The Everything Pie Cookbook (44 page)

IngredIents  | ServeS 8

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

1 (9-inch) Reduced-Fat Graham Cracker

cornstarch, egg yolks, lemon zest, and salt. Whisk until

Pie Crust, baked and cooled (See

smooth, then cook over medium-low heat, stirring

Chapter 19)

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

2 cups 2% milk

mixture becomes lumpy, pour it into a blender and

2⁄3 cup granular sucralose

purée until smooth.

¼ cup cornstarch

2 egg yolks

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

2 teaspoons lemon zest

lemon juice. Stir until melted. Pour through a strainer

¼ teaspoon salt

into the prepared crust. Place a layer of cling film

2 tablespoons butter

directly on the custard and chill for at least 6 hours or

½ teaspoon vanilla

overnight.

3 tablespoons lemon juice

½ cup heavy cream

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

1 tablespoon granular sucralose

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

¼ teaspoon vanilla

vanilla. Beat until the mixture forms medium peaks.

Pipe or spread on the pie. Serve immediately.

C h a p t e r 19
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2 9 5

Reduced-Sugar Chocolate, Vanilla,

and Fresh Strawberry Ice Cream Pie

Who does not love berries and ice cream? If you want, you can use raspberries in place of the strawberries.

IngredIents  | ServeS 8

1. In a prepared crust, spread the vanilla ice cream evenly

1 Reduced-Fat Graham Cracker Pie

on the bottom. Arrange ¾ cup of the strawberries over

Crust, baked and cooled (See Chapter

the top. Cover and freeze for 30 minutes.

19)

11⁄3 cups sugar-free/reduced-sugar vanilla

2. Once chilled, spread the chocolate ice cream over the

ice cream

top. Cover and freeze for 2 hours.

1 cup diced fresh strawberries, divided

11⁄3 cups sugar-free/reduced-sugar

3. Garnish with the reserved strawberries, chocolate

chocolate ice cream

sauce, and chocolate chips. Allow to stand for 5

1 cup whipped cream

minutes before serving.

¼ cup sugar-free chocolate sauce

¼ cup mini chocolate chips

Reduced-Sugar Mocha Almond Ice Cream Pie

If you are unable to find a reduced-sugar or sugar-free mocha ice cream, add 2 tablespoons of very
strong coffee for each pint of ice cream, then mix and freeze for 30 minutes before making this pie.

IngredIents  | ServeS 8

1. In a large bowl, combine the almonds, chocolate chips,

1 cup toasted flake almonds

and ice cream and mix until evenly combined.

1⁄3 cup mini chocolate chips

2. Spread into the prepared crust and freeze for 2 hours to

1 quart reduced-sugar/no-sugar-added

mocha ice cream, softened slightly

set.

1 Reduced-Fat Graham Cracker Pie Crust,

3. Garnish with chocolate syrup. Allow to stand for 5

baked and cooled (See Chapter 19)

¼ cup sugar-free chocolate syrup

minutes before serving.

2 9 6

Reduced-Fat Blueberry Ricotta Tart

The combination of blueberries, ricotta cheese, and pecan topping makes this a dessert

you will be proud to serve, and no one will know it is missing anything!

IngredIents  | ServeS 8

1. In a large bowl, whisk together the ricotta, cornstarch,

¾ cup reduced-fat ricotta cheese

lemon zest, vanilla, agave, sucralose, egg white, and

1 teaspoon cornstarch

salt. Cover and chill for 30 minutes.

2 teaspoons lemon zest

2. Heat the oven to 350°F and line a baking sheet with

1 teaspoon vanilla

parchment paper.

2 tablespoons agave syrup

2 tablespoons granular sucralose

3. Place the chilled pastry on the prepared baking sheet.

1 egg white

Spread the ricotta mixture onto the pastry, leaving a

¼ teaspoon salt

½-inch border. Arrange the berries over the ricotta

1 (12-inch) round Reduced-Fat Pastry

Crust, chilled

mixture, then fold the pastry just over the edge of the

1 cup fresh blueberries

filling. Top with the Reduced-Sugar Pecan Streusel.

1 recipe Reduced-Sugar Pecan Streusel

(See Chapter 19)

4. Bake for 40 to 50 minutes, or until the fruit is bubbling,

and both the crumble and pastry are golden brown.

Cool to room temperature before serving.

C h a p t e r 19
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2 9 7

Reduced-Fat Chicken Potpie

Cutting the fat does not mean sacrificing flavor. This pie is

creamy, rich, and satisfying with much less guilt.

IngredIents  | ServeS 8

1. Heat the oven to 400°F.

1 tablespoon olive oil

2. In a medium saucepan over medium heat, heat the olive

1 large onion, diced

oil until it shimmers. Add onion, celery, and carrots and

2 stalks celery, diced

cook until they begin to soften, about 5 minutes.

3 carrots, peeled and diced

1 bay leaf

3. Add the bay leaf, thyme, salt, and pepper and cook for

1 teaspoon fresh thyme

3 minutes more, or until the herbs are fragrant.

½ teaspoon salt

½ teaspoon fresh cracked black pepper

4. Add 1 cup of the chicken broth and bring to a simmer.

3 cups fat-free chicken broth, divided

Cook, covered, for 10 minutes.

½ cup all-purpose flour

¼ cup 2% evaporated milk

5. In a medium bowl, whisk together the remaining

1 cooked skinless chicken breast,

chicken broth, flour, and evaporated milk until smooth.

shredded

Slowly pour it into the simmering vegetables, whisking

1 Reduced-Fat Pastry Crust, cut into 12

constantly, and cook until it begins to simmer and

(1-inch) strips (See Chapter 19)

thicken. Turn off the heat and add the shredded

1 egg, beaten

chicken. Allow to cool to room temperature.

