One of my most favorite treats I’ve ever made was frozen peanut butter cups. I decided to step it up a notch and make frozen peanut butter pie. Boy am I glad I did!
I’ve really come to love the PB2 powdered peanut butter. In this recipe, you can’t even tell it’s not real peanut butter.
To keep the points low for this pie I cut back on the butter in the pie crust. Also, I only put the crust on the bottom of the pie pan. I think this pie is delicious!!!
I find PB2 at the grocery store in the peanut butter isle. You can also buy it through Amazon:
I really like the PB2 because it has a lot less fat than regular peanut butter, but it still tastes good.
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for more dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
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Yield: 8 Servings (4 Freestyle points per serving)
- 8 oz. fat-free Cool Whip, thawed
- 8 tablespoons PB2 Powdered Peanut Butter
- 6 tablespoons water
- 3 whole chocolate graham cracker rectangles
- 1 tablespoon butter, melted
- 2 tablespoons skim milk
Place chocolate graham crackers in a zip up baggie and smash them with a meat mallet or frying pan until they turn into crumbs.
Stir in the melted butter and skim milk.
Spray a pie pan with no stick cooking spray.
Add the graham cracker mixture and spread into the bottom.
In a large bowl stir together the PB2 powder and water until smooth. Fold in the Cool Whip until it is mixed together.
Add the Cool Whip mixture to the pie pan.
Place in the freezer for 2 hours.
Optional: Add 1 tablespoon of sugar free, fat free chocolate syrup.