Frozen Reese’s Peanut Butter Pie

Frozen Reeses Peanut Butter Pie ~ Crushed Reese’s peanut butter cups, peanut butter and Cool Whip meet cute for a twenty-minute, frozen, peanut butter pie.

Frozen Peanut Butter Pie

Frozen Reeses Peanut Butter Pie

I’ve been in a lazy funk, by that I mean I’m just can’t seem to muster up the energy lately to get this growing butt of mine motivated to get back in my running routine. So with that comes peanut butter desserts and lots of if it.

The reason being – I can’t eat it! And as many of you know baking is my addiction, so fat or skinny, tired or not, baking happens because it makes me happy. Eating it does as well, but since I’m trying to find some measure of self control, baking something I can’t eat will certainly offset my lack of physical activity. Luckily, I know many peanut butter loving people that I can happily bake for. Yay and thank you for that! And hey, I even made it a low fat, fast and easy dessert recipe-so get baking!

These two things seem to be the recurring theme this last week or two, but get ready for caloric comeback in just a few days. I”m crossing my fingers that it will coincide with me regaining my energy level for a nice long run, after what I am predicting, will be a an eating fest. Well, that is, if concept to reality is a success for the envisioned dessert.

A few notes:

  • I used Cool Whip for the whip cream portion, because it’s lower in calories and also shortened the prep time, but using homemade whip cream will work just as well.
  • If you have a peanut allergy, try substituting Nutella for the peanut butter.
  • I made this recipe in three 4 inch mini springform pans, but it can just as easily be made in a 9 inch pie pan or cake pan.
  • I threw in some crushed Reese’s for extra flavor and for added texture-of course, if you don’t have any on hand or to keep the dessert even lower in calories you can bypass this portion of the recipe.

Frozen Reese’s Peanut Butter Pie

Makes one 9 inch pie or three 4 inch mini pies. Preparation: Lightly butter springform pan if it is not non-stick. If you do not have a springform pan line a cake pan with a piece of lightly buttered foil leaving a one inch over hang around the edges for easy pie removal or alternately use a traditional pie pan.

Ingredients:

  • 24 oreo cookies, crushed
  • 4 tablespoon unsalted butter, melted
  • 2 ½ cups Cool Whip
  • ¾ cup creamy peanut butter
  • ½ cup confectioner sugar
  • ½ cup crushed Reeses Peanut Butter Cups

Instructions:

Oreo Crust:

  1. Place Oreos in a food processor or blender and pulse until cookies are finely crumbed. Alternatively, place Oreos in a plastic bag and crush with a rolling pin.  Mix in the melted butter and then firmly press crumbs into pan to create a crust. Bake crust at 350 degrees F for 7-10 minutes.

Reese Peanut Butter Pie Filling:

  1. Place peanut butter and confectioner sugar in a pan over low heat and stir until combined and peanut butter is melted. Set aside for five minutes to cool. Gently fold in peanut butter mixture into Cool Whip until combined. Gently fold in crushed Reese’s pieces into peanut butter Cool Whip mixture.
  2. Pour mixture into Oreo crust and freeze for 3 hours. Garnish with caramel and chocolate drizzle (for added decadence rim with chopped Reese’s pieces).

Comments

  1. says

    I can’t believe you make desserts you can’t eat! That’s crazy dedication right there. Looks delish!

    Reply

    • Rosie replied: — May 22nd, 2013 @ 10:32 am

      I always bake but don’t eat what I bake we end up bringing most stuff to work for people to have

      Reply

  2. says

    Bahaha! I make desserts that I won’t eat too! I get my baking ‘fix’ calorie-free. It’s just what you gotta do as a sweet blogger :)

    Love the crumb crust on this!

    Reply

  3. says

    Uh…I love you. Simply stated you are my hero for making this. Do you hear that? It’s the sound of squealing tires as I race to the store for supplies to make the best thing since slice bread.

    Reply

  4. says

    Making food you can’t eat isn’t so bad…ha! somedays its just horrible! I’ve been on a restricted diet since the end of february and although most days I manage fine…there are some that I want something sweet so badly that it makes me grumpy. I mean I KNOW what I’m missing her folks and I keep thinking life is too short to sacrifice the tasty! Oh well, I’m sure one day my nursing son will thank me for the sacrifice I’m making, until then, I’m going to keep bookmarking desserts for everyone else to try.

    Reply

  5. says

    Oooohhhhh!!!! I like. We’re sorta in the same boat. Refuse to bake unless my neighbor and her five kids are in town. Otherwise it’ll be torture till the goodies disappear!

    Reply

  6. stephanie says

    this looks delicious!!
    just to clarify, when you wrote “1/2 confectioners sugar” did you mean half a cup, or what measurement? thanks!

    Reply

    • Naomi replied: — May 14th, 2011 @ 10:19 pm

      hi stephanie-yes, thanks for letting me know. I’ve updated the recipe.

      Reply

  7. says

    Mmmmmmmmmm! These look SO good! Baking is my hobby and makes me happy as well. My family thought I was crazy when I would so graciously make them desserts when I was on a Daniel Fast :)

    Reply

  8. kaye miller says

    hi, I live in Australia and would like to know what product cool whip is please and what can I substitute for that<

    Reply

    • Coco & Isa replied: — June 21st, 2013 @ 10:09 am

      Hi Kaye! Cool whip is just whipped cream!

      Reply

  9. Carrie says

    This was not hard to make at all. My peanut butter filling turned out looking darker than yours but simply delicious. We topped the pie with cool whip too!! Thanks!

    Reply

  10. NO REESES says

    What can be used as a replacement for reeses butter cups? Because in Australia we donnot have these. Is it okay if we used normal chocolate coated biscuits (tim tams)?

    Lovely recipe!

    Reply

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