Amazingly Delicious Healthy Guilt-Free Pie Recipes

1 1/4 C Graham cracker crumbs
1/4 C Unsweetened cocoa
1/3 C Unsweetened applesauce
1/4 C Sugar
1/4 T Cinnamon
2 Ts Margarine

Filling:
18 Oz Nonfat Frozen Coffee Yogurt
2 Tb Chocolate syrup

In a medium bowl, mix crumbs, cocoa, sugar, cinnamon, applesauce and margarine until combined. Press mixture evenly on bottom and side of a 9-inch pie pan. Bake approximately 10 minutes at 350 degrees until firm. Set aside & cool.
Spread softened yogurt evenly over pie crust to form filling. Place in freezer. Drizzle with chocolate syrup before serving.

6 cups fresh blueberries
3 tablespoons lemon juice
6 tablespoons cornstarch
8 teaspoons sugar substitute
Reduced-Fat Pie Pastry

1. Toss blueberries and lemon juice in large bowl. Sprinkle with combined cornstarch and Equal and toss to coat. Let stand 30 minutes.
2. Roll half of pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease pastry into pan; trim within 1 inch of edge of pan. Roll remaining pastry to 1/8-inch thickness; cut into 10 to 12 strips, 1/2 inch wide.
3. Pour blueberry mixture into pastry. Arrange pastry strips over filling and weave into lattice design. Trim ends of lattice strips; fold edge of lower crust over ends of lattice strips. Seal and flute edge. Bake in preheated 425 F oven until crust is browned and filling is bubbly, about 1 hour. Cover edge of crust with aluminum foil if browning too quickly. Cool on wire rack; refrigerate leftovers.

1 reduced fat graham cracker crust
8 ounces reduced-fat cream cheese
4 ounces fat free cream cheese
1 teaspoon vanilla
1 tablespoon lemon zest
1 (3 ounce) package sugar-free lemon gelatin

Combine all ingredients, except crust, in a mixing bowl.
Use mixer to blend ingredients until smooth.
Pour mixture into crust.
Refrigerate for at least 4 hours (or desired consistency).

2 pints strawberry (or your favorite flavor) fat-free yogurt
1 (4 ounce) box Jello gelatin (a flavor to go with yogurt)
1 (8 ounce) container fat-free cool whip, thawed
1 fat-free graham cracker crust

Mix box of Jello with 1/2 cup boiling water (to dissolve Jello) mix in yogurt and Cool Whip.
Fold, place into pie shell and refrigerate till sets about 1 hour.

1 graham cracker crust
1 (1/4 ounce) package unflavored gelatin
1/4 cup cold water
1 cup milk or rice milk
2 cups cottage cheese
1 1/2 cups dry milk
1/2 cup sugar
1/4 cup lemon juice

Warm gelatin and water over low heat until dissolved.
Blend milk, cottage cheese, dry milk, and sugar in blender; adding dissolved gelatin while blender is running.
Add lemon juice and blend thoroughly.
Pour into crust and chill until set. Serve with a sprinkle of toffee chips, caramel topping or cherry pie filling and whipped cream.

1 (1/3 ounce) box sugar-free jello (4 serving size -any flavor)
1 (8 ounce) container thawed Cool Whip Free
1 reduced fat graham cracker crust
water
ice cubes

Boil 2/3 c water.
In mixing bowl, mix boiling water and Jello for about 2 minutes until dissolved.
In a measuring cup, combine ice cubes and water to measure 1 cup.
Stir into Jello mixture til ice is melted.
Add Cool Whip and whisk until smooth.
Put mixing bowl in the refrigerator for 20 minutes to allow mixture to thicken.
Spoon filling into crust.
Refrigerate overnight.

1 (3 ounce) package sugar-free peach Jell-O
1/4 cup boiling water
2 (8 ounce) containers low-fat peach yogurt
1 (8 ounce) container Cool Whip Free (or lite), thawed
1 reduced fat graham cracker crust

Using a mixing bowl, dissolve jello in boiling water.
Whisk in yogurt.
Fold in Cool Whip.
Pour into crust and refrigerate several hours or overnight.

2 containers fat-free cool whip
1/2 cup low-fat peanut butter
1 low-fat graham cracker crust

Mix cool whip and peanut butter; pour into pie crust and freeze to desired consistency 2 hours-overnight.
You can drizzle with fat-free chocolate syrup.

