Frozen Reese’s Peanut Butter Pie

Here's the Dish

My sisters and I are about 3 years apart in age, and we have a lot in common, but one of the major bonding factors is peanut butter! I’m not sure what started this ‘peanut butter’ phenomenon between the three of us, but it probably had something to do with the rich chocolate peanut butter cake my mom used to make for our birthdays when we were growing up! Well, the years of eating a huge slice of cake eventually must come to an end, however, the desire to have a traditional birthday cake never dies, which is why I created this simple, yet oh so satisfying Reese’s style frozen pie!


The estimated total time to make this recipe is 4-6 hours or overnight.


Spray a 8×8 springform pie pan with non-stick cooking spray. Remove Oreo crust from pan and re-form it in the bottom of your spring form pan, pressing it down with your hands. (You could skip this step and leave it in the original pie pan, but I enjoy the look of the taller pie).


Mix all ingredients together until smooth (I used my Kitchen Aid mixer, but you could do this by hand) and fold in Cool Whip until well blended.


Pour mixture over pie crust and drizzle with chocolate syrup. Chill for at least 4-6 hours, (or overnight). Let sit at room temperature for at least 15 minutes (to soften) and add topping of choice before serving.


1(8 oz) Package fat-free cream cheese
1/2 cupCreamy OR crunchy peanut butter 1
1/2 cup Baking stevia OR 1 cup sweetener of choice that measures like sugar 2
1/4 cupskim milk (or milk of choice)
1(8oz) Container Fat Free Cool Whip
1Pre-made Oreo pie crust OR reduced fat graham cracker pie crust
3 tbsLight Hershey’s Syrup
OptionalToppings: Reese’s Ice Cream toppers (a few Tbs), Reese’s miniature candies (a few crushed up), crushed peanuts, 100 calorie Nutter Butter cookies (crushed up), Reddi Whip

1 You may replace the peanut butter with 1/2 cup peanut flour mixed with 1/4 cup skim milk (or milk of choice), which will shave 500 calories off this recipe! The only downfall is you have to buy it online. Peanut flour is basically a de-fatted version of peanut butter and is in powder form, so once you add water, it is just like peanut butter! I use it in my protein shakes, desserts, etc. and I think it is worth purchasing.

2 I used NuNaturals More Fiber Stevia Baking Blend. If using packets of stevia, I recommend using about 8-12, or adjust according to taste.

Katie's Tip!

I would strongly recommended letting the pie sit at room temperature for about 10-15 minutes before serving to let the frozen pie soften a bit.

Nutrition Breakdown

10 Slices
215 Calories Per Slice with PB (or 175 Calories Per Slice with Peanut Flour)
10 g Fat
25 g Carbohydrate
2 g Fiber
12 g Sugar
7 g Protein
5 WWP+*

*Weight Watchers Points per serving


Regan Jones RD said:

This looks super-yum! So nice to see a reduced-calorie dessert…

April 19th, 2010 — 2:29pm  |  Reply

Regan Jones RD said:

Okay… made this today. It is awesome!! Even better than I could have imagined. Thanks for sharing!

April 21st, 2010 — 4:02pm  |  Reply

sian-girlgetstrong said:

Yummy..I might have to steal, ummm I mean borrow this recipe for my site! I have all this stevia I am suppose to review on recipes…have any more stevia recipes?

April 22nd, 2010 — 6:27am  |  Reply

Katie Farrell said:

@girgetsstrong Yes! Almost all of my recipes use stevia..but I do give the option to use splenda/honey/agave nectar, ect! I also have a link comparing the ‘sweeteners’ out there! :) Thanks for the comment! Let me know if you make it…and what you thought if you do!

April 22nd, 2010 — 11:28am  |  Reply

Kathryn said:

For this pie, can I use agave nectar in place of stevia??
This sounds yummy and I’d like to make it for my husband’s birthday this week!!

August 7th, 2012 — 3:59pm  | 

Dashing Dish said:

i’m sure you could…although i havent tried it personally so i cant say for sure! :)

August 7th, 2012 — 7:13pm  | 

michelle said:

hi i just learned about fitnutz, …and ordered their sugar free version:). then i went online and found another type, it has 1 gram of fat more per serving but you get five times as much for the price. plus you can get plain peanut buter powder, no sugar! its at “” or something like that, i dont know if you are interested but i was pretty happy with it, trying to cut out sugar is tough:) but im doin’ it.ttyl

April 22nd, 2010 — 10:13pm  |  Reply

Maggie said:

OMG i love PB and i am going to have to try this…after my show that is! wow!

