Miss Mary's pies
Now I'm going to post a few pie recipes but I'm putting a disclaimer on them. Prepare at your own risk. After tasting you may feel like they were a waste of time and ingredients but then again you may blow your diet on them. Remember I am not a good cook. When we have church dinners they ask me to bring bottled drinks, I can't mess that up.
Miss Mary's Creamy Pineapple Pie
1/3 cup Splenda
1 Tablespoon Cornstarch
1 ounce can crushed pineapple, undrained. I use canned in it's own juice
Place in a small saucepan Cook over medium heat, stirring constantly until thick and clear. Set aside to cool.
! package(8 ounce size) cream cheese, softened
1/2 cup Splenda
1 teaspoon salt
2 eggs
1/2 cup milk(I use Calorie Countdown)
1/2 teaspoon vanilla
1 unbaked pie shell
1/4 cup chopped pecans(Walnuts can be used also)
In a large mixing bowl blend cream cheese, Splenda and salt. Add eggs, one at a time and beating after each egg. Blend in milk and vanilla(mixture may look slightly curdled) Spread the cooked pineapple mixture in the bottom of the pie shell. Top with cream cheese mixture, sprinkle with nuts. Bake at 400 for 10 minutes, reduce heat to 325 and bake fot 50 minutes
My Sour Cream Lemon Pie
! cup Splenda
3-1/2 Tablespoon cornstarch
1/2 cup lemon juice
1 tablespoon grated lemon peel
1 cup milk
1/4 cup butter
1 cup(8 ounce) sour cream, I use fat free
1 pie pastry, baked
cool whip for topping
Combine sugar, cornstarch, lemon juice, lemon peel, egg yokes and milk in a heavy saucepan. Cook over medium heat until thick. Stir in butter and cool mixture to room temperature. Stir in sour cream, pour into BAKED and cooled pie shell. Cover with cool whip
Buttermilk Coconut
1 cup Splenda
3 tablespoon all purpose flour
1/2 cup butter, melted
3 eggs beaten
1/2 cup buttermilk
1 teaspoon vanilla
1 can(3-1/2) flaked coconut divided
1 unbaked pastry shell
Combine sugar and flour in a large mixing bowl. Add butter, eggs, buttermilk. vanilla and 2/3 of the coconut, mix well. Pour into the unbaked crust. Sprinkle with remaining coconut. Bake at 325 for 65 minutes or until set.
Orange Chiffon Pie
1 envelope unflavored gelatin
3/4 cup Splenda
1/4 teaspoon salt
1/2 cup milk
3 egg yokes, lightly beaten
3/4 cup orange juice
1/4 cup lemon juice
1 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
2 cups coolwhip
1 pastry shell baked or a graham cracker crust
In a saucepan combine gelatin, Splenda and salt. Add milk and egg yokes. Cook and stir over medium heat until mixture boils and gelatin disolves. Remove from heat. Add juices and peels. Stir until partially set. Fold in whipped cream and chill until mixture mounds, Spoon in baked pie shell and chill thourghly.
Now remember bake at your own risk. But I have tried to make them as gastric bypass friendly as possible. I personally don't care much for pie crust so I usually make most of my pies in small custard cups. Enjoy. Love, Miss Mary
Miss Mary's Creamy Pineapple Pie
1/3 cup Splenda
1 Tablespoon Cornstarch
1 ounce can crushed pineapple, undrained. I use canned in it's own juice
Place in a small saucepan Cook over medium heat, stirring constantly until thick and clear. Set aside to cool.
! package(8 ounce size) cream cheese, softened
1/2 cup Splenda
1 teaspoon salt
2 eggs
1/2 cup milk(I use Calorie Countdown)
1/2 teaspoon vanilla
1 unbaked pie shell
1/4 cup chopped pecans(Walnuts can be used also)
In a large mixing bowl blend cream cheese, Splenda and salt. Add eggs, one at a time and beating after each egg. Blend in milk and vanilla(mixture may look slightly curdled) Spread the cooked pineapple mixture in the bottom of the pie shell. Top with cream cheese mixture, sprinkle with nuts. Bake at 400 for 10 minutes, reduce heat to 325 and bake fot 50 minutes
My Sour Cream Lemon Pie
! cup Splenda
3-1/2 Tablespoon cornstarch
1/2 cup lemon juice
1 tablespoon grated lemon peel
1 cup milk
1/4 cup butter
1 cup(8 ounce) sour cream, I use fat free
1 pie pastry, baked
cool whip for topping
Combine sugar, cornstarch, lemon juice, lemon peel, egg yokes and milk in a heavy saucepan. Cook over medium heat until thick. Stir in butter and cool mixture to room temperature. Stir in sour cream, pour into BAKED and cooled pie shell. Cover with cool whip
Buttermilk Coconut
1 cup Splenda
3 tablespoon all purpose flour
1/2 cup butter, melted
3 eggs beaten
1/2 cup buttermilk
1 teaspoon vanilla
1 can(3-1/2) flaked coconut divided
1 unbaked pastry shell
Combine sugar and flour in a large mixing bowl. Add butter, eggs, buttermilk. vanilla and 2/3 of the coconut, mix well. Pour into the unbaked crust. Sprinkle with remaining coconut. Bake at 325 for 65 minutes or until set.
Orange Chiffon Pie
1 envelope unflavored gelatin
3/4 cup Splenda
1/4 teaspoon salt
1/2 cup milk
3 egg yokes, lightly beaten
3/4 cup orange juice
1/4 cup lemon juice
1 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
2 cups coolwhip
1 pastry shell baked or a graham cracker crust
In a saucepan combine gelatin, Splenda and salt. Add milk and egg yokes. Cook and stir over medium heat until mixture boils and gelatin disolves. Remove from heat. Add juices and peels. Stir until partially set. Fold in whipped cream and chill until mixture mounds, Spoon in baked pie shell and chill thourghly.
Now remember bake at your own risk. But I have tried to make them as gastric bypass friendly as possible. I personally don't care much for pie crust so I usually make most of my pies in small custard cups. Enjoy. Love, Miss Mary
Miss Mary just looking at these made me silly my tounge is already trying to lap my brain. 
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