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Frozen Peanut Butter Pie

Randy Mayor
Yield 10 servings (serving size: 1 wedge)
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)

Nutrition Information

  • calories 259
  • caloriesfromfat 30 %
  • fat 8.7 g
  • satfat 1.9 g
  • monofat 3.8 g
  • polyfat 2 g
  • protein 9.4 g
  • carbohydrate 35.5 g
  • fiber 1.6 g
  • cholesterol 2 mg
  • iron 0.6 mg
  • sodium 249 mg
  • calcium 136 mg

How to Make It

  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.