Yield: 1 9" pie
CHOCOLATE CRUMB CRUST
6 T Melted unsalted butter
1 1/2 c Chocolate cookie crumbs
FILLING
1 Envelope UNFLAVORED gelatin
3 large Eggs, separated
1 c Milk
1/4 c Light rum
1/4 c Water
1/2 c Granulated sugar
1/4 t Ground nutmeg
1/8 t Salt
1/2 c Heavy cream, whipped
Semisweet chocolate, grated
CHOCOLATE CRUMB CRUST:
Mix melted butter with the chocolate cookie crumbs.
Pat into a buttered 9" pie plate. Press firmly down
firmly with the bottom of a glass.
Chill - 1 hr.
FILLING:
Soften gelatin in water and set aside.
Beat egg yolks lightly in the top of a double boiler.
Add sugar and milk. Stir and cook over hot water
(not boiling)
10 minutes or until custard coats a metal spoon.
Remove from heat and stir in gelatin, nutmeg and
rum.
Place pan over ice water, stir until mixture begins to
thicken.
In the meantime, add salt to egg whites and beat
until firm, but soft peaks form. Fold into thickened
custard alternately with whipped heavy cream.
Turn into prepared crust.
Chill at least 4 hours or overnight. Sprinkle top with
grated semi-sweet chocolate.
Yield: 12 servings
------------------------------------
1 1/3 c chocolate wafer crumbs
1/4 c softened butter
1 tb granulated sugar.
------------------------------------
1 1/2 c semi-sweet chocolate chips
1/4 c Kahlua
2 tb butter
2 each large eggs
1/3 c sugar
1 c sour cream
16 oz cream cheese
Prepare crust. Press firmly in bottom of 9"
spring form pan.
Preheat oven 350. In small saucepan melt chocolate
over medium heat with Kahlua and butter.
Stir until smooth. Set aside.
In bowl combine eggs and sugar.
Add sour cream and blend well.
Add cream cheese to egg mixture; beat until
smooth.
Gradually blend in chocolate mixture.
Turn into prepared crust.
Bake 40 minutes or until filling is barely set in center.
Remove from oven and let stand at room temperature 1 hour.
Then refrigerate several hours or overnight.
1 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 tbs. sugar
1 egg
2/3 cup shortening
3/4 cup water
1 can (1 lb 5 oz) apple pie filling
1 tbs. lemon juice
1/2 tsp. cinnamon
Combine first seven ingredients. Blend well, then
beat for two minutes at medium speed of mixer.
Pour into a 9" pie pan. Combine the rest of the
ingredients and pour into center of batter. Do not
stir. Bake at 425 degrees for 45-50 minutes.
24 Chocolate sandwich cookies,
1 qt Chocolate ice cream
1/2 c Coffee liqueur
2 c Whipped cream, sweetened, beaten
3 tb Butter
1 qt Vanilla ice cream
1 c Heath candy bars, crushed
Mix crushed cookies with butter and press into a 9
inch pie pan. Chill.
Stir chocolate ice cream to soften and blend in 1/4
cup coffee liqueur.
Spoon into pie shell. Sprinkle with crushed Heath
Bars and place in freezer 1 hour.
Soften vanilla ice cream and add 1/4 cup
coffee liqueur. Spoon over the chocolate mixture.
Freeze overnight. Garnish by piping whipped cream
around the pie. Cut into wedges and serve with a
drizzle of coffee liqueur over the top.
Ingredients:
9 inch single pie crust
2 1/4 cups maple syrup
3/4 cup light cream
1/4 cup all-purpose flour
4 eggs
1 cup walnuts (optional)
In bowl, whisk together maple syrup,
cream, flour and eggs until blended;
stir in nuts (if using). Pour into crust.
Bake in 375 oven for 10 minutes; reduce
heat to 350 and bake for 30-35 minutes
longer or until set. Let cool on rack.
Yield: 1 pie
2 pt Coffee ice cream
1/2 c Semi-sweet chocolate chips
3 T Whipping cream (or condensed
Milk)
1 1/2 Sleeves of Girl Scout Thin
Mint Cookies (crushed)
Heavily grease sides and bottom of a 9 inch pie pan
with regular (not light) stick margarine.
