Peanut Butter Pie (Finsand)

This diabetic-friendly chocolate peanut butter pie uses a cooked custard filling instead of the usual condensed milk or whipped cream approach. Peanut butter and baking chocolate get melted together in a double boiler, then thickened with flour, cornstarch, egg yolks, and skim evaporated milk into a firm, sliceable filling.

The sugar content is kept low with just two tablespoons of granulated sugar and a sugar replacement. Skim evaporated milk keeps the filling creamy without the fat of whole milk or cream, and the peanut butter provides enough richness that you don’t miss it.

Cooking the filling over a double boiler gives you control over the temperature, which prevents the egg yolks from scrambling and keeps the chocolate from scorching. The result is a smooth, pudding-like filling that sets firm in the fridge.

Kitchen Tips

• Blend the milk, flour, and cornstarch together until completely smooth before adding to the chocolate mixture. Lumps at this stage become lumps in the finished pie.
• Temper the egg yolks by adding a small amount of the hot chocolate mixture first, then stirring it back into the pot. This prevents the yolks from cooking into scrambled bits.
• Stir constantly over the double boiler. Custard fillings stick and scorch fast if left alone.
• Chill for at least 2 hours. The custard needs time to set fully for clean slices.

Variations

• Top with sugar-free whipped cream for a more finished presentation.
• Use crunchy peanut butter for visible peanut pieces throughout the filling.
• Sprinkle chopped peanuts over the top before chilling for added texture.