I love peanut butter! So I decided to make chocolate peanut butter pie for Jay and I, from the August edition of Cooking Light. Not only is there only 250 calories per slice, but it is cool, creamy and delicious for this hot weather we have been having! You only have to bake the crust so you won't have to have your oven on for more then 15 minutes which is another added bonus! 
Ingredients:
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 object
2/3 cup crunchy peanut butter object
1/2 teaspoon vanilla object
1/2 cup (4 ounces) fat-free cream cheese, softened object
(8-ounce) container frozen whipped topping, thawed
3 tablespoons finely chopped salted, dry-roasted peanuts object
1/4 cup shaved milk chocolate (about 1 ounce)
Preparation:
Preheat oven to 350°.
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.
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.
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.
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.
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.
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.
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
1 comment:
that sounds so good!
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