Easy as Pie: Guilt-Free Pie Recipes
Sweet Potato Pie
Trust us, now you can polish off a plate of comfort food -- like this sweet potato pie -- and still feel svelte. The version here proudly touts the merits of its main ingredient: tubers so perfectly sweet that the need to camouflage them with butter, sugar, and whole milk is a nonissue.
Makes 12 servingsIngredients
1 3/4 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons chilled oil (canola or olive oil)
1 extra-large egg white; lightly beaten
1 1/2 teaspoons vinegar, either white wine or apple cider
Ice water as needed
Sweet Potato Filling
16 ounces sweet potatoes, baked till soft, with skins removed
4 egg whites
1/2 cup sugar or Splenda
1 1/4 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
12-ounce can evaporated skim milk
To make crust: Preheat oven to 350 degrees F. Mix flour and salt in a medium bowl. Carve a small well in the middle of the flour and add chilled oil to it. Mix with fork until dough is crumbly. Mix in beaten egg white and white wine vinegar. Using your hands, form dough into ball, adding ice water to the dough if it is still a bit crumbly. Dough should hold together well. Refrigerate until very cold (1/2 hour). Roll dough on a floured surface until 1 inch thick. Drape over 9-inch pie pan, being careful not to tear the dough. Trim off the excess pieces and discard. Bake for 7-10 minutes or until golden brown.
To make filling: In a medium-size mixing bowl, mix all ingredients. Pour into the prepared crust and bake at 350 degrees F. for approximately 30 to 45 minutes, until knife inserted in center comes out clean.
Nutrition info: 221 calories, 6g protein, 34g carbohydrate, 7g fat (1g saturated fat), 2g fiber, 125mg sodium
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