pies

MINI PIES added 01/15/2003
This is a "wierd" recipe as it is several all rolled into one - hope that it comes out right as it looks easy and is three points no matter which one you make. The suggestion is a different trat for each day of the week using the basic ingredient of biscuit dough. Here it goes:
Refrigerated biscuit dough makes the perfect shell for tarts. Prepare the shells ahead of time to use for the whole week. You'll need seven biscuits. (Wrap extra biscuit dough in plastic wrap and refrigerate for another time or just make them and freeze for another time.) Roll out each of the unbaked biscuits to a 4" diameter. Line each of the large muffin cups with one rolled out piece of dough. (Using large muffin cups will give you shallow, wide shells.) Prick dough all over with a fork to prevent dough from rising too much while baking. Bake shells until lightly browned, about 10 minutes. Cool, then remove shells from muffin cups and place in resealable zip-top bag and refrigerate until ready to use. Fill one biscuit each day to make any of the following treats:
1. Mini Chocolate Cream Pie - Fill one biscuit with 1/3C ff chocolate pudding. Top with 2Tbsp ff whipped topping.     3 stars
2.Lemon Tart - Mix together 2Tbsp ff whipped toppinh and 1Tbsp lemon curd; fill one biscuit shell with mixture. Top with 1/3C blueberries.   3 stars
3. Creamy Strawberry Pie - Fill one biscuit shell with 1/4C sugar free strawberry flavored gelatin. Top with 1/2C sliced strawberries mixed with 3 Tbsp ff whipped topping.   3 stars
4.Apple Tart - In small saucepan combine 1 pared, cored, and diced small apple, 3Tbsp water, 1Tbsp granulated sugar and 1/8Tsp cinnamon. Bring to a boil; reduce heat. Simmer until apple is softened; cool. Fold in 2Tbsp ff whipped topping and spoon into one biscuit shell.    3 stars
5.Pineapple Treat - Preheat broiler. Fill one biscuit shell with 1/4C drained canned unsweetened pineapple chunks. Sprinkle with 2Tsp brown sugar; broil until sugar is melted. Top with 2 Tbsp ff whipped topping. 3 stars
6.Fruit 'N' Cream - Mix together 1/4Cff vanilla pudding, 1/4C chopped strawberried, 5 chopped grapes, and 2 Tbsp ff whipped topping; spoon into one biscuit shell.   3 stars
7.Blueberry Yogurt Tart - Fill one biscuit shell with 1/2C light vanilla yogurt. Top with 1/3C blueberries.   3 stars.
I hope that everyone enjoys atleast a few of these ideas - the possibilities are inumerous!!!
Mary Jo

Better Than Candy Pie
(Cooking Healthy with a Man in Mind)
Submitted by Marsha 11-30-2002
1 c (1 medium) diced banana
1 (6 oz) Keebler chocolate-flavored pie crust
1/4 c (1 oz) chopped dry-roasted peanuts
1 pk (4 serving) JELL-O sugar-free instant butterscotch pudding mix
2/3 c Carnation nonfat milk
1 1/4 c Water
2 T Peter Pan reduced-fat Peanut Butter
3/4 c Cool Whip Lite
2 (2.5 oz) Nabisco Chocolate Graham Crackers, made into crumbs
Layer bananas in bottom of pie crust. Sprinkle 2 T peanuts over bananas. In a large bowl, combine dry milk powder, pudding mix, and water. Mix with wire whisk well. Blend in peanut butter until mixture is smooth. Pour pudding mixture evenly over bananas and peanuts. Refrigerate 5 minutes. Spread Cool Whip Lite evenly over set filling. In a small bowl, combine remaining 2 T. peanuts and cracker crumbs. Evenly sprinkle mixture over top of pie. Refrigerate at least 1 hour. Cut into 8 servings.
HINT: To prevent bananas from turning brown, mix with 1 tsp. lemon juice or sprinkle with Fruit Fresh.
Serves 8 - Each serving equals:HE: 1/2 bread, 1/2 fat, 1/3 protein, 1/4 fruit, 1/4 skim milk
217 calories; 9 gm fat; 5 gm protein, 29 gm carbohydrate; 324 mg Sodium; 1 gm fiber
DIABETIC: 2 starch, 1 fat

