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. Remove and cool on a wire rack. Combine milk and remaining sugar in a medium saucepan on medium heat. Cook a couple minu...