Easy Pie Recipes are always a good choice! Come check out the best recipes for you to prepare on Sunday or during the week for the family!
GOLDEN CARROT PIE
2 eggs
1/4 tsp. ground cinnamon
Pinch salt
1/2 c. Fruit Sweet
9″ pie shell
Dash ground nutmeg
1/8 tsp. ground ginger
1 c. cooked carrots, riced or mashed
1/2 c. heavy cream
Beat the eggs, nutmeg, cinnamon, ginger and salt until thoroughly
blended. Add the carrots and stir well. Pour in the Fruit Sweet and
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cream and stir until completely blended. Pour the filling into the pie
shell and bake at 350 degrees for 35 minutes or until a knife inserted
in the center comes clean. Serve with whipped topping.
COCONUT CUSTARD PIE
4 eggs
4 tbsp. diet oleo
1 tsp. coconut extract
5 tbsp. flour
8 oz. shredded Jicama sweetener = 1/2 c. sugar
1 3/4 c. water
1 1/2 tsp. vanilla
2/3 c. dry milk
2 slices dry bread
Dash of salt
Combine all ingredients in blender, except Jicama. Fold in Jicama and
pour into crust lined 10 inch pie pan. Bake at 350 degrees for 40 to
45 minutes.
SUGAR FREE APPLE PIE
4 c. sliced, pared apples (preferably yellow delicious)
1/2 c. unsweetened apple juice concentrate (do not dilute)
1 1/2 tsp. cornstarch or tapioca
1 1/2 tsp. cinnamon or apple pie spice
Mix thickener, concentrate, and spices. Pour over apple slices to coat
well. Pour into crust-lined pie plate. Top with remaining crust. Bake
at 425 degrees about 45 minutes until crust is golden and apples are
tender. 8 servings each 220 calories. Exchanges = 1 1/2 fruit, 1
bread, 1/2 fat each serving.
DIABETIC PUMPKIN PIE
1 sm. pkg. sugar-free vanilla pudding
1 1/2 c. milk (whole or nonfat)
1 c. canned pumpkin
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Artificial sweetener to equal 1 tsp. sugar
1 baked 8-inch pie crust
Place pudding mix in a saucepan. Gradually add milk. Cook and stir
over medium heat until mixture comes to a boil. Remove from heat
and add pumpkin, spices and sweetener; mix well. Pour into baked
crust. Chill until firm, about 3 hours.
