Pies!

Many people are under the misconception that once they (or a loved one) receive a diabetes diagnosis, all desserts and/or snack foods are strictly forbidden. This, of course, would include pies and cakes.

But while individual cases may differ, for the most part, an occasional sweet is okay, as long as it's eaten in moderation.

For those who have been told that an occasional sweet is fine, here are six yummy diabetic-approved pies that are sure to get your attention, including Lemon Chiffon Pie and Chocolate Cream Pie. Enjoy!

SWEET POTATO PIE

This recipe begins, “Here's a nice dessert for the holidays with less carbs than a typical version.”

Recipe Yield: 8 servings

From Diabetic Gourmet

Ingredients

3 tbsp margarine

1/4 tsp cinnamon

1/4 cup sugar

3 large sweet potatoes, cooked, mash

1/4 tsp salt

1 cup skim milk

1 egg yolk

3 egg whites, beaten stiff

3 tbsp lemon juice

1 (9-inch) unbaked pie shell

1 tsp lemon peel

Directions

Use about 1-1/2 pounds sweet potatoes.

Heat oven to 350F.

Beat together margarine, sugar, and salt. Add egg yolk, lemon juice, lemon peel and cinnamon.

Stir in sweet potatoes and milk. Mix well.

Fold in egg whites; pour into pie shell.

Bake for 40 to 50 minutes or until knife inserted in center comes out clean.

To reduce saturated fat, use a homemade pie shell made with vegetable oil.

Nutritional Information Per Serving: Calories: 263; Fat: 13 g; Sodium: 296 mg; Protein: 6 g; Carbohydrates: 32 g

CHOCOLATE CREAM PIE

Source: Equal®

Serves: 8

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/chocolate-cream-pie

Ingredients

Pastry for single-crust 9-inch pie

1-1/2 cups Equal® Spoonful or Granulated*

1/2 cup cornstarch

1/3 cup European or Dutch-process cocoa

1/4 teaspoon salt

3 cups 2% milk

2 eggs

1 teaspoon vanilla

Light whipped topping (optional)

Chocolate curls (optional)

* May substitute 36 packets Equal sweetener

Directions

Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 375F oven 10 to 12 minutes or until crust is golden. Cool on wire rack.

Combine Equal®, cornstarch, cocoa and salt in medium saucepan. Stir in milk. Heat to boiling over medium-high heat, whisking constantly. Boil and stir until thickened, about 1 minute.

Beat eggs in small bowl; whisk about 1 cup chocolate mixture into eggs. Whisk egg mixture into chocolate mixture in saucepan. Cook over very low heat, whisking constantly, 30 to 60 seconds.

Remove from heat. Stir in vanilla.

Spread hot filling in baked crust. Refrigerate until chilled and set, about 6 hours. Garnish top of pie with dollops of whipped topping and chocolate curls, if desired. Cut pie into wedges.

Notes:

A rich chocolate pie that has 43% less calories than a traditional recipe, because it is flavored with Equal, unsweetened cocoa and lower fat milk. Indulge without the guilt!

Nutritional Information Per Serving: Calories: 235; Fat: 10 g; Sodium: 463 mg; Cholesterol: 66 mg; Protein: 7 g; Carbohydrates: 27 g

Diabetic Exchanges: 1 milk, 1 starch, 2 fat

COCONUT CUSTARD PIE

This recipe begins, “A baked custard pie with less carbs and calories.”

Recipe Yield: Serves: 8

View online: https://diabeticgourmet.com/diabetic-recipes/coconut-custard-pie

Print version: https://diabeticgourmet.com/diabetic-recipes/coconut-custard-pie/print/

Ingredients

Pastry for single-crust 9 inch pie

4 eggs

2 cups 2% milk

1 cup Equal Spoonful or Granulated*

2 tablespoons cornstarch

1/2 teaspoon salt

1/2 cup toasted flaked coconut

1 teaspoon coconut extract (optional**)

* May substitute 24 packets Equal sweetener

** For added coconut flavor use the optional coconut extract.

Directions

Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Set aside.

Beat eggs in large bowl about 5 minutes or until thick and lemon colored. Whisk in milk and remaining ingredients. Pour mixture into pastry shell.

Bake pie in preheated 375F oven 30 to 35 minutes or until sharp knife inserted halfway between center and edge of pie comes out clean.

