Here are a few Reduced Sugar (Diabetic) Pie Recipes

NOTES: "Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
SEE "Basic Pie Crust Method & Tips" for more details on 1 Crust, 2 Crust, Lattice Top Crust, Blind Pie Crust, etc. 
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All ingredients used should be {unless specified differently}: 
         a. fresh or thawed, 
         b. at or near room temperature, 
         c. measured accurately.
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Glass pie plates may require slightly less baking time. Flimsy aluminum pie pans should be supported during the filling, baking, and cooling process.
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Refrigerate (due to usage of eggs) if pies are made the day before serving. May be frozen (Crust will be somewhat softer).
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Normally SPLENDA recipes require a slight increase in moisture (Honey added) & addition flavoring (vanilla increased). SPLENDA Brown Sugar / Sugar for baking: Use approx. 1/2 the sugar of normal recipe. SPLENDA Granulated: Contain No calories, fats, etc.
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BAKING time and temperature is very important. Check Oven temperature for accuracy. 
Byheck
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“Basic Pie Crust Recipe”
 

3 cups flour
1 cup butter-flavored Crisco
1½ teaspoons salt
10 tablespoons cold water


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1. Sift the flour & salt in to a large bowl.
2. Cut the shortening into the four ingredients until the desired consistency (flaky) is obtained.
a. For a more Flaky Crusts: The amount of flakiness in the baked crust depends on the size of the fat particles in the dough. 
b. The larger the pieces [size of peas or peanuts] of fat, the flakier the crust will be.
3. Gradually add the cold water, mixing gently until the dough holds together. Do not over mix or add too much water.
4. Cover the dough with plastic wrap and chill thoroughly before using.
5. Divide dough in to usable sized amounts (typically enough for 6 crusts) Roll out cooled Pie Dough to desired thickness (typically 1/8") and size (typically 10" circle for a 8" Pie Pan). You may do this between 2 sheets of waxed paper, on a lightly floured surface, or via the newer style non stick pads & rolling pins.
6. Place bottom crust in to a Pie Pan (8" size is used as a standard in this cookbook). Work out any air bubbles under the crust while filling the entire Pie Pan. Trim around edge of Pie Pan with a Kitchen knife {return scraps of dough to remaining dough}.
7. Bake pie at 450` for the first 15 minutes and then lower temperature to 350` for remainder of baking time
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NOTES: The amount of cold water required varies depending upon the manner in which the shortening is incorporated. The dough might or might not require this entire amount. Knead dough as little as possible to retain flakiness of crusts.

This recipe will make: 
            a. 6 each 1 crust pie crust 
            b. 2 each 2 crust pie crust 
            c. the unbaked (or Blind Baked) crusts maybe stored in refrigerator for 1 week or frozen for longer storage.

OPTION: a small amount of sugar (1 to 3 teaspoons) maybe added if you wish a sweeter crust.
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“Reduced Sugar PIE Apple [Fresh] Recipe”
1 each Basic Pie Crust Recipe -- Bottom Pie Crust 8"
1 each Basic Pie Crust Recipe -- Top Pie Crust 8"
6 cups Apple, raw -- Baking type
1 cup SPLENDA Sugar Substitute
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 tablespoon margarine -- melted 
                        3 cups flour
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1. In a medium mix bowl combine: apples {peeled, cored, & thinly sliced}, SPLENDA, cinnamon, nutmeg, salt, and cornstarch. Mix well & set aside.
2. Prepare (or thaw out) 1 each 8" unbaked pie crusts.
3. Preheat oven to 425`F.
4. Pour well mixed mixture into 1 each 8" unbaked pie crusts. Cover top of pie with 2nd crust {remember to vent top crust} or lattice. Brush top crust with melted margarine (for browning effect).
5. Bake at 425` for the first 15 minutes, reduce oven temperature to 350` and continue baking approx. 30-40 minutes. Check for doneness = bubbling pie filling & light browning of crust.
