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Peanut Butter Pie (Finsand)

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Diabetic-friendly chocolate peanut butter pie with a cooked custard filling using skim evaporated milk and minimal sugar. Thick, creamy, and lower in sugar.

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.

Ingredients

1 ¼ 296
CUPS ML WATER
hot
¼ 59
CUP ML PEANUT BUTTER
creamy
1 28.9
OUNCE ML/G CHOCOLATE
2 30
TABLESPOONS ML SUGAR
granulated
1 ¼ 296
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
3 45
TABLESPOONS ML CORNSTARCH
2 2
LARGE EACH EGG YOLK
slightly beaten *
1 5
TEASPOON ML VANILLA EXTRACT
1
X PIE SHELL (9 INCH)
baked, to taste

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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