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FZ: Frozen Peanut Butter Pie

Source of Recipe

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Frozen Peanut Butter Pie

Myrecipes,com – e-mail
Laura Antworth, Matthews, North Carolina, Cooking Light - August 2007
Reviews rated this recipe 4 of 5 stars.
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)

Preparation:
Preheat oven to 350°.

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.

One wedge equals: Calories 259 (Calories from fat 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; Sodium 249 mg