Low Fat Splenda Pineapple Cream Pie Recipes

Steps:

• Combine crumbs and butter; press into bottom and up the sides of a 9-in. pie plate. Bake at 350° for 8-10 minutes; cool. In a bowl, combine pudding mix and sour cream; mix well. Stir in pineapple and sweetener. Spread into crust. Chill at least 3 hours.

Steps:

• Combine milk, pineapple and lemon juice; fold in whipped topping. Pour into prepared crust. Refrigerate until serving. If desired, serve with toasted macadamia nuts and additional crushed pineapple.

Steps:

• Whisk sugar, flour, and salt together in a saucepan over medium heat. Add milk and cook, whisking constantly, until mixture thickens and begins to bubble, 3 to 5 minutes. Remove from heat.
• Stir pineapple, egg yolks, and butter into milk mixture. Return to heat and cook over medium heat until mixture begins to bubble, 3 to 5 minutes. Continue cooking, stirring constantly, until hot and thick, about 2 minutes more. Pour mixture into prepared pie crust. Refrigerate until chilled, at least 3 hours.

Steps:

• Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Transfer to prepared pastry., For pineapple layer, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Add pineapple. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter. Gently spread over cream mixture., For meringue, in a large bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust., Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.

Steps:

• Stir the milk, flour, salt, egg yolks and sugar on the stove until it thickens.
• Take off heat and add pineapple.
• Put in pie crust and let cool in refrigerator.
• Serve with whipped topping.

Steps:

• Mix all ingredients until well combined.
• Pour into graham cracker crust.
• Spread whipped topping on top of pie to cover.
• Chill until se .
• Serve and enjoy!

Steps:

• In a large bowl, mix whipped topping mix, milk and 1/2 teaspoon vanilla extract.
• Add Splenda and beat with an electric mixer on low speed until blended.
• Beat on high speed for 4 minutes or until topping thickens and forms peaks.
• Set aside.
• In a separate bowl, mix crushed pineapple (including juice) with pudding mix, sour cream, 1 teaspoon vanilla and 1 teaspoon rum extract.
• Gradually add whipped topping mixture into pineapple mixture, folding gently to incorporate.
• Spoon pie filling into prepared reduced-fat graham cracker crust.
• Cover and chill overnight before serving.
• Note: Using whipped topping mix rather than prepared, fat-free, non-dairy whipped topping will ensure a better texture and will allow the pie to better maintain its shape.

Steps:

• Preheat oven to 350ºF. Spray 9-inch pie plate with butter flavored cooking spray.
• Beat Egg Beaters with milk and light butter. Add flour and Splenda and whisk until smooth. Stir in coconut and vanilla. Pour into pie plate.
• Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Allow to cool for at least 15 minutes before serving. I prefer to let it cool, then refrigerate it overnight before serving. Cover and refrigerate any remaining pie.
• *If you want this pie to be completely sugar free, you will have to purchase unsweetened coconut or shred your own. You might want to add some extra Splenda as well--to make up for the sugar that's in regular packaged coconut. Also, you can substitute 1 cup egg whites (about 6 or 7) for the Egg Beaters.

Steps:

• Preheat oven to 425°F
• Place one crust into a 9-inch pie pan.
• Place sliced apples into a large mixing bowl and set aside.
• Combine Splenda, cornstarch, cinnamon, nutmeg and salt in a small bowl.
• Sprinkle mixture over apples and toss.
• Spoon apple mixture into piecrust.
• Place the second crust over the filling. Seal edges, trim and flute. Make small openings in the top crust.
• Bake for 40-50 minutes or until the top crust is golden. Serve warm or chilled.

Steps:

• Mix sugar,salt,cornstarch and flour well.
• Place reserved pineapple juice in measuring cup and add milk to equal 3 cups liquid.
• Add to dry ingredients slowly.
• Bring to a boil and allow to boil about 2 minutes.
• Add some of hot liquid to egg yokes mix well and return to pot.
• Boil another 2 minutes.
• Remove from heat and add pineapple, vanilla and butter mix well.
• Allow to cool about 5 minutes and pour into crust.
• Serve as is or with whipped cream.

Steps:

• Beat cream cheese until fluffy.
• Beat in sweetened condensed milk.
• Stir in pineapple and pecans.
• Pour mixture into pie crust.
• Refrigerate for several hours.
• Garnish with whipped cream.