Peanut Butter Cup Pie

Here is a recipe from Chrissy. She says that it is good for you and light. I kind of defeated the purpose of it being somewhat healthier. I didn't follow the directions totally. Super yummy and delicious though!

Ingredients
1 2/3 cups chocolate graham cracker crumbs (I used crushed Oreos because I didn't have chocolate graham crackers and omitted the sugar and egg whites)
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 (I just used smooth)
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 (I used my spring form cheese cake pan. It worked great, maybe even better than a pie dish would). 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. (I also added crushed peanut butter cups to the mixture.) Freeze, uncovered, 8 hours or overnight until hard. Transfer pie to refrigerator 30 minutes before slicing. (I ate it straight out of the freezer and it was still good. I didn't have the patients to wait for it to thaw a little.)