as much as it will fit. Try to make the crust 1/8 inch thick all around. It does not have to be perfect. Set in the freezer as you make the filling.
  3. Prepare the pie filling in a large bowl by mixing the peanut butter, sugar, cream cheese, and milk. I used an electric mixer, but a rubber spatula or wooden spoon would do the trick. Mix until the mixture is completely smooth. Gently fold in the whipped topping.
  4. Remove pie crust from the freezer and layer 1/2 of the pie filling onto the crust. Sprinkle with 1/2 of the crushed Reese's Pieces. Layer with the rest of the pie filling, swirling to make it completely smooth on top. Top with chocolate syrup and remaining Reese's Pieces.
  5. Freeze for at least 4 hours or overnight. 20 minutes before serving, remove from the freezer and let sit out to gently thaw. This made the pie much easier to cut.
  6. Make ahead tip: Pie can be made ahead, covered tightly, and frozen up to 2-3 days.

Additional Notes:

Feel free to use any candy topping of your choice. Peanut butter cups, crushed cookies, candy bars, coconut, chocolate chips, etc. Layer with caramel sauce, use a graham cracker crust, or use less or more sugar depending on your taste. This is a highly adaptable pie.

1Instead of the whipped topping, you can use 1 cup of fresh whipped cream. Combine 1 cup of heavy cream with 3-4 Tablespoons of sugar and whip on high for 3-4 minutes until you have whipped cream.

Adapted from Skinny Taste

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 Similar lightened-up recipes:

Skinny Frozen Mint Chocolate Chip Pie


 Skinny Peanut Butter Swirl Brownies


Lightened-Up Peanut Butter Ice Cream Pie

Lightened Up Peanut Butter Ice Cream Pie-7


Skinny Double Chocolate Chip Muffins

Skinny Double Chocolate Chip Muffins


99 Responses to “Skinny Frozen Peanut Butter Pie.”

  1. #
    Laurenposted August 14, 2013 at 9:47 pm

    I made this on the weekend and it was a huge hit! My favourite comment was that it tastes like a Dairy Queen Peanut Buster Parfait. So delicious!


    • Sallyreplied on August 14th, 2013 at 9:49 pm

      That’s great Lauren! I love this frozen peanut butter pie and I’m glad it was a hit!


  2. #
    Joyce Bishopposted September 29, 2013 at 6:05 pm

    I am asking a question about your oreo crust. Do you use the whole cookie? Or just the wafer part? I have only made with lorna done and they have no filling. And if just the wafer is that 24 single wafers? I am getting up there but love the look of this pie and want to make ASAP!


    • Sallyreplied on September 29th, 2013 at 7:09 pm

      Use the entire Oreo cookie, including the filling. Enjoy!


  3. #
    Rachaelposted February 6, 2014 at 6:59 am

    Sally, you and I must be twins (or were in some other life!). Peanut butter and chocolate is my absolute kryptonite. Nothing makes me happier than a Reese’s or ANYTHING with peanut butter or chocolate (ESPECIALLY when they are together)!! And baking too, so that’s even more evidence!! :p

    I made this recipe for a friend for our dessert and I couldn’t wait to tell you about it! I actually used a chocolate graham cracker crust (I unfortunately was limited when it came to the crust so I was in a pinch and had to buy store bought :(, but next time homemade for sure!!). I used reduced fat cream cheese (I figured it would be creamier and have more flavor) and Fat free cool whip. Also, instead of Reese’s Pieces on top. I actually used…wait for it…

    CHOCOLATE CHIPS AND PEANUT BUTTER CHIPS! Sally…it was incredible. I even made it so the chocolate was on the outside and the middle was swarmed with those peanut butter chips… like a Reese’s! The creaminess of the chips paired wonderfully with the texture of the cake. And of course I drizzled it with Reduced Hershey’s Syrup in a beautiful cross-hatch pattern. My friend deemed it a “Christmas Miracle” to give you an idea…so thank you for the wonderful recipe. It is so versatile. You could experiment so much, especially with all the variations! I can’t wait to try all of them.


    • Sallyreplied on February 6th, 2014 at 12:24 pm

      Hey Rachael! Awesome comment. I loved reading it today! This comment made my fiancé Kevin very excited. It’s his birthday “cake” each year. The man loves peanut butter and chocolate – maybe even more than we do! Not even kidding, not one bit. I have to try it this year with chocolate and peanut butter chips. How can it not be fantastic?! Your version sounds incredible and I agree that it is a versatile, “miraculous” no-bake pie recipe!


      • Rachaelreplied on February 6th, 2014 at 9:27 pm

        Thank you! It really was amazing. I am glad that fiance of yours likes my idea, he sounds like a good guy if he likes chocolate and peanut butter as much as we do: I can see why you want to marry him! 😉 I also forgot to mention that I might have slipped some extra chocolate syrup in the pie by spreading a little (okay really generous) layer in the middle of the peanut butter filling….so when you cut into it a gorgeous layer of chocolate ran right in the middle of the pie offering a nice surprise, again mocking the “inside out Reese’s idea” 😀

  4. #
    Cathyposted March 26, 2014 at 11:46 pm

    Just popping in to let you know I have included your yummy recipe post in my peanut butter round up!


