American Pie Council

2007 First Place Splenda Sweetie Pie

2007 First Place Splenda Sweetie Pie
Phyllis Szymanek

Crisco Pie Crust:
1 1/3 cups flour
1/2 tsp salt
1/2 cup Crisco
3 tbsp cold water

Mix flour and salt in mixing bowl. Add Crisco. With pastry cutter, cut into pea size.
Add water, one tablespoon at a time until it forms into a ball. Roll out on floured surface
one inch larger than 9 inch pie pan. Place into pie plate and flute edges. Prick bottom
and sides of pie crust. Bake at 425 degrees for 12 to 15 minutes. Remove from oven and
cool on wire rack.

3/4 cup Smucker´s Sugar Free Blackberry Jam
3 bananas
3 tbsp cornstarch
1/2 tsp salt
3 egg yolks, lightly beaten
1 1/2 tsp vanilla
2/3 cup Splenda
1 tbsp flour
3 cups 2% milk
1 tbsp butter
Cool Whip for garnish
Blackberries, optional

Combine in saucepan Splenda, cornstarch, flour and salt. Gradually stir in milk until
smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from
heat. Gradually stir one cup of hot filling into egg yolks; return all to pan, stirring
constantly. Bring to a gentle boil. Cook and stir for 2 minutes. Remove from heat; stir
in butter and vanilla. Set aside to cool, stirring often. When cooled, spoon jam into
prepared pie crust. Slice bananas and layer over jam. Add cooled filling. Chill for at
least 3 hours. Garnish with Cool Whip and blackberries.