Easy Frozen Peanut Butter Chocolate Pie Lower Fat Recipes

FROZEN CHOCOLATE PEANUT BUTTER PIE

Steps:

• Start by putting 1 cup of dates into a bowl and pour boiling water over top of them. Let those soak for 15 minutes to use for your peanut butter filling.⠀⠀⠀⠀⠀
• Place all of the base layer ingredients in a food processor or high speed blender and pulse/blend until it resembles course sand.
• Place the filling in a parchment lined 9inch round or square pan and push down firmly into the pan.
• Strain the dates that have been soaking and place all of the filling ingredients into the same food processor/blender and blend until incorporated. Scraping down the sides as needed.
• Then pour the peanut butter filling on top of the base.
• Heat your milk (or coconut milk) just to a boil, then remove from heat (or you can heat it up in the microwave) and and then stir in your chocolate chips.
• All the rest of the chocolate topping ingredients and whisk until smooth.
• Pour chocolate topping on top of your peanut butter filling.
• To finish, add chopped peanuts and chocolate chips on top! (Optional).
• Transfer to your freezer until it's set. It will take at least 3 hours to freeze.

FROZEN CHOCOLATE PEANUT BUTTER PIE

Steps:

• Using a food processor, crush the cookies until they are in fine crumbs.
• Pour the crumbs in a bowl and add the melted butter. Mix well.
• Spray the bottom of a 10" springform pan with cooking spray.
• Press the cookie crumbs firmly in the bottom of the prepared pan.
• In a large bowl, cream together the cream cheese and peanut butter using a hand mixer.
• Add in the powdered sugar and mix well.
• Add the whipped topping and fold together using a rubber spatula until it is completely mixed in.
• Spread the peanut butter mixture over the cookie crust.
• Sprinkle 1 1/2 cups of chopped candies overtop the peanut butter mixture.
• Spread the softened chocolate gelato over the candies, making an even layer.
• Sprinkle the remaining candies over the gelato and press them down gently into the gelato.
• Cover the pie with plastic wrap and freeze for at least 4-5 hours, or until it is firm.
• Remove the pie from the freezer 10-2o minutes before serving so it is easier to slice.
• Serve with whipped cream, if desired.

FROZEN PEANUT BUTTER PIE

Steps:

• In a medium bowl, mix together graham cracker crumbs, sugar and butter.
• Press on bottom and up sides of a greased 9 inch pie plate firmly and freeze.
• In a cold bowl, whip the cream to peaks and place in the refrigerator.
• Beat together cream cheese and sugar.
• Add peanut butter and vanilla and mix well.
• Fold in the whipped cream (I use the mixer to get the mixture smooth).
• Pour in pie and freeze.
• To make the ganache, boil cream and pour over the chocolate chips. Cover 1 min, whisk until smooth. Let cool at room temperature before topping the pie.
• Pour over top of pie and spread.
• Chill in freezer again.
• To cut, use a hot, dry knife. The slices can be difficult to remove, so you may need to run a spatula under the crust after removing the first slice.

REDUCED FAT PEANUT BUTTER PIE

Steps:

• In a bowl, whisk milk and pudding mix for 2 minutes. Stir in peanut butter. Transfer to crust. Cover and chill for at least 3 hours. , Just before serving, spread with whipped topping. Drizzle servings with chocolate syrup.

NO BAKE PEANUT BUTTER PIE

Steps:

• Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
• Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

CHOCOLATE PEANUT BUTTER PIE II

Steps:

• In a mixing bowl, combine pudding and peanut butter; stir until smooth. Fold in whipped topping; stir until completely blended.
• Pour filling into pie crust. Freeze pie until firm. Partially thaw in refrigerator, for about 2 hours or so, before serving. You can store leftovers in the refrigerator or freezer. Leftover pie sometimes gets a little soft in the refrigerator, and doesn't hold its shape. It still tastes good, though. If you want perfect looking slices after you make the first incision, store in freezer and thaw as needed.

FROZEN PEANUT BUTTER CHOCOLATE PIE (NO BAKE)

Steps:

• In bowl, stir wafer crumbs with butter until thoroughly moistened; pat onto bottom only of 9-inch pie plate. Freeze for 20 minutes.
• Filling: In bowl, whisk together sour cream, sugar and whipping cream; whisk in peanut butter until smooth. Spread evenly over crust; freeze for 1 hour.
• Topping: Meanwhile, in small saucepan, melt chocolate with cream over medium-low heat, stirring until smooth. Let cool for 15 minutes.
• Spread chocolate mixture evenly over filling. Sprinkle peanuts around edge of pie. Freeze for about 1 hour or until completely set.
• (Make-ahead: Wrap in foil and freeze for up to 1 week.) Let stand at room temperature for 10 minutes before serving.

EASY FROZEN PEANUT BUTTER CHOCOLATE PIE (LOWER-FAT)

Steps:

• In a mixing bowl using a wooden spoon mix together the chocolate pudding and peanut butter until well combined.
• Using a spatula fold in the thawed Cool Whip topping until completely blended.
• Transfer the mixture into the pie crust.
• Freeze until completely firm (about 4 hours).
• When to pie is frozen drizzle the Magic Shell over the top and return to freezer until ready to serve.
• Thaw slightly before serving to allow easier slicing.
• Place any leftover pie in the freezer (don't worry you won't have any leftover!).

PEANUT BUTTER FREEZER PIE

Steps:

• In a large bowl, beat cream cheese and milk until smooth. Beat in confectioners' sugar and peanut butter. Refrigerate 1/2 cup whipped topping for garnish. Beat 1/2 cup whipped topping into peanut butter mixture; fold in remaining whipped topping. Set aside 8 teaspoons chocolate chips for garnish; fold remaining chips into filling. , Spoon filling into crust. Cover and freeze for 3-4 hours or until firm. Remove from the freezer 20 minutes before serving. Garnish each slice with 1 tablespoon whipped topping and 1 teaspoon chocolate chips.