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slice of skinny peanut butter pie with chocolate sauce on a cream plate with a fork

skinny frozen peanut butter pie in a glass pie dish

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slice of frozen peanut butter pie on a cream plate

Frozen Peanut Butter Pie

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours, 30 minutes (or overnight)
  • Yield: serves 8-10 1x
  • Category: Frozen Desserts
  • Method: Baking
  • Cuisine: American


A lightened up no-bake peanut butter pie. Incredible!



Oreo Cookie Crust

  • 20 Oreos
  • 1/4 cup butter, melted


  • 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)*
  • 1/4 cup chocolate syrup
  • 1 cup crushed Reese’s Pieces, divided


  1. First, make the Oreo cookie crust: Crush 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: Mix the peanut butter, sugar, cream cheese, and milk together in a large bowl. 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.


  1. Make Ahead Instructions: Pie can be made ahead, covered tightly, and frozen up to 2-3 days.
  2. Whipped Topping: Instead 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.
  3. Toppings: 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.
  4. Adapted from Skinny Taste.

Keywords: skinny frozen peanut butter pie, frozen peanut butter pie

Reader Questions and Reviews

  1. 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 I made just the filling..put it in small individual ramekins.and voila..peanut butter ice cream..kinda. lol. SO YUMMY!

  2. 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!

  3. 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!

    1. That’s great Lauren! I love this frozen peanut butter pie and I’m glad it was a hit!

  4. 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!

  5. 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.

    1. 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.

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

  7. 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!

    1. You can double for a 9×13, yes! But it’s much easier (and neater/less messy) sliced as pie.

  8. 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 🙂

  9. Yet another Sally’s recipe that turned out amazing! This was a last-minute decision but so, so worth it. Super easy to make and definitely a crowd-pleaser on taste.

  10. I made this tonight from the hard copy cook book and it was terrible! Too rich to eat and just way too much peanut butter. I decided to check online and the recipe here is totally different! The book uses heavy cream that you whip into whiped cream, 1 cup of peanut butter, 1 block of full fat cream cheese and half a cup of granular sugar. With banana layers. I’m disappointed the website is more reliable than the hard cover book. Especially based on all the great reviews this pie has gotten!

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