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Something Different
A Pie For All Reasons By Dana Jacobi, AICR
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Audrey's Very Southern Chocolate Chess Pie Coconut Pie In Flaky Buttermilk Crust Crisco® Shortening
The stout British "pye," ennobled in literature by such as Chaucer, Shakespeare, and Dickens, was a savory meat mixture swathed in a thick, heavy dough. It could contain larks, for example, or mutton, or veal and ham, or steak and kidney, and it could be served hot or cold. Small meat pies called pasties were made to be eaten out of the hand. An early sort of sandwich, the pasty went to the coal mines and to the fields to furnish the laborer with a nourishing lunch. Tarts, as differentiated from pies, were sweet and were baked in a much lighter crust. They were served at any time during the meal, not necessarily for dessert; meals were most likely to end with cheese or a savoury. Meats were not safe from sweetening, as witness the venerable mincemeat pie. Once in America, the English cook (confronted by a somewhat different set of ingredients) continued to bake meat and game pies, although the meat could be and was, on occasion, bear or squirrel. It will be recalled that it was some years before the settlers' supply of domestic animals was assured. Unfamiliar nuts, fruits, and berries lent themselves to tarts, and sweetening ran to honey, molasses, and, further north, to maple sugar and syrup, until sugar became generally available. By Martha Washington's day, the distinction between pies and tarts had begun to fade; people began to use the terms interchangeably to mean sweet pastries. Mrs. Washington's own cookbook reflects the gradual Americanization of pastries: The old English recipes were kept, not only for mincemeat pie, but for tarts made of sweetened lettuce, parsnips ... even a Tart of Hipps, requiring a quart of rose hips, the fruit of the rose. But apple pie was here as well. The evolution of the American pie as we know it, with a crust on the bottom and variously topped, would appear to have been slightly more of a Southern development than otherwise. Eliza Leslie, writing her New Cookery Book (1857) in Philadelphia, opined that "Except in very plain country places a fruit pie with two crusts (under and upper) is now seen but rarely." Her method was to place only a border of puff pastry on the rim of the plate, bake it, pour in cooked filling, and sift sugar over it. Miss Leslie, it may be inferred, had not had
the pleasure of visiting a contemporary food writer named Mary Randolph in her
anything-but-plain circumstances in Virginia. Independently, Randolph was working
toward an American way of cooking American ingredients. In The Virginia
Housewife, (1824), she offered an apple pie with crusts (under and upper) while
remaining British in calling many of her pies puddings, as in By 1876, Mary Frances Henderson, writing in St. Louis, dared to say in her Practical Cooking and Dinner Giving that "in England, only an upper crust is made. In this country there is generally only an under crust, with bars of paste crossed over the top. I prefer this mode." Marion Cabell Tyree, writing about the same time in Housekeeping in Old Virginia, used the term tart only for small, one-serving pastries as we do now. Her recipes for Tyler Pudding and Irish Potato Pudding end with the instruction, "Bake in a paste," which turned her pudding into American pie. She simply had not shaken the English habit of calling a dessert a pudding. Tyree's puddings were mostly pies, then. But she included a section called pies, with many of the recipes calling for a topping of meringue, a mechanism, it appears, for distinguishing a pudding from a pie. Because there were few ovens in colonial days, many of these early recipes permitted a pudding to be either steamed in a dampened and floured cloth, or less frequently, baked in a "paste." The colonists' brand new supermarket of ingredients with which to fill their pudding bowls called forth the cook's inventiveness. Watching the Indians sweeten nuts, berries, or pumpkin with honey gave them enough for a start. Hickory and black walnuts were abundant in the fall, as were chestnuts. There are early recipes for native nuts in puddings, but it was not until after the Civil War, when the pecan began to flourish across the Southern states, that the pie most associated with the warmer tier of states was born. The variations are legion, as demonstrated by the wide swing from, say, the maple syrup version from the Wayside Inn in Virginia, to the Tupelo Honey Pecan Pie from Florida which utilizes honey made from the nectar of the