8 oz. fat free cream cheese
¼ c. creamy peanut butter
¼ c. granulated sugar
9” graham cracker pie crust
11 oz. can mandarin oranges
2 TBSP granulated sugar
1 tsp corn starch
Combine the first four ingredients in a mixing bowl and mix with hand mixer until the batter becomes a silky mixture. Put the batter in the pie crust and put in the refrigerator while you prepare for the next step.
Drain the can of mandarin oranges saving the juice in a small sauce pan. With a wire whisk blend the 2 TBSP of sugar and the tsp of corn starch in to the mandarin orange juice. Bring the heat to high and continue whisking until the mixture comes to a boil. Lower heat and continue to whisk at a boil for about three minutes. Remove from the heat and let set as you continue preparation of the pie.
Remove the pie from the refrigerator and in a circular pattern place the orange wedges on top of the pie. Take the saucepan with the glaze in it and stir until the glaze begins to thicken. Pour the glaze evenly across the top of the pie.
Put the pie back in the refrigerator for a minimum of three hours to set.
Optional: Serve with whipped topping.