Sweet Potato Praline Pie
|Lite salt||3⁄4 Teaspoon (For Crust)|
|Fat free margarine||1⁄4 Cup (4 tbs) (Promise Ultra, For Crust)|
|Cold water||3 Tablespoon (For Crust)|
|All purpose flour||1 Cup (16 tbs) (For Crust)|
|For praline pie syrup|
|Sugar/1/2 cup sugar plus 3 packets sweet 'n low||3⁄4 Cup (12 tbs)|
|Dark corn syrup||3⁄4 Cup (12 tbs)|
|Liquid butter buds||1 1⁄2 Tablespoon|
|Grape nuts cereal||3⁄4 Cup (12 tbs)|
|For sweet potato filling|
|Sugar/1 tablespoon sugar plus 1 1/2 packets sweet 'n low||2 Tablespoon|
|Sweet potatoes||3 , cooked and mashed, enough to yield 1 cup|
|Packed brown sugar/2 tablespoon brown sugar plus1/2 teaspoon sweet 'n low brown||1⁄4 Cup (4 tbs)|
|Egg beaters||1⁄8 Cup (2 tbs)|
|Skim milk||1 Tablespoon|
|Liquid butter buds||1 Tablespoon|
|Vanilla extract||1 Tablespoon|
|Dream whip||1 1⁄3 Ounce (1 Envelope, Prepared For Topping)|
Dough: Mix together all of the dough ingredients.
Stir with a fork until thoroughly mixed.
Shape this mixture into a ball and place on a surface that has been dusted with flour.
Roll the pastry into a circle large enough to fit a 9-10 inch pie pan or one 9-inch deep dish-pie pan.
Arrange dough into pan that has been sprayed with Pam Spray.
Cut off edges that hang over.
Sweet Potato Filling: Combine all ingredients and beat until smooth.
Praline Syrup: In a small bowl combine all ingredients except Grape-Nuts.
Mix at slow speed until smooth.
Stir in Grape-Nuts and set aside.
To assemble: Preheat oven to 325° F.
Spoon filling into pastry lined pan.
Pour syrup on top.
Bake 1 3/4 hour.
Cool and top with Dream Whip.
Tip: Wrap foil over edges of pie crust while baking to prevent it from becoming too brown.
Remove foil the last 5-8 minutes of baking.