Tupelo tree. The peanut after a long detour from Peru to Italy to Africa to North America, became the basis for another typical Southern pie. Native pumpkins and squashes were reliable fillings year-round, as they could be dried and reconstituted. Add sweet potatoes and white ones, tomatoes, both green and ripe. Bean Pie? An Oklahoman whose parents were married in Indian Territory remembers it well: Her mother also "... made pies from vinegar, sheep sorrel, green grapes ... even carrots." These were just a few of the "poor man's pies" made by people trying to eat well while scrabbling homes out of inhospitable wildernesses. In addition to tarts and pastries containing beans, pears, apples, and quinces in a sixteenth-century menu by Bartolomeo Scappi, chef to Pope Pius V, there is mention of "large pies filled with custard cream." Custard pies are hardly news anymore, but they've been embroidered upon by Southern cooks who have added things like chocolate, coconut, and so on, barely keeping the principle of egg for thickening. Perfectionism peaks when the Southern baker surveys a cream pie with a lightly swirled and browned meringue, slices it carefully with a wet knife, and finds that the filling holds its shape at room temperature. "Chill until set ..." How familiar the term! Yet, chronologically, pies that "bake" in the refrigerator are our youngest heritage entry in the nine-inch pie category. While ice and iceboxes were undoubtedly utilized before the advent of electric refrigeration, the chill-and-set pie came into its own in the 1920s. Among our sweet delights, let's save room for those little fried, boiled, or baked morsels many of us would choose over the grandest meringue or the richest chess pie. Dumplings, fried pies, turnovers: all have an assigned place in our ancestral recipe books, and they have lost none of their charm. Thinking small again, consider the tart as we now use the term after the fashion of Marion Cabell Tyree, and the tiny, bite-size tartlet or tassie that we see at parties and, if given the opportunity, eat of too freely! As to the name "tassie," a fair guess: An anonymous culprit converted the Scottish word for a wee drinkie into a wee nibble. While our pies have evolved away from the English "pyes," we may still thank those colonists for the infamous Southern sweet tooth, echoing that old admonition from the loving mother to a restive child: " 'Ave a sweet, dearie." Sweets make us happy. While there is nothing so American as apple pie, there is nothing more Southern than pie of any kind.
Text Source: The foregoing is reprinted with many thanks and much appreciation to Southern Living's Southern Heritage Cookbook Library, The Southern Heritage Pies and Pastry Cookbook, ©1984 by Oxmoor House, Inc.
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Pies can be a
healthful choice on the groaning board of holiday desserts when they contain ample
servings of fresh or dried fruits, or vegetables like pumpkin and sweet potatoes.
Healthwise, the pie's worst aspect – a rich crust – simply needs to be
streamlined. This is easy to do without giving up a good crust. Here are simple ways I slim down holiday pies while still using my favorite, old-fashioned, flaky pie crust recipe. For an apple pie, or any fruit combination like cranberry and raisin, the first thing I do is eliminate the bottom crust. This immediately halves the least healthful part of a pie. It also reduces the work of making double-crusted pies, and the eternal headache of a soggy bottom crust. Instead, I use a deep-dish pie plate and heap in the fruit. For an apple pie, I easily use 10 cups of sliced apples. With such an abundance of fruit, and a golden top crust, no one even misses what might have been underneath. After years of experimenting, I've concluded that reducing the amount of fat in a crust only makes it hard and cardboard-tasting. Instead of "fixing" a good crust, I now work on using less of it. For most fruit pies, making a lattice top accomplishes this. Some cooks also use a cookie cutter to make leaf-like shapes that are scattered over the pie in lieu of a solid crust. This technique works best for pumpkin and sweet potato pies, which produce no bubbling juices to swamp these islands of crust. Both types of crust look so picture-pretty no one thinks my motive was cheating on the amount of pastry used. A spicy holiday pie can sneak in good health! Try the spiced apple and cranberry pie below, and see for yourself. AICR Something Different is written for the American Institute for Cancer Research by Dana Jacobi, author of The Joy of Soy, and recipe creator for AICR's book, Stopping Cancer Before It Starts.