April 30th, 2010 — 10:34am  |  Reply

Ann said:

I made this pie over the weekend with Fitnutz and my husband and I LOVED IT!

May 3rd, 2010 — 12:21pm  |  Reply

Elizabeth said:

Katie, I just found your blog this week, and this is the first recipe I found. I made it last night for a little get together this evening, and I tried a little of the filling–SO GOOD! I drizzled and swirreled some extra chocolate sauce on top and it looks amazing!

May 26th, 2010 — 9:40am  |  Reply

Elizabeth said:

They LOVED IT! My husband did too! One of my favorite parts was how fluffy it was, yet it tasted so rich.

May 27th, 2010 — 10:37am  |  Reply

Sarah Honeyager said:

I found your site through your sister’s Sarah site via facebook. When I saw this I was pretty excited because I make a reese’s peanut butter pie for my boys here that we love. I made this last night and the funny thing was is my non sweet eater bf said this is good for those who like sugar. I couldn’t believe the difference just cutting the full fledge fat ingredients in half. And we had it before it set up frozen and it tasted like the one I always make. Thanks for the great recipe. I like checking to see what new things you have made as well. Some great ideas.

June 28th, 2010 — 12:21pm  |  Reply

Angela said:


So I have been following you for quite a while now. I have made so many of your recipes and I must say that this is one of my absolute favorites! I doubled the recipe to make two pies at once. I am serving it for my Mom’s birthday. You are soo stinkin cute and I am so thankful to have found your site! Thank you so much!

P.S. Don’t worry, I also made your fettucine alfredo recipe tonight! The husband loved it!

August 9th, 2010 — 5:00pm  |  Reply

Mary Beth said:

This one tastes JUST LIKE a peanut butter cup.

March 17th, 2011 — 8:34am  |  Reply

Karla said:

A pb pie that tastes just like a peanut butter cup?!?! I think I just found the recipe I am going to use for my birthday celebration next week!

March 17th, 2011 — 8:46am  |  Reply

Ana Maria said:

i made this for a family friend’s birthday dinner and he still talks about how good it was, and couldn’t believe it wasn’t unhealthy!

March 17th, 2011 — 8:53am  |  Reply

Ashley Marg said:

this pie is perfect.. i am a peanut butter FANATIC, so when i saw this recipe, i used it instead of a less healthy recipe i’ve made before. when i’m in the mood for something like this, it’s a toss up between the peanut butter or the cookies and cream as my husband would usually prefer cookies and cream.. but since i’m usually making it–i usually win with peanut butter ;)! THANKS AGAIN!

March 21st, 2011 — 8:32am  |  Reply

Cheryl said:

Made this last night.. It was fantastic.. Boyfriend ate 2 pieces even..

March 31st, 2011 — 1:37pm  |  Reply

Amanda said:

Tried it. loved it. husband loved it. So easy. So so easy. :)

April 2nd, 2011 — 8:44am  |  Reply

Jennifer said:

Could you use the peanut flour or PB2 in this instead of FitNutz?

June 16th, 2011 — 2:10pm  |  Reply

Danya said:

Just made this tonight.. and the pie batter filling was so delicious! Can’t wait to eat some tomorrow! Hopefully my roommate hasn’t eaten it all by the time I get home =)

July 20th, 2011 — 9:10pm  |  Reply

Sarah said:

Do you measure out 1/2 cup of the fitnutz butter or do you use less/more?

September 6th, 2011 — 10:16am  |  Reply

Shawna said:

Hi Katie! This sounds sooooo good! How much peanut flour should I use to sub for the regular PB? Still a 1/2 cup?