Cool on wire rack. Serve at room temperature, or refrigerate and serve chilled.

Nutritional Information Per Serving: Calories: 194; Fat: 11 g; Sodium: 301 mg; Cholesterol: 115 mg; Protein: 6 g; Carbohydrates: 19 g

Diabetic Exchanges: 1/2 milk, 1/2 starch, 2 fat

LEMON CHIFFON PIE

Serves: 8

Source: Splenda

View this at https://diabeticgourmet.com/diabetic-recipes/lemon-chiffon-pie-2

Ingredients

1 cup evaporated milk

1 (.25 ounce) envelope unflavored gelatin

1/2 cup water

3 tablespoons fresh lemon juice

3/4 cup Splenda No Calorie Sweetener, Granulated

3/4 teaspoon grated lemon rind

1/4 teaspoon lemon extract

1 (9 inch) graham cracker crust
Directions

Pour evaporated milk in a mixing bowl; place in freezer until ice crystals form (about 30 minutes).

Sprinkle gelatin over water and lemon juice in a small saucepan; let stand 1 minute. Stir in Splenda Granulated Sweetener and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves. Stir in lemon rind and lemon extract.

Beat evaporated milk at high speed with an electric mixer until soft peaks form (about 5 minutes). Gradually add gelatin mixture, beating at high speed until mixture is combined. Do not over beat.

Pour mixture into crust; cover and chill 1 hour or until set.

Notes:

A quick and easy lemon dessert bursting with lemon flavor. The perfect ending to a meal.

Nutritional Information Per Serving: Calories: 160; Fat: 7 g; Saturated Fat: 1.5 g; Fiber: 1 g; Sodium: 170 mg; Protein: 2 g; Carbohydrates: 22 g; Sugars: 13 g

SWEET POTATO PIE

Recipe Yield: Servings: 8

View online at https://diabeticgourmet.com/diabetic-recipes/sweet-potato-pie

Ingredients

3 tbsp margarine

1/4 tsp cinnamon

1/4 cup sugar

3 large sweet potatoes, cooked, mash

1/4 tsp salt

1 cup skim milk

1 egg yolk

3 egg whites, beaten stiff

3 tbsp lemon juice

1 (9-inch) unbaked pie shell

1 tsp lemon peel

Directions

Use about 1-1/2 pounds sweet potatoes.

Heat oven to 350F. Beat together margarine, sugar, and salt. Add egg yolk, lemon juice, lemon peel and cinnamon. Stir in sweet potatoes and milk. Mix well.

Fold in egg whites; pour into pie shell. Bake for 40 to 50 minutes or until knife inserted in center comes out clean. To reduce saturated fat, use a homemade pie shell made with vegetable oil.

Nutritional Information Per Serving: Calories: 263; Fat: 13 g; Sodium: 296 mg; Protein: 6 g; Carbohydrates: 32 g

Diabetic Exchanges: 2 Starch/Bread, 2 Fat

SOUTHERN PECAN PIE

Recipe Yield: Servings: 10

View this online at https://diabeticgourmet.com/diabetic-recipes/southern-pecan-pie

Ingredients

1 (9-inch) unbaked pie shell

1 cup fruit sweetener

1 tablespoon cornmeal

1/3 cup unsweetened applesauce

3 tablespoons water

2 tablespoon cornstarch

3 eggs

2 teaspoon vanilla extract

2 tablespoon very strong coffee or espresso, prepared

24 pecan halves

Directions

Prepare pastry and place in 9" pie pan.

In large bowl, combine fruit sweetener, cornmeal and applesauce.

Beat with an electric mixer.

In a small bowl, blend water and cornstarch until smooth.

Add to fruit sweetner mixture and blend.

Beat in eggs, one at a time.

Stir in the vanilla and coffee.

Pour mixture into pie shell.

Decorate top with pecan halves.

Bake 30 to 40 minutes, or until custard is set, at 375F.

Cool slightly before cutting.

Nutritional Information Per Serving: Calories: 211; Fat: 9 g; Sodium: 69 mg; Cholesterol: 82 mg; Protein: 3 g; Carbohydrates: 28 grams

Diabetic Exchanges: 1 Bread, 1 Fruit, 2 Fat