CRANBERRY
LATTICE PIE (ONE-CRUST) 1 (12-ounce) bag cranberries, fresh or frozen Ed. Note: Make a carbohydrate allowance in your daily meal plan if you plan to have a slice of this pie. Combine cranberries, apple, raisins, ginger, sugar, cinnamon and cloves in a deep saucepan with tight-fitting lid. Add 1/4 cup of cider. Bring to a boil over medium heat. Reduce heat and cook until cranberries pop and mixture is moist and bubbling, about 5 minutes. Stir well, cover and cook until cranberries are soft, 4 to 5 minutes. Mix in walnuts. Combine cornstarch with remaining cider in a cup. Mix into hot filling and cook until thickened, stirring constantly, about 2 minutes. Turn filling into a 9-inch pie plate, spreading it evenly. Let sit until filling is just warm, about 30 minutes. Filling can be made ahead, covered with plastic wrap and refrigerated for 24 hours. Preheat oven to 425 degrees. If filling has been chilled, bring it to room temperature. Cut pie crust into at least 12 1/2-inch strips. Space 6 strips evenly over top of pie. Place 6 more strips at right angles, weaving them through to make a lattice. Trim away over-hanging crust from edges. Use remaining crust to make a border along rim of pie plate, crimping it nicely. Brush crust with beaten egg. Sprinkle sugar on lattice crust, including edges. Set pie on a baking sheet. Bake 10 minutes. Reduce temperature to 350 degrees. If rim of crust has started to brown, cover with strips of foil. Bake 25 to 30 minutes, until lattice is golden. Remove pie and let sit 20 minutes before serving. Serve warm or at room temperature. Makes 8 Servings. Per Serving: 360 Cal; 11 g Total Fat (2 g Sat Fat); 67 g Carb; 27 mg Cholesterol; 132 mg Sodium; 4 g Protein; 6 g Fiber; 46 g Sugar. Exchanges: 2-1/2 Starch; 2 Fruit; 2 Fat.
STREUSEL
FRUIT PIE 1-1/4 cups plus 2 Tablespoons all-purpose
flour, divided Combine 1 cup flour, salt, and oil; stir until crumbly. Combine ice water and 1 teaspoon lemon juice; sprinkle evenly over surface of flour mixture; toss with a fork until mixture is crumbly. (Do not form a ball!) Press into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll into an 11-inch circle. Remove top sheet of plastic wrap. Invert dough into a 9-inch pie plate coated with nonstick cooking spray; remove remaining plastic wrap. Fold edges of pastry under, and flute. Line pastry with wax paper; fill with pie weights. Bake at 400°F for 8 minutes. Remove wax paper and weights; prick bottom and sides of pastry with a fork. Bake 6 minutes. Cool on a wire rack. Combine 1/2 cup sugar, 2 tablespoons flour, cinnamon, and 1/8 teaspoon nutmeg. Toss fruit with remaining lemon juice; add flour mixture, and stir. Spoon into pastry. Bake at 350°F for 25 minutes. Place oats in container of an electric blender; process until ground. Combine oats, remaining sugar, 1/4 cup flour, and 1/8 teaspoon nutmeg; cut in margarine with a pastry blender until mixture is crumbly. Stir in cheese. Sprinkle over fruit, and bake 30 minutes. Let cool completely. Makes 8 Servings. Note: Save at least 4 Carbs and 2 Fats from your daily menu plan for a delicious slice of this pie Per Serving: 320 Cal; 10 g Total Fat (2 g Sat Fat); 54 g Carb; 5 mg Cholesterol; 121 mg Sodium; 5 g Protein. Exchanges: 3 Starch; 1 Fruit; 2 Fat.
