Photo of Frozen chocolate chip-peanut butter pie by WW

Frozen chocolate chip-peanut butter pie

Points® value
Total Time
4 hr 20 min
20 min
If you don’t know powdered peanut butter yet, this pie is a great introduction. Made from pure roasted peanuts, the powder packs big nutty flavor with much less fat, and it’s easy to incorporate into other ingredients.


Powdered peanut butter

¾ cup(s)

Powdered peanut butter

2 tbsp(s)


½ cup(s), ice


cup(s), ice

Plain fat free Greek yogurt

6 tbsp(s)

Confectioners' sugar

6 tbsp(s)

Table salt

¼ tsp(s)

Instant nonfat dry milk


Egg whites

1 serving(s), pasteurized (2 tablespoons)

Fresh lemon juice

1 tsp(s)

Vanilla extract

1¼ tsp(s)

Mini chocolate chips

7 tbsp(s)

Graham cracker pie crust prepared from recipe

6 oz


  1. Stir together powdered peanut butter and 1/2 cup ice water in medium bowl until smooth. Stir in yogurt, 3 tablespoons confectioners’ sugar, and salt. Set aside.
  2. Combine dry milk, remaining 1/3 cup ice water, and egg white in large bowl and beat with electric mixer on high speed until mixture is very thick, 3–4 minutes, stopping once or twice to scrape down side of bowl. Beat in remaining 3 tablespoons confectioners’ sugar, one tablespoon at a time. Beat in lemon juice and vanilla. Continue beating until mixture is very thick and light (it should be the consistency of sour cream).
  3. Gently stir dry milk mixture into powdered peanut butter mixture. Fold in 3 tablespoons chocolate chips. Spoon mixture into crust and spread evenly; sprinkle with remaining 4 tablespoons chocolate chips. Cover with plastic wrap and freeze until completely frozen, at least 4 hours or up to 2 days. Let pie soften at room temperature 15 minutes before serving. Cut into 12 wedges.
  4. Per serving: 1 wedge


Shopping tip: Use pasteurized egg whites in dishes that aren’t cooked, like this pie, to reduce the risk of food-borne illness. They are sold in larger supermarkets, in cartons or sometimes in the shell.