Frozen Peanut Butter Pie

1 2/3 C chocolate graham cracker crumbs (about 8 1/2 sheets)
7 T sugar, divided
2 large egg whites, lightly beaten
Cooking spray
1 1/4 C fat-free milk
2/3 C reduced-fat crunchy peanut butter
1/2 t vanilla
1/2 C (4 oz.) fat-free cream cheese, softened
1 (8 oz.) container frozen fat-free whipped topping, thawed
3 T finely chopped salted, dry-roasted peanuts
1/4 C shaved milk chocolate

1) Preheat oven 350 degrees
2) Combine crumbs, 3 T sugar and egg whites; toss with a fork until moist. Press into bottom and up sides of 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.
3) Combine milk and remaining 1/4 C 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.
4) 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 pie crust. Freeze, uncovered, 8 hours or overnight until hard. Sprinkle with peanuts and shaved chocolate. Transfer pie to refrigerator 30 minutes before slicing.

My notes: I skipped the whole crust making bit and used a pre-made Oreo cookie crust. I also made the pie same day it was to be served. It sat in the freezer for about four hours and was plenty hard when served.

Serves: 10
Start to finish: Five hours
Thanks to: Cooking Light