  5. #
    Amandaposted April 18, 2014 at 11:24 am

    Sally, I was wondering how far in advance you can make this pie & freeze it? I’m trying to prepare for the Holidays!

    P.S. LOVE your blog.


    • Sallyreplied on April 18th, 2014 at 4:35 pm

      Hey Amanda! I’ve made this pie a couple days in advance before, but no longer than that. I’m sure it would be fine tightly covered and frozen for about a month.


      • Sarahreplied on August 19th, 2015 at 6:00 pm

        What about 2 or 3 days in advance and do u serve it cold

  6. #
    Meghanposted June 2, 2014 at 9:18 am

    This is awesome. Made it for a tailgate and the guys didn’t even know it was reduced fat 🙂 but tomorrow I am taking it for a work pot luck and there are lots of calorie counters there….any ideas what a portion size/calorie count is for this dish?


    • Sallyreplied on June 2nd, 2014 at 7:23 pm

      I’m unsure, sorry! Everyone I serve it to is none the wiser about it being lightened-up too. Thanks Meghan!


  7. #
    Marci Kposted June 17, 2014 at 8:16 pm

    Anyone try this with peanut butter Oreos???


  8. #
    Kelseyposted June 23, 2014 at 10:58 am

    Made this over the weekend – SO GOOD. Also – I de-skinnied it a bit with a Nutella swirl in the middle layer.


  9. #
    Londonposted July 25, 2014 at 3:09 am

    SALLY! I just totally killed this shit. I needed a birthday dessert for my sister and was in a total panic because 1) it was the night before her bday and all the grocery stores were closed and 2) SHE NEVER KNOWS WHAT SHE WANTS. Every year she shrugs at the birthday dessert question. SHRUGS. Like a cycloptic freakshow from another planet! Who doesn’t know what dessert they want?! What kind of MUTANT am I related to?

    Anyway. I dug into your blog and emerged with this little gem. I had Reese’s Pieces on hand (who doesn’t?); I had plenty of peanutbutter (because I can’t live on chocolate alone [LIES!]); I even had a nearly untouched bag of Oreos (good thing you didn’t call for Cheetos, I was down to crumbs in that department). But the only thing I didn’t have was Cream Cheese1 DRAT IT ALL!

    Luckily, a quick dash to Walgreens (after midnight, asking for cream cheese, in my pajamas, getting the hairy eyeball from the night manager but NEVERMIND) solved that little snag. I whipped up this pie in NO TIME at all. Of course, I ran out of Reese’s Pieces and had to crush up some fun size Snickers bars (which I also always have on hand because, hello, it’s called: Knowing What You’re About) but they worked like a dream within a dream – a harmonious blend of crunch & creamy!

    The next day, this pie even outshone the birthday girl and was all ANYONE could talk about. I sat around smirking and accepting compliments and ignoring my sister’s black looks of JEALOUSY. Of course, don’t you fret about that, once she took a bite, all was immediately forgiven. And then she wouldn’t let anyone have a second piece and took the rest of the pie home for herself. (PIG!)

    My point is this: You saved me. This glorious, nearly sin-free pie was SCRUMPTIOUS in a way that never existed before. Or, more simply put, YOU ROCK. :o)


    • Sallyreplied on July 25th, 2014 at 7:50 am

      The midnight trip to Walgreens in your PJs with the judgy manager seems like it was totally worth it London. I am obsessed with this peanut butter pie!! I make it every year for Kevin’s birthday. Oh and now you have me craving Cheetos at 8am.


  10. #
    kevinposted November 11, 2014 at 9:40 pm

    With the oreos, do you use the filling or just the cookie part? You know, can we like the filling off, or does the whole cookie go in?


    • Sallyreplied on November 11th, 2014 at 9:51 pm

      The entire cookie


      • kevinreplied on November 12th, 2014 at 2:10 am

        Thanks, doll. I am going to use this on Thanksgiving instead of pumpkin pie.

  11. #
    Rebecca Hurleyposted March 13, 2015 at 1:08 pm

    Messaging from the UK. Can you clarify what “whipped topping” is please? We don’t have this here. It’s it some kind of cream? Thanks


    • Sallyreplied on March 13th, 2015 at 2:15 pm

      It’s a whipped cream topping of sorts. Heavy cream (double cream) plus 1/4 cup caster sugar can be used instead– whip it for 3-4 minutes on high to make whipped cream.


  12. #
    SallysbakeblogLoverposted July 14, 2015 at 2:36 pm

    Sally, I made this pie for my dad on Father’s day and let me tell you, it was delicious ! In addition to the reese’s pieces I also used reese’s peanut butter cups. It was divine, especially the crust! Thanks for sharing!


  13. #
    Samantha Hamiltonposted October 13, 2015 at 1:09 pm

    Hey Sally!

    Getting ready for a dessert competition at work tomorrow (national dessert day!!) and I remembered this gem from a couple years ago. Ha! Anyway, should I double this recipe if I want to make it into bars to feed more people? I was thinking 9×13, but I want to make sure the proportions are correct so it will set up.

    Thank you so so much!


    • Sallyreplied on October 13th, 2015 at 3:03 pm

      You can double for a 9×13, yes! But it’s much easier (and neater/less messy) sliced as pie.


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