A lighter “Ice Cream” Pie studded with Sandwich Crème Cookies that will steal your heart and taste buds in no time. You only need 6 simple ingredients to prepare this incredible freezer pie.
Hi guys! I hope all of you had the loveliest of weekends. This time of year is calling me into the kitchen. I can’t help but be drawn to my oven (or freezer in this case) and play with new recipes. Most of which have been turning out quite well. Except for those Dark Chocolate Pomegranate Bars I made last week. They basically looked like coal in the shape of tiny bricks and the taste was less than desirable. A single bite is all it took to knowing that something went terribly wrong. And don’t even get me started on the texture. No, just no. One of these days I’ll hopefully be able to redeem them, but for now I’d like to forget about my big baking disaster.
So I turned to my freezer instead. I was looking for redemption. Sweet, sweet redemption. Though in serious doubt that my second healthier recipe of the day featuring some unusual ingredients would give me what I was looking for, I decided to give it a whirl anyway.
Little did I know what a pleasant surprise I was preparing. The proof is in the pie. Determination is quite delicious.
There are many reasons why I’m so very deeply infatuated with this pie. Not only did it give me the confidence that I needed after my big recipe development fail, but the fact that it turned out better than I could have ever imagined, totally turned my day around – maybe even my week.
The crust for this pie is super easy. Your standard chocolate crème cookies and a couple tablespoons of butter. Zapped for a few seconds in the food processor and you’re done with the first part.
The filling was inspired by banana ice cream. When said “ice cream” was all the rage a couple of years ago, I was completely hooked. I kept making it week after week and came up with some fab combinations. Cookies & Cream being one of my faves.
While I love simple banana ice cream, I knew I wanted to kick it up a notch when it came to the filling for this pie. Which is where I remembered that a dear friend of mine recently told me about using cottage cheese in smoothies and having them taste like cheesecakes in liquid form as a result. Can you say that I was intrigued?
Cottage cheese gave this pie exactly what I was looking for. And with only 70 calories per 1/2 cup it fit the bill for my lightened up ice cream pie perfectly. The creamy & silky texture definitely lets you forget that you’re indulging in something that’s actually pretty good for you. Ripe bananas, peanut butter, and cottage cheese are the 3 main ingredients that make up the amazing filling. Guys, the taste is out of this world!
I seriously hope you give this pie a try and love it as much as I did ;).
Have a wonderful start to your week!
- 20 Reduced Fat Sandwich Crème Cookies (Oreos)
- 6 tablespoons unsalted butter, melted
- 4 ripe bananas
- 1/2 cup creamy peanut butter
- 1 cup cottage cheese
- 8 Reduced Fat Sandwich Crème Cookies (Oreos), broken into pieces
- 1/4 cup dark chocolate plus 1 teaspoon shortening & 1/4 cup white chocolate plus 1 teaspoon for drizzling, optional
- 1/4 cup mini chocolate chips, optional
- 1. Using your food processor, grind cookies into fine crumbs. Add melted butter to the cookie crumbs in the processor and pulse to combine. Press cookie crust into an 8-inch pie pan going halfway up the sides. Set nearby.
- 2. Clean the food processor. Add bananas and peanut butter and pulse until pureed and combined. Add cottage cheese and continue mixing until no chunks remain and mixture is smooth. Fold in broken cookie pieces. Pour into the prepared crust in an even layer.
- 3. Melt dark chocolate and shortening as well as white chocolate and shortening in two separate heatproof bowls in 30 second increments in the microwave. Transfer melted chocolate into 2 separate piping or ziptop bags. Cut off one corner on each of the bags and drizzle chocolate in desired pattern over the pie. Sprinkle with mini chocolate chips. Cover pie with aluminum foil and place in the freezer for at least 8 hours (overnight) or until set. Take out 10 minutes before cutting to let pie thaw slightly and cut into 8 slices.
- Ice Cream Pie can be stored (if packaged properly) in the freezer for up to 2 weeks.