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!
So back to my first words. Wow, this pie.
Using some healthier 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. Ehh. No shame.
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.
Plus it’s pretty. And healthier than birthday cake. A win-win in my book, ya hear me?
(the pie may or may not have been served to the birthday boy with a slice already taken out for picture purposes. #bloggerproblems)
Makes 10 slices.
- 24 reduced fat Oreos (or regular Oreos if you prefer)
- 1/4 cup (1/2 stick) light butter, melted (I used Land O' Lakes Light)
- 1/2 cup + 2 Tbsp creamy peanut butter
- 1/2 cup sugar
- 1/4 cup milk
- 8 oz reduced fat cream cheese, softened (may also use fat free)
- 8 oz fat-free thawed whipped topping (I used Cool Whip Free)
- 1/4 cup chocolate syrup (I used Hershey's Sugar-Free)
- 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 your hands, 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, though. 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 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.
*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.
Adapted from Skinny Taste
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