Peanut Butter Pie (Finsand)
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
water
hot |
|
| ¼ | cup |
peanut butter
creamy |
|
| 1 | ounce |
chocolate
|
|
| 2 | tablespoons |
sugar
granulated |
|
| 1 ¼ | cups |
milk, skim, evaporated
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 3 | tablespoons |
cornstarch
|
|
| 2 | each |
egg yolks
slightly beaten |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | x |
pie shell (9 inch)
baked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
water
hot |
|
| 59 | ml |
peanut butter
creamy |
|
| 28.9 | ml/g |
chocolate
|
|
| 3E+1 | ml |
sugar
granulated |
|
| 296 | ml |
milk, skim, evaporated
|
|
| 45 | ml |
all-purpose flour
|
|
| 45 | ml |
cornstarch
|
|
| 2 | each |
egg yolks
slightly beaten |
*
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
pie shell (9 inch)
baked |
|
Directions
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.
