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Sweet Potato Praline Pie

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  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)
  Egg beaters 2
  Liquid butter buds 1 1⁄2 Tablespoon
  Vanilla 2 Teaspoon
  Cinnamon 1 Pinch
  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
  Cinnamon 1⁄4 Teaspoon
  Allspice 1⁄8 Teaspoon
  Nutmeg 1⁄8 Teaspoon
  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.

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Sweet Potato Praline Pie Recipe