Bobby’s Lighter Bob’s Peppermint Pie

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Bobby’s Lighter Bob’s Peppermint Pie

By Bobby Deen

79 Less Calories
30 mg Less Cholesterol

Ingredients:

20 chocolate wafer cookies, coarsely crushed Nabisco Famous Choc. Wafers - 1 cup crushed
3 tablespoons light stick butter
1 envelope unflavored gelatin
1/4 cup cold water
1 (7 1/2-ounce) jar marshmallow crème
15 hard peppermint candies, crushed (1/2 cup)
2 tablespoons low-fat (1%) milk
1 1/2 cups fat-free non-dairy whipped topping

Directions:

Put the cookies in a food processor and pulse until finely ground. Add the butter and process until crumbly. Press the crumb mixture evenly onto the bottom and up the side of a 9-inch pie plate.

Soften gelatin in water 5 minutes; set aside. Combine marshmallow crème, candies, and milk in small saucepan and cook, stirring occasionally, over low heat, until candy melts, 5 – 6 minutes. Transfer the marshmallow mixture to a large bowl. Stir in the gelatin mixture until blended. Let cool to room temperature; fold in the whipped topping. Pour the mixture into crust. Chill until set, at least 2 hours.

Prep Time: 5 minutes
Cook Time: 10 minutes
Difficulty: Easy
Yield: 8 servings

Per Serving: 228 Cal (18% from Fat, 2% from Protein, 80% from Carb); 1 g Protein; 4 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 45 g Carb; 1 g Fiber; 30 g Sugar; 14 mg Calcium; 1 mg Iron; 134 mg Sodium; 4 mg Cholesterol

Original recipe courtesy Paula Deen
Lightened Up recipe courtesy of Bobby Deen and the Paula Deen Test Kitchen

Bobby Deen is the younger son of celebrity chef Paula Deen. Like older brother Jamie, the Savannah resident has helped shape the Deen media empire with a series of highly successful commercial collaborations, ranging from three best selling cookbooks to the series Road Tasted on the Food Network and the award winning Lady and Sons Restaurant in Savannah. On a personal side, he was also named one of People Magazine’s Most Eligible bachelors in 2007.

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