The Everything Pie Cookbook (43 page)

Just put the oats in the blender and pulse.

No-Sugar-Added Peanut Butter Pie

Make this pie with a chocolate graham cracker crust for an extra-special touch.

IngredIents  | ServeS 8

1. In a large bowl, cream together the peanut butter,

¾ cup creamy peanut butter

cream cheese, and 1 cup of the sucralose. Set aside.

4 ounces cream cheese, softened

2. In a separate bowl, whip the heavy cream with the

1¼ cups granular sucralose, divided

remaining sucralose and vanilla until it forms medium

1 cup heavy cream

peaks.

1 teaspoon vanilla

1 (9-inch) Reduced-Fat Graham Cracker

3. Beat half of the whipped cream into the peanut butter

Pie Crust, baked and cooled (See

Chapter 19)

mixture until almost combined, then add the remaining

whipped cream and beat until no streaks of cream

remain.

4. Pour into the prepared crust and chill overnight. Serve

cold.

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No-Sugar-Added Chocolate Pie

This filling packs in the chocolate flavor while cutting the fat and sugar.

IngredIents  | ServeS 8

1. In a medium saucepan, combine the milk, sucralose,

2 cups 2% milk

cocoa powder, cornstarch, egg, and salt. Whisk until

2⁄3 cup granular sucralose

smooth, then cook over medium-low heat, stirring

1⁄3 cup Dutch-processed cocoa powder

constantly, until it begins to simmer and thicken. If the

¼ cup cornstarch

mixture becomes lumpy, pour it into a blender and

1 egg

purée until smooth.

¼ teaspoon salt

1 tablespoon butter

2. Remove from the heat and add the butter, chopped

2 ounces semisweet chocolate, chopped

chocolate, and vanilla. Stir until melted. Pour through a

1 teaspoon vanilla

strainer into a separate bowl, then pour directly into the

1 (9-inch) reduced-fat Graham Cracker

prepared crust.

Crust, baked and cooled (See Chapter

19)

3. Place a layer of cling film directly on the custard and

½ cup heavy cream

chill for at least 6 hours or overnight.

1 tablespoon granular sucralose

¼ teaspoon vanilla

4. Once the pie has chilled, prepare the whipped cream.

In a medium bowl, combine the cream, sucralose, and

vanilla. Beat until the mixture forms medium peaks.

Pipe or spread on the pie. Serve immediately.

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No-Sugar-Added Pumpkin Chiffon Pie

Making a no-sugar-added pumpkin chiffon pie ensures the filling will stay silky, moist, and flavorful.

IngredIents  | ServeS 8

1. In a small bowl, combine the gelatin and the water.

1 envelope unflavored powdered gelatin

Allow to stand until completely bloomed, about 10

¼ cup cold water

minutes.

1 cup granular sucralose

2. In a medium saucepan, combine the sucralose, eggs,

2 eggs

egg yolk, cornstarch, salt, cinnamon, allspice, cloves,

1 egg yolk

2 tablespoons cornstarch

nutmeg, and pumpkin. Cook over a double boiler,

¼ teaspoon salt

whisking constantly, until thickened.

½ teaspoon cinnamon

3. Remove from the heat and add the gelatin and vanilla.

¼ teaspoon allspice

Mix until well blended, then allow to cool until slightly

¼ teaspoon ground cloves

1

warm.

⁄8 teaspoon fresh grated nutmeg

1½ cups pumpkin purée

4. In a large, clean bowl, whip the egg whites with the salt

1 teaspoon vanilla

until the whites form medium peaks.

4 egg whites

¼ teaspoon salt

5. Working in thirds, fold the egg whites into the pumpkin

1 (9-inch) Reduced-Fat Graham Cracker

mixture, making sure no large streaks of egg white

Pie Crust, baked and cooled (See

remain. Pour the mixture into the prepared crust and

Chapter 19)

chill until firm, about 4 hours, before serving.

