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Name: Peanut Butter Pie
Prep time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 9 Inch pie shell, baked;; 1 oz Chocolate;; 1 1/4 c Skim evaporated milk;; 3 tb Cornstarch;; 1 ts Vanilla extract;; 1 1/4 c Hot water;; 1/4 c Creamy Peanut Butter;; 3 tb Flour;; 2 Egg yolks,slightly beaten; 2 tb Granulated Sugar Replacemant

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INGREDIENTS

9 Inch pie shell, baked;
1 oz Chocolate;
1 1/4 c Skim evaporated milk;
3 tb Cornstarch;
1 ts Vanilla extract;
1 1/4 c Hot water;
1/4 c Creamy Peanut Butter;
3 tb Flour;
2 Egg yolks,slightly beaten
2 tb Granulated Sugar Replacemant

Servings

INSTRUCTIONS

Combine water, peanut butter and baking chocolate in top of double boiler. Cook and stir over simmering water until peanut butter and chocolate are melte. Stir in sorbitoled and granulated sugar replacement. In a bowl, blend milk, flour and cornstarch together until smooth; gradually pour small amount of chocolate mixture. Cook and stir 2 minutes longer. Remove from heat; stir in vanill. Cool and stir 2 minutes longer. Remove from heat; stir in vanilla. Cool slightly. Pour into baked pie shell. Chill in refrigerator until sit, at least 2 hours. Food exchange per serving: 1 HIGH-FAT MEAT EXCHANGE + 1 FAT EXCHANGE + 1/2 FRUIT EXCHANGE + PIECRUST EXCHANGE Source: The Diabetic Chocalate Cookbook by Mary Jane Finsand Brought to you and yours via Nancy OBrion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

NOTES

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Peanut Butter Pie

9  Inch pie shell, baked; 
1 oz Chocolate; 
1 1/4 c Skim evaporated milk; 
3 tb Cornstarch; 
1 ts Vanilla extract; 
1 1/4 c Hot water; 
1/4 c Creamy Peanut Butter; 
3 tb Flour; 
2  Egg yolks,slightly beaten 
2 tb Granulated Sugar Replacemant

Combine water, peanut butter and baking chocolate in top of double  boiler. Cook and stir over simmering water until peanut butter and  chocolate are melte.  Stir in sorbitoled and granulated sugar  replacement. In a bowl, blend milk, flour and cornstarch together  until smooth; gradually pour small amount of chocolate mixture.  Cook  and stir 2 minutes longer. Remove from heat; stir in vanill.  Cool  and stir 2 minutes longer. Remove from heat; stir in vanilla.  Cool  slightly. Pour into baked pie shell. Chill in refrigerator until sit,  at least 2 hours.    Food exchange per serving:  1 HIGH-FAT MEAT EXCHANGE + 1 FAT EXCHANGE  + 1/2 FRUIT EXCHANGE + PIECRUST EXCHANGE    Source: The Diabetic Chocalate Cookbook by Mary Jane Finsand    Brought to you and yours via Nancy OBrion and her Meal-Master    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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Nutrition

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Serving Size: 1 Serving (14g)
Recipe Makes: 8 Servings

Calories: 39
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.6mg		0 %
Potassium 5.8mg		0 %
Total Carbohydrate 8.8g		3 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 8.6g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 39

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