Photo of Frozen chocolate chip-peanut butter pie by WW

Frozen chocolate chip-peanut butter pie

7
7
7
SmartPoints® value per serving
Total Time
4 hr 20 min
Prep
20 min
Serves
12
Difficulty
Easy
This delectable peanut-buttery no-cook pie is a snap to put together. Pop it into the freezer to firm it up—no work there! When you’re ready to serve it, let it stand at room temperature for about 15 minutes to allow it to soften. 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. Use pasteurized egg whites in dishes that aren’t cooked, like this pie, to reduce the risk of food-borne illness. They are sold at larger supermarkets, in cartons or sometimes in the shell.

Ingredients

Powdered peanut butter

14 Tbsp, equals 3/4 cup plus 2 tbsp

Water

½ cup(s), cold

Plain fat free Greek yogurt

6 Tbsp

Confectioners' sugar

6 Tbsp, divided

Table salt

¼ tsp

Non-fat instant dry powdered milk

cup(s)

Water

cup(s), cold

Egg white(s)

1 item(s), pasteurized (2 tbsp)

Fresh lemon juice

1 tsp

Vanilla extract

1¼ tsp

Mini semisweet chocolate chips

7 Tbsp, divided

Graham cracker crust

6 oz, store-bought

Instructions

  1. Stir together powdered peanut butter and 1/2 cup water in a medium bowl until smooth. Stir in yogurt, 3 tbsp confectioners’ sugar, and salt. Set aside.
  2. Combine dry milk, 1/3 cup water, and egg white in a large bowl and beat with electric mixer on high speed until mixture is very thick, 3 to 4 minutes, stopping once or twice to scrape down side of bowl. Beat in remaining 3 tbsp confectioners’ sugar, 1 tbsp 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 tbsp chocolate chips. Spoon mixture into crust and spread evenly; sprinkle with remaining 4 tbsp 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. Serving size: 1 wedge