Mini Skinny Peanut Butter Pies with Chocolate Chip Cookie Crust! (130 calories)

These miniature peanut butter pies are one of those foods where you close your eyes after each bite and expect to open your eyes floating on a cloud surrounded by bright white light..

Blissful? Check. Heavenly? Check. Skinny? Check.  And at only 130 calories per baby pie my body will stay light enough to float on a cloud!

Last Christmas my Aunt made a wonderful peanut butter pie.  It was that dessert at the party, the one everyone talked about, and the one everyone could not just have one slice of.   I think I had a good 3-4 servings throughout the night.  It was like a magnetic force pulled me towards that plate of pie, even when there were plenty of other delicious desserts on the table.

I catch myself daydreaming about this pie quite often, but my beautiful, yummy daydream is usually cut short by the thought of the high number of calories, fat, and sugar.  Yuck..

And with this I set out on an internet quest to create my own skinny dream version of this pie.  Most of the recipes for the pb pies had oreo or graham cracker crust, you know the usual, but I’m kind of unusual and when I do things I do them big, so I decided to go out with a bang and use freshly baked skinny chocolate chip cookies (note these cookies are on of my favorite recipe, so I could definitely not go wrong!)as the crust.  I also chose to make them little individual pies, in order to keep portion size in check, and also make them easier to eat, plus I like to share my baking successes with friends and the fam, so these make it possible for me to give out some samples.  Yay for mini pb pies!

This pie is creamy, smooth on the tongue, not too sweet, peanut butter-y for sure, and oh so yummy with that little chocolate-y chip cookie on the bottom.  The filling is in a way like ice cream, especially because I chose to serve mine frozen, but if it weren’t frozen it begins to get a little stickier and messier, so there will be a lot of finger licking going on.  Also because I chose to freeze them the chocolate chip cookie, which is usually chewy and soft, turned a little crunchier, which works out nicely because it gives the illusion of a crust, love it!

Now lets get crackalackin’ so you can enjoy some of this peanut-y goodness too!

Mini Skinny Peanut Butter Pies

The Crust:

Chocolate Chip Cookie Recipe- (skinny)

(Modified from my original)

Calories- 45

Fat- 1.5g

*Originally 52 calories, 1.7g of fat (link is above)

-This recipe makes 22 cookies you will only need 12 for the pies

Ingredients

1/2 cup + 1 tbsp white flour

1/4 cup brown sugar

2 tbsp granulated sugar

3 packets of stevia in the raw- or the equivalent of 2 tbsp of sugar (any sugar substitute will do)

1 tbsp butter

1 tbsp brummel & brown (butter-yogurt spread)

1/2 a large egg white

1/4 tsp vanilla

1/16 tsp salt

1/4 tsp baking soda

2 tbsp mini chocolate chips

Directions

1. Preheat oven to 350.  Line baking sheet with silicone baking liner (prevents cookies from spreading.  If you don’t have this you can use parchment paper.)

2. Beat butter and sugars.

3. Beat in egg white and vanilla, and mix for 1 minute on med-high.

4. Whisk together flour, baking soda, and salt.

5. Mix butter mixture and flour mixture. Once the flour mixture is almost completely mixed in add chocolate chips and just mix until stirred in throughout the batter.

6. Spoon batter onto the baking sheets by the 1/2 tbsp.

7. Bake for 9 minutes, or until lightly golden brown.

8. Allow to cool on baking sheet for 5-10 minutes, then move to a cooling rack.

For the Pie filling:

Peanut Butter Pie Filling

Servings 11

Adapted from Gina’s Skinny Recipes

Ingredients

5 oz reduced fat (1/3 fat) cream cheese, softened

1/2 cup confectioners sugar

1 cup of fat free cool whip, thawed

1/3 cup better n’ butter, room temperature

Directions

1. Beat cream cheese and confectioners sugar.

2. Mix in better n’ butter until smooth, then fold in cool whip by hand using a spatula.

Original Recipe: http://www.skinnytaste.com/2012/02/skinny-no-bake-peanut-butter-pie.html

To assemble the pies:

1. Line a 12 cupcake tin with 11 liners.

2. Place a cookie in the bottom of each liner.

3. Spoon about 1&1/2 tbsp of pb pie filling on top of each cookie and smooth out.

4. Place in freezer for about 4 hours, or until set.

5. Serve by garnishing with chocolate chips, fat free cool whip, or some hot fudge and caramel!  The crazy delicious possibilities of these babies are endless!

Servings 11 

Calories per pie- 133, Fat- 4.8g

If you are a little on the crazy side and aren’t a big ice cream/frozen sweet treat lover, than  you can always allow these to set in the fridge.  When I had the pie at Christmas this was how it was served, straight from the fridge, so the filling wasn’t nearly as ice cream like as these are.  They are great either way, and I recommend you leave half in the fridge and half in the freezer to satisfy both your creamy, cold summer needs, as well as your decadent dessert need for coffee after a nice dinner!

Enjoy!

xox & sugar from the kitchen, 

Brooke B.

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6 responses to “Mini Skinny Peanut Butter Pies with Chocolate Chip Cookie Crust! (130 calories)

  1. Great post, accept if you want a boy to eat this…you have to use Skippy.
    Keep Blogging Prima Donna

  2. Very tempting
    Two questions-
    What is “brummel & brown”? (Where does one buy it and/or what can be substituted for it)
    Where is the peanut butter in the ingredients?

    • Hi Libby! (:
      Both very good questions. To answer your first question Brummel & brown is a yogurt spread that tastes like butter, and can be substituted. It has half the calories of butter, and lower fat than butter. It can be found in most markets in the butter isle. I found mine at a shaw’s market, which is a chain market, so I’m assuming any big chain markets should carry the product.

      As for the pb in the recipe, you might be missing it because the pb was substituted using better n’ butter, which is drastically lower in calories & fat. Better n’ butter is used in the pb filling for this recipe.

      Hopefully I was able to clarify your questions. If you need to know anything else feel free to ask!

      Brooke B.

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