Friday, July 20, 2007

Frozen Peanut Butter Pie

1 2/3 cup chocolate graham cracker crumbs
7 tbs sugar
2 lrg egg whites, lightly beaten
Cooking spray
1 1/4 cups milk
2/3 cup crunchy peanut butter
1/2 tsp vanilla
1/2 cup cream cheese, softened
1 (8 oz) container whipped topping
3 tbs chopped salted peanuts
1/4 cup shaved milk chocolate

Preheat oven to 350 degrees. Combine crumbs, 3 tbs sugar, and egg whites; toss with a fork until moist. Press into bottom of 9-in deep dish pie plate coated with cooking spray. Bake for 10 minutes. Remove from oven; cool on a wire rack.

Combine milk, and rest of the sugar in a heavy saucepan over medium-low heat. Cook 2 mintues or until sugar dissolves, stirring constantly; transfer mixture to bowl. Add peanut butter and vanilla, stirring with a whisk until combined. Cover and chill for 30 minutes.

Place cream cheese in a larger 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 pie crust. Freeze, uncovered, 8 hours or overnight or until hard.

Sprinkle with peanuts and shaved chocolate. Transfer pie to refrigerator 30 minutes before slicing. 10 servings.

(Recipe featured in Cooking Light Magazine, August 2007, pg 170)

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