Chocolate Peanut Butter Pie

This is my version of the recipe gracing the cover of this month’s Cooking Light. And it’s kid friendly too!

While the original directions do not call for letting the pie sit at room temperature before eating, I think this step makes it MUCH easier to eat; if you can wait that long, that is.

1 2/3 cups graham cracker crumbs
1 T cocoa powder
7 T sugar, divided
2 large egg whites, lightly beaten
4 ounces reduced fat cream cheese, softened
1 1/4 cups fat free milk
2/3 cup natural peanut butter
1/2 t vanilla
1 8 ounce tub frozen reduced fat whipped topping, thawed
1 cup chocolate chips, divided
salted, dry roasted peanuts, chopped

Preheat oven to 350°F. Coat a 10” pie plate with cooking spray.

Combine crumbs, cocoa, 3 T sugar and egg whites; mixing til well combined. Press in bottom and up sides of pie plate. Prick crust with fork in several areas. Bake 10 minutes. fileId:3096224744314346;size:inter;Remove and cool on a wire rack.

Combine milk and remaining sugar in a medium saucepan on medium heat. Cook a couple minutes or til sugar dissolves. Transfer to a bowl. Add peanut butter and vanilla, whisking til combined. Cover and chill 30 minutes.

Place cream cheese in a large bowl and whip with a mixer til light and fluffy. Add milk mixture, beating on low speed til combined. Fold in whipped topping and 1/2 cup chocolate chips; pour mixture into crust. Freeze 8 hours or overnight. fileId:3096224744314348;size:inter;

fileId:3096224744314352;size:inter;

Transfer to refrigerator 30 minutes before slicing. Sprinkle with chocolate chips and peanuts and serve.

Yummay!

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