6. Cool pies on a wire rack. Serve at room temperature topped with Low fat & sugar ice cream.
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OPTION: Add 1/4 cup raisins to filling
SERVING IDEA: 1 scoop fat-free vanilla ice cream on top of slice 
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“Reduced Sugar PIE Cream / Banana Recipe”
1 each Basic Pie Crust Recipe, pre-baked (Blind) Bottom 8"
1/2 cup SPLENDA Sugar Substitute
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups Skim milk
1/4 cup SPLENDA Sugar Blend
3 each egg yolks, slightly beaten
3 each banana, sliced
2 tablespoons Margarine
2 teaspoons vanilla extract 
                           1/4 Teaspoon Salt 
                           3 each egg whites, whipped to soft peaks 
                           1/4 cup SPLENDA Sugar Blend
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1. Prepare 1 each 8" pre-baked (Blind) pie crust.
2. Combine in saucepan: 1/2 cup Sugar, Cornstarch, Milk, & Salt. Heat (Medium / Constantly stirring). Heat to boil (boiling 2 minutes). Remove from Heat.
3. In a small bowl: Beat egg yolks & 1/4 cup sugar, add small amount of hot mixture & stir well
4. Stir egg mixture into hot mixture & mix well. Return to Heat (Medium / Constantly stirring). Boil additional 2 minutes.
5. Add butter & vanilla to hot mixture: Heat (Medium / Constantly stirring), and boil additional 2 minutes.
6. Remove from heat. Allow to cool slightly.
7. Line Pie Crust with sliced Banana. Add remaining banana slices to cooling filling.
8. Pour filling into pre-baked pie shell.
9. Preheat oven to 350`F.
10. Make MERINGUE: Beat 3 egg whites & 1/4 tea. salt to soft peaks, add 1/3 sugar, and beat to stiff peaks.
11. Spread Meringue over top, bake in 350`F. for 12-15 minutes.
12. Chill before serving.
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SUBSTITUTE: 
            1. [for Blind Baked Crust] 1 pre-made "Graham Cracker Crumb Crust". 
            2. [for MERINGUE Topping] 8 Ounces of Cool Whip Lite® [Lowfat / low sugar]    
                     [OPTION] Topped with 2 teaspoons BAKER'S Semisweet Shavings chocolate curls. 
            3. You may use JELLO packaged {Sugar-Free / Fat-free} VANILLA [or BANANA CREAM] Cook & Serve (Instant types do not work as well) Pudding & Pie Filling [follow package instructions & ADD 1 teaspoon vanilla extract & 1 tablespoon SPLENDA Sugar Substitute] in place of home made (scratch) filling.
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“Reduced Sugar PIE Cherry [Canned Filling] Recipe”

1 each Basic Pie Crust Recipe -- Bottom Pie Crust 8"
1 each Basic Pie Crust Recipe -- Top Pie Crust 8"
40 ounces Lite cherry pie filling
1 tablespoon cornstarch
2 drops red food coloring
1 tablespoon margarine

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1. In a medium mix bowl combine: most of the contents {all cherries / approx 2/3 syrup} of 2 each {20-21oz} Lite Cherry Pie Filling, cornstarch and a drop or two of Red Food Coloring. Mix well.
2. Prepare (or thaw out) 1 each 8" unbaked pie crusts.
3. Preheat oven to 425`F.
4. Pour well mixed mixture into 1 each 8" unbaked pie crusts. Cover top of pie with 2nd crust {remember to vent top crust} or lattice. Brush top crust with melted margarine (for browning effect).
5. Bake at 425` for the first 15 minutes, reduce oven temperature to 350` and continue baking approx. 30-40 minutes.
Check for doneness = bubbling pie filling & light browning of crust.
6. Cool pies on a wire rack.
Serve at room temperature topped with Low fat & sugar ice cream.
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SERVING IDEA: 1 scoop fat-free vanilla ice cream on top of slice 
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“Reduced Sugar PIE Cherry [Fresh] Recipe”
1 each Basic Pie Crust Recipe -- Bottom Pie Crust 8"
1 each Basic Pie Crust Recipe -- Top Pie Crust 8"
30 ounces pitted tart cherry
1/4 cup cornstarch
2/3 cup SPLENDA Sugar Substitute
2 teaspoons lemon juice
1/4 teaspoon almond extract
2 drops red food coloring 
                           1 tablespoon margarine
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Pitted tart cherry may be fresh or canned. If canned: {2 cans} drain reserving 1 cup of juice for use in place of water.
