American Pie Council

Razzle Dazzle Splenda Pie

1 1/2 cups all purpose flour
1/2 tsp. salt
1/2 cup Crisco shortening
2 Tbsp. unsalted butter, melted
3 1/2 4 Tbsp. ice water
1 egg, beaten and 2 Tbsp. water for egg wash
Optional for baking empty crust
16 oz. dry beans
Parchment paper

Combine flour and salt. Cut in Crisco with a pastry blender. Add melted butter
and mix just until combined. Add ice water a little at a time. Form a ball, wrap in
plastic wrap and chill for about 30 minutes. When chilled, roll out on to a pastry
cloth, lay crust in lightly greased pie dish, fitting the crust into the corners. Trim
excess dough. Crimp edges with fingers, or use excess dough to make crust
design with small cookie cutter. Prick bottom and side with fork. Brush top edge
(not bottom and side) of crust with egg wash. Place parchment paper on dough
and fill with dry beans (spray paper lightly first with cooking spray on side
touching crust). Bake at 350 degrees for 25 minutes. Remove from oven and
take out beans and parchment paper. Return crust to oven to bake another 10
minutes. Remove and let cool completely.

8 oz. Philadelphia® brand cream cheese, softened
1/2 cup plus 2 Tbsp. Splenda No Calorie Sweetener, Granular
2 pkgs. (1 oz. size) Sugar free white chocolate instant pudding mix
1 Tbsp. corn starch
2 cups whole milk
1 vanilla bean, split length-wise
1 cup Smuckers® Sugar free red raspberry preserves
1 cup heavy cream
Fresh raspberries for garnish