BUTTERSCOTCH PIE
1 cup Splenda *
1/4 cup sugar-free maple syrup *
1 tablespoon whole-wheat pastry flour
1 cup reduced-fat evaporated milk *
1/4 teaspoon fine sea salt
2 tablespoons margarine
1 large egg, separated
1 teaspoon pure vanilla extract
1 teaspoon Splenda *
WHOLE-WHEAT PIE CRUST
1/2 cup whole-wheat flour
1/2 cup whole-wheat pastry flour
1/2 stick butter
1/8 cup canola oil
1/8 cup ice water
1/4 teaspoon fine sea salt
Cut butter and oil into flour. When it forms pea-sized balls, add water and salt. Roll out with rolling pin.
Pre-heat oven to 450 degrees F.
In a medium saucepan, add 1 cup Splenda, maple syrup and butter on medium heat. Beat the egg yolk well and add it to the flour. Then add the evaporated milk. Beat this until very smooth. Combine with the sugar mixture and cook until the mixture thickens. Remove from heat and add salt and vanilla. Pour into whole-wheat piecrust. Bake at
450 degrees F for 10 minutes; reduce the heat to 350 degrees F and bake 30 minutes. Cover pie with a meringue made by beating the white of the egg stiff and adding 1 teaspoon Splenda. Put pie under broiler for a couple of minutes to brown the meringue.
* If you don't need this sugar-free, use the regular sugar and maple sryup.
And the regular evaporated milk.
1 cup Splenda *
1/4 cup sugar-free maple syrup *
1 tablespoon whole-wheat pastry flour
1 cup reduced-fat evaporated milk *
1/4 teaspoon fine sea salt
2 tablespoons margarine
1 large egg, separated
1 teaspoon pure vanilla extract
1 teaspoon Splenda *
WHOLE-WHEAT PIE CRUST
1/2 cup whole-wheat flour
1/2 cup whole-wheat pastry flour
1/2 stick butter
1/8 cup canola oil
1/8 cup ice water
1/4 teaspoon fine sea salt
Cut butter and oil into flour. When it forms pea-sized balls, add water and salt. Roll out with rolling pin.
Pre-heat oven to 450 degrees F.
In a medium saucepan, add 1 cup Splenda, maple syrup and butter on medium heat. Beat the egg yolk well and add it to the flour. Then add the evaporated milk. Beat this until very smooth. Combine with the sugar mixture and cook until the mixture thickens. Remove from heat and add salt and vanilla. Pour into whole-wheat piecrust. Bake at
450 degrees F for 10 minutes; reduce the heat to 350 degrees F and bake 30 minutes. Cover pie with a meringue made by beating the white of the egg stiff and adding 1 teaspoon Splenda. Put pie under broiler for a couple of minutes to brown the meringue.
* If you don't need this sugar-free, use the regular sugar and maple sryup.
And the regular evaporated milk.
