Light Peanut Butter Pie - cooking recipe

Ingredients

4 graham crackers
1 tablespoon brown sugar
1 tablespoon canola oil
1/2 teaspoon vanilla
2 tablespoons cocoa powder
1 pinch salt
1 (1 3/4 ounce) package sugar-free instant vanilla pudding mix
1 cup low-fat milk
1/4 cup peanut butter

Preparation

Cush graham crackers using a rolling pin or in a food processor.
Combine graham cracker crumbs with brown sugar, canola oil, vanilla, cocoa powder and salt. Mix well.
Divide the graham cracker mixture evenly between 4 individual pie/custard dishes. Using the back of a fork, press the mixture to fill the bottom of each dish.
Bake in a 350 degree oven for 8-9 minutes, then let cool while you make the filling.
For the filling, combine the milk and peanut butter with a whisk or hand mixer.
Slowly add pudding mix to the milk and peanut butter, mix for 1-2 minutes until combined and smooth.
Divide the filling evenly between the four dishes, refrigerate for at least 1-hour.
Optional toppings would be, light whipped topping, crushed peanuts and chocolate shavings.