---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Peanut Butter Pie (Finsand)
 Categories: Diabetic, Chocolate, Pies, Desserts
      Yield: 8 Servings
 
  1 1/4 c  Water; hot
    1/4 c  Creamy peanut butter
      1 oz Chocolate
      2 tb Sugar substitute
  1 1/4 c  Skim evaporated milk
      3 tb Flour
      3 tb Corn starch
      2    Egg yolks; slightly beaten
      1 ts Vanilla extract
      1    Pie shell (9"); 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 melted. Stir in sugar substitute.

  In a bowl, blend milk, flour and corn starch together until smooth;
  gradually pour small amount of chocolate mixture. Cook and stir
  2 minutes longer. Remove from heat; stir in vanilla. Cool and stir
  2 minutes longer. Cool slightly.

  Pour into baked pie shell. Chill in refrigerator until set, at
  least 2 hours.
  
  Exchanges: 1 High-fat meat + 1 fat + 1/2 fruit + piecrust exchange
  
  Recipe FROM: The Diabetic Chocolate Cookbook by Mary Jane Finsand
  
  Brought to you and yours via Nancy O'Brion and her Meal-Master
 
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