Ingredients

Directions

1. Whisk milk and gelatin together in medium-size heavy saucepan set over low heat. Whisk constantly until mixture boils and gelatin dissolves completely (about 2 minutes). Transfer to heatproof bowl and cool 15 minutes.

2. Meanwhile, beat cream cheese and 10X sugar at low mixer speed in large bowl until smooth (about 1 minute). Scrape down sides of bowl, add peanut butter and vanilla, and beat 1 minute more. Again scrape down sides of bowl.

3. With mixer still at low speed, slowly add milk-gelatin mixture and beat until very smooth (about 2 minutes.) Don't forget to scrape down sides of bowl at half time.

4. Set pie crust in 10-inch pie pan or on small baking sheet (this is to catch any spills), then carefully pour in peanut butter filling (it will come right to top of crust).

5. Set uncovered in refrigerator and chill several hours until set.

6. Cut into wedges and serve.

Makes 1, 9 inch pie, 10 servings.

Note: Instead of using commercial low-fat whipped topping in this recipe, we've substituted low-fat cream cheese whipped until silky smooth with evaporated skim milk. Our taste testers pronounced the results “heavenly.” Pie contains 264 calories, 13 g fat, 17 mg cholesterol and 275 mg sodium.

Recipe from the "Good Morning America Cut the Calories Cookbook" Copyright 2000, Hyperion

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