Cooking Light 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 nonfat milk
• 2/3 cup reduced-fat crunchy peanut butter
• 1/2 teaspoon vanilla
• 1/2 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
• 1/4 cup shaved milk chocolate (about 1 ounce)

Directions

1. 1

   Preheat oven to 350°.

2. 2

   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.

3. 3

   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.

4. 4

   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.