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peanut-pie-ck-1646405-x

Image and recipe by health.com

  • 1 ⅔ cups chocolate graham cracker crumbs (about 8 ½ cookie sheets)
  • 7 tablespoons sugar, divided
  • 2 large egg whites, lightly beaten
  • Cooking spray
  • 1 ¼ cups fat-free milk
  • ⅔ cup reduced-fat crunchy peanut butter
  • ½ teaspoon vanilla
  • ½ 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
  • ¼ 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.

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