Tuesday, 4 June 2013

Frozen Peanut Butter Pie

Makes 10 slices.
    Oreo Cookie Crust
  • 24 reduced fat Oreos (or regular Oreos if you prefer)
  • 1/4 cup (1/2 stick) light butter, melted (I used Land O' Lakes Light)
  • Filling
  • 1/2 cup + 2 Tbsp creamy peanut butter
  • 1/2 cup sugar
  • 1/4 cup milk
  • 8 oz reduced fat cream cheese, softened (may also use fat free)
  • 8 oz fat-free thawed whipped topping (I used Cool Whip Free)
  • 1/4 cup chocolate syrup (I used Hershey's Sugar-Free)
  • 1 cup crushed Reese's Pieces, divided
  1. First, make the Oreo cookie crust by crushing the Oreos into a fine crumb using a food processor or blender. Using your hands, mix the crushed Oreo crumbs and melted butter together. It may look like there is not enough butter, but it will come together. 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, though. Set in the freezer as you make the filling.
  2. 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 wooden spoon would do the trick. Mix until the mixture is completely smooth. Gently fold in the whipped topping.
  3. 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.
  4. 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.


No comments:

Post a Comment