My dearly beloved is a huge fan of pies. Cookies are good, cake is OK, ice cream is decent, but he loves a good pie.
I don't know what got into me last night, but I decided to work on my pie-phobia once again, and make a low cholesterol version of a pie I've made before. And so, with great flavor intact, I'm pleased to bring you....
LOW-C* LEMON CHESS PIE
(*because, really, who wants to think of cholesterol and pie in the same breath?)
1 cup egg beaters
4 tbsp margarine, melted and cooled
1/4 cup lowfat milk
2 cups sugar
2 tbsp cornmeal
1/4 cup lemon juice
1 tsp lemon extract
9" unbaked pie crust
Beat together the egg beaters, margarine and milk until combined. Beat in the sugar, flour and cornmeal, then add the lemon juice. Pour into an unbaked pie crust and bake at 375F fir 45 minutes, until the center is set.
I used a 10" pie plate, so mine is a little lower than it would be if I used a 9" pie plate. No big deal, at least it didn't flow over the top and onto the bottom of the oven, causing stinkage extraordinaire.
The boys all had their pie with whipped cream, but I like mine plain. It's up to you how to enjoy it!
Happy Monday, everyone!