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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Lightly coat hands with cooking spray to press the slightly sticky crust into the pie plate. The filling may be thin after mixing but will harden in the freezer. Ingredients:
1 2/3 cups chocolate graham cracker crumbs (about 8 1/2 cookie sheets) |
7 tablespoons sugar, divided |
2 large egg whites, lightly beaten |
cooking spray |
1 1/4 cups fat-free milk |
2/3 cup reduced-fat crunchy peanut butter |
1/2 teaspoon vanilla |
1/2 cup (4 ounces) fat-free cream cheese, softened |
1 (8-ounce) container frozen fat-free whipped topping, thawed |
3 tablespoons finely chopped salted, dry-roasted peanuts |
1/4 cup shaved milk chocolate (about 1 ounce) |
Directions:
1. Preheat oven to 350°.
2. Combine crumbs, 3 tablespoons sugar, and egg whites; toss with a fork until moist. Press into bottom and up sides of a 9-inch deep-dish pie plate coated with cooking spray. Prick crust with a fork before baking. Bake at 350° for 10 minutes. Remove from oven; cool on a wire rack.
3. Combine milk and remaining 1/4 cup sugar in a heavy saucepan over medium-low heat. Cook 2 minutes or until sugar dissolves, stirring constantly; transfer mixture to a bowl. Add peanut butter and vanilla, stirring with a whisk until combined. Cover and chill 30 minutes.
4. Place cream cheese in a large bowl, and beat with a mixer at medium speed until light and fluffy. Add milk mixture, beating on low speed until combined. Fold in whipped topping; pour mixture into prepared piecrust. Freeze, uncovered, 8 hours or overnight or until hard. Sprinkle with peanuts and shaved chocolate. Transfer pie to refrigerator 30 minutes before slicing.
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