When I like something, I really like something.
I have 7 pairs of Nike Tempo running shorts in different colors.
I own 5 different pairs of Tori Burch Reva flats… the leopard print being my favorite.
I eat peanut butter like it’s going out of style and I bake cookies ALL the time.
When I like you, I LOVE you. Such is the case with my Skinny Frozen Peanut Butter Pie I made a couple weeks ago. It was Kevin’s “birthday cake” and we loooooved it.
Fat free cool whip is frozen with light cream cheese, a touch of sugar, swirls of creamy peanut butter, and Reese’s Pieces.
So when we got an invite for another party this past weekend, that pie is all I could think about. I had to make it again. Only this time, I subbed peanut butter for chocolate’s other lover. Mint!
I need you to know how simple this dessert is to make. It takes 10 minutes to put together. The hardest part is waiting for it to freeze.
But oh my gosh. The wait is well worth it.
I loved making frozen pies these past couple of weekends because it has been ungodly hot here in Baltimore. So when it’s too hot to cook, use your freezer instead of your oven!
For this minty chocolate pie, I creamed together thawed fat free Cool Whip, reduced fat cream cheese, a bit of sugar, and a sprinkle of unsweetened cocoa powder. I didn’t use too much cocoa powder because I wanted to the mint to really shine through. When I’m eating mint chocolate chip ice cream (one of my favorite flavors!), I like my mint to be front and center. Not too minty, but just enough to taste it through the chocolate.
I didn’t use any mint extract in the pie, so the minty taste comes from a couple little minty extras. First, I made a simple homemade mint Oreo cookie crust. Grind up 24 Cool Mint Crème Oreo Cookies and mix with half a stick of melted butter. Press it all into a pie dish. That’s it! The crust is done.
It’s so easy, you could do it with your eyes closed! But I don’t recommend that…
The second mint goodie are the Andes Mints Creme de Menth Baking Chips. I layered them into the pie filling and sprinkled them on top. I love the textural contrast the Andes Mint pieces give the creamy pie. Often with cream pies, puddings, and even yogurt – I feel there needs to be some texture. I like a lot of business going on in my baked goods. I am a texture freak.
This diet-friendly pie and my peanut butter version are perfect for parties or get togethers because they are like little stylish showpieces. You can decorate them however you please, but I loved the look of the chocolate syrup swirled on top.
Plus, everyone loves a “skinny” dessert that tastes sinful, right?
makes 10 servings
- 24 Cool Mint Creme Oreo cookies - could use regular Oreos
- 1/4 cup (1/2 stick) butter, melted (I used Land O' Lakes Light Butter)
- 8 oz reduced fat cream cheese, softened (may also use fat free)
- 8 oz fat-free thawed whipped topping (I used Cool Whip Free)
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 1/4 cup chocolate syrup (I used Hershey's Sugar-Free)
- 1 cup Andes Mints Creme de Menth Baking Chips, divided (or use 1 cup chopped Andes Mints)
- First, make the oreo cookie crust by crushing the mint 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. Set in the freezer as you make the filling.
- Prepare the pie filling in a large bowl by mixing the softened cream cheese, milk, sugar and cocoa powder. I used an electric mixer for ease, 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 Andes Mint baking chips. Layer with the rest of the pie filling, swirling to make it completely smooth on top. Top with chocolate syrup and remaining Andes Mint baking chips.
- 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. I topped with more chocolate syrup before serving, but that is completely optional.
Recipe source: sallysbakingaddiction.com
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Use fat free cream cheese, low fat, or full fat. Use skim milk, whole milk, almond milk, or soy milk.
There are so many options to make this pie suitable to your liking and/or diet needs. Can’t wait to make my next one.
PS- some of my other “skinny” recipes include:
Chocolate Covered Cherry Protein Smoothie (14g protein)
Want more? See all of my healthy recipes.