1. In a medium pan combine & heat: in 1 cup of water {nearly to boiling point}, cherries, lemon juice, almond extract, and food coloring. Allowing to cool to near luke warm before processing.
2. Prepare (or thaw out) 1 each 8" unbaked pie crusts.
3. Preheat oven to 425`F.
4. Pour well mixed mixture into 1 each 8" unbaked pie crusts. Cover top of pie with 2nd crust {remember to vent top crust} or lattice. Brush top crust with melted margarine (for browning effect).
5. Bake at 425` for the first 15 minutes, reduce oven temperature to 350` and continue baking approx. 30-40 minutes. Check for doneness = bubbling pie filling & light browning of crust.
6. Cool pies on a wire rack.
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SERVING IDEA: 1 scoop fat-free vanilla ice cream on top of slice
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“Reduced Sugar PIE Cream / Chocolate Recipe” 
1 each Basic Pie Crust Recipe, pre-baked (Blind)
3/4 cup SPLENDA Sugar Substitute
1/2 cup cocoa powder, Nestle's "Toll House"
1/4 cup cornstarch
1/8 teaspoon salt
2 1/2 cups skim milk
1/2 cup egg substitute, liquid
1 1/2 tablespoons margarine 
                           1 tablespoon vanilla extract 
                           1/4 teaspoon salt 
                           3 each egg whites 
                           1/4 cup SPLENDA Sugar Blend
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1. Prepare 1 each 8" pre-baked (Blind) pie crust.
2. Combine in a small mixing bowl: SPLENDA, cocoa, Cornstarch, & salt. MIX and set aside.
3. In a medium pan: Whisk together skim milk & egg substitute. Gradually add SPLENDA mixture to mixture, whisking until blended. Add margarine & Vanilla.
4. Cook over medium heat (constantly whisking): boil for 1 minutes. Remove from heat. Allow to cool slightly.
5. Remove from heat. Allow to cool slightly. Pour into pre-baked pie shell.
6. Make Meringue, spread over top, bake in 350`F. for 12-15 minutes.
7. MERINGUE: Beat 3 egg whites & 1/4 tea. salt to soft peaks, add 1/3 SPLENDA Blend and beat to stiff peaks.
8. Chill before serving.
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SUBSTITUTE: 
            1. [for Blind Baked Crust] 1 pre-made "Graham Cracker Crumb Crust". 
            2. [for MERINGUE Topping] 8 Ounces of Cool Whip Lite® [Lowfat / low sugar] 
                     [OPTION] Topped with 2 teaspoons BAKER'S Semisweet Shavings chocolate curls. 
            3. You may use JELLO packaged {Sugar-Free / Fat-free} CHOCOLATE Cook & Serve (Instant types do not work as well) Pudding & Pie Filling [follow package instructions & ADD 1 teaspoon vanilla extract & 1 tablespoon SPLENDA Sugar Substitute] in place of home made (scratch) filling. 
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“Reduced Sugar PIE Lemon Meringue Recipe”
1 each Basic Pie Crust Recipe, pre-baked (Blind) Bottom 8"
1/2 cup SPLENDA Sugar Blend
1/4 teaspoon salt
3 tablespoons cornstarch
2 tablespoons flour
1 1/2 cups water, boiling 3 egg yolks
1/4 cup SPLENDA Sugar Substitute
2 tablespoons margarine
1 teaspoon lemon rind, grated
1/2 cup lemon juice 
                          1/4 teaspoon salt 
                          3 egg whites 
                          1/4 cup SPLENDA Sugar Blend
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1. Prepare 1 each 8" pre-baked (Blind) pie crust.
2. Boil water in a medium pan.
3. Combine and mix: 1/2 cup SPLENDA Sugar Blend, 1/4 teas. Salt, Cornstarch, & Flour; slowly add to boiling water, cook until thick, stirring constantly. Remove from hot surface.
