Cherry Pie Lemon Chiffon Pie Pumpkin Pie
I can't remember if I already sent these. These are from Dessert du Jour Light Good Neighbor
Thursdays and submitted by me. The following are from [email hidden]
Cherry Pie
9" unbaked pie shell 2 Egg yolks 2 cups Unsweetened cherries
1/4 cup Evaporated milk
2/4 cup Soft margarine 1 tablespoon Flour 2 Egg whites
3/2 teaspoon Vanilla extract
4/2 cup Sugar replacement 2 teaspoons granulated sugar replacement
Drain cherries; pout into unbaked pie shell. Cream margarine, flour, and sugar replacement. Add egg
yolks and beat until smooth. Add evaporated milk and vanilla extract. Pour over cherries. Bake at
450F for 10 minutes. Reduce heat. Bake at 350F for 30 minutes. Whip egg whites until soft peaks
form. Add granulated sugar replacement; whip until thick and stiff. Top pie filling with meringue,
carefully sealing edges. Bake at 350F for 12-15 minutes, or until delicately brown.
Lemon Chiffon Pie
(12 servings) 1 1/2 cups graham cracker or gingersnap crumbs
5/3 cup margarine, melted 3 tablespoons sugar 1 envelope unflavored gelatin 1 tablespoon grated
lemon peel 3 packets Sweet 'N Low.
6/8 teaspoon salt 4 eggs, separated
7/2 cup water
8/3 cup fresh lemon juice
Preheat oven to 375 F. Combine cracker crumbs and margarine; press into bottom and up sides of 9-
inch pie plate. Bake 6 to 8 minutes. Cool on wire rack. In small saucepan combine sugar, gelatin,
lemon peel, Sweet 'N Low and salt. Lightly beat egg yolks with water and lemon juice; gradually stir
into gelatin mixture. Cook over low heat, stirring constantly, until slightly thickened, about 10
minutes. Pour into a large bowl. Cover and chill until mixture mounds slightly when dropped from a
spoon, about 1 1/2 hours. Beat egg whites until stiff peaks form. Gently fold into lemon mixture.
Pour into pie crust. Cover and chill until firm, about 5 hours. Garnish top with additional grated
lemon peel, if desired.
Pumpkin Pie
1 1/2 cup Pumpkin; Canned Or Fresh -Cooked Non Nutritive Sweetener -Equivalent To 3/4 cup -Sugar
9/2 teaspoon Salt 1 1/4 teaspoons Cinnamon
10/2 teaspoon Ground Ginger; Or To Taste
11/4 teaspoon Ground Nutmeg; Or To Taste
12/4 teaspoon Ground Cloves; Or To Taste 2 large Eggs; Slightly Beaten 1 1/4 cups Nonfat Milk 2 cups
Nonfat Evaporated Milk ; Pastry For One 9-Inch Pie -Crust, Unbaked (see recipe below directions)
Preheat the oven to 400 Degrees F. Combine the pumpkin, sweetener, salt, and spices, blending well
then blend in the eggs, milk, and evaporated milk. Pour into the unbaked pastry shell and bake
until a knife inserted between the center and outside come out clean. Cool to room temperature
before serving.
PIE CRUST 1 1/3 cups Flour; Sifted
13/2 teaspoon Salt
14/2 cup Diet Margarine; Melted 2 tablespoons cold water
Sift the flour and salt together, then dribble the margarine over the surface. Stir, with a fork,
until completely mixed then add the water to the margarine-flour mixture and stir until a smooth
ball if formed. Roll out the dough to fit the pie pan. Place in the pie pan and flue the edges with
the fork. Refrigerate if the crust is to be filled prior to baking. If baked unfilled, make several
cuts with a sharp knife in the bottom and sides of the crust. Bake at 450 degrees F for 13 to 15
minutes or until golden brown.
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