Frozen Peanut Butter Pie

By bubsmoljo

Ingredients

• 1 2/3 c. chocolate graham cracker crumbs (about 8.5 cookie sheets)
• 7 T. sugar, divided
• 2 large egg whites, lighly beaten
• Cooking Spray
• 1 1/4 c. fat free milk
• 2/3 cup fat- free crunchy peanut butter
• 1/2 tsp. vanilla
• 1/2 c. fat-free cream cheese, softened
• 1 8 oz. container fat free whipped topping
• 3 T. finely chopped salted peanuts
• 1/4 c. shaved milk chocolate (1 oz)

Details

Servings 10

Preparation

Step 1

Preheat oven to 350'. Combine crumbs, 3 T. sugar, and egg whites. Toss with a fork until moist. Press into bottom and up sides of a 9" pie plate coated with cooking spray. Prick crust with a fork before baking. Bake for 10 mins. Cool on wire rack. Combine milk and remaining sugar in heavy sauce pan over medium-low heat. Cook 2 mins. or until sugar dissovles, stirring constantly; transfer mixture to a bowl. Add peanut butter and vanilla, stirring with a whisk until combined. Cover and chill 30 mins. Place cream cheese in a large bowl, and beat with a mixer at med. 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 hrs. or overnight. Sprinkle with peanuts and choclate. Transfer pie to frige for 30 mins. prior to serving.