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Enjoy this recipe from Delicious Recipes for Diabetics.
Submitted by: Phyllis Laughrey from Mt. Vernon, OH
1/3 c. powdered sugar
¼ c. creamy peanut butter
9-inch refrigerated pie crust, baked
½ c. plus 4 T. sugar, divided
1/3 c. all-purpose flour
2 c. skim milk
3 eggs, separated
2 T. butter
½ t. vanilla extract
¼. t. cream of tartar
Garnish: chopped peanuts
In a small bowl, combine powdered sugar and peanut butter to resemble coarse crumbs. Spread over bottom of pie crust. In a 2-quart saucepan, stir together ½ c. sugar and flour; gradually add milk. Bring mixture to a boil over medium heat, stirring constantly; cook and stir 5 minutes or until thickened. Remove from heat and set aside. In a small bowl, beat egg yolks and blend in a small amount of milk mixture; stir well. Return egg mixture to hot mixture in pan, cook and stir over low heat 3 minutes. Remove from heat and stir in butter and vanilla. Cover and set filling aside. In a medium bowl, beat egg whites and cream of tartar until foamy. Gradually beat in remaining sugar, one tablespoon at a time, beating until stiff peaks form. Reheat filling over medium heat, stirring constantly, just until hot. Pour hot filling over peanut butter crumbs in pie crust. Spread meringue over pie, being sure to touch edges of crust to seal. Sprinkle chopped peanuts over meringue if desired. Bake at 325 degrees for 25 minutes, or until meringue is golden. Cool completely before serving. Makes 10 servings.
Nutrition Per Serving: 200 calories, 8g fat, 2g sat fat, 47mg cholesterol, 120mg sodium, 29g carbohydrate, 1g fiber, 19 sugars, 4g protein Exchanges: 1 fat; 1½ other carbohydrates
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In a small bowl, combine powdered sugar and peanut butter to resemble coarse crumbs. Spread over bottom of pie crust. In a 2-quart saucepan, stir together ½ c. sugar and flour; gradually add milk. Bring mixture to a boil over medium heat, stirring constantly; cook and stir 5 minutes or until thickened. Remove from heat and set aside. In a small bowl, beat egg yolks and blend in a small amount of milk mixture; stir well. Return egg mixture to hot mixture in pan, cook and stir over low heat 3 minutes. Remove from heat and stir in butter and vanilla. Cover and set filling aside. In a medium bowl, beat egg whites and cream of tartar until foamy. Gradually beat in remaining sugar, one tablespoon at a time, beating until stiff peaks form. Reheat filling over medium heat, stirring constantly, just until hot. Pour hot filling over peanut butter crumbs in pie crust. Spread meringue over pie, being sure to touch edges of crust to seal. Sprinkle chopped peanuts over meringue if desired. Bake at 325 degrees for 25 minutes, or until meringue is golden. Cool completely before serving. Makes 10 servings.
Nutrition Per Serving: 200 calories, 8g fat, 2g sat fat, 47mg cholesterol, 120mg sodium, 29g carbohydrate, 1g fiber, 19 sugars, 4g protein Exchanges: 1 fat; 1½ other carbohydrates
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