CHERRY BERRY PIE

Sugar-free pastry for a 2-crust pie

1 can (14.5-oz) pitted red tart cherries, undrained

1 pkg (12-oz) frozen raspberries, thawed

1 cup fresh blueberries, or frozen blueberries, thawed

1 cup Splenda OR Stevia Granulated

1/4 cup cornstarch

2 tbsp butter

Preheat oven to 375 degrees.

Line a 9-inch deep-dish pie plate with pastry; set aside.

Drain the cherries, raspberries, and blueberries (if frozen); reserve 1 cup of the juices. Set the berries and the juices aside.

In a medium saucepan combine the Splenda and the cornstarch; gradually stir in the cup of juices. Cook mixture over medium heat while stirring constantly. When mixture begins to boil, cook for 1 minute, stirring constantly. Stir in the butter, cherries, and berries. Allow to cool slightly and pour into the pie shell.

Top filling with the second pastry and place over the filling. Trim the crusts to even out if necessary. Fold the pastry under and crimp edges to seal. Cut some slits in the crust for steam to escape.

Bake pie 40 to 45 minutes or until the crust is golden brown and filling is bubbly. To prevent the edge from excess browning, cover with foil strips or a pie crust shield.

Cool completely on a wire rack. Cut into 8 wedges for serving.

Top with whipped cream or sugar-free vanilla ice cream, if desired.

NOTE: Desserts are for special occasions and should not be a regular part of most diabetic's diet. This pie recipe is okay for most diabetics from time to time.

(BTW Splenda is a low-FODMAP sweetener. If you aren't familiar with FODMAPs, check out my Grandma's Kitchen Medicine Cabinet blog - link shown on the right side of this page.)

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PUFF PASTRY CHICKEN POT PIE

2 tbsp butter

1 small onion, minced
1 pkg (8-oz) fresh sliced mushroom
1/2 tsp salt
1 pkg (10-oz) frozen mixed vegetables, thawed and drained
3 cups chopped or shredded rotisserie chicken
1 can reduced-sodium cream of chicken soup
2/3 cup low-fat milk
1 tbsp lemon juice
1 sheet frozen puff pastry, thawed

Melt butter in a large skillet over medium heat.  Add onion to the butter and cook, stirring occasionally, a few minutes until tender.  Add the mushrooms and salt to the onions.  Cook until the liquid evaporates and mushrooms are lightly browned.  Add the vegetables, chicken, soup, milk, and lemon juice; stir to blend well.

Pour the mixture into a 10-inch-deep dish pie plate that has been lightly sprayed with nonstick cooking spray.  Place the sheet of puff pastry and trim off excess pastry.  Bake at 375 degrees for 30 to 35 minutes or until the filling is bubbly and the crust is browned.

Yield: 6 servings

Note: The puff pastry makes this pot pie much better for a diabetic than a regular flour crust.  The chicken and mushrooms give this dish a good amount of protein versus carbs.

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GRAHAM CRACKER PIE CRUST FOR DIABETICS

1 1/4 cups graham cracker crumbs

3 tbsp Splenda OR Stevia granulated
6 tbsp butter, melted

Combine crumbs and Splenda in a medium bowl.  Stir in the melted butter until well blended.  Press mixture onto the bottom and sides of a 9-inch pie plate.  Chill 1 hour before filling with your favorite pie filling.

NOTE: This is not a sugar-free pie crust. The graham crackers have 6 grams of sugar per 5 tablespoon. By using the Splenda instead of sugar, this recipe becomes more diabetic-friendly than a regular graham cracker crust. Fill with a sugar-free filling.

If you don't want to use graham crackers, buy some sugar-free cookies and crush to make crumbs.

TRIPLE LAYER LEMON PIE

 2 pkg (3.4-oz each) instant sugar-free lemon-flavored pudding mix

2 cups cold reduced-fat milk
1 tbsp lemon juice
1 (6-oz) ready-to-use graham cracker pie crust*
1 carton (8-oz) sugar-free frozen whipped topping, thawed, divided

Beat pudding mix, milk, and lemon juice together with a whisk for 2 minutes. Mixture should be thick. Spread 1 1/2 cups over the bottom of the crust.

Whisk half the whipped topping into the remaining pudding mixture and spread over the layer already in the pie crust.

