Lightened Up Peanut Butter Ice Cream Pie.

6 ingredient Peanut Butter Ice Cream Pie that’s lightened-up. Go ahead, have another slice!

Lightened-Up Reese's Peanut Butter Ice Cream Pie. Only 6 ingredients! @sallybakeblog

My early birthday dessert! My birthday is May 27th and we will be home in Philadelphia celebrating Memorial Day and my birthday, so I wanted to share with you what I’ll be making for the special day. I’m also making super moist carrot cake for my Dad – his birthday is the day after mine. This ice cream pie is such an easy dessert and would be a wonderful addition to any summer party. As long as there is a freezer nearby!

What we have here is light peanut butter cup ice cream mixed with fat free Cool Whip, lying in an Oreo cookie crust, ribboned with peanut butter in the center and on top, and sprinkled with Reese’s Pieces. Surely this gorgeous, mouthwatering pie is not diet food, but it’s not like I used full-fat ice cream, right?!

Lightened-Up Reese's Peanut Butter Ice Cream Pie. Only 6 ingredients! @sallybakeblog

Here’s the ice cream I used. Edy’s is the brand name where I am from, but it is also called Dreyer’s. Any kind of ice cream or frozen yogurt will work in this recipe.

Low fat, full fat, fat-free – and any flavor you wish. You could use vanilla frozen yogurt and chop up some Reese’s Peanut Butter Cups and mix those into the ice cream filling. Now that sounds amazing.

Reduced Fat Edy's Peanut Butter Cup Ice Cream

There are only 6 ingredients that you need in order to make this pie. Combine 1 quart of your ice cream (which is 2/3 of a normal ice cream carton) of choice with 8 oz of frozen whipped topping (which is 1 tub of Cool Whip). This will be your pie filling. The Cool Whip makes it extra creamy, while similtaneously making it lighter. Try using heavy cream instead!

Make sure the ice cream is softened and the Cool Whip is thawed. It makes things much easier, trust me. Spread 1/2 of the filling into the homemade Oreo cookie crust (homemade = so much better). Melt 1/4 cup of peanut butter and drizzle half of it on top. Layer with the rest of the filling, then the rest of the melted peanut butter, and top it all off with Reese’s Pieces. Freeze for 6 hours.

You’ve just made the easiest lightened-up ice cream pie in the world. Peanut Butter Style. 

Lightened Up Peanut Butter Ice Cream Pie. Only 6 easy ingredients! sallysbakingaddiction.com

Lightened-Up Reese's Peanut Butter Ice Cream Pie. Only 6 ingredients! @sallybakeblog

It’s so good, I could scream. For ice cream. (I’m so corny, I know.)

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Lightened Up Peanut Butter Ice Cream Pie

Yield: serves 12

Print Recipe

Ingredients:

Oreo Cookie Crust

  • 2 cups reduced fat Oreos (about 18 Oreos)
  • 5 Tablespoons (1/3 cup) unsalted light butter, melted (or full fat butter)

Filling

  • one 8-ounce container fat free Cool Whip, thawed OR 1 cup heavy cream
  • 1 quart light peanut butter ice cream, softened
  • 1/4 cup creamy peanut butter
  • 1/2 cup Reese's Pieces, crushed

Directions:

  1. Make the crust by combining the crushed cookies and melted butter. Press mixture evenly into the bottom and up the sides of a nonstick 8-inch springform pan. Set aside.
  2. Make the filling: In a large bowl, mix the Cool Whip and ice cream together until softened and combined evenly. Spoon 1/2 of the mixture into prepared crust. Melt the peanut butter and drizzle half over the filling. Layer the rest of the filling on top and drizzle with the remainder of the melted peanut butter. Sprinkle with crushed Reese's Pieces. Cover and freeze for about 6 hours or until firm.
  3. Before serving, allow to sit at room temperature for 5-10 minutes to soften before slicing. Keep chilled in the freezer up until you serve the pie.

Additional Notes:

  1. Any kind of ice cream or frozen yogurt will be fine.  Make sure you check the size of the ice cream carton. Most cartons are 1.5 quarts.  You only need 1 quart for this recipe.

© 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.

I also want to make my favorite Homemade Funfetti Cupcakes for my birthday. There is never too much dessert on your birthday, right?!

You will never make boxed Funfetti Cupcakes again after you try this homemade recipe! sallysbakingaddiction.com

See more peanut butter recipes. (there’s a ton!)

   

137 Responses to “Lightened Up Peanut Butter Ice Cream Pie.”

  1. #
    81
    Lilyposted September 4, 2014 at 6:35 pm

    So. Amazing. Sally!!!!!! OMG I wish that I had the stuff to make that right now!

    Reply

  2. #
    82
    Angieposted July 9, 2015 at 7:37 pm

    Hi Sally! I made this pie again because it was so delicious! I have it in the freezer with aluminum foil wrapped over the top of the spring form pan. How long will it last in the freezer with just aluminum foil for a lid. Was wondering if it would last at least a week without a freezer tight lid!

    Reply

  3. #
    83
    Darylposted May 20, 2016 at 1:03 pm

    If I don’t have a springform pan, would a pie pan work? Or would it not be large enough?

    Reply

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