Sunday, October 21, 2012

Peanut Butter Pie

Tonight was another family dinner with my parents. I made chicken enchiladas using the same recipe from a few nights ago by substituting chicken for the black beans and mixing in a little bit of pureed butternut squash I needed to use up. I also had a hankering for something sweet, so I came up with this peanut butter pie recipe.

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

  1. Preheat your oven to 350 and grease a pie plate.
  2. Crush the gingersnaps, then pulse in a food processor until ground. Add the peanut oil and 1 egg white.
  3. Spread the crust along the bottom of the pie plate and up the sides. Bake for 10 minutes and cool completely.
  4. Turn your oven up to 400 degrees.
  5. Whip the second egg white until still peaks and set aside.
  6. Beat together the sugar, peanut butter, and cream cheese. Scrape down the bowl and add the milk and vanilla. Beat until combined.
  7. 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.
  8. Melt the chocolate and drizzle over the warm pie. 
  9. Refrigerate for at least 1 hour before serving.



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