AUDREY’S
VERY SOUTHERN 2 whole eggs Beat the eggs with the sugar and cocoa until well blended. Thoroughly stir in the melted margarine. Lastly, blend in the milk and vanilla. Pour into an unbaked, 8-inch pastry shell and bake at 325°F degrees for about 45 minutes (until a knife inserted in the middle comes out clean). Do not overbake. Cut in small slices (it’s very rich!) and serve with a dollop of whipped cream. Makes 6-8 servings, depending on size of slice. Editor's Note: This is Audrey Derryberry Massey's family recipe for Chocolate Chess Pie. We included the recipe with her feature Endangered Foods of the South a few months ago. Since this pie is definitely NOT a diabetic recipe, and because we wanted to keep the recipe authentic for the article, we analyzed Audrey's original recipe for 8 servings (a small slice) and 10 servings (a sample slice), without the whipped cream topping. You could substitute the whipped cream with a light frozen topping (thawed) to save on even more calories & fat, the choice is up to you. Suggestion: Plan well and enjoy! Per Slice (8 Servings Per Pie): 327 Cal; 14 g Total Fat (3 g Sat Fat); 47 g Carb; 59 mg Cholesterol; 207 mg Sodium; 4 g Protein; 67 mg Calcium; 35 g Sugars. Exchanges: 3 Carb; 3 Fat. Per Slice (10 Servings Per Pie): 262 Cal; 11 g Total Fat (3 g Sat Fat): 38 g Carb; 47 mg Cholesterol; 166 mg Sodium; 53 mg Calcium; 3 g Protein. Exchanges 3 Carb; 2 Fat.
COCONUT PIE IN FLAKY BUTTERMILK CRUST 3/4 cup sugar Preheat the oven to 350°F. In a large mixing bowl, combine the sugar, flour and lemon zest. Pour in milk and beat until smooth. Add almond extract, melted butter, and coconut and beat well. Whip egg whites until stiff and fold into coconut mixture. Spoon into the unbaked piecrust shell and bake for 45 minutes, until well browned and springy to the touch. Makes 8 Servings. Per Serving (crust included): 302 Cal; 13 g Total Fat (9 g Sat Fat); 41 g Carb; 21 mg Cholesterol; 254 mg Sodium; 6 g Protein; 1 g Fiber. Exchanges: 3 Bread/Starch; 2 Fat. FLAKY
BUTTERMILK PIE CRUST 1 cup all-purpose unbleached flour Sift the flour, salt, and sugar into a large mixing bowl. Cut the butter into small chunks and, using your fingers, briskly rub the butter into the flour. (Note: This step requies a bit of speed; otherwise you'll end up with an oily crust). When the mixture resembles coarse meal, add the buttermilk. Using a fork, work the buttermilk into the meal. Add ice water and pull the mixture together to form a ball. Knead the dough lightly two to three times. Reshape the dough into a ball again, wrap in plastic, and refrigerate for at least 1 hour. Turn the ball out onto a lightly floured surface and roll out to the desired diameter (9-inches). Makes one 9-inch crust -- 8 Servings. Note: For a prebaked pie shell, preheat the oven to 375°F. Prick the crust with a fork and bake for 10 to 12 minutes, until golden. Cool. Per Serving: 105 Cal; 5 g Total Fat; 12 g Carb; 139 mg Sodium.
MINCEMEAT PIE 5 cups finely chopped apples Combine all ingredients, except pie shell, in a saucepan. Bring to a boil over medium heat, then lower to simmer. Cook 30 minutes, or until thick, stirring occasionally to prevent sticking. Preheat the oven to 400°F. Pour cooked filling into pie shell. Bake for 20 to 25 minutes. Cool and cut into 8 slices to serve. Makes 8 Servings. Serving Suggestion: Top each slice with a dollop of lowfat vanilla yogurt or thawed light frozen topping. Per (1 Slice): 229 Cal; 8 g Total Fat; 39 g Carb; 00 mg Cholesterol; 101 mg Sodium; 257 mg Potassium; 3 g Protein. E xchanges: 1 Starch; 2 Fruits; 2 Fat.
