The second pie I made for Pi Day was a Lemon Chess Pie. But I altered it to be lower in sugar and cholesterol, and, of course, it's low in sodium as well. This is about as healthy as pie can get to be and still be called dessert, I think.
LEMON CHESS PIE REVISITED
Unbaked pie crust
1 cup egg beaters
4 tbsp butter, melted and cooled
1/4 cup nonfat milk
1 cup sugar
1 cup Stevia
3 tbsp flour
2 tbsp cornmeal
1/4 cup lemon juice
1 tsp lemon extract
Grease and line a pie plate with a crust (use your favorite or try my Best Ever), or use store bought already in a pan for a really fast result. Beat together all of the other ingredients, pour into the pie crust, and bake at 375F for 45 minutes, or until a knife inserted into the center comes out clean.
The original recipe called for a 9" pie plate, but I use a 10" plate so it won't rise and spill over. I just hate scraping crap out of the bottom of the oven. This pie lasted a little longer than the apple pie, but only, I think, because the apple pie sold first.
So, Pi Day was a resounding success; Ryan is already campaigning for me to repeat it every week.
And a Happy St. Patrick's Day to you all; I hope nice, festive foods and desserts find you today!