Which shot looks better?
I got the idea of making a Chocolate Peanut Butter Pie from the cookbook Simply Suppers. As I said in my review of the book, the recipe was too calorie-laden and I went elsewhere for a lighter recipe. I adapted the recipe a bit, replacing regular milk with Almond Milk, adding less whipped topping and also using dark chocolate drizzle over the top. The result? Heavenly. And although I usually don't ever make more than one pie at a time, there is something so satisfying about making this Frozen Peanut Butter pies in twos. It'll go quickly so I encourage you to make two and share with friends and loved ones.
8 oz package of cream cheese, softened
1-1/2 cups of confectioner's sugar
1 cup of peanut butter
1 cup of Almond Milk (vanilla flavored)
1 12 oz container of fat free frozen whipped topping, thawed
container of dark chocolate for melting (Baker's)
2 pre-made Oreo cookie crust pie shells
This makes two pies.
Add the cream cheese and confectioner's sugar to a large bowl. Mix together a little bit with a spatula. This is to prevent all the sugar from flying out the bowl when you mix it properly. At a low setting, use a hand-held mixer to cream the cheese and sugar together. Then add the peanut butter and Almond Milk to the bowl and mix with the hand-held mixer at low. Once everything starts to incorporate, turn it up to high and mix until it's really creamy and smooth. Carefully fold in the thawed whipped topping and mix with a spatula (folding rather than stirring) until everything is combined.
Melt your dark chocolate in the microwave per the package instructions. Set aside.
Add the peanut butter mixture to the two pie shells. Drizzle the dark chocolate over the top with a spoon. Don't worry about getting globs of chocolate on there.
Freeze the pies for 2-3 hours uncovered. Then cover with plastic wrap and keep frozen. Allowing them to freeze uncovered prevents the plastic wrap from warping the filling or the chocolate drizzle.
Slice and serve cold.