Whole Wheat Pastry Flour

Looking to add a little more fiber and

whole grains to your diet? Try using whole

wheat pastry flour in your baking. Whole

wheat pastry flour is finely milled, so it will

not weigh down your pastries and cakes.

You can substitute half of the white flour in

most recipes with whole wheat pastry flour

with no loss of texture.

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No-Sugar-Added Vanilla Cream Pie

Use the best-quality vanilla you have available for this pie. A dash of

almond extract is also nice in this pie to round out the flavor.

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

1 (9-inch) Reduced-Fat Pastry Crust,

2. Line the pie crust with parchment paper or a double

unbaked (See Chapter 19)

2 cups 2% milk

layer of aluminum foil and add pie weights or dry

2⁄3 cup granular sucralose

beans. Bake for 12 minutes, then remove the paper and

¼ cup cornstarch

weights and bake for an additional 10 to 15 minutes, or

2 eggs

until the crust is golden brown all over. Remove from

¼ teaspoon salt

the oven and set aside to cool.

2 tablespoons butter

1 teaspoon vanilla

3. In a medium saucepan, combine the milk, sucralose,

½ cup heavy cream

cornstarch, eggs, and salt. Whisk until smooth, then

1 tablespoon granular sucralose

cook over medium-low heat, stirring constantly, until it

¼ teaspoon vanilla

begins to simmer and thicken. If the mixture becomes

lumpy, pour it into a blender and purée until smooth.

4. Remove from the heat and add the butter and vanilla.

Stir until melted. Pour through a strainer into the

prepared crust. Place a layer of cling film directly on

the custard and chill for at least 6 hours or overnight.

5. Once the pie has chilled, prepare the whipped cream.

In a medium bowl, combine the cream, sucralose, and

vanilla. Beat until the mixture forms medium peaks.

Pipe or spread on the pie. Serve immediately.

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No-Sugar-Added Apple Pie

Use very fresh, not too tart apples in this pie for the best flavor.

IngredIents  | ServeS 8

1. Heat the oven to 400°F.

1 cup granular sucralose

2. In a large bowl, mix the sucralose, cornstarch,

¼ cup cornstarch

cinnamon, allspice, and nutmeg until well blended.

1 teaspoon cinnamon

Add the apples and toss to coat.

½ teaspoon allspice

¼ teaspoon fresh grated nutmeg

3. Fill the bottom crust with the apple mixture and dot the

8 medium Gala apples, peeled, cored,

top with the butter. Brush the edge of the bottom pie

and sliced ¼ inch thick

crust with the beaten egg so that the top crust will

2 Reduced-Fat Pastry Crusts, unbaked,

1 molded into a pie pan (See Chapter 19)

adhere. Top with the second crust and trim the dough

2 tablespoons butter

to 1 inch of the pan’s edge. Tuck the edge of the top

1 egg, beaten

crust under the edge of the bottom crust. Crimp the

dough using your fingers or a fork. Brush the entire top

crust with the beaten egg and cut 4 or 5 slits in the top

Browning

Sugar helps pastry crusts brown. When you

to vent steam.

reduce or remove the sugar, you may

notice your pastry does not achieve a

4. Place the pie on a baking sheet and bake for 30

golden brown color, even when it is fully

minutes, then reduce the heat to 350°F for an additional

baked. For double-crust pies or pies

topped with a lattice that use sucralose,

30 to 40 minutes, or until the pie is bubbling and the

you will want to brush on an egg wash to

juices are thick. Cool for 2 hours before slicing.

help the crust get some color.

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Reduced-Fat Banana Cream Pie

Watching your weight does not mean you have to sacrifice dessert. This pie uses lots

of ripe bananas and silky custard so good you will not miss any of the fat!

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

1 (9-inch) Reduced-Fat Pastry Crust,

2. Line the pie crust with parchment paper or a double

unbaked (See Chapter 19)

4 ripe bananas, cut into ¼-inch-thick

layer of aluminum foil and add pie weights or dry

slices

beans. Bake for 12 minutes, then remove the paper and

1½ cups 2% milk

weights and bake for an additional 10 to 15 minutes, or

1⁄3 cup sugar

until the crust is golden brown all over. Remove from

3 tablespoons cornstarch

the oven and cool completely. Once cooled, layer the

1 egg

sliced bananas into the crust. Set aside.