Crumb cookies in food processor and press into pie
pan. Bake this for 10 minutes at 350 degrees.
Soften ice cream in refrigerator for four hours
(or 1 hour room temperature). Fill baked cool
pie shell with ice cream and cover with wax paper.
Freeze. Melt chocolate chips and whipping cream over
lowest heat and spread over pie. Re freeze.
From: "Girl Scouts"
1/2 c Sugar
1 tb Cornstarch
1/2 tsp. Cinnamon
1/4 tsp. Cloves
1/4 tsp. Nutmeg
1/4 tsp. Salt
1 c Seedless raisins
1/2 c Finely ground carrot
1/2 c Hot water
1 c Coarsely chopped apple
Combine all dry ingredients, and add to the raisins
and carrot. Add water, bring to a boil and simmer
about 5 minutes. Then add apple. Bake this mixture
between two crusts for 25 minutes at 375F. Source:
Chatelaine Golden Anniversary Recipe Collection
Amount Measure Ingredient -- Preparation Method
--------------------------------
1 9 inch pie crust -- unbaked
6 cups apple slices -- thin
1/2 cup sugar
1/4 cup packed brown sugar
1/2 cup gingersnap cookies -- crushed
1/2 teaspoon cinnamon
1/2 cup black walnuts -- chopped
1/4 cup margarine -- melted
1/4 cup maple syrup
1. Line a 9 inch pie pan with the bottom crust.
2. Place half of the THINLY sliced apples in the
crust; set aside.
3. In a mixing bowl, combine sugars, gingersnaps,
cinnamon, nuts and butter;
sprinkle half over apples in crust. Top with
remaining apples and sugar mixture.
4. Roll out remaining pastry to fit top of pie. Cut a
few slits in pastry, place over apples and seal.
Cover LOOSELY with foil and bake at 375 degrees
for 35 minutes. Meanwhile, bring syrup to a gentle
boil in a small saucepan.
5. Remove pie from oven; remove foil and brush hot
syrup over pie and into vents. Return pie to oven and
bake, uncovered, 20 minutes longer. Serve warm.
Yield: 8 servings
1 c Graham cracker crumbs
3 tb Melted margarine
2 tb NutraSweet Spoonful
1 pkg. 1/4 oz. - unflavored gelatin
1 3/4 c Skim milk
1 pkg. 8 oz. reduced fat cream cheese, softened
1/3 To 1/2 cup fresh lime juice
1/2 c NutraSweet Spoonful
Lime slices
Mint sprigs
SOURCE: The NutraSweet Spoonful Recipe
Collection cookbook,
copyright 1992 The NutraSweet Company.
Combine graham cracker crumbs, margarine and
2 tbs.. NutraSweet Spoonful in bottom of 7 inch
spring form pan; pat evenly on sides and 1/2 inch up
the side of the pan.
Sprinkle gelatin over 1/2 cup of the milk in small
saucepan; let stand 2 to 3 minutes.
Cook over low heat, stirring until gelatin is dissolved.
Beat cream cheese until fluffy in small bowl; beat in
remaining 1 1/4 cups milk and the gelatin mixture.
Mix in lime juice and 1/2 cup NutraSweet Spoonful.
Then pour the filling into the spring form pan
on top of the crust.
Refrigerate pie until set, about 2 hours.
To serve, loosen side of pie from pan with small
spatula and remove side of pan. Place pie on serving plate;
garnish with lime slices and mint.
Makes 8 servings. Serving size 1/8 pie.
NUTRITIONAL INFORMATION:
Calories - 150, Protein - 6 g, Carbohydrates - 11 g,
Total Fat - 10 g, Saturated Fat - 3 g,
Cholesterol - 16 mg, Fiber - Trace, Sodium - 231 mg.
3 c Cooked, peeled and
Mashed sweet potatoes
1 Egg
2 tb Melted butter
1/8 tsp. Cinnamon
1/8 tsp. Nutmeg
1/2 c 3/4 c Cream
1/2 tsp. Lemon juice
2 tsp. Vanilla
Dash salt
1/2 c to 3/4 c Sugar
Mix the potatoes with rotary beater until
they are smooth. Then add the other ingredients to
the potatoes and beat for 5 minutes.
