No Bake Lemon Pie

No Bake Lemon Pie
Found here: http://worldofcooking.net/no-bake-lemon-pie/

Ingredients :

1 Pie Crust
2 Can (14 oz) sweetened condensed milk
3/4 cup lemon juice

Directions :

Pour two cans of sweetened condensed milk into a mixing bowl Add Lemon Juice and Stir

Pour into the Pie Crust and refrigerate for a couple hours Whipped cream for garnish

Sugar-Free Chocolate Pecan Pie

Sugar-Free Chocolate Pecan Pie
 Prep Time 15 minutes
 Cook Time 50 minutes
 Total Time 1 hour 5 minutes
 Servings 12
 Calories 354 kcal
 Author Brenda Bennett | Sugar-Free Mom

Ingredients
1 prepared Chocolate Pie Crust or crust of choice
Filling
3 eggs
1-1/4 cup Swerve divided
1/2 cup butter softened, unsalted
1 tablespoon maple syrup
1 tablespoon black strap molasses
1/2 cup heavy cream
1 teaspoon arrowroot powder
1 teaspoon vanilla extract
1/2 teaspoon vanilla liquid stevia
1/4 teaspoon salt
1/2 cup sugar free chocolate chips like Lily's brand
1 cup pecans chopped
1/2 cup pecans halves

Instructions

Preheat oven to 350 degrees.
In a stand mixer add the eggs and 1/4 cup Swerve and blend on high until smooth. Set aside.
Melt the butter in a sauce pan over medium heat and add the rest of the swerve, maple syrup and molasses. Stir constantly until melted and combined.
Whisk in the cream and arrowroot and bring to a boil.
Continue to stir and simmer for 3-4 minutes until it starts to thicken.
Turn off the heat and add the vanilla extract, stevia, salt and chocolate chips.
Stir until chocolate chips are all incorporated and melted, no lumps.
Slowly add in some of the chocolate into the egg mixture to temper it and stir well.
Add the rest of the egg mixture into the chocolate mixture.
Stir in the 1 cup of chopped pecans and pour into prepared crust.
Top with remaining pecan halves to decorate top.
Cover the edges of the crust with aluminium foil and bake 50-55 minutes or until the center comes out clean with a skewer.
Cool 2 hours then refrigerate.
Warm individual pieces for 30 seconds in microwave or reheat pie in oven at 325 degrees for about 15-20 minutes.

Nutrition Facts
Sugar-Free Chocolate Pecan Pie
Amount Per Serving (1 g)
Calories 354 Calories from Fat 316
% Daily Value*
Total Fat 35.1g 54%
Saturated Fat 10.6g 53%
Cholesterol 79mg 26%
Sodium 69mg 3%
Total Carbohydrates 11.8g 4%
Dietary Fiber 4.3g 17%
Sugars 2g
Protein 5.5g 11%
* Percent Daily Values are based on a 2000 calorie diet.

DIABETIC FRIENDLY STRAWBERRY PIE

DIABETIC FRIENDLY STRAWBERRY PIE

4 cups fresh strawberries
1 (6-ounce) graham cracker crust
1 (4-ounce) package JELL-O® Vanilla Sugar-Free Cook and Serve Pudding
1 (4-ounce) package JELL-O® Strawberry Sugar-Free Gelatin
1 ½ cups water
1 cup Reduced-Calorie or Fat-Free Cool Whip
½ tsp. vanilla extract (optional)

 Arrange strawberries in pie crust. In large saucepan, combine dry pudding mix dry gelatin and water. Cook over medium heat until mixture thickens and starts to boil. Stir often. Spoon hot sauce over strawberries.

Refrigerate at least 2 hours. Mix topping and vanilla and cover pie evenly. Serves 8.

Flakiest Pie Crust Ever

Recipe for the flakiest pie crust ever...

 Double crust -if you only need one, then you can half the recipe...if you are using a deep dish, I would stick with the double crust, there will be some left over but at least you'll have plenty for your pie.

2/3 C. chilled unsalted butter cut up in small cubes
6 Tbs of chilled shortening
2 2/3 C. flour
2 Tbs sugar (this is optional, I don't omit it personally)
1/2 tsp salt
1/2 C. ice cold water.

Mix in a large bowl the flour, sugar and salt. Using two knives or a pastry cutter, cut in the butter and shortening until the mixture is coarse.

Sprinkle the ice water onto the mixture a little at a time, use a fork to "fluff" the dough. Keep doing this until the dough starts to come together, you will still see shortening and butter in your dough, don't worry if it isn't completely incorporated...be careful not to over work it at this point and try not to handle it with your hands too much, the butter and shortening will heat up and the dough will be tough and leathery.

