Cherry Pie
Lemon Chiffon Pie
Pumpkin Pie

I can't remember if I already sent these. These are from Dessert du Jour
Light Good Neighbor Thursdays and submitted by me.
The following are from

Cherry Pie

9" unbaked pie shell
2 Egg yolks
2 cups Unsweetened cherries
1/4 cup Evaporated milk
1/4 cup Soft margarine
1 tablespoon Flour
2 Egg whites
1/2 teaspoon Vanilla extract
1/2 cup Sugar replacement
2 teaspoons granulated sugar replacement

Drain cherries; pout into unbaked pie shell. Cream margarine, flour, and
sugar replacement. Add egg yolks and beat until smooth. Add evaporated
milk and vanilla extract. Pour over cherries. Bake at 450F for 10 minutes.
Reduce heat. Bake at 350F for 30 minutes. Whip egg whites until soft peaks
form. Add granulated sugar replacement; whip until thick and stiff. Top
pie filling with meringue, carefully sealing edges. Bake at 350F for 12-15
minutes, or until delicately brown.


Lemon Chiffon Pie

(12 servings)
1 1/2 cups graham cracker or gingersnap crumbs
1/3 cup margarine, melted
3 tablespoons sugar
1 envelope unflavored gelatin
1 tablespoon grated lemon peel
3 packets Sweet 'N Low.
1/8 teaspoon salt
4 eggs, separated
1/2 cup water
1/3 cup fresh lemon juice

Preheat oven to 375 F. Combine cracker crumbs and margarine; press into
bottom and up sides of 9-inch pie plate. Bake 6 to 8 minutes. Cool on wire
rack. In small saucepan combine sugar, gelatin, lemon peel, Sweet 'N Low
and salt. Lightly beat egg yolks with water and lemon juice; gradually
stir into gelatin mixture. Cook over low heat, stirring constantly, until
slightly thickened, about 10 minutes. Pour into a large bowl. Cover and
chill until mixture mounds slightly when dropped from a spoon, about 1 1/2
hours. Beat egg whites until stiff peaks form. Gently fold into lemon
mixture. Pour into pie crust. Cover and chill until firm, about 5 hours.
Garnish top with additional grated lemon peel, if desired.


Pumpkin Pie

1 1/2 cup Pumpkin; Canned Or Fresh -Cooked
Non Nutritive Sweetener -Equivalent To 3/4 cup -Sugar
1/2 teaspoon Salt
1 1/4 teaspoons Cinnamon
1/2 teaspoon Ground Ginger; Or To Taste
1/4 teaspoon Ground Nutmeg; Or To Taste
1/4 teaspoon Ground Cloves; Or To Taste
2 large Eggs; Slightly Beaten
1 1/4 cups Nonfat Milk
2 cups Nonfat Evaporated Milk ;
Pastry For One 9-Inch Pie -Crust, Unbaked (see recipe below
directions)

Preheat the oven to 400 Degrees F. Combine the pumpkin, sweetener, salt,
and spices, blending well then blend in the eggs, milk, and evaporated
milk. Pour into the unbaked pastry shell and bake until a knife inserted
between the center and outside come out clean. Cool to room temperature
before serving.

PIE CRUST
1 1/3 cups Flour; Sifted
1/2 teaspoon Salt
1/2 cup Diet Margarine; Melted
2 tablespoons cold water

Sift the flour and salt together, then dribble the margarine over the
surface. Stir, with a fork, until completely mixed then add the water to
the margarine-flour mixture and stir until a smooth ball if formed. Roll
out the dough to fit the pie pan. Place in the pie pan and flue the edges
with the fork. Refrigerate if the crust is to be filled prior to baking.
If baked unfilled, make several cuts with a sharp knife in the bottom and
sides of the crust. Bake at 450 degrees F for 13 to 15 minutes or until
golden brown.




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