Sweet Potato Pie with Whole-Wheat Crust
September 24th, 20081 unbaked 9-inch
whole-wheat pie crust
1/3 cup sugar
3 tablespoons Splenda granular
1 tablespoon all-purpose flour
2 large sweet potatoes,
cooked, peeled and mashed
2 tablespoons butter
1 egg, slightly beaten
2 egg whites, slightly beaten
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup skim evaporated milk
1. Heat oven to 325 degrees. Line a prepared pie pan with crust; set aside.
2. Combine the sugar, Splenda and flour in a large mixing bowl and add the sweet potatoes, butter, eggs and egg whites, nutmeg, cinnamon, vanilla and salt. With electric mixer on medium speed, beat potato mixture until light and fluffy. Slowly blend in milk.
3. Pour mixture evenly into prepared crust. Bake for 20 minutes and increase oven temperature to 375 degrees; bake until done, about 45 minutes. Let cool before cutting.
Yields 10 servings
Calories 179, Total Fat 8g, Cholesterol 28mg, Carbohydrate 23g, Protein 4g, Sodium 230mg
Whole-Wheat Crust
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons vegetable shortening
4 to 5 tablespoons cold water
1. Combine the flour and salt in a medium bowl. Cut shortening into the flour mixture until particles are the size of small peas.
2. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moist and pastry almost clears side of bowl.
3. Gather pastry into ball: shape into flattened round on a lightly floured surface. Roll pastry 2 inches larger than inverted pie plate with floured rolling pin. Press firmly against bottom and side. Fold and roll pastry under even with plate; flute. Fill and bake.
Yields 1 pie crust










