Pumpkin Pie
Yield: 8 servings; 3 points per serving
3/4 cup granuated Splenda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 cup Egg Beaters (or 3 large eggs)
1/4 teaspoon ground cloves
1 can Pumpkin (not pumpin pie filling)
1 can (12 oz.) fat-free evaporated milk
1 unbaked 9 inch deep dish pie shell
Mix splenda,salt, cinnamon, ginger and cloves in small bowl.
Beat eggs in large bowl. Stir in pumpkin and splenda mixture. Gradually stir in can of fat-free milk. Pour into pie shell.
Bake in preheated 425 degree oven for 15 minutes. Reduce heat to 350 degrees and bake 40-50 minutes until knife (or toothpick) incerted near center comes out clean. Cool in pan on a rack until cool before cutting.
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Double Layer Pumpkin Pie
Yield: 8 servings; 3 points per serving
16 oz (2 pkg) Philadelphia fat free cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1/2 cup canned pumpkin
1/4 tsp ground cinnamon
dash ground nutmeg
1/3 cup graham cracker crumbs
1/2 cup fat-free whipped topping, thawed
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Do not overbeat after adding eggs. Remove 1 cup batter; stir in pumpkin and spices. Spray 9-inch pie plate with no stick cooking spray; sprinkle bottom with crumbs.
Pour remaining plain batter into crust. Top with pumpkin batter.
Bake at 325F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top each serving with 1 Tbsp of the whipped topping.
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Banana Glazed Pie (Core)
1 pkg. sf ff vanilla flavor pudding
1 3/4 c. skim milk
1 pkg. sf strawberry flavor gelatin dessert
1 c. boiling water
1 med. banana, thinly sliced
Place pie filling mix in saucepan. Gradually add milk, stirring to blend. Stir over medium heat until mixture comes to a boil. Remove from heat. Cool 5 minutes, stirring once or twice. Pour into dish. Cover surface with plastic wrap. Chill.
Meanwhile, dissolve gelatin in boiling water. Add cold water. Chill until slightly thickened. Remove plastic wrap from pie . Arrange banana slices on top . Spoon slightly thickened gelatin over bananas in dish. Chill until firm. Makes 8 (1 1/8 inch) serving.
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Crustless Strawberry Pie
Yield: 8 servings; 1 point per serving
2 3 oz. packages sugar free/fat free Cook & Serve Vanilla Pudding
1 3 oz. package sugar free strawberry Jell-O
1 pound strawberries
Light Cool Whip or Light Whipped Cream (optional)
Clean, remove stems and slice strawberries into a glass pie plate.
Put two cups of water in medium saucepan over medium heat. Gradually add two packages of pudding mix, whisking constantly until mixture bubbles.
Remove from heat and add package of Jell-O. Whisk until blended and smooth. Pour over strawberries and refrigerate until set. Serve with topping if desired.
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Fluffy Lemon Pie
Yield: 8 servings; 4 points per serving
1 ½ cup skim milk, COLD
4 ounces fat free cream cheese, softened
2 (3.4 ounce) fat free instant lemon pudding (or use chocolate for a chocolate pie)
1 carton fat free cool whip (8 ounce)
1 reduced fat graham cracker crust or regular pie crust
With electric mixer, cream the cheese, add milk till well blended and frothy. Add both pkgs of pudding mix. Whip for 2 minutes. Fold in cool whip.
Pour into pie crust. Refrigerate at least 3 hours.
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Rhubarb Fluff Pie
Yield: 8 servings; 3.5 points per serving
4 cups chopped rhubarb
1 cup water
1( 4-serving) package Jell-O sugar-free strawberry gelatin
1( 4-serving) package Jell-O sugar-free vanilla cook-and-serve pudding mix
1 1/2 cups Cool Whip Lite
1 (6-ounce) Keebler graham-cracker piecrust
In a medium saucepan, combine rhubarb, water, dry gelatin, and dry pudding mix. Bring mixture to a boil, stirring often. Lower heat and simmer until rhubarb is soft, about 10 minutes, stirring often. Remove from heat. Let cool until almost set; then whip until thick with electric mixer. Fold in Cool Whip Lite. Pour mixture into piecrust. Refrigerate for at least 2 hours before serving.
