Frozen Peanut Butter Pie

TamTastic
TamTastic Posts: 19,224 Member
edited September 19 in Recipes
Frozen Peanut Butter Pie

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.

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 fat-free milk
2/3 cup reduced-fat crunchy peanut butter
1/2 teaspoon vanilla
1/2 cup (4 ounces) fat-free cream cheese, softened
1 (8-ounce) container frozen fat-free whipped topping, thawed
3 tablespoons finely chopped salted, dry-roasted peanuts
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.

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); IRON 0.6mg; CHOLESTEROL 2mg; CALCIUM 136mg; CARBOHYDRATE 35.5g; SODIUM 249mg; PROTEIN 9.4g; FIBER 1.6g

peanut-pie-ck-1646405-l.jpg

Replies

  • TamTastic
    TamTastic Posts: 19,224 Member
    Frozen Peanut Butter Pie

    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.

    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 fat-free milk
    2/3 cup reduced-fat crunchy peanut butter
    1/2 teaspoon vanilla
    1/2 cup (4 ounces) fat-free cream cheese, softened
    1 (8-ounce) container frozen fat-free whipped topping, thawed
    3 tablespoons finely chopped salted, dry-roasted peanuts
    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.

    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); IRON 0.6mg; CHOLESTEROL 2mg; CALCIUM 136mg; CARBOHYDRATE 35.5g; SODIUM 249mg; PROTEIN 9.4g; FIBER 1.6g

    peanut-pie-ck-1646405-l.jpg
  • jackeh
    jackeh Posts: 1,515 Member
    Frozen Peanut Butter Pie

    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.

    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 fat-free milk
    2/3 cup reduced-fat crunchy peanut butter
    1/2 teaspoon vanilla
    1/2 cup (4 ounces) fat-free cream cheese, softened
    1 (8-ounce) container frozen fat-free whipped topping, thawed
    3 tablespoons finely chopped salted, dry-roasted peanuts
    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.

    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); IRON 0.6mg; CHOLESTEROL 2mg; CALCIUM 136mg; CARBOHYDRATE 35.5g; SODIUM 249mg; PROTEIN 9.4g; FIBER 1.6g

    peanut-pie-ck-1646405-l.jpg


    Ive actually had this before.... mmmmmm soooooo goooooood
  • gabrielled
    gabrielled Posts: 247 Member
    oh. my gosh. YUMMM.
  • alifelessevident
    alifelessevident Posts: 390
    dear lord.... i want to make... NOW, :laugh: but i have a blueberry cheesecake from cooking light that we still have to finish before i will make a new dessert :tongue: :sad: :sad:
  • TamTastic
    TamTastic Posts: 19,224 Member
    dear lord.... i want to make... NOW, :laugh: but i have a blueberry cheesecake from cooking light that we still have to finish before i will make a new dessert :tongue: :sad: :sad:
    Don't you LOVE Cooking Light??? I subscribe and look forward to getting it every month and then read from cover to cover!! :laugh:
  • alifelessevident
    alifelessevident Posts: 390
    dear lord.... i want to make... NOW, :laugh: but i have a blueberry cheesecake from cooking light that we still have to finish before i will make a new dessert :tongue: :sad: :sad:
    Don't you LOVE Cooking Light??? I subscribe and look forward to getting it every month and then read from cover to cover!! :laugh:

    yes has many good recipes, which helps in all this losing weight lol :laugh: :happy:
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