Tuesday, January 29, 2008
Peanut Butter Cup Pie!
1 2/3 cups chocolate graham cracker crumbs
7 large T sugar, divided
2 large egg whites, slightly beaten
1 1/4 cups skim milk
2/3 cup reduced-fat crunchy peanut butter
1/2 t vanilla
1/2 cup fat-free cream cheese, softened
1 container frozen fat-free cool whip
1. Preheat oven to 350.
2. Combine crumbs, 3 T 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.
3. Prick crust with a fork before baking. Bake at 350 for 10 minutes. Remove from oven; cool on a wire rack.
4. Combine milk and remaining 1/4 cup sugar in a heavy saucepan over medium 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.
5. 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 in to prepared pie crust. Freeze, uncovered, 8 hours or overnight until hard. Transfer pie to refrigerator 30 minutes before slicing.
***Lightly coat your hands with cooking spray to press the sticky crust into the pie plate. The filling might be thin after you mix it, but it will harden in the freezer.
***The 30 minutes in the fridge before slicing is perfect. It's still very cool and hard enough to eat like a pie, but doesn't taste "frozen".