- Calories per serving 259
- Caloriesfromfat per serving 30%
- Fat per serving 8.7g
- Saturated fat per serving 1.9g
- Monounsaturated fat per serving 3.8g
- Polyunsaturated fat per serving 2g
- Protein per serving 9.4g
- Carbohydrate per serving 35.5g
- Fiber per serving 1.6g
- Cholesterol per serving 2mg
- Iron per serving 0.6mg
- Sodium per serving 249mg
- Calcium per serving 136mg
How to Make It
Preheat oven to 350°.
Combine crumbs, 3 tablespoons sugar, and egg whites; toss with a fork until moist. Press into bottom and up sides of a 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.
Combine milk and remaining 1/4 cup 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.
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 piecrust. Freeze, uncovered, 8 hours or overnight or until hard. Sprinkle with peanuts and shaved chocolate. Transfer pie to refrigerator 30 minutes before slicing.