The Sodexo Dietitians are celebrating Pi "Pie" Day with this delicious and nutritious recipe!
Chocolate Carmel-Peanut Crunch Pie
Ingredients:
2 tablespoons butter, softened
2 tablespoons creamy peanut butter
¼ cup packed brown sugar
1 large egg white
½ teaspoon vanilla extract
1/3 cup all-purpose flour
½ cup quick cooking rolled oats
1/3 cup finely crushed graham crackers
1, 4-serving-size package sugar-free, low-calorie instant chocolate pudding mix
1 ¾ cups nonfat milk
¾ cup frozen light whipped dessert topping, thawed
¼ cup unsalted dry roasted peanuts, coarsely chopped
1 tablespoon sugar-free caramel ice cream topping
Directions:
Step 1: Preheat oven to 350 degrees F. Generously coat a 9-inch pie plate with cooking spray; set aside. In a medium bowl, beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar. Beat until combined, scraping bowl occasionally. Beat in egg white and vanilla until combined. Beat in flour. Stir in oats and crushed graham crackers.
Step 2: Using damp fingers, press oat mixture onto the bottom and up the sides of the prepared pie plate, pressing the mixture slightly up onto the edge of the plate. Line the crust with a double thickness of foil that has been lightly coated on the bottom with cooking spray. Bake for 8 minutes. Carefully remove foil. Bake for 5 to 7 minutes more or until lightly browned. Cool completely on a wire rack.
Step 3: Meanwhile, in a medium bowl, combine pudding mix and milk; whisk for 2 minutes. Let stand for 3 to 5 minutes or until starting to thicken. Pour into the cooled crust, spreading evenly. Spread whipped topping over the pudding layer. Cover loosely. Chill for 1 to 24 hours before serving. To serve, sprinkle with peanuts and drizzle with caramel topping.
Nutrition Facts:
Total Servings: 10
Serving Size: 1 slice
Calories: 171
Protein: 5.1g
Fat: 7g
Carbohydrates: 22.6g
Sugar: 8.6g