Impossible Pumpkin Pie
Recipe submitted by Frances 11/18/2002
servings 8 at 4 stars per serving
1/2 C egg substitute
1 can (12oz) fat-free evaportated milk
1 can (15oz) solid-pack pumpkin
3/4 C white sugar
1/2 C Reduced Fat-Bisquick
2 Tbsp low calorie margarine
2 1/2 tsp ground allspice
2 tsp vanilla extract
In blender, mix ingredients well. Pour into 9" pie plate sprayed with non-fat cooking spray. (Plate will be very full.)Bake at 350 for 50-55 min or until a knife inserted in the center comes out clean.
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No-Bake Pumpkin Pie
recipe Submitted by Frances 11/18/2002
servings 8 at 2 stars per serving
2/3 cup f/f milk
1 cup canned pumpkin puree
3/4 oz pkg sugar-free instant vanilla pudding mix
1/2 tea each pumpkin pie spice, cinnamon
1 c thawed lite cool-whip
9 "graham pie crust
Mix milk, pumpkin puree until smooth. Add vanilla pudding powder, spices. Fold in cool-whip. Pour into crumb crust. Refrigerate until serving time. Serve with a dollop of cool-whip.

Delicious pumpkin pie, comes out nice and fluffy.
Pumpkin Chiffon Pie submitted by Frances 11/18/2002
(makes two pies, 8 servings each)
servings 16 at 3 stars per serving
Low-Fat Whipped Topping 16 oz
Pumpkin, solid pack 2lbs, chilled
Vanilla or Butterscotch Pudding, diet large size (1.3 oz)
2   Pie shells 10"
Cinnamon 1 Tb
Nutmeg 1 1/2 tsp
Cloves, ground 3/4 tsp
Bake pie shells. Whip the topping and chilled pumkin together using medium speed until soft peaks form. Add the pudding mix and spices and whip to full volume. Fill pie shells with pumpkin mixture, then chill or freeze. Makes 2 pies. Cut into 8 slices each.

Easy Pumpkin Pie
recipe submitted by Frances 11/18/2002
servings 8 at 5 stars per serving
1 reduced fat graham cracker pie crust
1 can(15 oz) pumpkin
2 eggs
1 can fat free sweetened condensed milk
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
Preheat oven to 425*. With mixer, beat pumpkin, sweetened condensed milk, eggs, and spices. Pour into crust. Place pie on baking sheet. Bake at 425* for 15 min. Reduce oven to 350* and bake another 35- 40 minutes.Cool, garnish, if desired, and refrigerate leftovers.

CRUSTLESS PUMPKIN PIE
recipe submitted by Frances 11/18/02
servings 6 at 2 stars per serving
1 1/2 Cups Splenda
1 teaspoon Salt
2 teaspoon Cinnamon
1 teaspoon Ginger
1/2 teaspoon Cloves
1 Cup Egg Beaters
29 oz. Can of Pumpkin
1 12 oz can Evaporated Milk
In a bowl, mix Splenda, Salt, Cinnamon, Ginger and Cloves. In a separate bowl, mix Pumpkin and Egg Beaters. Add dry mixture to pumpkin and mix well. Gradually add evaporated milk and stir well. Pour into two 9-inch pie pans sprayed with non-stick spray. Bake at 425 for 15 minutes, then reduce heat to 325 and bake for 40-50 minutes more until knife inserted into the center comes out clean. Let cool, refridgerate. Serve with Light Cool Whip! YUM.
If each pie is cut into 6 pieces it's 2 stars per slice. You could also use Fat Free evaporated milk, but make add 2 tablespoons of cornstarch to thicken

A friend gave this recipe to me this weekend. If you like Lemon Pie you will really like this. It is very delicious. LEMON PIE
1 Reduced Fat Graham Cracker Pie Crust
1 - 1 oz Box of Instant Jello Fat Free Vanilla Pudding
1 1/3 cup Skim Milk
1 Packet of unsweetened Lemonade Kool-Aid Mix
4 packets of Splenda
4oz FF Cool Whip
Mix the ingredients together and fold in the cool whip and put all the ingredients in the pie crust and let chill and enjoy. 8 Servings
3 stars per serving