Pour filling into un baked 9" pie shell, bake for
40-45 minutes at 350-325. Can also be served with
a favorite topping: hot rum sauce, ice cream or whipped cream.
9" un baked pie shell
1 cup sugar
1 cup sour cream
3 tablespoons flour
1/4 teaspoon salt
4 cups fresh or frozen 16 oz pkg. blackberries
(thawed)
1/4 cup fine bread crumbs
2 tbs.. flour
1 tbs.. butter or margarine (melted)
Combine the one cup sugar, sour cream, flour, and
salt. Place berries in pie shell.
Spread sour cream mixture on top.
Combine bread crumbs and remaining
sugar and butter. Sprinkle on top. Bake 375
degrees for 40 - 45 minutes or 'til done.
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
--------------------------------
3 eggs -- beaten
1 cup light corn syrup
1/2 cup sugar
1/2 cup semisweet chocolate chips
2 tablespoons margarine -- melted
1 teaspoon vanilla extract
1 1/2 cups pecans -- chopped
1 9 inch pie crust -- unbaked
In a large bowl, mix eggs, corn syrup, sugar,
chocolate chips, butter and
vanilla until well blended. Blend in pecans.
Pour into 9 inch unbaked pie shell. Bake at 350
degrees for 50 to 60 minutes
or until knife inserted halfway between center and
edge comes out clean.
Cool on wire rack.
Cream butter and sugar together in a large bowl. Add flour,
cinnamon, allspice, salt, egg, vinegar and water. Mix well.
Pour mixture into the top of part of a double boiler
and cook over hot water until filling is smooth and thick,
stirring constantly so it won't burn.
Pour filling into the baked pie crust. Serves 6 to 8.
Pie may be eaten as is or topped with meringue and browned lightly in
the
oven. If making a 9 inch pie, double the recipe.
Yield: 10 servings
CRUST
1/4 c Margarine
1 1/2 c Crushed gingersnap cookies
FILLING
1 can Pumpkin (16 oz.)
1 pint Vanilla ice cream softened
2 cups
1 c Powdered sugar
1 1/2 t Pumpkin pie spice
1/8 t Salt
1 t Vanilla
2 c Frozen whipped topping,
Thawed
Directions
CRUST
Melt margarine in small sauce pan. Remove from
heat; stir in crushed cookies. Press mixture evenly
in bottom and up sides of a 9 inch pie pan; refrigerate.
FILLING
In Large bowl combine all filling ingredients except
whipped topping; blend until smooth. Fold whipped
topping into pumpkin mixture. Pour into pie crust lined
pan. Freeze for several hours or until firm.
(For longer storage, cover tightly with foil) Before
serving let stand at room temperature at least 15 minutes.
Garnish as desired
pastry for 2 (9 inch) pie crusts
3 c. fresh cranberries
1 1/2 c. maple syrup
1 Tbs.. flour
1 Tbs.. butter
Roll out half pastry and fit into 9 inch pie pan. Sprinkle with
flour. Add cranberries. Pour syrup over. Dot with butter. Cover
with top crust, sealing edges well. Slit top to let steam out. Bake
15 minutes at 425 degrees. Reduce temperature to 350 degrees and
bake 35 minutes. Serves 6 to 8.
Yield: 6 servings
8 oz Cream Cheese; Softened,
1 Package 3/4 cup Brown Sugar;
Firmly Packed
1 tsp. Cinnamon; Ground
1/2 tsp. Ginger; Ground
1/2 tsp. Salt
1/4 tsp. Cloves; Ground
3 Eggs; Lg.
1 cup Pumpkin; Mashed, Canned
1 cup Milk
1 tsp. Vanilla
1 Unbaked 9 inch Pie
Shell
1 cup Dairy Sour Cream
2 Tbs. Sugar
Cream the cream cheese, brown sugar, spices and salt together, in a
bowl, until they are light and fluffy, using an electric mixer set
on
medium speed. Add the eggs, one at a time, beating well after
each
addition. Blend in the pumpkin, milk, and vanilla. Pour the mixture
into the unbaked pie shell. Bake in a preheated 375 degree F.
oven
for 45 to 50 minutes or until a knife inserted halfway between the
edge and center comes out clean. Cool slightly on a wire rack.
