Diabetic Friendly Millionaire Pie Recipes

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MILLIONAIRE PIE



Millionaire Pie image

I have been making this pie every Thanksgiving and it's usually the first pie to finish. This recipe makes two pies.

Provided by NWILMOT

Categories     Desserts     Pies

Yield 16

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple, drained
1 ½ cups chopped pecans
2 (9 inch) prepared graham cracker crusts

Steps:

  • Blend together the cream cheese and condensed milk; gently fold in the whipped topping.
  • Stir in the crushed pineapple and pecans; pour into pie crusts and refrigerate for 3 to 4 hours.

Nutrition Facts : Calories 433.5 calories, Carbohydrate 44.9 g, Cholesterol 23.7 mg, Fat 27.1 g, Fiber 1.7 g, Protein 5.6 g, SaturatedFat 11.2 g, Sodium 248.7 mg, Sugar 35.1 g

INSTANT MILLIONAIRE PIE FOR DIABETICS



Instant Millionaire Pie for Diabetics image

A tasty cream pie with pineapple and pecans. You can use fat-free milk and whipped topping to make this dessert extra low-cal.

Provided by Melba

Categories     Desserts     Pies

Time 2h10m

Yield 8

Number Of Ingredients 6

1 (9 inch) prepared graham cracker crust
1 (1 ounce) package sugar-free instant vanilla pudding mix
1 cup cold milk
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed
1 cup chopped pecans

Steps:

  • In a medium bowl, whisk together pudding mix and milk. Fold in pineapple, whipped topping, and pecans. Pour mixture into prepared crust. Chill at least 2 hours before serving.

Nutrition Facts : Calories 356.5 calories, Carbohydrate 34 g, Cholesterol 2.4 mg, Fat 24.1 g, Fiber 2 g, Protein 3.9 g, SaturatedFat 8.7 g, Sodium 315.1 mg, Sugar 22.6 g

DIABETIC FRIENDLY - MILLIONAIRE PIE



DIABETIC FRIENDLY - MILLIONAIRE PIE image

This is a recipe I rec'd. by a friend when I first found out I was diabetic in 1991. I have made it many, many times and it is a very good one! Low in calories and carbs... I don't know the exact nutrients per serving but I feel sure the total carb. count is well under 30g./serving. Hope you enjoy!

Provided by penny jordan

Categories     Pies

Time 20m

Number Of Ingredients 7

1 - 8 oz lite cream cheese, softened
1 large can crushed pineapple, in it's on juice, undrained
3/4 c chopped pecans
1 pkg (8 or 12 oz.) lite or sugar/free cool-whip
1/4 c 1 %, or skim milk (optional)
1 large box, sugar-free/fat-free instant, vanilla pudding/pie filling
1 large graham cracker pie crust

Steps:

  • 1. MIX: Cool-whip and cream cheese until well combined and creamy using hand mixer. ADD: Pudding, slowly and continue to mix as before. ADD: Crushed pineapple and juice and continue to mix well. (If needed add milk to make to a acceptable consistancy for pie.) ADD: Chopped pecans and fold into crust. REFRIGERATE: Several hours before serving, (when pie is set.)ENJOY!

DIABETIC MILLIONAIRE'S SHORTBREAD



Diabetic Millionaire's Shortbread image

I was digging around this box of recipes that Mom gave me before she died and I found this one that my brothers and I loved! They're like homemade candy bars! I tweeked it to make it diabetic

Provided by Paul Bushay

Categories     Candies

Time 45m

Number Of Ingredients 10

SHORTBREAD:
2 stick butter, cut into small pieces
2 c all-purpose flour
1/3 c splenda/sugar blend
1/2 tsp sea salt
CARAMEL LAYER:
28 oz diabetic sweetened condensed milk
2 Tbsp butter
CHOCOLATE TOPPING:
3/4 lb good-quality milk chocolate

Steps:

  • 1. Preheat the oven to 350°F.
  • 2. SHORTBREAD:
  • 3. Spray 2, 8 inch square pans with PAM baking spray
  • 4. Place the flour, Splenda blend and salt in a food processor and pulse once.
  • 5. Add butter and pulse until mixture resembles peas.
  • 6. Press the shortbread mixture into prepared pans
  • 7. Bake until golden brown around the edges, about 20 minutes.
  • 8. Remove from the oven and let cool completely.
  • 9. CARAMEL LAYER:
  • 10. In a heavy-bottomed saucepan over medium-low heat, combine the diabetic condensed milk and 2 tablespoons of butter
  • 11. Slowly bring the mixture to a boil, stirring continuously.
  • 12. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes.
  • 13. Pour the caramel over the cooked shortbread
  • 14. Spread evenly using an offset spatula.
  • 15. Cool to room temperature.
  • 16. CHOCOLATE TOPPING:
  • 17. In a glass bowl set over a saucepan of simmering water, melt the chocolate.
  • 18. Once chocolate has melted, pour it over the cooled caramel layer.
  • 19. Cool at room temperature for about 10 minutes
  • 20. Then place in the refrigerator to cool completely
  • 21. Cut into 1-inch squares and enjoy
  • 22. Store the unused portion in the fridge

DIABETIC APPLE PIE



Diabetic Apple Pie image

A great desert for our diabetic friends. This recipe came to me from my grandmother, who was a diet-controlled diabetic.

Provided by Aric Ross

Categories     Pie

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 6

6 cups sliced and pared tart apples
4 (1 g) packets sweet 'n low artificial sweetener
1 tablespoon cornstarch
1/2 teaspoon cinnamon (or to taste)
2 tablespoons lowfat margarine
1 (9 inch) pastry for double-crust pie

Steps:

  • Mix sweetener, cornstarch, and cinammon.
  • Pour over apples and mix well.
  • Pour apple mixture into unbaked pie crust.
  • Cut oleo into small pieces and put on top of apples.
  • Cover with remaining crust and seal edges.
  • Bake at 425 degrees for 15 minutes.
  • Lower temperature to 350 degrees and continue baking for an additional 30-40 minutes.

DIABETIC PUMPKIN PIE



Diabetic Pumpkin Pie image

Make and share this Diabetic Pumpkin Pie recipe from Food.com.

Provided by Northern_Reflectionz

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

9 inches unbaked pie shells
2/3 cup brown sugar substitute
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon clove
1/8 teaspoon ginger
2 cups pumpkin
3 eggs, beaten
3/4 cup evaporated milk
1/4 cup milk

Steps:

  • Prehead over to 425.
  • Combine sweetener, salt and spices.
  • Blend in pumpkin, eggs and milks.
  • Pour into pastry shell.
  • Bake 425 for 15mins
  • Reduce heat to 400 and bake until knife inserted comes out clean.

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