Frozen Peanut Butter Pie

Ingredients

• 1.7 cups chocolate graham cracker crumbs ()
• 4 ounces weight cream cheese fat-free softened
• 0.7 cup crunchy peanut butter reduced-fat
• 3 tablespoons roasted peanuts salted finely chopped
• 2 large egg whites lightly beaten
• 1.3 cups skim milk fat-free
• 1 ounce chocolate shaved
• 7 tablespoons sugar divided
• 0.5 teaspoon vanilla 
• 8 ounce cool whip fat-free frozen thawed

Equipment

• bowl
• sauce pan
• oven
• whisk
• wire rack
• blender

Directions

1. Preheat oven to 35
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.
3. Bake at 350 for 10 minutes.
4. Remove from oven; cool on a wire rack.
5. 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.
6. Add peanut butter and vanilla, stirring with a whisk until combined. Cover and chill 30 minutes.
7. Place cream cheese in a large bowl, and beat with a mixer at medium speed until light and fluffy.
8. 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.
9. Sprinkle with peanuts and shaved chocolate.
10. Transfer pie to refrigerator 30 minutes before slicing.