As I Am

Piecrust

Ingredients

1 1/4 cups All-Purpose Flour
1 tablespoon Splenda® Granular
1/4 teaspoon Salt
5 tablespoons cold Butter or Margarine, cut up
3 tablespoons cold Vegetable Shortening, cut up
3 to 4 tablespoons ice water

Directions

Combine flour, Splenda® and salt. Add butter and shortening; cut into dry ingredients until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time until mixture begins to hold together. Shape pastry into a ball and flatten into a thick disk. Wrap and refrigerate 40 minutes. (Can be made ahead. Wrap and refrigerate up to 2 days. Let stand at room temperature 10 minutes before rolling out.)

Filling

Ingredients

2 1/2 cups of mashed, cooked Sweet Potatoes
2 Eggs well beaten
1 cup Milk
3/4 cup Vermont® Sugar Free Syrup
1/2 tsp. Salt
1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1 tsp. Rum flavor
4 tablespoons Butter, melted

Directions

Preheat oven to 425 degrees.

Combine ingredients in a large bowl and beat until smooth and well blended. Pour into 9" piecrust (filling should be at least 1/4 inch below the rim). Bake for 10 minutes then reduce heat to 300 degrees and bake for about 50 minutes or until the filling is firm.

Makes 8 servings.

Nutritional Information

Sugar Free Recipes

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