Spread the remaining whipped topping over the second layer.

Refrigerate at least 4 hours before cutting to serve.

*Only you know what your blood sugar can take. If you cannot use a ready-to-use graham cracker crust, make a regular, sugar-free crust or make your own crumb crust using sugar-free shortbread cookies, crushed, with some melted butter to form a crumb crust.

Photo: Courtesy of Kraft Foods

Note: It is best for diabetics to make desserts when they can share with others. Only 1 serving per day for the diabetic!

BANANA SPLIT PIE

1 baked 9-inch sugar-free pie crust (there are several diabetic-friendly pie crusts on the market or make your own with your choice of low/no carb products)

1 pkg (4-oz) sugar-free instant vanilla pudding mix
2 cups low-fat milk
2 bananas, sliced
1 can (15-oz) can crushed pineapple in its own juice
1 carton (8-oz) sugar-free frozen whipped topping, thawed
1/2 cup pecans, chopped

Drain the pineapple well and pour the juice over the bananas; drain.

In a bowl, pour the milk into the pudding mix and beat with a wire whisk 5 minutes or until thickened. Pour pudding into the prepared crust. Place the sliced bananas over the pudding. Sprinkle the pineapple over the drained bananas. Spread the whipped topping evenly over the pineapple and sprinkle the pecans over the top. Chill for at least an hour before cutting to serve.

For garnish purposes only, you may place a long-stemmed maraschino cherry in the center of the pie.

Yield: 8 servings (1 slice for you, share the rest) Diabetics should never eat dessert after a medium to high carb meal!

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BLUEBERRY BOTTOM PIE

Two or three decades ago I saw an old Jello advertisement for a blueberry bottom pie. I clipped it and saved it. Many years later I came across it after my diabetic diagnosis. It gave me the idea to make a diabetic blueberry pie. Following is the result of my experiment. It is pretty tasty.

This pie is a dessert, and not all diabetics can handle dessert. If this is not for you, I am sorry. Do not criticize those who can eat it. As with all other desserts, diabetics must use common sense and restrict their quantity. One piece per day. Share the rest with family and friends.

2 pkgs (4-serving size each) sugar free vanilla cook and serve pie filling and pudding mix, divided
1 1/4 cups low-fat milk
1 1/2 cups fresh blueberries, pureed down to 1 cup
1/2 tsp ground cinnamon (use a rounded teaspoon as cinnamon is good for blood sugar)
1 baked 9-inch sugar-free pie shell (best to make your own with white whole-wheat flour or your favorite low carb flour)

2 tsp grated lemon zest
3 1/2 cups frozen whipped topping, thawed (use lite or sugar-free whipped topping)
fresh blueberries for garnish, if desired

Combine 1 package of the pudding and pie filling mix with the 1/4 cup milk, the pureed blueberries, and the cinnamon. Cook and stir constantly over medium to medium-high heat until the mixture comes to a full boil. Pour the mixture into the baked pie shell; chill while you prepare the other pudding mix.

Prepare the other package of pudding and pie filling mix with the remaining cup of milk as the package directs. Stir in 1 teaspoon of the lemon zest. Pour pudding into a small bowl and cover with plastic wrap. Chill for about an hour until cold.

Fold 1 cup of the whipped topping into the vanilla pudding and spoon mixture over the blueberry mixture. Combine the rest of the whipped topping with the remaining teaspoon of lemon zest and spoon over the pie filling. Freeze for 1 hour or chill in refrigerator for at least 3 hours before serving.

Garnish with the fresh blueberries, if desired.

NOTE: You can make your own crust using crushed sugar-free vanilla wafers mixed with enough butter to hold shape pressed onto the bottom and up sides of a 9-inch pie pan, if desired.
This photo is from the old Jello advertisement.

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CHOCOLATE CHIP PECAN PIE

Just because a person is diabetic or has to watch their sugar intake, doesn't mean they can't enjoy some good desserts for special occasions. Just remember this is a dessert and should be treated as such. One small slice and share the rest with family and friends. Also, when asked to "bring a dish" or going to 'pitch-in meals', always take dessert. You know there is a dessert you can enjoy a small serving of along with everyone else. This pie recipe is a perfect example of a delicious pie that can fool even the most sugar addicted. My late husband was a sugar addict and refused to eat desserts that he knew was sugar-free. When my granddaughter and I made this pie, we cut him a slice without him knowing it was sugar-free. He talked about how good it was and wanted a second piece!