Turn the dough onto a floured surface and roll it out to the desired diameter and thickness...bake according to the recipe you are following. If you need to bake the shell first, I poke holes on the bottom of the pie dish and then line it with parchment paper. I add dry beans to the bottom, covering it and then bake at 350 until golden brown.

About half way through, I take the parchment paper and beans out so that the bottom can cook. Works like a charm. Enjoy, I hope you love this recipe as much as I do! :)

Red Hot Apple Pie in a Mug

Red Hot Apple Pie in a Mug
From http://www.hungry-girl.com/show/more-surprises-shockers-and-swaps-red-hot-apple-pie-in-a-mug-recipe

PER SERVING (entire recipe): 140 calories, 0.5g fat, 44mg sodium, 47g carbs, 3.5g fiber, 24.5g sugars, 0.5g protein -- PointsPlus® value 5*

Prep: 5 minutes

Cook: 5 minutes

Cool: 10 minutes

Ingredients

1 medium Fuji apple, cored and cut into 1/2-inch cubes
12 - 15 pieces Red Hots Cinnamon Flavored Candy
1/2 sheet (2 crackers) low-fat cinnamon graham crackers
2 tbsp. Fat Free Reddi-wip (or more!)
Dash cinnamon

Directions

Put apple cubes in a microwavable cup or mug. Top with Red Hots -- the more you use, the hotter your pie in a mug will be! Cover and microwave for 2 minutes. Stir well. Re-cover and microwave for an additional 1 - 2 minutes, until apple cubes are soft.

Meanwhile, place graham crackers in a plastic bag and thoroughly crush through the bag; set aside.

Once cup or mug is cool enough to handle, mix contents well. Allow to cool for about 10 minutes.

Top with most of the crushed graham crackers followed by the whipped topping. (Use a double serving, if you like!)

Sprinkle with cinnamon and remaining crushed grahams. Voila!

MAKES 1 SERVING

Try it without the red hots but add 3 caramels instead

Southern Homemade Apple Pie

From http://www.flippenhillbillybarn.com/

Mama Dan's Southern Homemade Apple Pie

Apples lend fiber, vitamins, and minerals to the this dessert

Raisins provide a good source of iron

Preparation Time (20 minutes plus cooling)

Baking Time (35 to 40 minutes)

Tip from Mama Dan (When choosing apples for pies I like to use Golden Delicious)

1/4 cup packed light brown sugar
3/4 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 cups of apples, peeled, cored, and thinly sliced
1 cup dark raisins
2 unbaked, ready-made 9-inch piecrust
*For the Glaze
1 large egg, beaten
1 tablespoon granulated sugar

Preheat oven to 425. Place 9-inch Pie crust into deep dish pie plate.

In a large bowl, combine brown sugar, granulated sugar, flour, lemon peel, cinnamon, and nutmeg.

Mix Well

Add apples to sugar mixture; stir until coated. Stir in raisins. Spoon into prepared Pie crust.

Place piecrust on top of filling. Trim edges, pressing against edge of pan. Using a sharp knife, cut steam vents in piecrust. To glaze, lightly brush piecrust with beaten egg. Sprinkle with sugar.

Bake until piecrust is golden brown, about 35 to 40 minutes. Place on a wire rack and cool for 30 minutes. Serve warm.

Brownie Pecan Pie Recipe

Brownie Pecan Pie Recipe
2/3 C. sugar
1/8 t. salt
1 C. light corn syrup
1 4-oz. package sweet cooking chocolate, broken into pieces
3 T. butter or margarine
3 eggs, slightly beaten
1 t. vanilla extract
1 C. pecans, coarsely chopped
1 unbaked 9-inch pastry shell
Whipped cream

Combine sugar, salt and corn syrup in a small saucepan.
Bring to a boil over medium heat, stirring until sugar is dissolved.
Boil 2 minutes.
Remove from heat; add chocolate and butter, stirring until
chocolate is melted and mixture is smooth.
Cool.
Gradually pour chocolate mixture over eggs, stirring constantly.
Add vanilla and pecans; mix well.
Pour into pastry shell.
Bake at 350° F. for 50 minutes; cool.
Top with whipped cream.
Serves 8.

Nutcracker Sweet Pie

2 Nutcracker Sweet tea bags
1 C boiling water
2 oz. unsweetened chocolate
1/3 C butter
1.5 C sugar
1/2 salt
1 C unsalted mixed nuts chopped
2 eggs
1 pie crust

Directions
Steep two tea bags in boiling water in saucepan for 4 minutes.
Remove and discard tea bags, lower heat to simmer.
Add chocolate and butter, stirring till melted.
Remove saucepan from heat, and let cool for 10 minutes.
Add sugar, salt, nuts, eggs, and mix well.
Pour this mixture into a pie shell.
Bake in a preheated oven at 375 for 45 minutes.
Serve warm or cold, alone or with whipped cream.