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Ingredients: Crust: 12 reduced-fat chocolate cookies, crushed 1 tablespoon water Filling: 3/4 cup reduced-fat peanut butter 1 teaspoon vanilla extract 1/2 cup sugar 1 package (8 ounces) fat-free cream cheese, softened 1 carton (8 ounces) frozen fat-free whipped topping, thawed Topping: 1/2 cup semisweet chocolate chips 2 tablespoons strong brewed coffee Chopped peanuts for garnish, optional Directions: To make the crust, place the chocolate cookie crumbs in a small bowl, add the tablespoon of water and mix well. It will seem like too small an amount of water for the dry mixture, but it will blend together if you work it with a pastry blender or your hands a bit. Place the mixture in a 9-inch pie plate that has been coated with nonstick cooking spray. Press it in with a piece of waxed paper that has also been sprayed. Place in freezer to firm. To make the filling, combine the peanut butter, vanilla and sugar in a large bowl. Add the cream cheese and blend well. Fold in 1/3 of the whipped topping. This will lighten the mixture so that you can fold in the remaining 2/3 of the topping and not lose too much volume. Place the mixture in the prepared pie crust and chill. To make the topping, combine the chocolate chips and coffee in a microwave-proof bowl and cover with plastic wrap. Microwave on high for approximately 1 minute, stir until smooth. Do not overheat, or your chocolate will be grainy. Cool slightly, then cover the entire surface of the pie with a thin layer of the mixture. (If you wish to garnish with peanuts, sprinkle them on now so they will adhere to the chocolate.) Refrigerate the pie for one hour, or until the chocolate is firm, then cover loosely and refrigerate overnight before serving. Recipe makes eight servings. Nutritional information per serving: Calories: 382 Fat: 14g Cholesterol: 2mg Sodium: 432 Carbohydrate: 54g Protein: 12g Fiber: 3g |