All-Natural Frozen Chocolate Peanut Butter Pies

unsuspectingfish

This is my version of the Chocolate Peanut Butter Pie recipe previously posted on the forum: http://www.myfitnesspal.com/topics/show/239778-chocolate-peanut-butter-pie-130-cals It's made with (mostly) full-sugar, full-fat, all-natural ingredients, so it's 163 calories per pie, not 130 calories. Unfortunately, some of these ingredients may be hard to come by unless you live close to a Whole Foods or similar grocery store. Even Trader Joe's stopped carrying the all-natural pudding mix. I was not happy.



Ingredients:

6 tablespoons flaxseed meal*
2 tablespoons butter (salted or unsalted), melted**
1 cup unsweetened rice milk
1/2 cup + 1 tablespoon all-natural, unsalted peanut butter (creamy or crunchy)***
1 package Natural Desserts instant chocolate pudding****
1 cup Greek yogurt (0% or 1%)**

To Make:

Preheat oven to 350 degrees. Line a 12 cup muffin pan with paper liners. In a small bowl, combine flaxseed meal and melted butter. Press the mixture into bottom of lined muffin cups (about 1 teaspoon of crumbs per muffin cup). Bake at 350 degrees for 5 minutes. Remove pan from oven and cool completely before filling.

In a large mixing bowl, beat the peanut butter and rice milk together on low speed. Add the pudding mix and beat for 1 minute. In a separate bowl, beat the yogurt on medium speed for about five minutes. Fold the yogurt into the peanut butter mixture. Spoon the mixture into the muffin cups.
Freeze for several hours or overnight.

To serve, remove pans from freezer. Remove desired number of pies from pan, peel off liner and let stand at room temperature to soften slightly, about 5 minutes. Enjoy!

Makes 12 servings.

---

*I initially made the crust with only 5 tablespoons of flaxseed, but then I couldn't get them out of the pan because the seeds didn't hold enough of the butter, so I switched the recipe to 6 tablespoons. Feel free to experiment with this.

**I used regular Greek yogurt in the hope that I could get it to fluff up like whipped cream, but it didn't quite do the job, so I'm going to try soy yogurt next time. I used butter because it was what I had, but feel free to try some vegan alternatives for both (and let me know how it goes).

***All-natural is the stuff you have to stir, like Adam's. I used unsalted because I think it tastes better, and there was enough salt in the other ingredients. It's just what I'd recommend, but, you know, it's not set in stone.

sabified

looks yummy! I've never tried one of those before (looks like a reese cup to me, hehe)

hmmm... maybe I'll save this for a cheat snack recipe

mmmmmmmmmmm and maybe with some coconut flakes or something.... *drool* lol

nextrightthing

Oh yeah....I want to try this version. I don't use cool whip and some of the ingredients in the other versions. Now to find the pudding. I wonder if there is a make at home version of the pudding.....something from scratch. I will work on that.

How many servings did you make?

unsuspectingfish

looks yummy! I've never tried one of those before (looks like a reese cup to me, hehe)

hmmm... maybe I'll save this for a cheat snack recipe

mmmmmmmmmmm and maybe with some coconut flakes or something.... *drool* lol

OOOO! I'm going to try that on the next batch! That sounds like a DELICIOUS topping!

unsuspectingfish

Oh yeah....I want to try this version. I don't use cool whip and some of the ingredients in the other versions. Now to find the pudding. I wonder if there is a make at home version of the pudding.....something from scratch. I will work on that.

How many servings did you make?

I Googled homemade instant pudding, and recipes do exist. I just didn't have the time to make my own and there's a Whole Foods right down the way.

I made 12 servings. Each one is about the size of a Reese's Big Cup, so you could probably even get away with eating only half of one (or making mini ones!).

theba2il

Looks awesome!! Thnx 4 sharing!! :flowerforyou:

nextrightthing

Oh yeah....I want to try this version. I don't use cool whip and some of the ingredients in the other versions. Now to find the pudding. I wonder if there is a make at home version of the pudding.....something from scratch. I will work on that.

How many servings did you make?

I Googled homemade instant pudding, and recipes do exist. I just didn't have the time to make my own and there's a Whole Foods right down the way.

I made 12 servings. Each one is about the size of a Reese's Big Cup, so you could probably even get away with eating only half of one (or making mini ones!).

nextrightthing

You know those small chocolate wrappers or chocolate molds may be perfect. I will play with this.

unsuspectingfish

You know those small chocolate wrappers or chocolate molds may be perfect. I will play with this.