MAPLE
PUMPKIN PIE 1-1/3 cups all-prpose flour Combine flour, 1 tablespoon sugar and 1/4 tsp salt in medium bowl. Cut in shortening and margarine with pastry blender or two knives until mixture forms coarse crumbs. Mix in ice water, 1 tablespoon at a time, until mixture comes together and forms a soft dough. Wrap in plastic wrap. Refrigerate 30 minutes. Preheat oven to 425°F. Roll out pastry on floured surface to 1/8-inch thickness. Cut into 12-inch circle. Ease pastry into 9-inch pie plate; turn edge under and flute edge. Combine pumpkin, remaining 1/3 cup sugar, egg whites, milk, syrup, cinnamon, ginger and remaining 1/2 tsp salt in large bowl; mix well. Pour into unbaked pie shell. Bake 15 minutes; reduce oven temperature to 350°F. Continue baking 45 to 50 minutes or until center is set. Transfer to wire cooling rack; let stand at least 30 minutes before serving. Serve warm, at room temperature or chilled with whipped topping, if desired. Makes 10 Servings. Per Serving: 198 Cal; 5 g Total
Fat (1 g Sat Fat); 34 g Carb; 1 mg Cholesterol; 231 mg Sodium; 103 mg Calcium; 5 g
Protein; 2 g Fiber; 14 g Sugar. Exchanges: 2 Starch;
SWEET
POTATO PIE 1 (14.5-ounce) can no-sugar-added mashed
sweet potatoes Place sweet potato and margarine in a medium-size microwave-safe bowl. Microwave at HIGH 3 minutes or until potato is thoroughly heated; stir well. Add brown sugar and pumpkin pie spice to potato mixture; stir well. Gradually add egg substitute and milk, stirring well. Pour potato mixture into pie crust. Bake at 400°F for 10 minutes. Reduce heat to 350°F and bake 55 additional minutes or until set. Let pie cool on a wire rack. Makes 8 Servings. Ed Note: Make allowance for 3 Carbs in your daily meal plan if you have a slice of this pie for dessert! Per Serving: 261 Cal; 5 g Total Fat (1 g Sat Fat); 50 g Carb; 00 mg Cholesterol; 165 mg Sodium; 4 g Protein; 2 g Fiber. Exchanges: 3 Starch; 1 Fat.
OLD SOUTH
MOLASSES CRUMB PIE Crust: Unbaked 9-inch Crisco Shortening Single Crust Filling: 2 Tbsp Crisco Shortening Heat oven to 425°F. For Filling: place Crisco in medium bowl. Add flour, brown sutar, salt, cinnamon, nutmeg, ginger and cloves. Beat at low speed of electric mixer until crumbs form. Add baking soda to boiling water. Stir in molasses and egg whites. Springle bottom of unbaked pie shell generously with crumb mixture. Cover with molasses mixture. Repeat, finishing with crumbs on top. Bake at 425° for 10 minutes. Reduce temperature to 350°F. Bake for 25 minutes. Serve at room temperature. Makes 8 Servings. Per Serving (in crust): 328 Cal; 11 g Total Fat (3 g Sat Fat); 52 g Carb; 00 mg Cholesterol; 285 mg Sodium; 404 mg Potassium; 4 g Protein; 1 g Fiber. Exchanges: 3-1/2 Starch/Other Carb; 2 Fats. CRISCO SHORTENING SINGLE CRUST (9-INCH)* 1-1/4 cups all-purpose flour Combine flour and salt (if used) in medium bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle orange juice over flour mixture, one tablespoon at a time. Toss lightly with fork until dough forms. (May seem slightly dry and crumbly). Press into a ball. Press between hands to form 5 to 6-inch "pancake." Roll "pancake" between unfloured sheets of waxed paper. Peel off top sheet. Trim one inch larger than upside-down 9-inch pie plate. Flip into pie plate. Remove other sheet. Press to fit. Fold edge under and flute the rim. For unbaked pie shell, follow individual recipe for baking temperature and time. For baked pie shell, prick bottom and sides with fork (50 times) to prevent shrinkage. Bake at 425°F for 10 to 15 minutes or until lightly browned. Cool before filling. *Note: For double crust, double ingredients above. Follow individual recipe for procedure.
LEMON
MERINGUE PIE Filling: 2/3 cup sugar Meringue: 4 egg whites Combine 2/3 cup sugar and cornstarch in a saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 1 minute, stirring constantly. Remove from heat. Gradually stir one-fourth of hot mixture into egg substitute; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 2 minutes or until thickened. Remove from heat; stir in lemon rind and juice. Spoon mixture into pastry shell. For Meringue: Beat egg whites, cream of tartar, and vanilla at high speed of an electric mixer until foamy. Gradually add 2 tablespoons sugar, beating until stiff peaks form. Spread meringue over hot filling (the secret to a perfect meringue), sealing to edge of crust. Bake at 325°F for 25 minutes or until golden. Cool completely on a wire rack. Makes 8 Servings. Per Serving: 276 Cal; 8 g Total Fat (2 g Sat Fat); 44 g Carb; 1 mg Cholesterol; 183 mg Sodium; 7 g Protein; 1 g Fiber. Exchanges: 3 Starch; 1 Very Lean Meat; 2 Fat.
