No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (54g) Recipe makes 10 servings The following items or measurements are not included below: chocolate graham cracker crumbs reduced-fat crunchy peanut butter 1/2 cup fat free cream cheese frozen fat-free whipped topping
Calories 95
Calories from Fat 30		(31%)
Amount Per Serving		%DV
	Total Fat 3.4g	5%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 1mg		0%
Sodium 64mg		2%
Potassium 105mg		3%
Total Carbohydrate 13.8g		4%
	Dietary Fiber 0.5g	1%
	Sugars 12.8g
Protein 3.1g		6%
detailed view... how is this calculated?

Cooking Light Frozen Peanut Butter Pie

Recipe #243598 | 35 min | 25 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: hannahactually
Jul 31, 2007

"Lightly coat hands with cooking spray to press the slightly sticky crust into the pie plate. The filling may be thin after mixing but will harden in the freezer." From Cooking Light August 2007.

SERVES 10 (change servings and units)

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
Preheat oven to 350°.
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
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
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.