Cinnamon Sour Cream Pie
|Eggs/Equivalent egg substitute||2 Large|
|Fat-free sour cream||1 Cup (16 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Saccharin/Acesulfame-k sugar substitute||6 Gram (6 Packages)|
|Cinnamon||1 1⁄2 Teaspoon|
|Pecans||1⁄4 Cup (4 tbs), chopped fine|
|Pie crust/Deep dish pie shell, unbaked||1 , frozen, unbaked|
Put all the ingredients except the pecans and the pie crust in a blender or food processor.
Process at medium speed until well mixed.
Scrape the sides a few times, if necessary.
Add the pecans if you're using them, and pulse a few times to blend.
Pour into the pie shell.
Bake in a preheated 450°F (230°C) oven for 15 minutes.
Reduce heat to 350°F (180°C) and bake an additional 30 minutes.