diabetic [dī ä bĕtĭk] adj. - made without sugar and therefore suitable for someone who has diabetes
Many recipes can be adapted to be diabetic-friendly by simply modifying a few ingredients. In addition, here are some specific diabetic pie and pie crust recipes:
| Apple Pie | Cookies and Cream Pie | Pecan Pie |
| Banana Cream Pie | Key Lime Pie | Pumpkin Pie |
| Blueberry Pie | Lemon Meringue Pie | Strawberry Pie |
| Brownie Pie | Mincemeat Pie | Sweet Potato Pie |
| Coconut Cream Pie |
1 Basic 9” Double Pie Crust (unbaked)
6 cups apples, sliced
3/4 teaspoon cinnamon
12 ounces apple juice
2 tablespoons cornstarch
Preheat oven to 425 degrees.
Lay apple slices inside formed pie crust.
Heat apple juice on stove and add cornstarch and cinnamon. Bring to
a boil.
Pour apple juice over apples and cover with top crust.
Bake for 50 to 60 minutes or until done.
2 packages sugar free vanilla pudding
2 cups skim milk
2 bananas, sliced thinly
1 Graham Cracker Crust
Make pudding with milk as directed on pudding box.
Layer banana slices in pie crust and cover with pudding.
Chill before serving.
1/4 cup butter
2 eggs, beaten
1 cup coconut
1 3/4 cup milk
1 teaspoon vanilla extract
Sugar substitute equal to 1/4 cup sugar
1 Basic 9” Pie Crust (unbaked)
Combine all ingredients and pour into unbaked pie shell.
Bake at 350 degrees for 45 to 55 minutes.
1 can evaporated milk
2 teaspoons vanilla
2 envelopes unflavored gelatin
1/3 cup lime juice
1 cup boiling water
Sugar substitute equal to 1/2 cup sugar
1 tablespoon lime zest
1 Basic 9” Pie Crust
Blind Bake pie crust
Mix milk, vanilla, gelatin, and lime juice in blender. Blend until
smooth.
Stir in sugar substitute and boiling water. Blend again briefly.
Chill mixture for about an hour.
Spoon chilled mixture into baked pie crust.
Chill an additional 2 hours before serving.
1 package sugar free vanilla pudding
1 1/2 cups milk
1 cup canned pumpkin
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Sugar substitute to equal 2 tablespoons sugar
1 Basic 9” Pie Crust
Blind Bake pie crust
Make sugar free pudding according to package directions.
Mix in pumpkin and spices.
Pour mixture into pre baked pie crust.
Chill for 4 to 6 hours before serving.
2 pints strawberries, sliced
3 cups water
1 package sugar free strawberry gelatin
6 tablespoons corn starch
Sugar substitute to taste
1 Basic 9” Pie Crust
Blind Bake pie crust
Combine water and cornstarch in a saucepan over medium heat. Cook
until mixture thickens.
Remove from heat and stir in gelatin and sweetener.
Place about half of sliced strawberries in crust.
Fill with liquid filling and then layer with remaining
strawberries.
Chill overnight.
1/4 cup margarine
sugar substitute equal to 1/4 cup sugar
1/4 teaspoon salt
3 tablespoons lemon juice
1 teaspoon grated lemon zest
3 large mashed sweet potatoes, cooked
1 cup milk
1 egg yolk
1/4 teaspoon cinnamon
3 egg whites
1 Basic 9” Pie Crust (unbaked)
Beat together margarine, sugar substitute and salt.
Mix in egg yolk, lemon juice, lemon zest and cinnamon.
Mix in mashed sweet potatoes and milk.
Fold in beaten egg whites.
Bake 45-55 minutes or until done.
1 Basic 9” Pie Crust (unbaked)
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
Preheat oven to 375 degrees.
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 sweetener 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.
1 Basic 9” Double Pie Crust (unbaked)
2 cups apples (chopped)
1/2 cup raisins
16 pecan halves, chopped
3 tbsp rum flavoring
Preheat oven to 350 degrees.
Fruit mincemeat (recipe follows) To make your own fruit mincemeat:
Combine 1/3 cup chopped nuts, 3/4 cup chopped apple, and 2 tsp rum
flavoring.
In large bowl, combine fruit mincemeat, apples, raisins, and pecans.
Stir in flavoring until well-mixed.
Pour filling into crust.
Set top crust over filling and crimp together crust edge.
Bake 30 minutes (until golden).