1 reduced fat graham cracker crust (ready-made)
2 cups skim milk
1 cup canned pumpkin
1 (3 1/2 ounce) package lowfat vanilla instant pudding mix or sugar-free instant vanilla pudding mix
1 tablespoon pumpkin pie spice
1 (8 ounce) container Cool Whip Lite, thawed and divided in half

Mix together milk, pumpkin dry pudding mix, spice in bowl with electric mixer till smooth.
Fold in half the Cool Whip and spoon into crust.
Layer top with rest of the Cool Whip (should be about 1/4-1/2 thick on top).
Chill in refrigerator for 2 hours before serving.

1 1/4 cups low-fat Oreo cookie crumbs
1/4 cup melted margarine
1 1/2 cups skim milk
4 (3 1/2 ounce) boxes fat-free chocolate instant pudding mix
1 (8 ounce) container light whipped topping

Mix cookie crumbs with butter, press into bottom and up sides of 9 inch pie pan.
Add milk to dry pudding mix, beat with whisk or on low speed until well mixed.
Gently stir in 2 cup of whipped topping.
Spread into crust.
Refrigerate 45 minutes.
Before serving, using a pastry bag with star tip, top pie with remaining whipped topping.
Refrigerate remaining pie.

1 lb (16-oz) container plain yogurt
1 1/2 c crushed strawberries
3/4 to 1 c Splenda
1 8 or 9-oz container frozen whipped topping, thawed
1 graham cracker crust

Mix together first 4 ingredients. Spread in graham cracker crust and freeze, covered, for 4 hours. Remove from freezer 1/2 hour before serving. Garnish with additional whole strawberries and mint leaves.

24 ounces fresh strawberries
1(2 1/8ounce) package fat-free sugar-free instant vanilla pudding mix
1(5/8ounce) package sugar-free strawberry gelatin
2 cups water

Rinse and hull strawberries. Distribute evenly in a 10 inch pie pan.
In a medium saucepan combine pudding mix, gelatin mix and water. Stir well and bring to a full boil.
Pour mixture over strawberries and refrigerate for 6 hours.
Top with light fat free frozen whipped topping if desired.

1 8 ounce package fat free cream cheese
1 8 ounce container fat free orange yogurt
3 packets Equal
1/4 teaspoon vanilla extract
1 small pack sugar free orange gelatin
1 cup light whip cream
1 low fat graham cracker crust

Beat cream cheese and yogurt until smooth. Add sweetener and vanilla extract and continue mixing. Sprinkle gelatin in mixture and continue beating. Fold in whip cream. Pour into crust and chill for at least 2 hours.

1 (8 ounce) package light cream cheese, softened
1 (14 ounce) can fat-free sweetened condensed milk
1 (6 ounce) can frozen orange juice concentrate, thawed
1 (8 ounce) carton Cool Whip Free, thawed
1 reduced fat graham cracker crust (Keebler makes one)

Mix cream cheese til fluffy, add condensed milk and mix til combined.
Add orange juice and mix til smooth and creamy.
Gently stir in Cool Whip.
Spoon into crust.
Chill several hours or overnight.

1 large box of sugar free, fat free vanilla pudding mix prepared with skimmed milk
1 graham cracker pie crust OR 1 vanilla wafer pie crust
The juice of 1 large lime PLUS 1 Tablespoon grated rind off the lime
1 eight-ounce bar of fat free cream cheese.
5 - 10 packets of your favorite no calorie sweetener

Beat cream cheese with 1/4 cup of skimmed milk until smooth; fold in prepared pudding and gently incorporate.
Spoon into pie crust; decorate with grated lime. If you prefer, 1/3 tub of LIGHT or FAT FREE whipped topping can be added to the pie, then the grated lime.

3 eggs
5 teaspoons sugar substitute for baking
1 cup sugar free breakfast syrup
1/3 cup butter, melted
1 cup pecan halves
Pie dough for a single 9-inch crust

Preheat oven to 350 degrees F.
Mix the eggs with the sugar substitute. Stir in the breakfast syrup and the melted butter. Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough. Pour in the pecan pie filling mixture. Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes or until you can insert a knife and have it come out clean. Cool and cut into 8 pieces to serve.