No Bake “Skinny” Peanut Butter Pie

Peanut Butter Pie

Soooo, the skinny is in quotes there for a reason.

SURE, I could have used the “low fat” Oreos for the crust (do those even exist?) and SURE, I could have used Splenda instead of real sugar, but I didn’t ok? So I’m not really sure how skinny this pie worked out.

I wanted to make a no-bake dessert for a dinner party, because my oven had been on all day and the apartment was getting hot! I had pinned this one a while ago and thought it was the perfect occasion! My (slightly) modified recipe from Sally’s Baking Addiction, which itself is modified from Skinny Taste .

Ingredients:

Peanut Butter Pie Ingredients

Oreo Cookie Crust
  • 1 cup Oreo Cookie crumbs (note: probably should have used the 24 Oreos recommended, because you miss out on the icing goey-ness, but I had the cookie crumbs, and I’m cheap…)
  • 1/4 cup light butter, melted
Filling
  • 1/2 cup + 2 Tbsp creamy peanut butter
  • 1/2 cup sugar
  • 1/4 cup milk
  • 8 oz reduced fat cream cheese, softened
  • 8 oz fat-free thawed whipped topping
  • 1/4 cup chocolate syrup (approximately, I just drizzled until it looked right!)
  • 1 cup crushed Reese’s Pieces, divided

Directions:

  • Using your hands, mix the 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.
  • Prepare the pie filling in a large bowl by mixing the peanut butter, sugar, cream cheese, and milk. I used my KitchenAid Mixer. Mix until the mixture is completely smooth. Gently fold in the whipped topping.
  • 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. I also topped with additional whipped topping because the pie didn’t look as full as I wanted it to. On top of the topping I put the syrup and Pieces.
  • 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.

Tips:

  • Put the pieces and then the chocolate syrup for a cleaner look. I did it the opposite way around and instantly regretted it – my nice clean drizzle lines were covered by powdered chocolate!
  • If you have trouble crushing the Reese’s Pieces, put them in the freezer for about an hour first. Use a food processor, or wrap them in a thick towl and hit them with a mallet (or hammer, get creative!)
  • Next time I make this, I will definitely use full cookies for the crust!

Enjoy!

Slice o' Pie

No Bake Nutella Cheesecakes

Happy New Year!

After a long holiday season of baking, I decided it was time to try a no-bake dessert, even though I usually reserve them for the summer months. After searching on Pinterest, I found this recipe for Nutella Cheesecake which fit what I was looking for!

While this dessert is possibly not the healthiest I could have picked, what is dessert for if not for spoiling yourself.

Voila!

Voila!

Ingredients:

Crust:

Oreo Cookie crumbs – either from the box (about 1 cup) or from whole cookies (about 12 cookies)
3 tablespoons unsalted butter, melted

Filling:

1 (8 ounce) package cream cheese, softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed

Garnish:

whipped topping & Oreo cookie crumbs

Directions:

1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

2. In a large bowl, with an electric mixer, or in my case a Kitchenaid, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.

3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

4. If desired, garnish with additional whipped topping and Oreo crumbs

Tips:

  • Why use real Nutella when the store brand is so much cheaper? For this recipe, no one will know the difference!
  • Don’t forget to put your Cool Whip in the fridge for a few hours before starting this recipe – if it’s cold, it will slow you down!
  • I’d love to try this recipe with more layers in a larger dish for a potluck – I think it could look really attractive!
  • Get creative with toppings! I for one would love to try this with fresh raspberries!

This recipe is so quick and easy, I’m looking forward to more no-bake desserts!

Enjoy!