Frozen Peanut Butter 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. 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. 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.