Skinny Frozen Peanut Butter Pies

When you want dessert but something that is not going to kill your diet, these Skinny Frozen Peanut Butter pies are perfect! Single-serve, kept in the freezer, and full of peanut butter flavor, they’re based on a Weight Watchers Recipe!

So yesterday I showed you super sinful and promised you skinny. Today, I’m fulfilling that promise.

I wouldn’t know what it’s like right now to limit sugar intake; these days I start my sugar testing at 10am. (I swear: three day juice cleanse in March. Or two days. Okay, maybe one. #ornone)

But for all of you who are trying to watch what you eat and not just as it goes in your mouth, these are the perfect pies for you. They’re a totally slimmed down version of a frozen peanut butter pie. I’ve made a recipe very similar to this before, in full pie form: Peanut Butter Pie which was a Weight Watchers Recipe.

{Wowza, that photo suuuuuuuuuucks. So, yeah, they needed a re-do.}

When I thought about re-making that recipe, I decided to make these into frozen single-servings. I figure that means I have to go to the freezer three times by the third one, instead of just taking a fork to the whole pie. That’s three more minutes of exercise as I walk to the garage and back.

If my husband would ever consider cheating (on his diet, not on me) it would be with these pies. (He won’t ever cheat on me, of that I’m sure. #longstory)

Okay, so let’s break these babies down, shall we? They’re based on that WW recipe, but I changed a few things. I worked out the calories on spark people, and they come out to about 183 calories each. Now, that’s not calorie-free, but it’s under 200, plenty acceptable (I think) for a little treat. Especially for all the flavor you’re getting!

To reduce the calories in the crust, I used reduced-fat graham crackers and light butter. It’s a crumbly crust, so it’s actually best to eat these straight from the muffin liners you freeze them in. I removed them for the photos, but I don’t recommend serving them that way. Substitute regular grahams or butter if you wish.

The body of the pie is made with fat-free sweetened condensed milk (the only kind I buy) and fat-free cream cheese. I used regular peanut butter (Skippy Naturals). You can use low-fat or regular cream cheese instead, and you can substitute reduced-fat peanut butter if that’s what you have. Then that’s all folded into Cool Whip Free, which is the fat-free version. You can also use regular, low-sugar, or low-fat Cool Whip.

{And, I know. So many of you think Cool Whip is the devil. I love it. I eat it with a spoon. I make ice cream with it. I buy it in bulk. I would not recommend substituting real whipped cream for this pie. You can do it, but I don’t know how it will turn out.}

They’re topped off with a few mini chocolate chips. I love mini chocolate chips, especially in slimmed down treats, because a little goes a long way. Frozen into a muffin liner, you get 12 mini pies to enjoy when you just need a treat.

I’ll be enjoying lots of these skinny treats in March. That’s my new January. Seriously, I might start posting salads here or something, just so I never have to see sugar or butter  EVER AGAIN.

Or not. Because I can never not have dessert!

Skinny Frozen Peanut Butter Pies

3.67 from 3 votes

Yield 12 pies

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Ingredients

 

• ▢ 8 low-fat graham cracker crumbs about 1 cup
• ▢ 5 tablespoons light butter melted (or regular butter)
• ▢ 4 ounces fat-free cream cheese or low-fat
• ▢ 1/2 cup fat-free sweetened condensed milk
• ▢ 1/3 cup peanut butter I use Skippy Naturals, you can use reduced-fat peanut butter if you wish
• ▢ 1 1/2 cups Cool Whip Free or you can use low-fat or sugar-free
• ▢ 6 teaspoons mini chocolate chips

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Instructions

• Line a 12-cup muffin pan with paper liners.
• Stir graham cracker crumbs and melted butter with a fork. Evenly divide among the muffin cups (about 1 1/2 tablespoons per each). Press down to compact (I use the bottom of a shot glass and it works perfect for this step).
• Beat cream cheese with a hand mixer in a large bowl until smooth. Beat in sweetened condensed milk and peanut butter. Fold in Cool Whip.
• Divide batter among muffin cups, about 2 tablespoons per each. Top each pie with 1/2 teaspoon of mini chocolate chips. Freeze overnight before eating.
• The crust is crumbly, so it’s best to eat these right from the paper liners.

Nutritional information not guaranteed to be accurate

Author Dorothy Kern

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