Low Fat Orange Custard Pie Recipes

SOFT ORANGE CUSTARD

Steps:

• In a small bowl, beat butter and sugar on medium speed for 1 minute. Add the eggs, flour and salt. Beat for about 2 minutes or until thickened. Add the orange juice, orange zest and lemon juice. Stir in milk., Pour into five 6-oz. ramekins or custard cups. Place ramekins in a 13x9-in. baking pan. Add 1 in. of boiling water to pan. , Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Remove ramekins from water bath. Serve warm or chilled. Refrigerate leftovers.

COCONUT CUSTARD PIE

Steps:

• Place coconut in an ungreased 9-in. pie plate. Bake at 350° for 4 minutes, stirring several times; set aside. (Coconut will not be fully toasted.), Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 4-6 minutes longer. Cool., In a bowl, beat the eggs and salt for 5 minutes. (Mixture will be lemon-colored and slightly thickened.) Add the milk, sugar substitute, coconut extract and vanilla. Transfer to crust. (Crust will be full.), Bake at 350° for 30 minutes. Sprinkle with coconut. Bake 8-10 minutes longer or until a knife inserted in the center comes out clean and coconut is lightly browned. Cool on a wire rack for 1 hour. Cover and refrigerate.

LOW FAT MANDARIN ORANGE PIE

Steps:

• Stir together condensed milk and lemon juice.
• Add drained oranges and 3/4 of the whipped topping.
• Mix together until creamy and pour into pie crust.
• Top with remaining cool whip.
• Refrigerate.

PUMPKIN CUSTARD "PIE"--LOW FAT AND DELICIOUS.

Steps:

• Preheat oven 350 degrees, spray a pie pan/tart pan with nonstick spray.
• Combine all ingredients except egg whites in a large bowl, mix until smoothly incorporated.
• In a small bowl, beat the egg whites until they are smooth and lose a bit of their elasticity. Combine with pumpkin mixture.
• Pour mixture into prepared pan, carefully put into the oven.*Tip: Put it on a cookie sheet!
• Bake for 50 minutes, or until set in the middle.
• Cool and CHILL,THEN enjoy. :).

LOW-FAT ALL-PURPOSE PIE CRUST

Steps:

• In a food processor pulse together all-purpose flour, toasted wheat germ, salt, and baking powder. Add cold, unsalted butter, and process until largest pieces are the size of small peas.
• With machine running, add low-fat buttermilk until dough just holds together.
• Pat into a disc, wrap in plastic, and refrigerate for 1 hour (or overnight).

FLUFFY ORANGE PIE

Steps:

• Combine crumbs and butter.
• Press firmly on bottom and up sides of 9" pie plate, chill.
• In large mixer bowl beat cream cheese until fluffy.
• Gradually beat in condensed milk and concentrated orange juice until smooth.
• Fold in whipped cream.
• Pile into crust.
• Chill 2 hours or until set.

LOW-FAT ORANGE AND ALMOND CREAM CHEESE PIE

Steps:

• For Crust:
• Preheat oven to 400°F. Spray 9-inch-diameter springform pan with nonstick vegetable oil spray. Coarsely grind granola and blanched slivered almonds in processor. Transfer mixture to medium bowl. Stir in orange juice and honey. Press mixture onto bottom of prepared springform pan. Bake until crust is set and beginning to color, about 10 minutes. Transfer springform pan to rack and cool crust completely.
• For Filling:
• Stir orange juice and gelatin in heavy small saucepan over low heat until gelatin dissolves, about 3 minutes. Remove from heat. Puree cottage cheese, cream cheese, evaporated milk, sugar, honey and almond extract in blender until very smooth. Transfer to large bowl. Stir in gelatin mixture. Pour filling into crust. Cover and refrigerate overnight. (Cheese pie can be prepared 1 day ahead. Keep refrigerated.)
• Cut peel and white pith from oranges. Cut oranges crosswise into 1/4-inch-thick rounds. Cut each round in half. Drain orange pieces on several layers of paper towels. Arrange oranges decoratively over top of cheese pie. Stir apricot preserves in heavy small saucepan over low heat until melted. Brush oranges with apricot glaze. Sprinkle pie with almonds and serve.