Frozen chocolate chip-peanut butter pie
Powdered peanut butter
14 Tbsp, equals 3/4 cup plus 2 tbsp
½ cup(s), cold
Plain fat free Greek yogurt
6 Tbsp, divided
Non-fat instant dry powdered milk
⅓ cup(s), cold
1 item(s), pasteurized (2 tbsp)
Fresh lemon juice
Mini semisweet chocolate chips
7 Tbsp, divided
Graham cracker crust
6 oz, store-bought
- Stir together powdered peanut butter and 1/2 cup water in a medium bowl until smooth. Stir in yogurt, 3 tbsp confectioners’ sugar, and salt. Set aside.
- Combine dry milk, 1/3 cup water, and egg white in a large bowl and beat with electric mixer on high speed until mixture is very thick, 3 to 4 minutes, stopping once or twice to scrape down side of bowl. Beat in remaining 3 tbsp confectioners’ sugar, 1 tbsp at a time. Beat in lemon juice and vanilla. Continue beating until mixture is very thick and light (it should be the consistency of sour cream).
- Gently stir dry milk mixture into powdered peanut butter mixture. Fold in 3 tbsp chocolate chips. Spoon mixture into crust and spread evenly; sprinkle with remaining 4 tbsp chocolate chips. Cover with plastic wrap and freeze until completely frozen, at least 4 hours or up to 2 days. Let pie soften at room temperature 15 minutes before serving. Cut into 12 wedges.
- Serving size: 1 wedge