---------- Recipe via Meal-Master (tm) v8.02
  
       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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