Frozen Double Fudge Peanut Butter Pie
Per ServingFrozen Double Fudge Peanut Butter Pie |
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|---|---|---|
| Makes: 10 servings | ||
| Serving Size: 1/10 of pie | ||
| Calories | 205 | |
| Fat | 4.5 | g |
| Saturated Fat | 1.4 | g |
| Carbohydrate | 38 | g |
| Fiber | 4 | g |
| Sugars | 20 | g |
| Cholesterol | 5 | mg |
| Sodium | 175 | mg |
| Protein | 5 | g |
| Choices: Carbohydrate 2.5, Fat 1 | ||
- Makes: 10 servings
- Serving Size: 1/10 of pie
- Preparation Time: 24 minutes
- Cooking Time: 7 minutes (crust)
Ingredients
| Crust | ||
| 15 | graham crackers | |
| 2 1/2 | Tbsp. | light butter (such as Land O' Lakes Light Butter, 50% less fat) |
| Filling | ||
| 4 1/2 | cups | fat-free chocolate ice cream (such as Breyers Double Churn Fat-Free French Chocolate) |
| 3 | Tbsp. | reduced-fat smooth peanut butter |
| 3 | Tbsp. | fat-free chocolate syrup |
| 1 | Tbsp. | fat-free milk |
| 1 1/2 | cups | fat-free whipped topping (such as Cool Whip Free) |
Directions
- Preheat the oven to 350°F. In a food processor, process the graham crackers until fine crumbs form. Add the crumbs to a bowl, and add the melted butter. Combine well. Press the crumb mixture into a nonstick 9-inch pie pan to form a crust. Bake for 7 minutes. Remove the crust from the oven and place on a rack to cool for 15 minutes. Freeze the crust for 15 minutes.
- As the pie crust is chilling, remove the ice cream from the freezer to soften for about 10 to 15 minutes. Combine the peanut butter, chocolate syrup, and milk; mix until smooth. Remove the crust from the freezer. Add 2 cups of ice cream into the crust. Spread with the peanut butter mixture. Top with remaining ice cream. Cover and freeze for 3 hours.
- Remove the pie from the freezer and allow to soften for 5 minutes. Spoon whipped topping over pie and serve.