9-inch unbaked sugar-free pastry shell
1/2 cup butter, softened
2 eggs, beaten
2 tsps vanilla extract
1 cup Splenda Granular
2 pkts Stevia*
1/2 cup white whole-wheat flour or your favorite low-carb substitute

1 cup sugar-free chocolate chips
1 cup chopped pecans
Sugar-free frozen whipped topping, thawed or sugar-free whipped cream

In a small mixer bowl, cream the butter. Add eggs and vanilla to butter and cream together well. Add Splenda, Stevia, and flour to creamed mixture and mix in well. Stir in the chocolate chips and pecans. Spread into the prepared pastry shell. Bake at 350 degrees for 45 to 50 minutes or until the top is golden. Cool approximately 45 to 1 hour before cutting but serve while still warm. Top with the whipped topping or cream to serve, if desired.

*If you prefer, omit the Stevia and add an extra tablespoon of Splenda.

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APPLESAUCE SPICE PIE

1 (9-inch) unbaked sugar-free whole-wheat pie shell (or your favorite low-carb pie shell)

1 jar (16-oz) unsweetened applesauce
1/4 cup + 2 tbsp packed Splenda Brown Sugar Blend
4 large eggs
1/4 cup lemon juice from concentrate
2 tbsp butter, melted
1 tbsp white whole-wheat flour
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

Preheat oven to 425 degrees.

In large mixer bowl, combine all ingredients except the pie shell and mix well. Pour into the pastry shell and bake at 425 degrees 15 minutes. Reduce oven temperature to 325 degrees and bake another 30 minutes or until a wooden toothpick inserted near the edge comes out clean.

Cool to warm before cutting to serve. Best when served warm with whipped cream or a small scoop of sugar-free vanilla ice cream.

Note: Any leftovers should be refrigerated.

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This is a dessert and should be treated as such. One piece for the diabetic and share the rest with family and friends. 

CHOCOLATE CRUMB CRUST

A diabetic who has their blood sugar under control can enjoy dessert just like anyone else. It is all in the ingredients you use and in the quantity you eat. If you make a pie, enjoy a small piece of pie not half a pie.

1 1/4 cups sugar-free chocolate wafer cookie crumbs (I prefer sugar-free Oreo cookies)
2 tbsp Splenda Granulated
2 tbsp butter, melted
1 egg white

Preheat oven to 375 degrees.

In a food processor, combine crumbs, Splenda, and butter; pulse until blended. Add the egg white and pulse until moistened.

Press the mixture  onto the bottom and up the sides of a 9-inch pie plate.

Bake at 375 degrees 8-10 minutes or until lightly browned. Remove from oven and allow to cool completely before filling with your favorite sugar-free filling.

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DEEP DISH APPLE PIE

Note: Not all diabetics can enjoy pie. If you have controlled blood sugar and you can hold yourself to one piece of pie, try this delicious pie for special occasions. You should only have one piece (a day), the rest is for your family and friends. And never eat dessert after a high carb meal!

2 tbsp unsalted butter

No-sugar-added pastry for a double crust pie
7 large Granny Smith apples, peeled, sliced
1 1/2 tbsp lemon juice
1/4 cup + 2 tbsp Splenda Brown Sugar Blend
1/2 cup Splenda Granulated
1/4 cup white whole-wheat flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt, optional (I suggest you omit)

Preheat oven to 400-degrees.
Very lightly butter a 9-inch deep dish pie pan; set aside.

Roll out half the pastry dough to fit into the prepared pie pan; fit into the pan. Press a piece of foil over the bottom and sides of the pie shell, fill with pie weights or dried beans. Bake at 400 degrees for 10 minutes. Remove from oven and remove the weights and foil.

In a large bowl, combine the apples and lemon juice; mix well.

In a smaller bowl, combine the two Splenda products, flour, cinnamon, nutmeg and salt, if using. Sprinkle over the apples and toss to coat well. Spoon into the prebaked crust. Cut butter into small slices and place atop the pie filling.

