VERY EASY APPLE PIE

pastry for a double crust pie

7 cups peeled and sliced apples

3/4 cup Splenda granular

1 tsp ground cinnamon

1 1/2 tbsp butter

Preheat oven to 425 degrees.

Line a 9-inch pie pan with pastry crust.  In a large bowl, combine the apples, Splenda, and cinnamon and stir until apples are coated.  Pile into the pie plate.  Dot with the butter.  Cover with another sheet of pastry and fold edges over to seal.  Flute with a fork or use fingers to press a design on the edges.  Cut small slits in the top pastry to allow steam to escape.  Bake at 425 degrees for 50 minutes or until the crust is brown and the apples are tender.  To check apples, pierce with a fork through one of the steam vents. 

This pie is great with a scoop of sugar-free vanilla ice cream!

 

 

 

PECAN TARTS

1 stick butter

3 oz cream cheese

1 cup flour

1 cup pecans, chopped

1/4 cup + 2 tbsps Splenda Brown Sugar Blend

1 egg

dash of salt

1 tsp vanilla

Preheat oven to 350 degrees.

Mix together butter, cream cheese, and flour.  Make 24 equal sized balls out of this dough mixture.  Put each ball into a mini-muffin tin cup and press into bottom and onto the sides.  Mix together the pecans, brown sugar, egg, salt, and vanilla.  Fill dough cups.  Bake at 350 degrees for 15 to 20 minutes.

 

 

FRENCH VANILLA-PEACH PIE

1 9-inch baked pie shell

1 15-oz can no-sugar-added peach halves

1 tbsp Splenda granular

1 1 3/4-oz pkg sugar-free Instant French Vanilla Pudding Mix

milk

1 carton frozen sugar-free whipped topping, thawed

Drain peach halves, reserving juice in a liquid measuring cup.  Chill the juice by placing in freezer for a few minutes.  Place peach halves, cut side down on a cutting board.  Cut into chopped-sized pieces by cutting one way and then the other.  Cover bottom of prepared pastry crust with the peach pieces.  Sprinkle the Splenda granular over the peaches.  Empty pudding mix into a small mixing bowl.  Add enough milk to the peach juice to make a total of 1 3/4 cups.  Add peach juice/milk mixture to the pudding mix and beat well for a couple of minutes with a wire whisk.  Pudding should be fairly thick.  Spread pudding over the peaches.  Chill for at least 1 hour before serving.  To serve, top with whipped topping

 

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CHOCOLATE CHIP-PECAN PIE

9-inch unbaked pastry shell

1/2 cup butter, softened

2 eggs, beaten

2 tsps vanilla extract

1 cup Splenda

2 pkts Stevia*

1/2 cup all-purpose flour

1 cup sugar-free chocolate chips**

1 cup chopped pecans

Sugar-free frozen whipped topping, thawed

Prepare pastry shell and set aside.  Preheat oven to 350 degrees.

In a small mixer bowl, cream the butter.  Add eggs and vanilla to better and cream together well.  Add Splenda, Stevia, and flour to creamed mixture and mix in well.  Stir in the chocolate chips and pecans.  Spread into the prepared pastry shell.  Bake at 350 degrees for 45 to 50 minutes or until the top is golden.  Cool approximately 45 to 1 hour before cutting but serve while still warm.  Top with the whipped topping to serve.

*Stevia is an artificial sweetener.  It is not often found in grocery stores but at health food stores and pharmacies.  If you cannot find it in your area, add an extra tablespoon of Splenda.

**I used Hershey's Sugar-Free chocolate chips.  They are quite good.

 

 

 

 

A SPLENDA PUMPKIN PIE

1 9-inch unbaked pie shell

1 can (15 oz) pumpkin

3/4 cup Splenda Granular

2 tbsp corn starch

1/2 tsp cinnamon

1 1/2 tsp pumpkin pie spice

1/8 tsp salt

2 eggs

1 egg white

1/3 cup fat-free half & half

3 tbsp heavy cream

1 tbsp vanilla extract

1 tsp sugar-free maple-flavored syrup

Preheat oven to 400 degrees.