Getting the Most Impact

6. Transfer the chicken mixture into a 2½-quart baking

I’m sure you have heard the saying that first

dish. Lay out 6 strips of pie dough on top of the filling

you eat with your eyes, and it is true! When

about 1 inch apart. Starting 1 inch from the edge of the

cutting the fat, it is important to use

higher-fat components, like crust and

pie, fold back every other strip and lay down 1 strip of

whipped cream, to get the most visual

pastry. Fold the pastry back down and fold back the

impact. In potpies use a single crust for a

other pieces. Lay down a second strip about ½ inch

decorative top. The first thing you see is

crust, and that is very satisfying!

from the first strip. Repeat this process until all the

strips are used. Trim the dough to 1 inch of the pan’s

edge. Tuck the edge of the top crust into the edges of

the pan. Brush the lattice with beaten egg.

7. Place the dish on a baking sheet and bake for 20

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

35 to 45 minutes, or until the pie is bubbling and the

crust is golden brown. Cool for 30 minutes before

serving.

2 9 8

Reduced-Fat Turkey Sausage and Cheddar Quiche

Most grocery stores carry a variety of fully cooked turkey and chicken sausage in gourmet flavors.

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 eggs

layer of aluminum foil and add pie weights or dry

2 egg whites

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

1 teaspoon cornstarch

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

Pinch fresh grated nutmeg

until the crust is golden brown all over. Remove from

½ teaspoon salt

the oven and set aside to cool.

½ teaspoon fresh cracked pepper

1 cup 2% milk

3. In a medium bowl, whisk together the eggs and egg

4 ounces turkey sausage, chopped

whites. Add the cornstarch, nutmeg, salt, and pepper

1 cup grated 2% milk Cheddar cheese

and whisk until well combined. Slowly whisk in the

milk.

Ground Turkey

4. Spread the sausage and cheese evenly on the bottom

Not all ground turkey is the same. Some

of the crust. Carefully pour over the egg mixture.

ground turkey includes a significant

amount of fat from the skin and dark meat

5. Bake for 30 to 40 minutes, or until the filling is set and

of the bird. If you are looking to save fat,

you need to find ground turkey breast. You

starting to brown lightly on the top. Cool for 20 minutes

can use the ground turkey to make your

at room temperature before serving.

own turkey sausage by adding your favorite

spices and ground vegetables and forming

it into patties.

C h a p t e r 19
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2 9 9

Reduced-Fat Ham and Spinach Quiche

Canadian bacon offers a lot of smoky flavor, but if you cannot find it, use any smoked ham you prefer.

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)

1 teaspoon olive oil

layer of aluminum foil and add pie weights or dry

½ medium onion, finely chopped

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

½ stalk celery, finely chopped

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

1 clove garlic, minced

until the crust is golden brown all over. Remove from

1 roasted red pepper, drained and finely

the oven and set aside to cool.

chopped

2 eggs

3. In a medium skillet over medium heat, add the olive oil.

2 egg whites

Once it shimmers, add the onions and celery and cook

1 teaspoon cornstarch

until just softened, about 3 minutes. Add the garlic and

½ teaspoon salt

red pepper and cook for 1 minute more. Remove from

½ teaspoon fresh cracked pepper

the heat and cool.

1 cup 2% milk

2 ounces Canadian bacon, chopped

4. In a medium bowl, whisk together the eggs and egg

½ cup grated 2% milk Swiss cheese

whites. Add the cornstarch, salt, and pepper and whisk

until well combined. Slowly whisk in the milk.

5. Spread the vegetables, Canadian bacon, and cheese

evenly on the bottom of the crust. Carefully pour over

the egg mixture.

6. Bake for 30 to 40 minutes, or until the filling is set and

starting to brown lightly on the top. Cool for 20 minutes

at room temperature before serving.

3 0 0

appeNDIx a

Glossary

baking sheet:
A flat metal pan used for baking.

dutch-processed cocoa:
Cocoa that is pro-

beat:
To vigorously mix a batter using a whisk

cessed with alkali to reduce acidity.

or spoon until smooth.

fold:
To blend a lighter mixture into a heavier

blind baking:
The process of baking a pastry

mixture.

crust without a fil ing. Used primarily for pies

frothing:
The process of incorporating air by

where the fil ing is not baked.

whipping egg whites or other ingredients.

bloom:
To soften gelatin in cool water.

lattice crust:
A decorative pastry crust made

brown sugar:
Granular sugar that contains cer-

up of strips of woven pastry dough.

tain impurities that give it a distinctive flavor.

leavening:
The production of, or incorpora-

Creaming:
A mixing method where fat is

tion of ingredients that produce, gasses that

blended with another ingredient, usual y sugar,

cause mixtures to increase in volume.

to form a uniform, lightened mixture.

meringue:
A mixture of beaten egg whites,

Crimp:
To seal together by pinching or pressing.

sugar, and sometimes an acid.

Custard:
A mixture that thickens due to the

parchment paper:
Baking paper impregnated

coagulation of egg protein during cooking.

with silicone. Used in baking to prevent stick-

ing without using additional oil or fat.

docking:
The process of piercing smal holes

in a pastry crust before baking to prevent bub-

pasteurization:
A process where food items,

bling and excess rising.

typical y milk and egg products, are heat-

treated to kil harmful bacteria.

double boiler:
A combination of a pot with a

heatproof bowl on top. Used for slow, gentle

Wash:
A liquid, frequently beaten egg or milk,

cooking of food in the bowl by the action of