Frozen Peanut Butter-Pretzel PieThe four-line recipe for “Frozen Peanut Butter-Pretzel Pie,” from the June 2013 issue of Eating Well, says, “Why not make me?” I mean, it’s merely a reassembly of three ingredients. Put them together and call it a pie!

First, I made a “Chocolate Cookie Pie Crust,” with chocolate snap cookies. Key word: easy. I crushed these sweet cookies in my food processor, mixed in the melted butter, then pressed the wet sand into a pie tin. The crust was baked in 13 minutes.

On to the pie assembly. I softened my vanilla frozen yogurt and mixed in 1/3 cup peanut butter. The peanut butter (of course) was the trick to the great flavor of this pie. The salty pretzels then played well with all this sweetness. It’s all very fun and seems decadent (though my frozen yogurt was indeed nonfat!). Your only challenge, here, might be to find room in your freezer for a pie…

PREP TIME: bake crust in 13 minutes, then cool it while your frozen yogurt softens; assemble pie (quickly) then freeze for at least 3 hours
sweet chocolate cookies + sweet vanilla frozen yogurt + peanutty butter + salty pretzels

I’ll continue on my lazy recipe road. Next time, I’ll luxuriate in frozen puff pastry, to make the “Carrot & Goat Cheese Quiche,” as adapted by Love & Flour. Come back to my site next week to see what happens here.