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Peanut Butter Pie (Finsand)

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Ingredients

1 ¼ 296
CUPS ML WATER
hot
¼ 59
CUP ML PEANUT BUTTER
creamy
1 28.9
OUNCE ML/G CHOCOLATE
2 3E+1
TABLESPOONS ML SUGAR
granulated
1 ¼ 296
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
3 45
TABLESPOONS ML CORNSTARCH
2 2
EACH EACH EGG YOLKS
slightly beaten *
1 5
TEASPOON ML VANILLA EXTRACT
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 131 48% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 110mg 5%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 1% Vitamin C 0%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 
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