Low-Calorie Single-Serve Peanut Butter Pies
Low-Calorie Single-Serve Peanut Butter Pies
Ingredients
- 1/2 cup plain non-fat Greek yogurt
- 1/2 cup light whipped topping, thawed
- 3 tablespoons PB2 powdered peanut butter
- 1 teaspoon peanut butter
- 2 tablespoons mini chocolate chips
- 3 mini graham pie crusts
- 2 tablespoons chocolate chips, melted, optional
- 1/4 teaspoon flaky sea salt, optional
Instructions
- 1
In a medium bowl, combine the plain non-fat Greek yogurt, thawed light whipped topping, PB2 powdered peanut butter, and peanut butter. Mix thoroughly with a spoon or whisk until the mixture is smooth and creamy, ensuring no lumps remain.
⏱️ 3 min
- 2
Gently fold in the mini chocolate chips into the peanut butter mixture until evenly distributed.
⏱️ 1 min
- 3
Place the three mini graham pie crusts on a plate or baking sheet. Using an ice cream scoop or a spoon, divide the peanut butter mixture evenly among the three pie crusts. Smooth the tops with the back of the spoon.
⏱️ 3 min
- 4
If desired, melt the chocolate chips in a microwave-safe bowl in 15-second intervals, stirring until smooth. Spoon a thin layer of the melted chocolate over the top of the peanut butter mixture in each pie.
⏱️ 2 min
- 5
Optionally, sprinkle a pinch of flaky sea salt over the melted chocolate on each pie.
⏱️ 1 min
- 6
Place the finished mini peanut butter pies in the refrigerator to chill for at least 1 hour, or until the filling is firm and set. This will allow the flavors to meld and the pies to hold their shape.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Low-Calorie Single-Serve Peanut Butter Pies
- 1/2 cup plain non-fat Greek yogurt
- 1/2 cup light whipped topping, thawed
- 3 tablespoons PB2 powdered peanut butter
- 1 teaspoon peanut butter
- 2 tablespoons mini chocolate chips
- 3 mini graham pie crusts
- 2 tablespoons chocolate chips, melted, optional
- 1/4 teaspoon flaky sea salt, optional
Instructions
- 1
In a medium bowl, combine the plain non-fat Greek yogurt, thawed light whipped topping, PB2 powdered peanut butter, and peanut butter. Mix thoroughly with a spoon or whisk until the mixture is smooth and creamy, ensuring no lumps remain.
⏱️ 3 min - 2
Gently fold in the mini chocolate chips into the peanut butter mixture until evenly distributed.
⏱️ 1 min - 3
Place the three mini graham pie crusts on a plate or baking sheet. Using an ice cream scoop or a spoon, divide the peanut butter mixture evenly among the three pie crusts. Smooth the tops with the back of the spoon.
⏱️ 3 min - 4
If desired, melt the chocolate chips in a microwave-safe bowl in 15-second intervals, stirring until smooth. Spoon a thin layer of the melted chocolate over the top of the peanut butter mixture in each pie.
⏱️ 2 min - 5
Optionally, sprinkle a pinch of flaky sea salt over the melted chocolate on each pie.
⏱️ 1 min - 6
Place the finished mini peanut butter pies in the refrigerator to chill for at least 1 hour, or until the filling is firm and set. This will allow the flavors to meld and the pies to hold their shape.
⏱️ 60 min