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.
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.
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.
The filling was delicious. However, the crust, made the way the recipe states, is disgusting. It tastes like cardboard, a little butter would be worth the extra calories instead of egg whites. If you just use a pre-made crust like others mentioned, it would save a ton of time and taste a whole lot better.
This is delicious and easy. Like eating a frozen peanut butter cup! Worthy of any special occasion. I just put mini chocolate chips on top with the peanuts. The bonus with the mini chips is that you can spell things out on top of the pie like "Happy B'day" or "Happy Father's Day".
Super easy to make and tastes just like a peanut butter cup! This is an EXCELLENT summer dish as it's cool, creamy and a light dessert; perfect for topping off a sweltering day. I used individual pre-made chocolate tart shells (Keebler - find them in the baking aisle) to make small servings for everyone in lieu of one large pie. I originally stored them in the freezer after the prescribed set time due to the whipped cream aspect, but I would recommend you don't do this! The pies were way to hard at first and no one could get their fork through the pie. So, after the setting time in the freezer, move them to the fridge overnight; the pie(s) will stay for about a week. Enjoy!
This pie is absolutely amazing! I was a little unsure whether it would taste good with all the fat free and low cal ingredients. It turned out so good and everyone I served it to raved about it! In fact, the low/fat-free ingredients made the pie so much better as I think this type of pie could be too sweet if full fat ingredients were used. The chocolate shavings were the perfect touch! I will add that it definitely needs to stay in the freezer for a long time. I have made it a bunch of times and plan on again this weekend!