Meanwhile blend the sour cream and sugar together and spread over the
top of the warm pie. Return the pie to the oven and bake an
additional 3 to 5 minutes or just until the topping is set. Cool
on
a wire rack. Cover and chill in the refrigerator before serving.
Yield: 8 Servings
4 oz Philly Cream Cheese
[softened]
1 Tbs. Milk
1 Tbs. Sugar
1 1/2 cup Cool Whip [thawed]
1 Graham cracker pie
crust
[prepared]
1 cup Milk [cold]
1 can (16 oz) pumpkin
2 package Vanilla flavored Jell-O
Pudding
& Pie filling
4 tsp. Pumpkin pie spice
Mix the cream cheese, 1 Tbs. milk, and the sugar in a large
bowl with a wire whisk 'til smooth, then gently stir in the whipped
topping and + of the pumpkin pie spice. Spread on the bottom of the
prepared pie crust...
Pour 1 cup cold milk into a bowl and add the pumpkin, pudding
mixes, and the remainder of the spices beating with wire whisk 'til
well mixed (it will be thick). Then spread over the cream cheese
layer in the prepared pie crust...
Refrigerate for at least 4 hr.. 'til set then garnish with
additional whipped topping before serving...
Source: a coupon
Yield: 6 servings
1/2 cup Butter, softened
1 cup Mashed, cooked sweet potatoes
1/3 cup Corn syrup
1/2 tsp. Salt
1 Unbaked pie shell
1/2 cup Packed brown sugar
3 Eggs, lightly beaten
1/3 cup Milk
1 tsp. Vanilla extract
Cream butter and brown sugar in bowl until light and fluffy. Blend in
sweet potato and eggs. Add next 4 ingredients; mix well. Pour into
pie
shell. Bake in a 425 degree oven for 10 minutes. Reduce heat to 325
degrees and bake 35 to 45 minutes longer or until well set.
1 ea. 9" pie crust
4 md Sweet potatoes
2/3 cup Water or soy milk
1 1/2 Tbs. White miso
1 Tbs. Cornstarch
1 pinch Cardamom
1 pinch Cinnamon
1 pinch Nutmeg
1 pinch Ginger
1/4 cup Walnut halves
Prepare pie crust & set aside.
Pre heat oven to 375F. Wash & scrub potatoes. Place in a
baking pan,
brush skins with some olive oil & bake for 1 1/2 hours till very
soft. Cool & then peel. Mash & add the rest of the ingredients.
Blend till the mixture has a creamy consistency.
Reduce oven to 350F. Spoon mixture into pie crust. Garnish
with
walnuts. Bake for 1 hour.
Chill or cool to room temperature before serving.
Variation. Add 1 to 2 cups cooked chick peas to the sweet potato
before cooking the pie. Ensure they are well mashed.
"Vegetarian Times" October, 1991
Yield: 8 servings
Light pie
pastry
2 cups Sweet potatoes, canned
&
-unsweetened
-- mashed
1/2 cup Low fat sweetened condensed
-milk
1 1/4 tsp. Ground cinnamon
1 tsp. Ground allspice
3 Egg whites
1 Egg yolk
1/3 cup Gingersnap cookie crumbs
3 Tbs. All-purpose flour
3 Tbs. Brown sugar
1 1/2 Tbs. Chilled butter; cut in
-small
pieces
Preheat oven to 400F.
Prepare Light Pie Pastry. Combine sweet potatoes and next 5
ingredients in a bowl; stir with a whisk until well blended. Pour
into prepared pastry; bake at 400 for 30 minutes. Combine gingersnap
crumbs, flour, and sugar in a bowl; cut in chilled butter with a fork
until mixture is crumbly. Sprinkle gingersnap mixture over pie; bake
at 400 for an additional 15 minutes or until filling is set (shield
the edges of pastry with foil, if necessary). Cool completely
on a
wire rack. Yield: 8 servings
Note: 2 cups canned unsweetened pumpkin may be substituted
for the sweet potatoes.
Per serving: 1 fat, 1 bread, 140 calories.
Recipe by: Weight Watchers Magazine, December 1996