Roll out remaining pastry dough and place atop the filling. Seal and crimp edges and cut slits in the top for steam to escape. Brush the top of the crust with a small amount of low-fat milk and sprinkle with a little Splenda Granulated, if desired.

Bake pie at 400 degrees for 10 minutes then reduce oven temperature to 350 degrees. Bake another 35 minute or until golden brown.

Place a pie shield around the crust edges or cover edges with a ring of aluminum foil to prevent over browning.

Delicious with a small scoop of sugar-free ice cream.

Yield: 8 servings.

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PUMPKIN CHIFFON PIE

Not all diabetics can enjoy dessert! If your diabetes is under control and you ate a lean protein meal, you should be able to enjoy 1 slice of this pie.

2 3/4 cups cold fat-free milk

2 pkgs (1.5-oz each) instant sugar-free vanilla pudding mix
1 can (15-oz) solid pack pumpkin
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 reduced-fat graham cracker 9-inch crust (or a baked sugar-free pastry crust)
Sugar-free frozen whipped topping, thawed
Additional cinnamon for garnish

Combine the milk and pudding mix in a mixing bowl; beat 1 minute (makes a thick mixture). Add the pumpkin, cinnamon, ginger and cloves; beat another minute. Pour into the crust; cover and refrigerate at least 2 hours, until firm.

To serve, garnish with the whipped topping sprinkled lightly with cinnamon.

Yield: 8 servings
Per serving (with graham cracker crust): 217 calories, 42 g carbs, 4 g protein, 3 g fat
Diabetic exchanges: 2 1/2 starch, 1/2 fat

You can lower the carb count by baking your own sugar-free whole-grain crust or using a low-carb crust of your choice. A diabetic should only have 1 small slice of this pie.

*Note: This is a special treat for diabetics whose blood sugar is under control.

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PUMPKIN TARTLETS

Sugar-free pie pastry (2-crust pie recipe) (You can use your favorite low-carb pastry if you want.)

1 (15-oz) can pumpkin
1 (12-oz) can fat-free evaporated milk
3/4 cup Splenda granulated
2 large eggs
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Preheat oven to 425 degrees.

Roll pastry out to 1/8-inch thickness. Use a floured 4-inch round cutter to make 16 circles. Re roll scraps if necessary to get 16 rounds. Press the circles into muffin cups that have been coated with nonstick cooking spray.

In a medium size mixing bowl, using a whisk, mix the pumpkin, evaporated milk, Splenda, eggs, salt, cinnamon, ginger and cloves until well combined.

Divided the filling evenly among the 16 muffin cups.

Bake at 425 degrees for 15 minutes then lower heat to 350 degrees. Bake for another 25-30 minutes or until a butter knife inserted near center comes out clean. Remove from oven and cool in pans for 5 minutes.

Carefully run a thin knife around edges to loosen then cool in the pans on wire racks until cooled. Carefully remove from pans.

Serve topped with a dollop of sugar-free frozen whipped topping, thawed, or whipped cream, if desired. Sprinkle with a dusting of cinnamon for garnish.

Keep leftovers refrigerated.

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HAWAIIAN PUDDING PIE

This is my diabetic version of a tasty-looking pie I saw on the internet several years ago after I was diagnosed with diabetes. Remember this is a dessert and should be saved for special occasions or to share with family and/or friends.

1 large pkg (6-oz size) sugar-free vanilla pudding mix
2 cups cold fat-free milk
2 tbsp melted butter
1 cup thawed sugar-free frozen whipped topping
1 9-inch sugar-free graham cracker or sugar-free baked pastry pie shell
1/2 cup toasted unsweetened flaked coconut
8 maraschino cherries for garnish if your blood sugar is under control

In a large bowl beat the pudding mix according to the package directions using the fat-free milk. Gently fold in the butter and whipped topping; transfer to the prepared pie shell.

Refrigerate pie approximately 4 hours or until firm. Before cutting to serve, sprinkle the toasted coconut over the top.

Cut into 8 pieces and garnish each slice with a cherry, if using.

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PINEAPPLE COCONUT PIE

For this recipe I took an old favorite and made it more diabetic-friendly. I love it and hope you will, too. Remember this is a dessert, a treat, and should be saved for special occasions. One/eighth of this pie is your serving for one day. Share it with family and/or friends so you aren't tempted to over-indulge.