¼ teaspoon salt

1 tablespoon butter

3. In a medium saucepan, combine the milk, sugar,

1 teaspoon vanilla

cornstarch, egg, and salt. Whisk until smooth, then

½ cup heavy cream

cook over medium-low heat, stirring constantly, until it

1 tablespoon powdered sugar

begins to simmer and thicken.

¼ teaspoon vanilla

4. Remove from the heat and add the butter and vanilla.

Stir until melted. Pour through a strainer into the

prepared crust. Place a layer of cling film directly on

the custard and chill for at least 6 hours or overnight.

5. Once the pie has chilled, prepare the whipped cream.

In a medium bowl, combine the cream, powdered

sugar, and vanilla. Beat until the mixture forms medium

peaks. Pipe or spread on the pie. Serve immediately.

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No-Sugar-Added Cherry Pie

A little extra butter keeps the filling of this pie silky. A little

lemon zest would also give this pie a little extra zip.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

20 ounces frozen pitted cherries

2. Thaw the cherries and drain the juices into a

1 cup granular sucralose

measuring cup. Add enough water to the juice to equal

½ cup cornstarch

½ cup.

2 tablespoons butter

¼ teaspoon salt

3. Combine the juice, sucralose and cornstarch until

1 teaspoon lemon juice

smooth in a small saucepan. Cook over medium-low

¼ teaspoon cinnamon

heat until the mixture begins to thicken. If the mixture

¼ teaspoon almond extract

becomes lumpy, remove from the heat and whisk until

1 (9-inch) Reduced-Fat Pie Crust,

unbaked (See Chapter 19)

smooth.

1 recipe Reduced-Sugar Butter Crumble

(See Chapter 19)

4. Add the butter, salt, lemon juice, cinnamon, and

almond extract. Mix well and then fold in the cherries.

Cool to room temperature.

Frozen Fruit

Frozen fruit is an excellent resource for

5. Pour into the pie shell and top with the crumble. Bake

those who are watching their sugar intake.

for 40 to 45 minutes, or until the filling is bubbly in the

Because the fruit is frozen at its peak of

freshness, you will be sure to get fruit with

center and the crumble is golden brown. Cool for 30

a naturally sweet, robust flavor. Use frozen

minutes before serving.

fruit in smoothies or pies, or topped with a

little whipped cream.

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Reduced-Sugar Pecan Pie

Agave nectar replaces the corn syrup in this pie, reducing the sugar without reducing the flavor!

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

3 tablespoons all-purpose flour

2. Whisk together the flour and sucralose. Add the eggs,

½ cup granular sucralose

agave syrup, salt, butter, and vanilla. Whisk until

3 eggs

smooth.

1 cup dark agave syrup

¼ teaspoon salt

3. Spread the pecans into the crust in an even layer. Pour

2 tablespoons butter, melted

the filling over the pecans and tap the pie gently on the

1 teaspoon vanilla

counter to release any air bubbles.

1½ cups coarsely chopped pecans

1 (9-inch) Reduced-Fat Pastry Crust,

4. Place the pie on a baking sheet and bake for 45 to 55

unbaked (See Chapter 19)

minutes, or until the filling is puffed all over and set.

Cool to room temperature before serving.

Glycemic Index

The glycemic index measures the effects of

carbohydrates on blood sugar. As carbohy-

drates break down, they convert into sugar

and can cause spikes in blood sugar and

weight gain. Foods that are low on the gly-

cemic index do not cause those blood

sugar spikes. These include most fruits,

vegetables, legumes, nuts, and foods low

in carbohydrates.

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Reduced-Fat Lemon Pudding Pie

Sweet, tart, and creamy, this lemon pie is a wonderful treat during swimsuit season.