This is great for a celebration or when you just HAVE to have something decadent. Also get in a milk serving.
PEANUT BUTTER CUP PIE 8 servings
1 (4-serving) package Jello sugar-free instant vanilla pudding mix
1 1/3 cups nonfat dry milk powder
2 cups water
6 Tablespoons reduced-fat creamy peanut butter
1/4 Cup Cool Whip Free
1 (6-ounce) Keebler chocolate pie crust
1 (4-serving) package Jello sugar-free instant chocolate fudge pudding mix
1 Tablespoon (1/4 ounce) finely chopped dry-roasted peanuts
In a medium bowl, combine dry vanilla pudding mix, 2/3 cup dry milk powder, and 1 cup water. Mix well using a wire whisk. Blend in peanut butter and Cool Whip Free. Mix well with a wire whisk until smooth. Spread pudding mixture into pie crust. In the same medium bowl, combine dry chocolate fudge pudding mix, remaining 2/3 cup dry milk powder, and remaining 1 cup water. Mix well using a wire whisk. Spread chocolate mixture evenly over peanut butter mixture. Sprinkle chopped peanuts evenly over top. Refrigerate for at least 1 hour. Cut into 8 servings.
258 calories, 10 gm fat, 1 gm fiber = 6 stars per serving

This is one of my husband's favorite desserts. I made it yesterday for dinner
BANANA SPLIT PIE
Serves 8
1 Cup (1 medium) diced banana
1 (6-ounce) Keebler chocolate flavored piecrust
1 (4-serving) package Jello sugar-free instant vanilla OR banana cream instant pudding mix
2/3 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, undrained
3/4 cup water
1 cup sliced fresh strawberries
1 cup Cool Whip Lite
2 teaspoons Hershey's Lite chocolate syrup
4 maraschino cherries, halved
Layer diced banana in bottom of piecrust. In a medium bowl, combine dry pudding mix, dry milk powder, undrained pineapple, and water. Mix well using a wire whisk. Pour pudding mixture over banana. Refrigerate for 15 minutes. Evenly arrange sliced strawberries over pudding layer. Carefully spread Cool Whip Lite evenly over strawberries. Drizzle chocolate syrup over top. Evenly garnish with maraschino cherry halves. Refrigerate at least 1 hour. Cut into 8 servings.
HINT: To prevent bananas from turning brown, mix with 1 teaspoon lemon juice or sprinkle with Fruit Fresh.
206 calories, 6 gm fat, 1 gm fiber= 4 stars

This is without a doubt one of the best things I've ever put in my mouth. It's from Joanna Lund's cookbook entitled "Make a Joyful Table". Perfect dessert for company! Foofysbud
Chocolate Fruit Cordial Rocky Road Pie
Serves 8
1 (4-serving) package Jello sugar-free chocolate cook-and-serve pudding mix
2/3 cup nonfat dry milk powder
1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, undrained
2 cups (one 16-ounce can) tart red cherries, packed in water, drained and 1/2 cup liquid reserved
2 teaspoons brandy extract
2 tablespoons (1/2 ounce) chopped pecans
1 (6-ounce) Keebler chocolate piecrust
1 cup Cool Whip Lite
1/2 cup (1 ounce) miniature marshmallows
2 tablespoons (1/2 ounce) mini chocolate chips
In a large saucepan, combine dry pudding mix, dry milk powder, undrained pineapple, and reserved cherry liquid. Stir in cherries. Cook over medium heat until mixture thickens and starts to boil, stirring often, and being careful not to crush the cherries. Remove from heat. Add brand extract and pecans. Mix gently to combine. Pour mixture into piecrust. Refrigerate for at least 2 hours. In a small bowl, gently combine Cool Whip Lite and marshmallows. Evenly spread topping mixture over set filling. Sprinkle chocolate chips evenly over top. Refrigerate for at least 15 minutes. Cut into 8 pieces.
232 calories, 8 gm fat, 2 gm fiber = 5 stars per serving

Chocolate Peanut Butter Pie
8 servings @ 3 stars each sent in by Renae
Ingredients:
4 tbsp peanut butter
1 tbsp honey
1 1/2 cups crispy Rice Cereal (Rice Krispies)
1 pkg sugar free chocolate pudding (doesn't say what size - i am using the small one)
2 cups skim milk
4 tbsp light wihipped topping
Instructions:
Combine peanut butter and honey in a small bowl. Microwave on high for 20 seconds (or until good and melted or it won't stick with the cereal).Stir in Rice Krispies.
Press mixture into bottom of 9 inch pie pan.   Chill 30 minutes.
Combine chocolate pudding and skim milk according to package directions. Pour into chilled pie crust.
Chill until pudding is set. Garnish with coolwhip...and DIG IN to your portion!

