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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Make ahead tip: Pie can be made ahead, covered tightly, and frozen up to 2-3 days.
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: