I guess everybody who’s been following my blog already knows I’m a little opinionated about what I put in my body, after recently losing 30 lbs ( thank you very much), I’m still a stickler about making things taste good without adding alot of fat, and pride myself on this! It’s totally possible and just using a few minor tweaks, can make the difference between something being 400 calories a serving and 200. For example, using fat free evaporated milk, cuts a tremendous amount of fat calories from this recipe, just as using Cool Whip Free, (only 15 calories for every 2 TBLS, and no fat or sugar) is another way to make this absolutly scrumptious pie….. less of a burden on the thigh! I also use no butter, and nobody can tell the difference. Now don’t let me mislead you, the crust is fattening no matter how you slice it, but the filling kind of balances it out. I do this with homemade crust when I have the time, but it’s a pain in the tuchas, so I’ve taken to making my life easier, which cuts time, energy, and gives me more time to enjoy the finer in life…..like pie!!!!!!
So you be the judge! To me flavor is king, when I was still dieting I also subbed Splenda for the white sugar. You get the picture, so I’m going to list the alternatives as well, for anybody out there who cares to use them. Note: I’ve made them both ways and served the “lower cal” one to people without their knowledge, as a test, the only thing anybody ever says is “Is there more?” Also, for anybody interested I’ll be doing a article, that is now in the works, about how I lost the weight, and have kept it off! But for now, here’s a semi-healthy treat so, LET’S CHOW!!!!

Preheat oven to 375º degrees

1 Mrs Smith’s frozen pie crust, if you want to be neighborly, double the recipe, and use 2 crusts!
2 lg eggs whisked
2 cups sweet potato puree,( to make from scratch just bake sweet potatos, oiled and covered with foil in a baking pan until well done, let cool completly, peel and puree in blender or processor) or buy a can of yams and drain of syrup, and puree, no one will know except you!
1 1/2 cup evaporated milk, fat free or regular
1/2 cup Domino sugar or Splenda
1/3 cup packed brown sugar, light or dark
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/2 tsps ground ginger
1 tsp vanilla
1/2 tsp salt

Whisk all ingredients together well until very smooth
Pour into pie pan and bake for 35 to 45 minutes, until firm and doesn’t jiggle when moved.
Remove and let cool completely on a rack. Serve room temp or refrigerated,w/ Whipped Cream or Cool Whip Free.
Either of these can be flavored w/ one of several things including your favorite liqueur, a little vanilla, or anything else you like, I’m a straight shooter when it comes to whipped topping, because the flavor of the pie can be compromised, mixing flavors is a delicate process, over doing it can result in taking away from the simplicity of the flavor.
Let me know how you like it and as always, ENJOY!!!
© Jennifer Green Alger 2009