I’m pretty sure that whoever decided to mix peanut butter and chocolate together will eventually be dained a saint by some group of people. It is without a doubt may favorite sugary sweet. Reese’s may as well have a monthly subscription program, and just send me a monthly supply of Peanut Butter Cups in the mail.
On second thought, no they shouldn’t. By the end of week one, the candy would be gone, and I’d be a diabetic weighing over 500 pounds.
So when I saw this recipe, I knew I needed an excuse to make it. Luckily father’s day was the same weekend AND Katie’s family was grilling. Karma was looking out for me!
I originally found this recipe by Shirley McNevich on Mom’s Best Recipes. With a few alterations, I brought the fat and general unhealthiness down a notch from using regular cream cheese and whip cream. I also replaced the peanut butter with all natural peanut butter. The result was a slightly less sweet, but nuttier tasting dessert. I also decorated the top of the cake with Reese’s Peanut Butter Cups that I quartered. Completely unneccessary, but it does make the pie look good.
(Slightly Healthier) Peanut Butter Cookie Pie
- 24 regular size Nutter Butter cookies
- 8 oz. Fat Free Cool Whip (thawed)
- 1 Tbsp vanilla
- 3/4 cup white sugar
- 1 cup all natural peanut butter
- 8 oz. fat-free cream cheese (softened)
- 5 Tbsp melted butter
- 4 oz. mini chocolate chips
- 4-5 Reese’s Peanut Butter Cups for decoration
Place several cookies at a time into a large Ziploc bag and crush them with a rolling pin. Pour crushed cookies into a medium sized bowl. Repeat until you have crushed all 24 cookies. Once all of the crushed cookies are in the bowl stir in the 5 Tbsp melted butter. Press the cookie mixture into a 9″ pie plate to make the crust (do NOT grease the pie plate). Place pie plate in the freezer. Place the softened cream cheese in a mixer and beat. Continue to beat the cream cheese while adding the peanut butter. Add the white sugar and vanilla and beat until smooth. Remove bowl from the mixer. Add 1 1/2 cups of Cool Whip to the batter, stirring just until mixed. Remove pie plate from freezer and sprinkle the mini-chocolate chips just on the bottom of the crust. Pour the cream cheese batter on top of the chocolate chips and freeze the pie overnight. When you are ready to serve the pie, remove it from freezer and frost the top of the pie with Cool Whip. Quarter the peanut butter cups, if using, and place them around the edge of the pie. If the pie is too difficult to cut right away, let it stand on the counter a few minutes.