- 10
Ingredients
- 1 2/3 c chocolate graham cracker crumbs (about 8 1/2 cookie sheets)
- 7 tbsp sugar, divided
- 2 large egg whites, lightly beaten
- cooking spray
- 1 1/4 skim milk
- 2/3 c reduced fat crunchy peanut butter
- 1/2 tsp vanilla
- 4 oz fat-free cream cheese, softened
- 8 oz container frozen fat-free whipped topping, thawed
- 3 tbsp finely chopped salted, dry-roasted peanuts
- 1/4 c shaved milk chocolate
Preparation
Step 1
Preheat oven to 350.
Combine crumbs, 3 tbsp sugar and egg whites; toss with a fork until moist. Press into bottom and up sides of a 9-inch deep-dish plate coated with cooking spray. Prick crust with a fork before baking. Bake at 350 for 10 min. Remove from oven; cool on a wire rack.
Combine milk and remaining 1/4 c sugar in a saucepan over med-low heat. Cook 2 min 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 min.
Place cream cheese in a large bowl, and beat with a mixer at med speed until light and fluffy. Add milk mixture, heating 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 min before slicing.