2 1/3 c. milk (low-fat)
2/3 c. chunky peanut butter
2 small or 1 large pkg. sugar-free instant chocolate pudding/pie filling
2 (6-inch) graham cracker crusts
2 egg yolks
1 small carton low-fat Cool Whip
Seal pie crust with beaten egg yolk. Heat 5 minutes at 350°F. Cool. Beat milk and peanut butter until blended. Add sugar-free instant chocolate pudding pie mix. Beat 1 minute on low speed. Pour into cooled graham cracker crusts. Refrigerate. When ready to serve, top with low-fat Cool Whip. Cut into 8 pieces. Can be frozen and eat one piece at a time.