Cooking Light Frozen Peanut Butter Pie

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READY IN: 35mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 1 23
    cups chocolate graham cracker crumbs (about 8 1/2 cookie sheets)
  • 7
    tablespoons sugar, divided
  • 2
    large egg whites, lightly beaten
  • cooking spray
  • 1 14
  • 23
    cup reduced-fat crunchy peanut butter
  • 12
    teaspoon vanilla
  • 12
    cup 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
  • 14
    cup shaved milk chocolate (about 1 ounce)
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DIRECTIONS

  • 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.
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