Skinny Frozen Peanut Butter Pie

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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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 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. Yeah, I definitely think this one’s a winner! Who doesn’t love a lightened-up, no-bake treat during the summertime? Especially one that’s as luscious and rich as this one is! No doubt Kevin enjoyed every bite 🙂 and yes, this is totally welcome at my birthday, btw.

    1. Thanks Hayley!! This pie was soooo sooo good. It definitely tastes rich but isn’t at all. Love that! And I knew you’d love the whole no-bake aspect of it too lol.

  2. Oh my God, Sally, you never fail to calm my inner peanut butter fiend! I’ve have a skinny cheesecake recipe on my blog too! Love a guilt-free, naughty tasting dessert!

    1. Hey Ali! You have such a good eye! I meant to type in 1/2 stick. Thank you for correcting me! That’s what I get for posting a recipe at 11pm at night!

    1. Hi Laura! Thanks so much. No body at the dessert table thought it was “light” either. of course the reese’s pieces made it not-so-light, but whatever! you have to try them on ice cream. you’d LOVE it!

  3. PS…….forgot to mention that your blog is quite impressive for someone around my children’s ages! I love your enthusiasm, too. I am always looking for the “definitive” version of various treats, and enjoy your ideas. At our house, we are obsessed with dark chocolate……. 🙂

  4. So darn cool! 😀 maybe I should be making this for my boyfriend’s birthday..? Argh, I’ll have to think of something to occupy myself with since I’m not sure how to make it vegan and keep the deliciousness 🙁

    1. Sarah, I’m not completely sure but is there a vegan version of cool whip? i know there is vegan cream cheese out there. I’m sure your creative self could come up with a vegan version!

  5. Thought of a really really skinny version of the pie by substituting PB2 for the peanut butter and save over 700 calories! love your blog Sally

    1. great idea! I’ve never had PB2 before. I love Jif peanut butter too much! Maybe I’ll try the powdered pb2 some time though 🙂

  6. Pingback: skinny frozen peanut butter pie. | Cooking Pics
  7. I’m so glad that this is SKINNY because looking at the pictures made me gain like 100 pounds but I’ll take your word for it that this is skinny because I’ll definitely feel less guilty eating a double slice of this!! Wow, love it!

    1. wish I could make and send you some, Chung Ah! I hope your blueberry jam muffins cheered you up – seriously can’t stop thinking about how gorgeous those are!

  8. Don’t care if it’s skinny or not, I WANT this pie!! But since I could eat half in one sitting, I suppose it is good know it’s on the lighter side!

  9. Mmm, this reminds me of a Jello no-bake peanut butter dessert my friends and I used to whip up in high school! Peanut butter pie is one of my favorite desserts, and I love the lighter ingredients you use. Definitely could see this becoming a regular at many holiday parties, birthdays, etc. 🙂

    1. Hey April! Thank you so much for the comment. I try to make *some* of my desserts healthier, and I’m glad this one turned out to be both delicious and diet friendly. 🙂

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