Make a wish!

This year was a wonderful birthday! Gordon and I were babysitting for some friends on the actual day, so we celebrated on Sunday. Gordon made grilled chicken, mashed potatoes and grilled corn for dinner. And then, I had requested this peanut butter pie that I saw in a magazine that I have for my birthday "cake". We had a nice dinner and watched "You've Got Mail" one of my favorite movies. :)

This is the dinner. He always arranges things so nicely when he cooks, how cute is he!!!

And, ta da! Here is the pie. It was ... unbelievable. Of course, we're still eating it. We had some more last night too. It is SOOOOO good. Let me put it this way...if you like Reses Peanut Butter Cups, you will LOVE this pie. It's like eating a huge peanut butter cup, that's cold. I love Reses ("I love Spam and Reses, can I have some?" name that quote...) so it was like a little piece of heaven for me. Have I convinced you to try it yet? If somehow I have failed and you are still waivering, look at the next picture.

How can you say no to that? It's delicious!!! And, even better news, it's a light version of the real thing. It was in an edition of the magazine Cooking Light that I got at the grocery store. Here's the recipe, it's super simple and not too bad for you. It does have some sugar in it, but aside from the sugar, it's very low in fat and not bad as far as calories go...for a really good dessert. I'm not saying it's like a plate of steamed veggies, but come on ... give it a try!

1 2/3 cups chocolate graham cracker crumbs
7 large T sugar, divided
2 large egg whites, slightly beaten
Cooking spray
1 1/4 cups skim milk
2/3 cup reduced-fat crunchy peanut butter
1/2 t vanilla
1/2 cup fat-free cream cheese, softened
1 container frozen fat-free cool whip

Preheat oven to 350.
Combine crumbs, 3 T sugar, and egg whites; toss with a fork until moist. Press into bottom and up sides of a 9-inch deep-dish pie plate coated with cooking spray. Prick crust with a fork before baking. Bake at 350 for 10 minutes. Remove from oven; cool on a wire rack.
Combine milk and remaining 1/4 cup sugar in a heavy saucepan over medium heat. Cook 2 minutes or until sugar dissolves, stirring constantly; transfer mixture to a bowl. Add peanut butter and vanilla, stirring with a whisk until combined. Cover and chill 30 minutes.
Place cream cheese in a large bowl, and beat with a mixer at medium speed until light and fluffy. Add milk mixture, beating on low speed until combined. Fold in whipped topping; pour mixture in to prepared pie crust. Freeze, uncovered, 8 hours or overnight until hard. Transfer pie to refrigerator 30 minutes before slicing.

***Lightly coat your hands with cooking spray to press the sticky crust into the pie plate. The filling might be thin after you mix it, but it will harden in the freezer.

***The 30 minutes in the fridge before slicing is perfect. It's still very cool and hard enough to eat like a pie, but doesn't taste "frozen".

I HOPE YOU TRY THIS!!!!

A birthday shot before church. Gordon got a cute new belt and white shirt, so it was a photo opportunity. Plus, we've both just recently had birthdays...so, why not?