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Impossible Coconut Pie
Yield: 12 servings; 4 points per serving
1/2 stick lite butter
1 1/2C sugar
1tsp vanilla
3Tsp Baking Powder
4 eggs
1/2C Flour
2C 2% Milk
1/8 tsp Salt
7 oz Shredded or Frozen Coconut
Heat oven to 350. Mix all ingredients together. Pour into 13 X 9 pan or dish. Bake for 40 to 45 minutes until toothpick comes out clean. Coconut will turn brown as it cooks.
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Crustless Pumpkin Pie
Yield: 8 Servings; 2 points per serving
15 oz can pumpkin
1 1/2 c skim milk
1/4 c sugar
1/4 c Splenda
1/2 c flour
1 T margarine,melted
2 1/2 t pumpkin pie spice
2 t vanilla
1/2 c egg substitute
Mix all ingredients together and pour into a 9" pie plate sprayed with non-stick cooking spray. Bake for 50 minutes at 350 degrees.
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Hungry Girl's Topless Cherry Pie
Yield: 8 servings; 1 point per serving
2 cups Fiber One bran cereal
3 tbsp. light whipped butter
2 tbsp. Egg Beaters, Original
1 tbsp. cornstarch
1 20-oz. can no-sugar-added cherry pie filling (or try apple!)
8 servings (16 tbsp.) Fat Free Reddi-wip
Preheat oven to 350 degrees. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Melt butter in the microwave for 20 seconds. Combine crumbs with melted butter and Egg Beaters and stir until well mixed.
In an oven-safe pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press & form the crust. Press it into the edges and up along the sides of the dish. Bake crust in oven for 10 minutes, then remove and allow to cool.
In a medium-sized nonstick pot, combine cornstarch with cherry filling. Heat stovetop at medium heat, stirring often. Once cherry mixture begins to bubble, lower heat and continue to stir for 3 minutes. Remove from heat and allow to cool for several minutes.
Evenly spoon cherry mixture into piecrust and allow pie to cool and set in the fridge for several hours before cutting and serving. Before serving, top each slice with a dollop of fat-free whipped topping.
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Apple Custard Pie
Yield: 6 servings; 4 points per serving
2 cups peeled and thinly sliced apples
1 pie crust (I use a reduced-fat graham crust)
2 eggs
4 egg whites
1/3 cup brown sugar
1 cup plain fat-free yogurt
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
Preheat oven to 375.
Spread the apple slices evenly over the unbaked pie crust. Combine all remaining ingredients in a food processor or blender and whip until frothy. Pour this custard over the apples.
Bake for 45 minutes, or until solid in the center. Cool for at least one hour before slicing.
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Strawberry Margarita Pie
Yield: 9 servings; 4 points per serving
2 1/3 oz pretzel(s), miniature twists (about 2 cups)
1 Tbsp sugar
2 Tbsp reduced-calorie margarine
8 oz frozen Bacardi Strawberry Dacquiri Mix, slightly thawed (USE ALL 10 OZ AND POINTS RISE TO 5 FOR 9 SERVINGS)
4 cup light vanilla ice cream
2 oz tequila
1 tsp lime zest
Preheat oven to 375°F. In a food processor or blender, crush pretzel twists until crumbs form. Add sugar; pulse until combined. Add margarine and mix well. With machine running, add 2 tablespoons of the limeade concentrate, processing until well mixed.
Place mixture in an ungreased 9-inch pie plate. (Or 8x8 casserole.) With back of spoon, press mixture firmly into bottom and up sides of pan to form pie shell. Bake at 375°F until set, about 5 minutes. Place in freezer for 10 minutes to cool.
Meanwhile, in a clean food processor or electric mixer, combine ice cream, remaining limeade concentrate, tequila and liqueur; process or mix until just blended. Spoon into cooled pie shell and sprinkle with lime zest. Freeze for 2 hours before cutting.
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Strawberry Mousse Pie
Yield: 8 servings; 4 points per serving
1 Ready Made Graham cracker pie crust
1 packet unflavored gelatin
1/4 cup cold water
2 cups strawberries, sliced
1/4 cup Splenda
1 8 oz tub FF Cool Whip
3 Tbsp powdered sugar
Sprinkle gelatin over cold water in a saucepan. Let stand 1 minute to soften. Stir over low heat until gelatin is dissolved (about 1 min). Remove from heat.