1 Basic 9” Pie Crust
5 tbsp sugar substitute (such as Splenda)
2 1/4 cups water
1/2 cup lemon juice
1 tsp lemon rind - grated
1/2 cup cornstarch
2 eggs
5 egg whites - divided
2 tbsp margarine
1 - 2 drops yellow food coloring - optional
1/4 tsp cream of tartar
Blind Bake pie crust.
Preheat oven to 425 degrees.
Mix water, lemon juice, lemon rind, 4 tbsp sweetener, and cornstarch
in medium saucepan. Whisk over medium-high heat until boiling. Boil,
whisking constantly, 1 minute.
Whisk about 1 cup of the mixture into combined eggs and 2 egg
whites. Whisk egg mixture into saucepan.
Remove from heat. Add margarine, stirring until melted.
Stir in (optional) food color and pour mixture into baked pie crust.
Prepare meringue: Beat remaining 3 egg whites and cream of tartar
in medium bowl to soft peaks.
Beat to stiff peaks, gradually adding remaining 1 tbsp sweetener.
Spread meringue over hot lemon filling, sealing to edge of crust to
prevent shrinking or weeping.
Bake at 425 degrees until meringue is browned, about 5 minutes.
Cool completely on wire rack.
1 Basic 9” Pie Crust (unbaked)
1 stick of butter
1 cup sugar substitute (such as Splenda)
1/4 cup unsweetened cocoa powder
2 eggs beaten (or 1/2 cup egg substitute)
1/2 tsp vanilla
1/4 cup flour
1 cup chopped pecans or walnuts
Preheat oven to 360 degrees.
Melt butter in saucepan and blend in cocoa powder.
Blend in other ingredients, except nuts and mix well.
Add nuts and mix in.
Pour into pie crust. Bake for 40 minutes.
Sprinkle with chopped nuts, if desired.
1 Graham Cracker Crust
1 (6.5 oz.) pkg. sugar-free chocolate sandwich cookies (such as
Murray)
1 cup fat-free milk
1 (1.5 oz.) pkg. vanilla sugar-free, fat-free instant pudding mix
4 cups fat-free whipped cream
Place cookies in a Ziploc bag, and crush cookies with a meat mallet
or rolling pin. Reserve 1/4 cup for topping.
Combine milk and pudding mix in a large bowl. Whisk until blended.
Fold in 3 cups whipped topping and crushed cookies (except 1/4 cup
reserved for topping.)
Pour mixture into pie crust.
Cover and freeze 4-6 hours or until firm.
Top each serving with 1 1/2 tbsp whipped topping. Sprinkle evenly
with reserved 1/4 cup cookie crumbs.
1 Basic 9” Double Pie Crust
6 cups fresh blueberries or 32 ounces frozen unsweetened blueberries
3 tbsp lemon juice
6 tbsp cornstarch
8 tsp sugar substitute
Preheat oven to 425 degrees.
Toss blueberries and lemon juice in large bowl.
Sprinkle with combined cornstarch and sugar substitute and toss to
evenly coat berries. Let stand 30 minutes.
Pour blueberry mixture into pie crust.
Apply top crust (a lattice crust is best).
Bake until pastry is browned and filling is bubbly, about 1 hour.
1 1/3 cups sifted flour
1/2 tsp salt
1/4 cup vegetable oil
1/4 cup milk
Mix flour and salt together.
Pour milk and oil into one measuring cup, do not stir, and add to
flour all at once.
Stir until mixed, and shape into a flattened ball.
Wrap in plastic wrap. Refrigerate for 15 minutes or more.
Roll out on lightly floured surface.
3/4 cup flour
3/4 cup soy flour
1/8 teaspoon salt
1/2 cup margarine
2 egg whites
Carefully fold together margarine, flour and salt.
Blend in egg whites and form into a rolled dough.
Blind Bake at 450 degrees for 6 to 8 minutes before using.
20 unsweetened graham crackers, crushed
1/4 cup margarine, melted
2 packages sugar substitute
Mix crackers and sweetener.
Stir in melted margarine.
Pat into a glass pie dish.
Chill in refrigerator before using.
¾ cup oats
1/2 cup flour (white or wheat or a mixture of both)
½ cup brown sugar
¼ tsp baking soda
¼ tsp salt
¼ cup margarine or cream cheese
1 tbsp low-fat milk
Mix oats, flour, sugar, baking soda, salt, and margarine until a
chunky crumb texture is formed.
Drizzle in the milk until the mixture is evenly moistened.
Spread topping over pie and bake according to pie recipe. (If
topping browns too quickly, cover with aluminum foil.)
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*The Fine Print