May 30th, 2012 — 3:28pm  |  Reply

Dashing Dish said:

same amount once the pf is mixed with water to make ‘pb’

May 30th, 2012 — 7:28pm  | 

Josephine Peyton Sturkey said:

hey love! are the weight watchers points calculated using regular peanut butter or with peanut flour? going to the beach next week and this MUST get made for the fam!!! thank you for all that you do :)

June 5th, 2012 — 3:53pm  |  Reply

The Blissful Baker said:

Woah! This look too good to be true! Thanks for sharing :)

June 14th, 2012 — 10:12am  |  Reply

Nancy said:

The picture of the pie looks wonderful and I love the fact that it is healthier. But the picture looks like there are 2 layers in the filling. Was that just the lighting?

June 15th, 2012 — 10:39am  |  Reply

Dashing Dish said:

thanks nancy! i added a layer of cool whip with cocoa powder on top of the ice cream because it was my bday cake! :)

June 15th, 2012 — 1:33pm  | 

Jessica Jackson said:

This doesn’t have to be baked at all?! You refer to ice cream in an earlier reply… did you do that part? Sounds delish!

June 16th, 2012 — 8:27am  |  Reply

Jessica Jackson said:

There is no baking?

June 16th, 2012 — 9:42am  |  Reply

Dashing Dish said:

no baking :)

June 16th, 2012 — 11:16am  | 

Josephine Peyton Sturkey said:

hey sweet girl! how do you use peanut flour in this recipe? do you have to add water to it to make the equivalent of 1/2 cup regular peanut butter? also, do you know what the weight watchers points plus value would be using peanut flour? sorry for all the questions!!! thank you in advance for your help!!!

June 19th, 2012 — 9:16am  |  Reply

lena walton said:

This looks so amazing!

In New Zealand, we don’t have cool whip. What is it like? I want to find a replacement but I can’t replace it because I don’t know what it is :)

Thank you! :)

June 20th, 2012 — 5:14am  |  Reply

Dashing Dish said:

it is like whip cream but a lighter alternative!

June 20th, 2012 — 5:38am  | 

Anna @ The Guiltless Life said:

Commenting on this WAY too late, but quick question as I want to make this! When you say “chill the pie” do you put it in the fridge or freezer? I ask because you then say to let it sit for about 15 minutes but as it’s just been in the fridge I wouldn’t imagine it needs to sit that long, unless it had been frozen??

Thanks girl!

June 21st, 2012 — 8:36pm  |  Reply

Melody Hemphill said:

How many servings does this make?

June 24th, 2012 — 8:27pm  |  Reply

Dashing Dish said:


June 25th, 2012 — 6:35am  | 

Dee Lish said:

Hi! So I just made this, and it looks delicious! I’m freezing it right now, hope that’s right. However I’m a little confused because your tip says to let the ice cream thaw for 15-30 min before eating, but ice cream isn’t on the ingredients list. Let me know if I missed something!

June 26th, 2012 — 5:31pm  |  Reply

Dashing Dish said:

nope that was just an error on my part :)

June 27th, 2012 — 10:52am  | 

sally @ sallys baking addiction said:

Hi Katie! I just found this recipe of your on Pinterest and I must say, I am completely excited to recreate it for my boyfriend on his birthday. We both LOVE peanut butter + chocolate and I could not be more excited to surprise him with this! I’ve made your skinny pb chocolate swirl brownies before and they are one of my mod popular recipes! I love visiting dashing dish, Katie! :)

July 23rd, 2012 — 5:25pm  |  Reply

Jessica said:

Made this and the lasagna for an office party today & everyone LOVED IT!!! Had everyone wanting the recipe. Dashing Dish is my secret weapon :) Glad I stumbled on this website this week.

September 21st, 2012 — 5:49pm  |  Reply

Tara Jackson said:

Katie, can I use pb2 instead of peanut flour? Also, are peanut flour and pb2 the same thing…so I’ll quit asking about pb2 substitutions. Thanks! =)

October 12th, 2012 — 6:51am  |  Reply

Dashing Dish said:

yes! :) and yes!

October 12th, 2012 — 8:16am  | 

Deukap said:

Shut the front door!!! This pie looks like glorious peanut butter heaven!

January 17th, 2013 — 11:28am  |  Reply

Jennie Meltzer said:

Hey Katie!
What is the nutrition facts/ WW points of this dish with the PB flour instead of the peanut butter?