In a medium mixing bowl, blend pumpkin, Splenda, cornstarch, cinnamon, pumpkin pie spice, and salt.  Mix until all ingredients are well blended.  In a seperate bowl, mix together the eggs, egg white, Half & Half, heavy cream, vanilla and syrup; stir well.  Add egg mixture to pumpkin mixture and stir well to blend.  Pour filling into the pie shell. Bake at 400 degrees for 35 to 40 minutes or until set in the center and the crust is golden brown.

Yield: 8 servings.  Per serving: 160 calories, 17 g carbs, 4 g protein, 3 g sugars

 

 

 

 

TANGY LEMONADE PIE

1 pkg (.3 oz) sugar-free lemon gelatin

1 pkg (8 oz) reduced-fat cream cheese, cubed

1 3/4 tsp sugar-free lemonade drink mix

1 (8 oz) reduced fat graham cracker crust

6 tbsp sugar-free frozen whipped topping, thawed

Prepare gelatin according to package directions.  Refrigerate until almost set.  Transfer gelatin to a blender or food processor.  Add the cream cheese and lemonade mix; cover and process until smooth.  Pour into the crust.  Refrigerate overnight.  Serve with whipped topping.

 

 

FROSTY PEANUT BUTTER PIE

4 oz cream cheese, softened

1/4 cup peanut butter

1/4 cup Splenda

1 tsp vanilla extract

1 tub (8 oz) frozen sugar-free whipped topping, thawed

2 tsp sugar-free chocolate syrup

1 chocolate crumb crust--recipe follows

In a mixing bowl, beat the cream cheese, peanut butter, Splenda, and vanilla until smooth.  Fold in the whipped topping.  Spoon into prepared crust.  Drizzle with chocolate syrup.  Cover and freeze for 4 hours or until set.  Remove from freezer for 30 minutes before serving.

Crust:

1 cup sugar-free chocolate wafer crumbs

3 tbsp butter

1 tbsp Splenda

Blend all ingredients together.  Press onto the bottom and sides of an 8-inch pie plate.

 

 

DIABETIC LEMON PIE

1 sugar-free pie shell, baked

3/4 cup Splenda granular

2 tbsp cornstarch

2 tbsp flour

2 tsp grated lemon rind

Dash of salt

1 cup water

2 tbsp butter

1/3 cup fresh lemon juice

2 large egg yolks

In a heavy saucepan, combine Splenda, cornstarch, flour, lemon rind and salt.  Add water, stirring constantly with a whisk.  Bring to a simmer over medium heat and cook for 5 minutes, stirring frequently.  Stir in butter and remove mixture from the heat.  Stir in the lemon juice.  Add egg yolks, one at a time, stirring well after each addition.  Place pan over low heat and cook for 3 minutes, stirring constantly.  Spoon filling into crust and allow to cool to room temperature.  Cover with plastic wrap.  Before serving remove plastic and cover top with sugar-free whipped topping.  Store any leftovers in the refrigerator.

 

 

OLD-FASHIONED CLASSIC APPLE PIE

6 cups thinly sliced, peeled, tart cooking apples
1 tbsp lemon juice
1 cup Splenda
2 tbsp flour
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp butter or margarine

Preheat oven to 425 degrees.

Slice apples into a large bowl and sprinkle with lemon juice. Add sugar, flour, salt, cinnamon, and nutmeg to apples; mix together well. Mix apples again with a large spoon then turn into pastry lined pie pan. Dot the surface with the butter or margarine. Place top pastry over pie and seal the edges well. Cut steam vents in center of the top crust or poke several times with a fork. Bake pie in a 425 degree oven for 45 - 55 minutes or until crust turns a golden brown and the filling starts to bubble up through the vents.

 

 

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.