4. Beat egg yolks with 1/4 cup SPLENDA Sugar Substitute, add a small amount of hot mixture and stir well.
5. Stir egg mixture into hot mixture and mix well.
6. Add margarine, return pan to hot surface, and cook an additional 3 minutes.
7. Add lemon juice & grated lemon rind slowly; stir well, remove from hot surface. Cool
8. Once filling is cooled off; pour into pre-baked pie shell.
9. Preheat oven to 350`F.
10. Make Meringue, spread over top, bake in 350`F. for 12-15 minutes.
11. MERINGUE: Beat 3 egg whites & 1/4 tea. salt to soft peaks, add 1/3 SPLENDA Blend and beat to stiff peaks.
12. Chill before serving.
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SUBSTITUTE: 
            1. [for Blind Baked Crust] 1 pre-made "Graham Cracker Crumb Crust". 
            2. [for MERINGUE Topping] 8 Ounces of Cool Whip Lite® [Lowfat / low sugar] 
                     [OPTION] Topped with 2 teaspoons BAKER'S Semisweet Shavings chocolate curls. 
            3. You may use JELLO packaged {Sugar-Free / Fat-free} LEMON Cook & Serve (Instant types do not work as well) Pudding & Pie Filling [follow package instructions & ADD 1 teaspoon lemon juice & 1/2 tablespoon SPLENDA Sugar Substitute] in place of home made (scratch) filling.
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“Reduced Sugar PIE Pecan Recipe”
1 each Basic Pie Crust Recipe, Bottom Pie Crust 8"
4 whole large eggs, lightly beaten
2 tablespoons margarine, melted
3 teaspoons vanilla extract
1 1/4 cups pecan, pieces
2/3 cup SPLENDA Brown Sugar Blend
1 cup light corn syrup
3/4 cup SPLENDA Sugar Substitute
2 tablespoons
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1. Prepare (thaw) 1 each 8" pie crust.
2. Preheat oven to 350`F.
3. Combine eggs, SPLENDA, corn syrup, margarine, honey, and vanilla extract. Mixing well until well blended.
4. Stir in Pecan pieces, then pour into unbaked pie shell.
5. Bake at 350` for 50 minutes (knife test inserted near center comes out clean).
6. Cool on cooling rack.
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“Reduced Sugar PIE Pumpkin Recipe”
1 each Basic Pie Crust Recipe, Bottom Pie Crust 8"
1/3 cup SPLENDA Brown Sugar Blend
1/4 cup SPLENDA Sugar Substitute
6 ounces Pumpkin,
1/2 12oz. can
1 whole egg, beaten
1/2 tablespoon honey
1 teaspoon ground cinnamon 
                        1/4 teaspoon ground cloves 
                        1/2 teaspoon ground ginger 
                        1/4 teaspoon salt 
                        6 fluid ounces evaporated skim milk, 
                        1/2 11oz. can ground nutmeg
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1. Prepare (thaw) 1 each 8" pie crust.
2. Preheat oven to 425`F.
3. In a large mix bowl combine: well beaten egg, salt, cinnamon, cloves, ginger, honey, SPLENDA, & Pumpkin. Mixing well as you add evaporated milk [hand or electric mixer work well for this].
4. Pour well mixed mixture equally into 1 each 8" unbaked pie crusts. Sprinkle ground nutmeg over the top covering each pie.
5. Bake at 350` for 50 minutes (knife test inserted near center comes out clean).
6. Cool on cooling rack.
Serve at room temperature topped with Low fat & sugar whipped cream.
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 “Reduced Sugar PIE Rhubarb Recipe”
1 each Basic Pie Crust Recipe, Bottom Pie Crust 8"
1 each Basic Pie Crust Recipe, Top Pie Crust 8"
2 cups rhubarb, fresh, diced
1 cup SPLENDA Sugar Substitute
2 tablespoons tapioca
1 1/4 tablespoons lemon juice
2 tablespoons margarine
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1. Prepare (thaw) 1 each 2 crust 8" pie crust.
2. Preheat oven to 425`F.
3. In a large mix bowl combine: fresh diced rhubarb, {slightly mashed} Strawberries, SPLENDA, lemon juice, & tapioca; mix well and set aside. Minimum of 30 minutes.
