Light Peanut Butter Ice Cream Pie

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

slice of peanut butter ice cream pie on a white plate

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?!

peanut butter ice cream pie

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.

container of 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. 

peanut butter ice cream pie on a white dessert stand with a slice cut and placed on a dessert server

slice of peanut butter ice cream pie on a white plate with a fork

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. 

Love ice cream? Then try these desserts: cake batter cookie ice cream sandwichescookie dough lovers ice cream pie, M&M ice cream cookie sandwiches, easy 5 layer ice cream cake, rainbow cookie ice cream sandwiches, berries ‘n’ cream icebox cake, and blueberry lemon icebox cake.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
slice of peanut butter ice cream pie on a white plate

Lightened Up Peanut Butter Ice Cream Pie

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 6 hours, 15 minutes
  • Yield: serves 12
  • Category: Frozen Dessert
  • Method: Baking
  • Cuisine: American

Description

6 ingredient peanut butter ice cream pie that’s lightened-up. Go ahead, have another slice!


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

Instructions

  1. Make the crust: Combine 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.

Notes

  1. Ice Cream: 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.

Keywords: light peanut butter ice cream pie, peanut butter ice cream pie

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×