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Peanut Butter Pie (Finsand)

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      Title: PEANUT BUTTER PIE (FINSAND)
 Categories: Diabetic, Chocolate, Pies, Desserts
      Yield: 8 Servings
 
  1 1/4 c  Hot water;
    1/4 c  Creamy Peanut Butter;
      1 oz Chocolate;
      2 tb Granulated Sugar Replacemant
  1 1/4 c  Skim evaporated milk;
      3 tb Flour;
      3 tb Cornstarch;
      2    Egg yolks,slightly beaten
      1 ts Vanilla extract;
      9    Inch pie shell, baked;
 
  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 O'Brion and her Meal-Master
 
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