Chocolate Caramel Peanut Crunch Pie

By JimnShel1

Ingredients

• Nonstick cooking spray
• 2 tablespoons butter, softened
• 2 tablespoons creamy peanut butter
• 1/4 cup packed brown sugar or brown sugar substitute* equivalent to 1/4 cup brown sugar
• 1 egg white
• 1/2 teaspoon vanilla
• 1/3 cup all-purpose flour
• 1/2 cup quick-cooking rolled oats
• 1/3 cup finely crushed graham crackers
• 1 4-serving-size packagesugar-free, low-calorie instant chocolate pudding mix
• 1 3/4 cups fat-free milk
• 3/4 cup frozen light whipped dessert topping, thawed
• 1/4 cup unsalted dry roasted peanuts, coarsely chopped
• 1 tablespoon sugar-free caramel ice cream topping

Preparation

Step 1

1. Preheat oven to 350 degrees F. Generously coat a 9-inch pie plate with nonstick cooking spray; set aside. In a medium bowl, beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar. Beat until combined, scraping bowl occasionally. Beat in egg white and vanilla until combined. Beat in flour. Stir in oats and finely crushed graham crackers.

2. Using your damp fingers, press oat mixture onto bottom and up the side of the prepared pie plate, pressing mixture slightly up onto edge of pie plate. Line crust with a double thickness of foil that has been lightly coated on the bottom with nonstick cooking spray. Bake for 8 minutes. Carefully remove foil. Bake for 5 to 7 minutes more or until crust is lightly browned. Cool completely on a wire rack.

3. Meanwhile, in a medium bowl, combine pudding mix and milk; whisk for 2 minutes. Let stand for 3 to 5 minutes or until starting to thicken. Pour into cooled crust, spreading evenly. Spread dessert topping over pudding layer. Cover loosely. Chill for 1 to 24 hours before serving. To serve, sprinkle with peanuts and drizzle with ice cream topping.

*SUGAR SUBSTITUTES::
4. Choose from Sweet 'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 1/4 cup brown sugar.

*SUGAR SUBSTITUTES::
5. PER SERVING WITH SUBSTITUTE: same as above, except 150 cal., 17 g carb., 205 mg sodium. Exchanges: 1 other carb. Carb choices: 1.