RED, WHITE, BLUE PIE
1 baked, sugar-free pie shell
8 whole fresh strawberries, halved lengthwise
1 cup sliced fresh strawberries
8-oz reduced-fat cream cheese, cubed
3/4 cup powdered sugar*
3/4 cup cold low-fat milk
1 small box sugar-free instant white chocolate pudding mix
1 cup fresh blueberries
1 cup sugar-free whipped topping
Arrange sliced strawberries in the bottom of the pie shell. In a medium or large mixing bowl, beat cream cheese and powdered sugar until smooth. Gradually add milk; mix well. Using low speed of electric mixer, mix in pudding mix for about 2 minutes or until thickened. Spread pudding mixture over berries in pie shell. Place the blueberries in the center of the pie. Arrange the strawberry halves around the edge of pie, tips pointing to the edge. Using a large star tip, pipe whipped topping between the blueberries and strawberries.
*To make sugar-free powdered sugar, check out that section of this website. Click on that section, below the recipes section of this website.
NO SUGAR ADDED APPLE PIE
1/3 cup frozen apple juice concentrate
8 tsp Splenda granular
2 tsp cornstarch
1 tsp ground cinnamon
8 cups thinly sliced baking apples, peeled
1 tbsp butter
Pastry for a 9-inch double crust pie
Preheat oven to 375 degrees. In a small mixing bowl, combine juice, Splenda, cornstarch and cinnamon. Line a 9-inch pie plate with pastry, allowing pastry to overlap sides. Place apple slices over bottom pastry. Pour the juice mixture evenly over the apple slices. Dot with the butter. Top with pastry. Trim, seal and flute edges. Cut a slit in center of crust for venting during baking. Bake at 375 degrees for 35 minutes. Increase oven tiemperature to 400 degrees and bake 15-20 minutes longer until pie is bubbly and crust is a golden brown.
CHOCOLATE PIE
1 cup Equal Sugar-Lite 1/2 cup baking cocoa
5 tbsp cornstarch
3 cups milk
3 egg yolks, beaten
1 tsp vanilla extract
1 tsp butter
1 baked 9-inch pie shell
Whipped cream for garnish, if desired
Mix together Equal, cocoa and cornstarch. Set aside. Pour milk into a medium-sized heavy saucepan and heat until warm. Remove 1/2 cup milk and add the yolks; beat until smooth. Add mixture back into milk and stir constantly. Stir in cocoa mixture and continue stirring. Cook, stirring frequently, until thickened. Remove from heat and add vanilla and margarine. Stir until mixed well. Pour into pie shell. Before serving, top with whipped cream.
PUMPKIN PIE
1 9-inch deep dish sugar-free pie crust, unbaked
3/4 cup Equal Sugar-Lite
1 tsp ground cinnamon
1/4 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 cup egg substitute
1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
Preheat oven to 425 degrees.
In a small mixing bowl, mix together Equal, cinnamon, salt and spices. In a large mixing bowl, whip egg substitute lightly with a fork. Stir in the pumpkin and the spice mixture. Stir in milk gradually. Pour into pie crust. Bake 15 minutes. Reduce oven temperature to 350 degrees and bake 40-50 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack for about two hours before cutting. Store leftovers in refrigerator. For serving, top with whipped cream.
BUTTERMILK PIE
1 9-in unbaked pastry shell
1 3/4 cups Equal Sugar-Lite
1/4 cup all-purpose flour
1/4 tsp salt
1/2 cup butter, melted
1 large egg
1/2 cup egg substiture
1/2 cup low-fat buttermilk
1 tsp vanilla extract
1 tsp lemon extract
Preheat oven to 350 degrees.
In a medium mixing bowl, combine Equal, flour and salt. Add butter, egg and egg substitute. Beat slightly with a rotary or electric mixer. Stir in buttermilk, beating with a wooden spoon. Blend in flavorings. Pour into pastry shell and bake 45-50 minutes. Allow to cool before slicing.
CHERRY PIE
Crust:
3/4 cup ice water
1 tsp white vinegar
2 cups all-purpose flour, divided
3 tbsp SPLENDA granular
7 tbsp good quality vegetable shortening
Filling:
2 cans tart red cherries in water; drain but reserve liquid
1/4 cup cornstarch
2/3 cup SPLENDA granular
1/4 tsp almond extract
2 tsp fresh lemon juice
3-4 drops red food coloring, optional
CRUST: Mix ice water and vinegar together in a cup. Place half the flour in a bowl and add water mixture gradually, using a wire whisk. Mix well. In a seperate bowl, combine remaining flour and SPLENDA. Add shortening. Using a pastry cutter or two knifes cut in shortening until mixture is crumbly. Gradually add the water-flour mixture, adding just enough to make dough bind together. Divide dough in half and gently pat each half into a circle on a floured work surface. Cover circles separately with plastic wrap and chill for 30 minutes. Meanwhile, make filling.
FILLING: Drain cherry liquid through a sieve into a medium-sized saucepan. Mix cornstarch and SPLENDA together in a small bowl. Pour into the saucepan and stir well. Add almond extract and lemon juice. Stir and cook over medium heat. Simmer 3-4 minutes to thicken the sauce. Remove from heat and add food coloring, if desired. Place cherries in a medium mixing bowl and pour liquid over them. Gently fold with a spatula to mix without mashing cherries. Set aside.
Preheat oven to 375 degrees. Spray a 9-inch pie plate with non-stick cooking spray and set aside.
Roll out 1 dough circle on a floured work surface to 11-inches in diameter. Place in prepared pie pan. Place filling in crust. Roll remaining dough circle into a 10-inch diameter and place on top of filling. Crimp and seal edges. Use a fork to prick the top dough so steam can escape. Brush crust with milk for golden browning and sprinke with some slivered almonds if desired.
Bake pie 50-60 minutes or until filling bubbles and crust is golden. Allow to cool for 1 hour before slicing.
NOTE: A 1/8 piece serving of this pie contains 8 grams of sugar from the fruit. Fruit pies can be "no sugar added" but they are not sugar-free as all fruit contains sugar.
BROWNIE PIE
1 stick of butter
1 cup Equal Sugar-Lite
1/4 cup unsweetened cocoa powder
2 eggs beaten or 1/2 cup egg substitute
1/2 tsp vanilla
1/4 cup flour
1 cup chopped pecans or walnuts
Prepare your favorite sugar-free piecrust shell, unbaked. (The Sour Cream Pie Crust recipe shown above on this page, goes great with this recipe.) Melt butter in saucepan and blend in cocoa powder. Blend in other ingredients, except nuts. Mix well. Add nuts and mix in. Pour into pie crust shell. Bake at 350 degrees for 40 minutes.
For a special dessert, add a scoop of sugar-free vanilla ice-cream to each pie slice and drizzle sugar-free chocolate syrup over top of ice cream.
Note: For a chocolate lovers' birthday treat, dress each slice as mentioned above and insert a birthday candle into the ice-cream of the honorees' slice.