How To make Peanut Butter Pie (Finsand)
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 -----
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* Chocolate Raspberry Brownie Delights 3 Mini Brownies (38.5g) = 170 calories
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* Chocolate Brownie Crispi Thins 1 oz. (28g) = 120 calories
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Make gluten free pie dough from Art of the Pie, by Kate McDermott. For more Information visit
You'll find the recipes and directions for Kate's Gluten Free Pie Doughs starting on page 78 of Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life (The Countryman Press) and visit to see more recipes.
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In this video, I share the easiest way to quickly fry your fish to perfection every time. Make It A Sweet Day Sweet Team ????✌????❤️Enjoy
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