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.
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.
- 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
- 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:
- 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.
- 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).