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!
Serves:
Ingredients
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
Instructions
Oreo Cookie Crust:
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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.
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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.
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Set in the freezer.
Filling:
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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.
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Remove the pie crust from the freezer and layer ½ of the pie filling onto the crust.
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Sprinkle with ½ of the crushed Reese’s Pieces.
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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.
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Freeze for at least 4 hours or overnight.
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20 minutes before serving, remove from the freezer and let sit out to gently thaw.
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Serve chilled, and enjoy!
Nutrition
- 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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