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. #
    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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