Frozen Peanut Butter Pie

This recipe is from Cooking Light. It's hard to stay on a diet without a little indulgence. With 259 calories and 8.7g grams of fat this will help curve that craving. Hope you enjoy. I use a redulced fat graham cracker pre-made shell to help save time. You do have to make ahead for it to properly set.

• Ready In: 30 mins
• Serves: 10
• Yields: 1 pie

Ingredients

•  pre-made graham cracker crust
• 7  tablespoons sugar, divided
• 2  large  egg whites, lightly beaten
•  cooking spray
• 1 1⁄4 cups nonfat milk
• 2⁄3 cup  reduced-fat crunchy peanut butter
• 1⁄2 teaspoon vanilla
• 4  ounces fat free cream cheese, softened
• 1 (8 ounce) container  frozen fat-free whipped topping, thawed
• 3  tablespoons  finely chopped finely chopped  dry roasted salted peanuts
• 1⁄4 cup  shaved  milk chocolate

Directions

1. 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.
2. 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.