That's a good idea! I was just planning to buy some silicon Star Wars themed ice cube/chocolate molds as a birthday present for myself, and I bet those would be great for something like this. I may have to subject some people to Han Solo chocolate pies for my actual birthday. >_>

shar140

This is my version of the Chocolate Peanut Butter Pie recipe previously posted on the forum: http://www.myfitnesspal.com/topics/show/239778-chocolate-peanut-butter-pie-130-cals It's made with (mostly) full-sugar, full-fat, all-natural ingredients, so it's 163 calories per pie, not 130 calories. Unfortunately, some of these ingredients may be hard to come by unless you live close to a Whole Foods or similar grocery store. Even Trader Joe's stopped carrying the all-natural pudding mix. I was not happy.



Ingredients:

6 tablespoons flaxseed meal*
2 tablespoons butter (salted or unsalted), melted**
1 cup unsweetened rice milk
1/2 cup + 1 tablespoon all-natural, unsalted peanut butter (creamy or crunchy)***
1 package Natural Desserts instant chocolate pudding****
1 cup Greek yogurt (0% or 1%)**

To Make:

Preheat oven to 350 degrees. Line a 12 cup muffin pan with paper liners. In a small bowl, combine flaxseed meal and melted butter. Press the mixture into bottom of lined muffin cups (about 1 teaspoon of crumbs per muffin cup). Bake at 350 degrees for 5 minutes. Remove pan from oven and cool completely before filling.

In a large mixing bowl, beat the peanut butter and rice milk together on low speed. Add the pudding mix and beat for 1 minute. In a separate bowl, beat the yogurt on medium speed for about five minutes. Fold the yogurt into the peanut butter mixture. Spoon the mixture into the muffin cups.
Freeze for several hours or overnight.

To serve, remove pans from freezer. Remove desired number of pies from pan, peel off liner and let stand at room temperature to soften slightly, about 5 minutes. Enjoy!

Makes 12 servings.

---

*I initially made the crust with only 5 tablespoons of flaxseed, but then I couldn't get them out of the pan because the seeds didn't hold enough of the butter, so I switched the recipe to 6 tablespoons. Feel free to experiment with this.

**I used regular Greek yogurt in the hope that I could get it to fluff up like whipped cream, but it didn't quite do the job, so I'm going to try soy yogurt next time. I used butter because it was what I had, but feel free to try some vegan alternatives for both (and let me know how it goes).

***All-natural is the stuff you have to stir, like Adam's. I used unsalted because I think it tastes better, and there was enough salt in the other ingredients. It's just what I'd recommend, but, you know, it's not set in stone.

Did I miss the note for "1 package Natural Desserts instant chocolate pudding****" somewhere? Otherwise, sounds YUM...if I can just find this instant pudding. I might sub coconut milk or almond milk, since that is what I have on hand.

Thanks for posting!

unsuspectingfish

Did I miss the note for "1 package Natural Desserts instant chocolate pudding****" somewhere? Otherwise, sounds YUM...if I can just find this instant pudding. I might sub coconut milk or almond milk, since that is what I have on hand.

Thanks for posting!

Oops, thought I'd fixed that. No, you didn't miss it. I took that one out because I mentioned it at the top. I was just mentioning that all-natural instant pudding is a bit hard to come by. I live in Seattle and I still had to go to three different stores to find it. Whole Foods had several different choices. Someone else also suggested making their own instant pudding mix, which, according to Google, is very possible.

peacehawk

Sounds tasty :-)

chorgi

Thanks for posting! I'm going to give this a try over the weekend.

unsuspectingfish

I have to add, I recommend covering these with tin foil or plastic wrap before (or after) you put them in the freezer. Also, you may have to pry them out of the muffin tins if you leave them overnight or longer. At least they're frozen, though, so if they go flying across the room when you do this, it won't hurt them.

sugarbone

bump, these look great! unfortunately there are only regular grocery stores anywhere near where I live, I may have to make it more of a cheat and use regular instant pudding excited, though!

unsuspectingfish

bump, these look great! unfortunately there are only regular grocery stores anywhere near where I live, I may have to make it more of a cheat and use regular instant pudding excited, though!

There are recipes online to make your own instant pudding mix, but, yeah, that was the one ingredient even I had a hard time finding, and there are two Whole Foods within a mile of me.