FROSTY
PUMPKIN PIE 2 cups frozen reduced-fat yogurt, softened Spread softened yogurt into crust. Freeze for 30 minutes. Meanwhile, in a bowl combine the pumpkin, sugar, pumpkin pie spice, salt and ginger; mix well. Fold in the whipped topping. Spoon filling over frozen yogurt. Return to freezer and freeze for 6 hours or overnight. Remove from the freezer 20 minutes before cutting. Makes 8 Servings. Per Serving: 282 Cal; 7 g Total Fat (5 g Sat Fat); 47 g Carb; 3 mg Cholesterol; 273 mg Sodium; 4 g Protein; 1 g Fiber. Exchanges: 2 Starch; 1 Fruit; 1 Fat.
RIBBON
PUDDING PIE 4 cups cold fat-free milk, divided In a mixing bowl, beat 1-1/3 cups of the milk and vanilla pudding mix on low speed for 2 minutes. Pour into graham cracker crust. In another bowl, beat 1-1/3 cups milk and butterscotch pudding mix for 2 minutes. Spoon evenly over the vanilla layer. Beat chocolate pudding mix and remaining milk for 2 minutes. Spread evenly over butterscotch layer. Spread with whipped topping. Sprinkle with pecans. Refrigerate for at least 30 minutes. Makes 8 Servings. Per Serving: 107 Cal; 2 g Total Fat (1 g Sat Fat); 17 g Carb; 2 mg Cholesterol; 512 mg Sodium; 5 g Protein; trace Fiber. Exchanges: 1 Starch; 1/2 Fruit.
PUMPKIN
SPICE PIE Ed. Note: Georgia Kostas is the Director of Nutrition at the renowned Cooper Clinic and Aerobics Center in Dallas, TX. Robert A. Barnett is a journalist with a long-standing interest in food and health; his writing credits include The American Health Food Book and numerous articles on food and health. This cookbook is a recent discovery and let me tell you, it is fantastic!! We'll be featuring more recipes from this book in this and future issues of Cinnamon Hearts. 1 cup 1% lowfat cottage cheese Preheat oven to 400°F. Process cottage cheese, pumpkin, egg substitute, corn syrup, sugar, flour, pumpkin pie spice, and vanilla extract in an electric blender until smooth. Pour into pastry shell; bake for 20 minutes. Reduce oven temperature to 325°F and continue baking 25 to 30 minutes or until pie is just set. Let cool on a wire rack; serve at room temperature or chilled with frozen yogurt, if desired. Makes 8 Servings. Per Serving: 235 Cal; 7 g Total Fat (1 g Sat Fat); 35 g Carb; 2 mg Cholesterol; 380 mg Sodium; 9 g Protein; 2 g Fiber. Pyramid Equivalents: 1 Bread; 1 Veg; 1 Fat; Extras.
EASY FLAKY
PASTRY 1 cup all-purpose flour Preheat oven to 425°F. Combine flour, sugar, and salt in a bowl; stir with a fork and set aside. Combine margarine and yogurt, beating well with fork until blended. Immediately drizzle mixture over flour mixture; toss with fork or fingers until crumbly. Form into a ball. Roll out pastry between two sheets of plastic wrap to a 10-1/2-inch circle; fit into a 9-inch pie plate. Crimp sides and refrigerate 30 minutes. Take out of refrigerator; prick all over with a fork. Fill and bake, or bake unfilled. Bake in lower third of oven for 10 minutes --- if necessary, press pastry to pie plate with the back of a wooden spoon. (Note: if edges begin to brown too quickly, cover lightly with a piece of foil, and continue baking). Reduce oven temperature to 350°F and continue baking 10 to 15 minutes or until pastry is golden. Yield: 1 (9-inch) Pastry. Per Serving (1/8 of pie crust): 115 Cal; 6 g Total Fat (1 g Sat Fat); 13 g Carb; 00 mg Cholesterol; 200 mg Sodium; 2 g Protein. Pyramid Equivalents: 1 Bread; 1 Fat; Extras.