4. Pour well mixed mixture into 1 each 8" unbaked pie crusts. Cover top of pie with 2nd crust {remember to vent top crust} or lattice. Brush top crust with melted margarine (for browning effect).
5. Bake at 425`F. for the first 15 minutes, reduce oven temperature to 350`F. and continue baking approx. 30-40 minutes. Check for doneness = bubbling pie filling & light browning of crust.
6. Cool on cooling rack.
Serve at room temperature.
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“Reduced Sugar PIE Strawberry Rhubarb Recipe”
1 each Basic Pie Crust Recipe, Bottom Pie Crust 8"
1 each Basic Pie Crust Recipe, Top Pie Crust 8"
1 3/4 cups rhubarb, fresh, diced
1 pint Strawberries, thawed & drained or fresh
1 cup SPLENDA Sugar Substitute
1/3 cup tapioca
1 1/2 tablespoons lemon juice
2 tablespoons margarine
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 1. Prepare (thaw) 1 each 2 crust 8" pie crust.
2. Preheat oven to 425`F.
3. In a large mix bowl combine: Combine: fresh diced rhubarb, {slightly mashed} Strawberries, SPLENDA, lemon juice, & tapioca; mix well and set aside. Minimum of 30 minutes.
4. Pour well mixed mixture into 1 each 8" unbaked pie crusts. Cover top of pie with 2nd crust {remember to vent top crust} or lattice. Brush top crust with melted margarine (for browning effect).
5. Bake at 425`F. for the first 15 minutes, reduce oven temperature to 350`F. and continue baking approx. 30-40 minutes. Check for doneness = bubbling pie filling & light browning of crust.
6. Cool on cooling rack.
Serve at room temperature.
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SUBSTITUTE frozen Rhubarb [thawed & drained].  If filling mixture separates: heat in medium sized pan to boiling condition. Allow to cool before pouring into pie shell.
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“Reduced Sugar PIE Cream / Vanilla Recipe”
1 each Basic Pie Crust Recipe, pre-baked (Blind) 8"
1/2 cup SPLENDA Sugar Substitute
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups Skim milk
1/4 cup SPLENDA Sugar Blend
3 each egg yolks, slightly beaten
2 tablespoons Margarine
2 teaspoons vanilla extract 
                           1/4 Teaspoon Salt 
                           3 each egg whites, whipped to soft peaks 
                           1/4 cup SPLENDA Sugar Blend
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1. Prepare 1 each 8" pre-baked (Blind) pie crust.
2. Combine in saucepan: 1/2 cup SPLENDA Sugar Substitute, Cornstarch, Skim Milk, & Salt. Heat (Medium / Constantly stirring). Heat to boil (boiling 2 minutes). Remove from Heat.
3. In a small bowl: Beat egg yolks & 1/4 cup SPLENDA Sugar Substitute, add small amount of hot mixture & stir well.
4. Stir egg mixture into hot mixture & mix well. Return to Heat (Medium / Constantly stirring). Boil additional 2 minutes.
5. Add margarine & vanilla to hot mixture: Heat (Medium / Constantly stirring), and boil additional 2 minutes.
6. Remove from heat. Allow to cool slightly. Pour filling into pre-baked pie shell.
7. Make Meringue, spread over top, bake in 350`F. for 12-15 minutes.
8. MERINGUE: Beat 3 egg whites & 1/4 tea. salt to soft peaks, add 1/4 SPLENDA Sugar Blend, and beat to stiff peaks.
9. Chill before serving. Cool on cooling rack. 
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SUBSTITUTE: 
            1. [for Blind Baked Crust] 1 pre-made "Graham Cracker Crumb Crust". 
            2. [for MERINGUE Topping] 8 Ounces of Cool Whip Lite® [Low-fat / low sugar]    
                     [OPTION] Topped with 2 teaspoons BAKER'S Semi-sweet Shavings chocolate curls. 
            3. You may use JELLO packaged {Sugar-Free / Fat-free} VANILLA Cook & Serve (Instant types do not work as well) Pudding & Pie Filling [follow package instructions & ADD 1 teaspoon vanilla extract & 1 tablespoon SPLENDA Sugar Substitute] in place of home made (scratch) filling.
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