Frozen Low-Fat Peanut Butter Pie Recipe

Frozen Low-Fat Peanut Butter Pie Recipe

How To Make Frozen Low-Fat Peanut Butter Pie

This peanut butter pie is a silky dessert made with a crumbly cookie base and a sweet and salty peanut butter and cream cheese filling, for a tastier treat!

Preparation: 30 minutes
Chill Time: 4 hours
Total: 4 hours 30 minutes



For Oreo Cookie Crust:

  • 24Oreos,reduced fat, or regular Oreos
  • ¼cuplight butter,melted

For Filling:

  • ½cupcreamy peanut butter,plus 2 tbsp
  • ½cupgranulated sugar
  • ¼cupmilk
  • 8ozcream cheese,reduced fat, softened
  • 8ozwhipped topping,fat-free, thawed
  • ¼cupchocolate syrup
  • 1cupReese’s Pieces,crushed, divided


Oreo Cookie Crust:

  1. 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.

  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 ⅛-inch thick all around.

  3. Set in the freezer.


  1. Mix the peanut butter, sugar, cream cheese, and milk together in a large bowl. Mix until the mixture is completely smooth. Gently fold in the whipped topping.

  2. Remove the pie crust from the freezer and layer ½ of the pie filling onto the crust.

  3. Sprinkle with ½ of the crushed Reese’s Pieces.

  4. Layer with the rest of the pie filling, swirling to make it completely smooth on top. Top with chocolate syrup and the remaining Reese’s Pieces.

  5. Freeze for at least 4 hours or overnight.

  6. 20 minutes before serving, remove from the freezer and let sit out to gently thaw.

  7. Serve chilled, and enjoy!


  • Calories: 664.19kcal
  • Fat: 41.21g
  • Saturated Fat: 19.54g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 14.04g
  • Polyunsaturated Fat: 4.55g
  • Carbohydrates: 66.89g
  • Fiber: 2.80g
  • Sugar: 49.54g
  • Protein: 11.64g
  • Cholesterol: 60.91mg
  • Sodium: 306.43mg
  • Calcium: 101.51mg
  • Potassium: 375.66mg
  • Iron: 5.17mg
  • Vitamin A: 193.47µg
  • Vitamin C: 0.02mg
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