1 (9-inch) sugar-free whole-wheat pie crust, baked
1 cup cold fat-free milk
1 pkg (4-serving size) sugar-free instant French vanilla pudding mix
1/2 cup unsweetened flaked coconut
1 can (8-oz) crushed pineapple in its own juice (unsweetened), drained
Sugar-free whipped topping, thawed, for garnish

Beat the milk and pudding mix until thickened. Stir in the coconut and well drained pineapple. Transfer mixture to the baked crust.

Refrigerate pie for at least 2 hours before cutting to serve.

To serve, add a dollop of whipped topping to each serving. If you want your pie to look really pretty, pipe the whipped topping around the outer edge of the pie next to the crust.

Yield: 8 servings

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DOUBLE CHOCOLATE PIE

Diabetics should save desserts for special occasions or as their food gift when going to "pitch-in" meals. I always recommend taking a dessert to such meals. That way you know there is a dessert you can enjoy with others and not be tempted to overeat it at home.

1 pkg (1.4-oz) sugar-free instant chocolate pudding mix

2 cups cold low-fat milk
1 tub (8-oz) sugar-free frozen whipped topping, thawed
1 sugar-free pie crust, baked or 1 reduced-fat graham cracker pie crust
1 pkg (1-oz) sugar-free white chocolate instant pudding mix

Beat chocolate pudding mix with 1 cup of the milk for 2 minutes with a wire whisk (mixture will be thick). Stir in half the whipped topping and spread in the prepared pie crust.

Repeat the process with the white chocolate pudding mix, remaining milk and whipped topping. Spread this mixture over the chocolate layer.

Refrigerate for at least 4 hours before cutting to serve.

Top each slice with a dollop of whipped cream or additional whipped topping, if desired, before serving. Garnish with additional graham cracker sprinkles and fresh berries, if desired.

CHEERY CHERRY PIE

Note: Remember this is a dessert so save for special occasions or times when you are asked to 'bring a dessert or dish'. Always take the dessert if you can. Then you know there is a dessert you can enjoy a small serving of along with the others.

Crust:

3/4 cup ice water
1 tsp white or cider vinegar
1 cup all-purpose flour
1 cup white whole-wheat flour
3 tbsp Splenda granular
7 tbsp Crisco shortening

Mix water and vinegar in cup.

Place 1/2 cup all-purpose flour in a bowl; stirring with a wire whisk, gradually add the vinegar-water mixture. Mix well.

In a separate bowl, combine the remaining flours and Splenda. Add the shortening, cutting in with two knives or a pastry blender until mixture is crumbly. Gradually add the vinegar-water mixture, adding just enough to bind the dough together.

Divide dough in half; gently pat each half into a circle on a floured work surface. Cover separately with plastic wrap and refrigerate for 30 minutes.

Filling:
2 cans (14 1/2-oz) tart red cherries in water, drained, liquid reserved
1/4 cup cornstarch
2/3 cup Splenda granular
1/4 tsp almond extract
2 tsp fresh lemon juice
3 to 4 drops red food coloring, if desired

Place cherry liquid in a medium saucepan. Mix cornstarch and Splenda together in a small bowl; pour into the saucepan. Stir to mix well. Add the almond extract and lemon juice; cook, stirring, over medium heat and simmer 3 to 4 minutes to thicken sauce. Remove from the heat.

If desired, add the food coloring and stir to mix in.

Place the cherries in a medium bowl and pour the liquid over the cherries; using a spatula and working gently fold the cherries into the liquid. Set aside.

Preheat oven to 375 degrees.
Lightly spray a 9-inch pie plate with nonstick cooking spray; set aside.

Roll out one of the dough circles on a floured work surface to an 11-inch diameter; place in the pie plate. Place the filling in the crust.

Roll the remaining dough circle to a 10-inch diameter and place atop the filling. Crimp edges to seal. Using a fork, prick the top crust to vent.

Brush crust light with milk for golden browning, if desired.

Bake at 375 for 50 to 60 minutes or until the filling is bubbly and the crust is golden.

Allow to cool 1 hour before slicing to serve.