Brownie Pie
3 eggs whites
2 tlb firmly packed light brown sugar
18 2 � chocolate graham cracker squares, made in
to crumbs
� cup walnuts,finely chopped
� tsp vanilla extract
1 pint vanilla nonfat frozen yogurt,slightly
softened
Preheat oven to 325 degrees Spray 9? pie pan with cooking spray
In a large bowl, with mixer on medium/high speed,beat egg whites
until soft peaks form. About 3-4 mintues.
With mixer at med/high speed gradually add sugar and beat until stiff
peaks form about 3-4 minutes. Gently fold in cracker crumbs,nuts & vanilla
extract until just blended. Put in pie pan. Bake until firm and a toothpick inserted in
middle comes out clean About 25 minutes Cool completely on rack
Spread frozen yogurt over pie Freeze covered until yogurt is very firm 2-3 hours
Yield 8 servings at 2 stars per serving?
Cal 113 fat 4 fiber 1 sodium 124 g carbs 17
From WW Simply The Best Cookbook

Easy Strawberry Pie (No Crust)
1 small pkg Sugar Free Vanilla pudding -cooked kind.
1 small pkg Sugar Free Strawberry Jello,
2 1/4C water,
4 cups fresh sliced strawberries.
Place strawberries in glass pie plate (you can also use a 8X8 square glass pan). Set asaide. Cook pudding, jello and water over medium heat until it comes to a boil. Cool lightly then pour over berries, chill until set. Can top with FF Cool Whip. 4 servings = 1 pt
Note: You can also use fresh rasperries or blueberries in this recipe.MaryJo

Better Than Candy Pie
(Cooking Healthy with a Man in Mind)
1 c (1 medium) diced banana
1 (6 oz) Keebler chocolate-flavored pie crust
1/4 c (1 oz) chopped dry-roasted peanuts
1 pk (4 serving) JELL-O sugar-free instant butterscotch pudding mix
2/3 c Carnation nonfat milk
1 1/4 c Water
2 T Peter Pan reduced-fat Peanut Butter
3/4 c Cool Whip Lite
2 (2.5 oz) Nabisco Chocolate Graham Crackers, made into crumbs
Layer bananas in bottom of pie crust. Sprinkle 2 T peanuts over bananas. In a large bowl, combine dry milk powder, pudding mix, and water. Mix with wire whisk well. Blend in peanut butter until mixture is smooth. Pour pudding mixture evenly over bananas and peanuts. Refrigerate 5 minutes. Spread Cool Whip Lite evenly over set filling. In a small bowl, combine remaining 2 T. peanuts and cracker crumbs. Evenly sprinkle mixture over top of pie. Refrigerate at least 1 hour. Cut into 8 servings.
HINT: To prevent bananas from turning brown, mix with 1 tsp. lemon juice or sprinkle with Fruit Fresh.
Serves 8 - Each serving equals: HE: 1/2 bread, 1/2 fat, 1/3 protein, 1/4 fruit, 1/4 skim milk
217 calories; 9 gm fat; 5 gm protein, 29 gm carbohydrate; 324 mg Sodium; 1 gm fiber
DIABETIC: 2 starch, 1 fat (5 stars per serving). Seems HIGH, but you got to have a treat not and then...

Lemon Meringue Pie
Ingredients
1 package(s) instant lemon pudding mix, 3 1/2 oz
1 1/2 cup(s) fat-free milk
2 tsp lemon peel
2 tbsp fresh lemon juice
6 oz reduced-fat graham cracker piecrust
3 large egg white(s)
1/4 tsp cream of tartar
1/8 tsp table salt
1/3 cup(s) sugar
1 tsp vanilla extract
Instructions
Preheat oven to 350�F.
Prepare pudding according to package directions for pie filling using fat-free milk and adding the lemon zest and juice. Spoon filling into piecrust. Cover and refrigerate.
In a large bowl, beat whites with an electric mixer until frothy. Beat in cream of tartar and salt at high speed until soft peaks form. Gradually beat in sugar until the mixture holds stiff, shiny peaks; add in vanilla. Spread meringue over lemon filling, covering to edges.
Bake until lightly browned, about 15 minutes. Cool completely before slicing, about 2 hours.
To prevent the meringue from shrinking when it cools, make sure to spread it all around the pie until it touches the crust.
Serves | 8 stars per serving | 4