Sweet Potato Praline Pie – Butter Busters^

Ingredients & Directions


-CRUST-
3/4 t Lite salt, optional 2 ea Tb (to 3) cold water
1/4 c Promise Ultra fatfree 1 c Flour
-margarine

PRALINE PIE SYRUP
3/4 c Sugar 1/2 c Egg Beaters
OR 1 1/2 ea Tb liquid Butter buds
1/2 c Sugar 2 t Vanilla
AND 1 ea Pinch cinnamon
3 ea Pk Sweet ‘n Low 3/4 c Grape Nuts cereal
3/4 c Dark corn syrup

-SWEET POTATO FILLING-
2 ea Tb sugar 1/2 t Sweet ‘n Low Brown
OR 2 ea Tb Egg Beaters
1 ea Tb sugar 1 ea Tb skim milk
AND 1 ea Tb liquid Butter buds
1 1/2 ea Pk Sweet ‘n Low 1 ea Tb vanilla
1 c Cooked mashed sweet potato 1/4 t Cinnamon
1/4 c Packed brown sugar 1/8 t Allspice
OR 1/8 t Nutmeg
2 ea Tb packed brown sugar 1 ea Pk (1.3oz) prepared Dream
AND -Whip

-CRUST-

Mix together all of the dough ingredients. Stir with a fork until
thoroughly mixed. Shape into a ball and roll out on a llightly floured
surface large enough to fit pie plate (that you have sprayed with
Pam). Fit in pie plate and trim overhang. Filling: Combine all
ingredients and beat until smooth. Praline syrup: Combine all
ingredients except Grape Nuts. Mix at slow speed until smooth. Stir
in Grape Nuts and set aside. Preheat oven to 325F. Spoon filling into
pie plate. Pour syrup on top. Bake 1 3/4 hour. Cool and top with
Dream Whip. Per sugar serving: 348 cal., 1.7g fat (4%), 0mg chol., 2g
fiber, 6g pro., 78g carb., 202mg sod. Per S&L serving: 311 cal., 68g
carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by
Carolyn Shaw 3-95.


Yields
9 ———-

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