Peanut Butter Pie
Serves 12 at 196 calories a slice
5 servings of gingersnaps (comes out to around 6 ounces)
1 tablespoon peanut oil
2 egg whites
1/2 cup powdered sugar
1/2 cup natural unsweetened peanut butter
4 ounces reduced fat cream cheese
3/4 cup fat free evaporated milk
1 teaspoon vanilla extract
1 ounce dark chocolate
- Preheat your oven to 350 and grease a pie plate.
- Crush the gingersnaps, then pulse in a food processor until ground. Add the peanut oil and 1 egg white.
- Spread the crust along the bottom of the pie plate and up the sides. Bake for 10 minutes and cool completely.
- Turn your oven up to 400 degrees.
- Whip the second egg white until still peaks and set aside.
- Beat together the sugar, peanut butter, and cream cheese. Scrape down the bowl and add the milk and vanilla. Beat until combined.
- Fold the egg white into the peanut butter mixture, being careful not to deflate the eggs. Turn out into the prepared crust and bake for 15 minutes.
- Melt the chocolate and drizzle over the warm pie.
- Refrigerate for at least 1 hour before serving.
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