Place Berries, Splenda and Gelatin mixture in blender. Puree, pour into bowl. Chill until mixture mounds when dropped from a spoon.
Mix cool whip with the powedered sugar to sweeten. Stir in 1/4 of the cool whip at a time until combined. Refrigerate for 2 hours before serving.
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Millionaire's Pie
Yield: 16 servings (2 pies)
1 can condensed milk, sweetened
1 med. lemon -- squeezed
8 ounces Cool Whip Lite®
1 lg. can crushed pineapple
1/3 cup chopped pecans or walnuts
2 reduced fat graham cracker crusts
Mix lemon juice and condensed milk. Let stand until thick. Add pineapple and nuts; mix. Fold in Cool Whip. Beat until light and fluffy. Place in graham cracker crust; sprinkle with chopped nuts. Put in freezer until firm
Per Serving: 107 Calories; 3g Fat; 2g Protein; 17g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 35mg Sodium.
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Banana Split Pie
Yield: 8 servings; 4 points per serving
1 reduced fat graham cracker crust
1 egg white
1/4 stick light margarine, melted
3/4 c. powdered sugar
2 sm. sliced bananas
1 sm. can pineapple in own juice, drained well
1 sm. container ff cool whip
6 maraschino cherries & 2 T. juice
2 T. crushed pecans
Beat egg whites till frothy. Add melted margarine and powered sugar. Pour into pie shell. Top with layer of sliced bananas. Then add layer of pineapple and last a layer of cool whip. Drizzle cherry juice and then sprinkle crushed pecans on top of cool whip.
Chill for several hours and cut into 8 slices. Add a cherry to each slice.
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Snickers Pie
Yield: 8 servings; 3 points per serving
12 ounces (1.5 cups) fat-free vanilla frozen-yogurt, slightly softened
1 small box sugar-free instant chocolate pudding mix
1/4 cup chunky peanut butter
1 cup Cool Whip Lite®
3 ounces nugget cereal (Grape Nuts)
Mix all ingredients together and pour into 8" dish and freeze.
Comments: Once the pie has sat in the freezer for a few hours, it gets incredibly hard. If the frozen pie is too hard for your tastes, you can let it sit out for 10-15 minutes, or microwave for 15 seconds, before serving.
Reviews for Snickers Pie
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Peppermint Chocolate Pudding Pie
Yield: 8 servings; 5 points per serving
2 cup 1% low-fat milk
8 serving fat-free sugar-free instant chocolate pudding and pie filling mix (2 small box's)
6 oz graham cracker pie crust
2 oz peppermint hard candy (1/4 cup crushed)
8 oz Cool Whip Free Whipped Topping
Pour cold milk in to large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or til well blended.
Spoon 1 1/2 cups of the pudding into pie crust. Gently stir 1 1/2 cups of the whipped topping into the remaining pudding; spoon over pie. Refrigerate 3 hours.
Top pie with remaining whipped topping just before serving. Garnish with crushed candy canes.
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Key Lime Pie
Yield: 8 servings; 3 points per serving
1 Ready Crust Reduced Fat Graham Cracker Crust
1 Pkg (4 serving size) sugar free lime-flavored gelatin
1/4 cup boiling water
2 containers (6oz.) key lime flavored light yogurt
1 container (8 oz.) fat-free whipped topping, thawed
In large, heat resistant bowl, dissolve gelatin in boiling water. Stir in yogurt with wire whisk. Fold in whipped topping with wooden spoon.
Spread in crust. Refrigerate overnight or at least 2 hours.
Garnish as desired. Refrigerate leftovers.
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Cannoli Pie
Yield: 10 servings; 5 points per serving
15 oz part-skim ricotta cheese
1 cup (s) powdered sugar
1/4 cup Maraschino cherries
1/4 cup milk chocolate chips
1 tsp ground cinnamon
1 Keebler 25% less fat Graham cracker ready pie crust
In large bowl, combine the ricota cheese, cinnamon and confetioners sugar; mix until smooth and well combined. Chop the cherries and chocolate chips and stir into mixture. Spoon into the pie crust, cover and freeze for at least 3 hours. Remove from the freezer and allow to sit for at least 10-15 minutes before cutting. Cover and store leftovers in the freezer.
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