BANANA
CREAM PIE 1/2 cup plus 3 Tbsp sugar, divided Preheat oven to 325°F. Combine 1/2 cup sugar and flour in a heavy saucepan; mix well. Gradually stir in evaporated skim milk and egg substitute. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat and simmer 1 minute, stirring constantly. Remove from heat and fold in sour cream and vanilla. Cool. Combine wafer crumbs, 2 tablespoons sugar, and melted reduced-calorie margarine; mix well and press on bottom and up sides of a 9-inch pie plate. Spoon 1/2 of pudding mixture into pie plate; layer half of bananas on top. Repeat layers, ending with pudding mixture. Set aside. Beat egg whites, cream of tartar, and remaining 1 tablespoon sugar in small bowl of an electric mixer until stiff peaks form. Spread meringue over pudding, sealing to edges. Bake for 15 minutes or until meringue is browned. Cool to room temperature or chill before servings. Makes 8 Servings. Note: Be sure to save 4 Carbs for one serving of this luscious dessert in your daily menu plan. Per Serving: 315 Cal; 8 g Total Fat (2 g Sat Fat); 53 g Carb; 2 mg Cholesterol; 200 mg Sodium; 9 g Protein. Pyramid Equivalents: 1/2 Fruit; 1 Dairy; 1/2 Meat; 2 Fat; Extras.
"MOCK" SOUR CREAM RAISIN
PIE 1 cup skim milk In a saucepan, combine milk and yogurt. Add the pudding mix; cook and stir constantly until mixture boils and thickens. Stir in allspice. Add raisins; mix well. Let cool for 10 minutes, stirring occasionally. Pour into baked pastry shell. Chill at least 2 hours. Makes 8 Servings. Hint: To prevent your pie shell from shrinking as it bakes, put rolled pastry in a pie plate, then place an empty pie plate inside it. Bake 10 minutes. Remove the empty plate; continue baking until crust is brown. Per (1 Slice) Serving: 175 Cal; 8 g Total Fat; 24 g Carb; 1 mg Cholesterol; 210 mg Sodium; 4 g Protein. Exchanges: 1 Fruit; 1/2 skim Milk; 2 Fat.
APPLE
AND CHEDDAR CHEESE PIE 3 large tart apples, peeled and sliced Ed. Note: Save up your Fats for this special treat. Each serving is 15 g Total Fat (due to the cheddar cheese). Preheat the oven to 400°F. Put apples into a bowl. Sprinkle on sugar, 1 tablespoon flour, and nutmeg. Spread apple mixture into the pie shell and cover with cheese. Mix 1/2 cup flour, brown sugar, and margarine or butter with a fork (or pastry blender) to a crumbly consistency. Sprinkle mixture over cheese and bake for 30 to 40 minutes, or until apples are tender. Cool slightly and cut into 8 slices. Serve warm or cold. Makes 8 Servings. Per (1 Slice) Serving: 276 Cal; 15 g Total Fat; 30 g Carb; 15 mg Cholesterol; 246 mg Sodium; 119 mg Potassium. Exchanges: 1 Starch; 1 Fruit; 3 Fats.
MILE-HIGH
LIME PIE PIE 1 can (14-ounces) fat-free sweetened
condensed milk In a bowl, combine the milk, sour cream, lime juice and food coloring, if desired. Fold in whipped topping. Pour into the crust. Refrigerate for at least 12 hours. Makes 8 Servings. Ed. Note: Once again, save those Carbs (4) and Fats for something really special! Per Serving: 355 Cal; 9 g Total Fat (6 g Sat Fat); 57 g Carb; 12 mg Cholesterol; 171 mg Sdium; 7 g Protein; Trace Fiber. Exchanges: 3 Starch; 1 Fruit; 2 Fat.
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