Wednesday, December 1, 2010

Recipe Tuesday: awesome pie edition

I made two pies for Thanksgiving this year: a healthy (130 calories a slice!) pumpkin pie & a much less healthy peanut butter chocolate pie. Both were a hit with the fam. So even though Thanksgiving is over, in my mind, it's always pie season.

"Healthy" Pumpkin Pie (photo recipe courtesy of the amazing Hungry Girl)


For Crust*
2 cups Fiber One bran cereal (original)
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown); melted & mixed with 1 oz. water
3 tbsp. Splenda No Calorie Sweetener, granulated
1 tsp. cinnamon

For Filling
One 15-oz. can pure pumpkin (NOT pumpkin pie filling)
One 12-oz. can evaporated fat-free milk
3/4 cup Splenda No Calorie Sweetener, granulated
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup sugar-free maple syrup
1 tbsp. pumpkin pie spice
1/2 tsp. cinnamon
1/8 tsp. salt
Optional Topping: Fat Free Reddi-wip

Preheat oven to 350 degrees.

[In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Combine crumbs with all other crust ingredients. Stir until mixed well. In an oven-safe 9-inch pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the dish. Set aside.]

In a large bowl, combine all ingredients for the filling. Mix well. Pour mixture into pie crust. (Filling may be taller than the crust -- this is okay!)

Bake pie in the oven for 45 minutes, and then remove it and allow to cool. Chill in the fridge for several hours (for best results, chill overnight).

Cut into 8 slices, and if you like, top with Reddi-wip** before serving!

Okay, okay, I admit: I used a store bought crust. It was just easier & it only added one Weight Watchers point to the recipe. You can skip the part in brackets above if you're using a pre-made crust.

**This step is clearly not optional.

"Unhealthy" Peanut Butter Pie

(Photo courtesy of & yes, this is really what it looks like. So. Darn. Amazing.)

1 cup Jif® Creamy Peanut Butter
1 (8 oz.) package cream cheese, softened (I used low-fat, not that it makes much of a difference!)
1/2 cup sugar (I used Splenda)
1 (12 oz.) container (4 1/2 cups) frozen whipped topping, thawed and divided (I used fat-free Cool Whip)
1 prepared chocolate pie crust
1 (11.75 oz.) jar Smucker's® Hot Fudge Spoonable Ice Cream Topping (I used squeezable chocolate shell for the design on the top because it was easier)

Beat together 1 cup peanut butter, cream cheese & sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.

Reserve 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on HIGH (100% power) for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.

Cut a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner & squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.

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