Skinny Frozen Peanut Butter Pie

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

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Skinny 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
  • Category: Frozen Desserts
  • Method: Baking
  • Cuisine: American

Description

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


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

Instructions

  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.

Notes

  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

63 Comments

  1. With the oreos, do you use the filling or just the cookie part? You know, can we like the filling off, or does the whole cookie go in?

  2. Messaging from the UK. Can you clarify what “whipped topping” is please? We don’t have this here. It’s it some kind of cream? Thanks

    1. It’s a whipped cream topping of sorts. Heavy cream (double cream) plus 1/4 cup caster sugar can be used instead– whip it for 3-4 minutes on high to make whipped cream.

  3. Sally, I made this pie for my dad on Father’s day and let me tell you, it was delicious ! In addition to the reese’s pieces I also used reese’s peanut butter cups. It was divine, especially the crust! Thanks for sharing!

  4. 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!

  5. 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 🙂
    Mandy

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