January 18th, 2013 — 11:10am  |  Reply

Elle said:

Hi! My son has a peanut allergy. Would I be able to make this with SunButter (sunflower seed “peanut butter”) or PB2? SunButter is a little more liquidy than reg PB. Thanks!!!!

February 2nd, 2013 — 9:19pm  |  Reply

Dashing Dish said:


February 3rd, 2013 — 8:45am  | 

Nicole Schauer said:

Made this for dessert the other night when we had my parents over and everyone LOVED it. Even my hubby ate a nice big chunk and he doesn’t normally like sweets – healthy or not :) I’m so so thankful to have found your blog and this recipe. Chocolate/peanut butter is my favorite dessert combo (and biggest weakness) and this satisfies even the most wicked craving.

February 5th, 2013 — 8:57pm  |  Reply

Teresa Niles said:

Just made this and allowing it to set in freezer. We will have for dessert tomorrow. Just hope I am able to stop at one piece. On 2nd thought will just take to church for after church meeting. This way will only eat one slice for sure. Thanks Katie

March 2nd, 2013 — 11:43pm  |  Reply

Elizabeth Dinninger said:

I added a tbsp of cocoa powder to the filling. AMAZING! I also made my own crust with chocolate graham crackers instead of using the oreo pie crust, I have an issue with oreos lol.

March 15th, 2013 — 9:53pm  |  Reply

Amanda said:

This was super easy and the filling has just the right amount of sweetness to it that it does not taste like it is low fat at all! Just saved a ton of calories from my original peanut butter pie I used to make!

May 11th, 2013 — 3:23pm  |  Reply

Michaela said:

Omg, it’s stupid how good this is! Made it for the 4th & tasted a little bit of the filling. So good!!

July 3rd, 2013 — 8:02pm  |  Reply

Jennifer said:

Can I use PB2 instead of the PB?

July 14th, 2013 — 7:49pm  |  Reply

Amanda said:

This is an INCREDIBLE dessert! I have made it twice this week! The first time I accidentally got carried away and mixed everything together instead of folding the cool whip in, so it was pretty flat. Also, I mistakingly refrigerated it. However, it was still incredible. My 11 yr old said it tasted just like Cheesecake Factory. I said but way better because it doesn’t have a thousand calories! We made it again but mixed it according to the directions the second time and it was fantastic. I made my own pie crust by combining chocolate teddy grahams and almond milk in a food processor. You are very talented pretty lady!!! Thank you for creating such awesome recipes.

July 18th, 2013 — 12:39pm  |  Reply

Erika Hunter said:

MERRY CHRISTMAS KATIE!!! I finally have the ingredients to make this and your whoopie pies. I will post on instagram when they are done. Question, your recipe calls for fat free cool whip, which I have. But I also JUST discovered TRUWHIP (from your site) and it tastes EVEN better to me! What’s the difference? Would it work if I use tru whip or should I just stick to the cool whip? THANKS SO MUCH. xo

December 22nd, 2013 — 6:48pm  |  Reply

Sonya Elmer said:

So do you freeze it or just put it in the refrigerator?

November 26th, 2014 — 9:56pm  |  Reply

Dashing Dish said:


December 1st, 2014 — 8:28am  | 

brooke pickel said:

Hi Katie! I am making this for Christmas & am super excited! I do have one question, with the crushed Oreo crust would I need to ad anything to it so it will mold to gether or just put it in the pan as is? Thanks :)

December 21st, 2014 — 11:41am  |  Reply

Katie Farrell said:

@Regan Jones RD Thanks! I checked out your site…From one ‘foodie’ to another, you have some super yummy recipes as well! :)

April 19th, 2010 — 5:38pm  |  Reply

Katie Farrell said:

Hey Michelle..I will have to check that out! Thanks! :)

April 23rd, 2010 — 6:21am  |  Reply

Katie Farrell said:

Awesome Ann! Thanks for sharing :)

May 3rd, 2010 — 2:08pm  |  Reply

Katie Farrell said:

woo hoo! let me know how your guests like it! :) xoxo thanks for sharing!

May 26th, 2010 — 11:27am  |  Reply

Katie Farrell said:

yep, great question jennifer…peanut flour actually is fitnutz…its just a name brand version of it! :)

June 17th, 2011 — 3:56am  |  Reply

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