Recipe Wednesday

I made this last night. It's my mom's prize for winning last weeks contest. I haven't tasted it yet, but it sure is a messy recipe to make. Or I'm just a messy cook.

It's not the lightest dessert in the world, but it sure beats a real Peanut Butter pie when it comes to calories and fat.

By the way Nate, I haven't forgotten you. Your Flat Out will arrive eventually.


Frozen Peanut Butter Pie


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°.

1. Combine crumbs, 3 tablespoons sugar, and egg whites; toss with a fork until moist. Lightly coat hands with cooking spray and press crumbs 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.

2. 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.

3. 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 pie crust. Filling may be thin after mixing but will harden in the freezer.

4. Freeze, uncovered, 8 hours or overnight or until hard. Sprinkle with peanuts and shaved chocolate. Transfer pie to refrigerator 30 minutes before slicing.

Yield: 10 servings (serving size: 1 wedge)

Nutritional Information
CALORIES 259(30% from fat); FAT 8.7g (sat 1.9g,mono 3.8g,poly 2g); PROTEIN 9.4g; CHOLESTEROL 2mg; CALCIUM 136mg; SODIUM 249mg; FIBER 1.6g; IRON 0.6mg; CARBOHYDRATE 35.5g

Recipe courtesy of Cooking Light August 2007
Provided by Laura Antworth, Matthews, North Carolina