DOUBLE DELICOUS BY JESSICA SEINFELD/WILLIAM MORROW COOKBOOKS, 2010.
1 1/2 cups reduced-fat honey graham cracker crumbs (crust)
3 tablespoons trans-fat-free soft tub margarine spread, melted (crust)
1 large egg white (filling)
1 tablespoon pure vanilla extract (filling)
2 cups nonfat (skim) milk (filling)
1/2 cup yellow squash puree (filling)
1/4 cup cornstarch (filling
1/2 cup natural creamy peanut butter (filling)
1/3 cup granulated sugar, plus 3 tablespoons (filling)
1 tablespoon unsweetened cocoa powder (filling)
1/4 teaspoon salt (filling)
1 large egg (filling)
2 tablespoons shaved chocolate or chopped peanuts, for garnish (optional)
For the crust, preheat the oven to 350°F.
In a medium bowl, combine the graham cracker crumbs and margarine.
Pour into a 9-inch pie plate and press the crumb mixture into the bottom and sides of the plate to form an even crust. Bake for 5 minutes, or until golden brown.
Once that's done, set aside to cool.
For the filling, in a large saucepan over medium heat, whisk together the milk, cornstarch, ..." cup of sugar, salt, egg, and egg white.
Stir occasionally. When the mixture begins to thicken, stir constantly to avoid lumps.
Turn off the heat when the mixture comes to a boil and has reached a pudding consistency. Add the vanilla extract and squash puree.
Pour half of the mixture into a medium bowl.
Make the peanut butter layer by adding the remaining 3 tablespoons of sugar and peanut butter to one-half of the mixture and stirring to incorporate.
Add the cocoa powder to the other half of the milk mixture to make the chocolate layer.
Pour the chocolate mixture into the pie crust, then top with the peanut butter layer.
Cover with plastic wrap and refrigerate, at least 2 hours, until set. Garnish with shaved chocolate or peanuts.