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APPLE PIE WITH PEANUT BUTTER CRUMBLE

This is a diabetic version of a peanut butter recipe I saw.

• 1 (21-ounce) can no-sugar added apple pie filling
• 1 cup quick-cooking oats
• 1 cup white whole-wheat flour
• 3/4 cup firmly packed Splenda Brown Sugar Blend
• 1/3 cup SKIPPY® Creamy Peanut Butter
• 6 tablespoons butter
• 1/2 tsp ground cinnamon

1. Heat oven to 375°F.
2. Spread pie filling evenly in 9-inch pie plate.
3. In medium bowl, combine oats, flour and brown sugar. Cut in peanut butter and butter spread with pastry blender or two knives until mixture is size of small peas. Sprinkle crumb mixture over pie filling.
4. Bake pie 20 minutes or until apples are heated thoroughly and topping is golden brown. Serve warm or cool. Top with sugar-free vanilla ice cream, if desired.

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FRESH STRAWBERRY PIE

I love this pie. The original recipe was a favorite since I was a teenager. When I was diagnosed as a diabetic I adjusted the recipe to fit my new diet. Had it for dinner tonight and my husband kept telling me how good it was (he doesn't like sugar-free, he doesn't think!).

2 9-inch deep dish pie shells, baked and cooled
1 1/2 cups Splenda granulated or Splenda Baking Blend
5 level tbsp cornstarch
2 small (4-serving size) sugar-free strawberry-flavored gelatin
2 1/2 cups boiling water
2 pints fresh strawberries, washed, hulled, and cut in half if very large
whipped cream for serving

Place strawberries in the baked and cooled pie shells.

In a medium saucepan combine the Splenda, cornstarch and gelatin, stirring to combine well. Gradually stir (I stir with a wire whisk) in the boiling water.

Cook mixture, stirring constantly, until mixture boils and turns an opaque color.  Pour the mixture over the strawberries and refrigerate until set.

Garnish with whipped cream for serving, if desired.

This is a post from 5 years ago.

DEEP DISH PEACH PIE

Sugar-free pastry for a 1-crust pie

1 cup + 1 tbsp Splenda or Stevia granulated
2 tbsp cornstarch
3 lbs (= to 6 cups prepared) fresh peaches, seeded, pared, and sliced
2 tbsp ReaLemon
2 tbsp butter, melted
1/4 tsp almond extract
1 egg yolk + 2 tbsp water
2 tbsp sliced almonds

Preheat oven to 375.

In a small bowl, combine 1 cup of the sweetener and the cornstarch.

In a large bowl, toss the peaches with the ReaLemon; add the sweetener mixture, butter, and almond extract. Pour the mixture into an 8-inch square baking pan or dish.

Roll the pastry to a 9-inch square; cut slits near center. Place the pastry over the filling; turn under edges, seal and flute.

Mix the egg yolk and water, brush over surface of the pastry. Sprinkle with the remaining tablespoon of sweetener and the almonds.

Bake pie at 375 degrees for 45 to 50 minutes or until golden brown.

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Remember this is a desert and needs to be treated as such. One serving per day. Make and share with others.s

NO BAKE CARAMEL PECAN PUMPKIN PIE

1/4 cup sugar-free caramel ice cream topping

1 regular sugar-free deep-dish baked pie shell
1/2 to 3/4 cup large pecan pieces
1 cup milk
2 pkgs (3.4-oz each) sugar-free vanilla instant pudding and pie filling mix
1 cup canned or cooked pumpkin
1 tsp ground cinnamon
1/2 tsp nutmeg
1 container (8-oz) sugar-free frozen whipped topping, thawed
2 tbsp caramel ice cream topping, for garnish
2 tbsp pecan pieces, for garnish

Pour the caramel topping over the bottom of the pie crust; sprinkle the pecans over the caramel.

In a large mixing bowl, using a wire whisk, beat the milk with the pudding mix, pumpkin, cinnamon, and nutmeg until the mixture is blended well. Stir in 1 1/2 cups of the thawed whipped topping. Spread the mixture over the pecans in the crust.

Refrigerate pie for at least 1 hour before serving.

To serve, top the pie with the remaining whipped topping and sprinkle with the garnish pecans. Drizzle the garnish caramel overall.

Yield: 10 servings.

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