Sweet Potato Pie

This is such a delicious and simple recipe.  If you don't like pumpkin pie you should give sweet potato a try.  The recipe creates a nice light, almost fluffy, pie.  I made mine sugar free by substituting Splenda and it did great.  It was a lot prettier in person than in this picture!  My photography stinks!!

Sweet Potato Pie

1lb sweet potatoes (2-3)

1 stick butter softened

3/4c sugar/Splenda

1/2c milk

2 eggs

1/2 t nutmeg

1/2 t cinnamon

1t vanilla

1 pie crust shell

Microwave sweet potatoes (pricked with holes) until soft.  Mix potatoes in bowl with butter until well blended.  Add remaining ingredients and mix until smooth.  Pour into crust and bake at 350 for 50-60 mins until knife inserted into center comes out clean.

Splenda Apple Pie

I have had a really hard time finding No Sugar Added apple pies in the freezer section or bakery at my grocery stores.  It is my husband's favorite dessert but he is diabetic so we have to go for the no sugar added variety.  This is Splenda's recipe that I've modified a little.  Here is their original recipe.  I don't think anyone can tell that it's made with Splenda.  Sorry there's no picture.  I'll add it the next time a bake one.

Splenda Apple Pie

2 refrigerated pie crusts
7 c peeled and sliced apples (I use Granny Smiths)
1t lemon juice
1 c Splenda
3 T cornstarch
1 t apple pie spice blend (I use a Cinnamon Blend from Pampered Chef)
1/4 t salt

Combine apples and lemon juice.  Add remaining ingredients and toss to thoroughly coat.  Fill pie crust and top with remaining pie crust.  Crimp edges and cut a few slits in the top for venting.  I lightly spray the top of my pie with butter cooking spray.  Bake at 425 for 40-50 mins.

Cappuccino Pie

This recipe was divine! Coffee ice cream filled with chocolate chips and toffee bits! What's not to love?!

Cappuccino Pie

1 store bought chocolate cookie crumb pie crust

1 pint coffee ice cream ( I used StarBuck's)

1/3 mini chocolate chips

1/3 toffee bits
cool whip

Softened ice cream and mix in choc chips and toffee bits. Fill pie crust with ice cream and refreeze. Top with cool whip and sprinkle top with a few choc chips and toffee bits. Freeze until ready to serve.