Better'n Eggs® Recipe,
reprinted from allwhiteseggwhites.com |
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Preparation:
15 minutes Baking: 55 minutes Time-To-Table: 1 hour 10 minutes Serving Size: 8 Ingredients: Crust Ingredients:
Fillilng Ingredients:
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Substitutions:
* Gingersnap cookies are about 1 ½ inches in diameter. They can be purchased in the ready-to-eat cookie section of your grocery store. A quick and easy way to finely crush cookies is to use a food processor. Process cookies and sugar until cookies are finely crushed. Slowly add melted butter. ** Pie is done when the center moves only slightly when pan is shaken. *** Pie is best if eaten the same day it is made. Due to the lower fat content of the pie ingredients, the crust will soften faster than a regular pie. Instructions:
2. In large bowl stir together all filling ingredients. Pour into pie crust. Bake 50 to 60 minutes or until knife inserted in center comes out clean, covering crust with foil if it browns too quickly**. Cool completely. Serve immediately or refrigerate***. Nutrition Facts: Calories: 230, Fat: 5 g, Cholesterol: 10 mg, Sodium: 224 mg, Carbohydrate: 43 g, Dietary Fiber: 3 g, Protein: 5 g, Calcium: 119 mg
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