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

Ingredients:

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)

Filling

  • 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

Directions:

  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.

Recipe 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

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© 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

100 comments

  1. hey Sally! I recently made this pie and everyone loved it! I can’t wait to try the mint version! the only thing was when I made my pie it tasted a little too cream cheesy. is there any way I could fix it next time?

    • Hey Julia! So so glad you made this pie! If you feel it was too cream cheesey, try reducing the cream cheese by half. Add in another 1/2 container of cool whip. Should turn out fine. 🙂

  2. So… I got all inspired by the latest creation by the latest creation by Fiber One (CHOCOLATE!!!) make this pie tonight. I used the new 80 Cal Chocolate Fiber One cereal as the crust. I also swapped the peanut butter for PB2, used Stevia, and threw in a layer of thinly sliced frozen bananas in the middle layer. (Peanut butter? Chocolate? Banana? Yes, please!) EPIC!!!!!! Thank you for continuing to be such an awesome inspiration girl! Keep em’ coming!

    • Ahhh! I have to try your version Kira! Especially with banana layered in there. I’ve never heard of chocolate fiber one before! I’ll have to check it out. Thank you for reporting back – you are so creative in the kitchen!

  3. I made your Peanut Butter Pie and it turned out delicious. I substituted Chocolate Fiber One for the crust instead of Oreos and then used Naturally More Peanut Butter, Fat Free Whip Cream and Cream Cheese and Almond Milk. I also drizzled the Naturally More Peanut Butter with Sugar Free Chocolate Syrup and Dark Chocolate Chips on top before freezing. My husband and little boy couldn’t get enough of it.

    • Wow! Rachel – so many wonderful changes and it sounds like it worked out perfectly for you! I’ve never seen chocolate fiber one before, I’m intrigued. I’ll have to give it a try! Your version sounds wonderful and I’m glad you all enjoyed it. Thank you for reporting back to me about it!

  4. “Wow, this pie.” This is absolutely what I thought!

  5. I’ve made this a couple of times (minus the Reese’s pieces) and it’s always a huge hit. Last night I was craving it..had no Oreos..so I made just the filling..put it in small individual ramekins.and voila..peanut butter ice cream..kinda. lol. SO YUMMY!

  6. I made this yesterday when I got home from work and it was perfectly frozen 4 hours later for dinner. This recipe was so easy and so good. Pretty decadent too…my fiancé was thrilled because he always complains we never have desserts in the house. It was a refreshing treat and now I’m brining the leftovers to the office!

    • I wish my fiance would complain we have no desserts. You could take all of these extras off my hands, Alicyn!! Hope the office loves it!

  7. This was yummy. I used reduced fat crunchy pb. Delish!

  8. hi Sally. This looks so good, but here in Norway we can’t get cool whip and such. I found a recipe for making my own though. Do you think this would work?:

    * 1 cup of cold milk
    * 1 tsp of vanilla
    * 3 T of sugar
    * 1 tsp of Xanthan Gum or Guar Gum

    In a mixing bowl, pour in the milk and vanilla. Turn on the mixer to a low to medium speed and slowly add in the dry ingredients. You want to make sure that they don’t clump, so don’t just drop it all in there at once. Once everything has mixed well for a minute or two, turn up the mixer to a medium to high speed. Do this for about 6-8 minutes or until you have a nice whipped and thick consistency.

    I was thinking tp just weigh out the correct amount and replace it for the cool whip. Thanks!

    • Hi Ida – this could work. However, without trying it myself I can’t be 100% certain. You could always just skip the cool whip and use 2 full quarts of ice cream too.

      • Ok, thanks 🙂 I’ll try that sometime if I don’t try this. I might try the recipe first. I’ll tell ya if it works!

  9. Had this for dessert last night and it was OUTSTANDING! thanks for the recipe, it was so easy!! The grocery store didn’t have fat free cream cheese so I used low-fat, but next time will try the fat free since you’re sweetening it anyway. YUM!

  10. Hi Sally! I made this for my boss’s birthday and posted about it on my blog (chefincollege.blogspot.com). You have all credit, of course! He’s yet to eat it but the pie looks amazing. Thanks for sharing (and winning me major brownie points)!

    • Katherine – so glad this scored you some brownie points. 🙂 I love this pie! Thanks for blogging about it.

  11. 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!

  12. 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!

  13. 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.

    • 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!

      • 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” 😀

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

  15. 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.
    Amanda

    • 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.

  16. 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?

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

  17. Anyone try this with peanut butter Oreos???

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

  19. 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)

    • 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.

  20. 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?

  21. 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

    • 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.

  22. 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!

  23. 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!

  24. Hi Sally, 
    I have been baking your recipes all week. Pumpkin squares, pumpkin cinnamon chip cookies, pumpkin choc chip cookies… it’s all been so good 🙂
    I was thinking of making this pie for my mom when she comes to visit. Is it possible to make ahead and freeze this pie for up to a month? I’m due to have a baby any day so wanted to make it now while I have time 🙂
    Thank you for all your lovely recipes 🙂
    Mandy

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