Equal Sweet Potato Pie

Posted in : Diabetic on by : Daphne

Ingredients:

Filling:2 C. sweet potatoes, cooked, mashed (about 2 lb.)2 eggs, lightly beaten7-1/4 tsp. Equal-Measure, or 24 packages Equal sweetener1 Tbsp. margarine, softened1 Tbsp. flour1-1/2 tsp. ground cinnamon3/4 tsp. ground nutmeg1/4 tsp. ground mace (optional)1/2 tsp. salt1-1/2 tsp. vanilla12-oz. can evaporated skim milk1 pie shell, unbaked, 9-inchReduced fat pie shell:1-1/4 C. flour, all purpose1 Tbsp. Equal-Measure, or 3 packages Equal sweetener1/4 tsp. salt4 Tbsp. cold margarine, cut into pieces5-1/2 Tbsp. cold water

Instructions:

Pie Shell:Combine flour, Equal-Measure and salt in a medium bowl. Cut in margarine with pastry blender until mixture resembles coarse crumbs. Mix in water, 1 Tbls. at a time, mixing lightly with a fork after each addition, until dough is formed. Refrigerate until ready to use. Pie filling: Mix sweet potatoes, Equal-Measure, margarine, flour, spices, salt, vanilla, and evaporated skim milk until smooth in large bowl. Pour mixture into pie shell. Bake in a preheated oven at 425 degrees F. for 20 minutes. Reduce heat to 350 degrees F. and bake until filling is set and sharp knife inserted near center comes out clean, 30 to 35 minutes. Cool completely on wire rack. Refrigerate until serving time.