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Very Berry Cream Pie Recipe

I came up with this quick pie when I needed a dessert for a get-together. My husband picked this pie over apple pie, which he generally prefers. He raves about the tangy fresh berries and smooth, white chocolate filling.—Taste of Home Test Kitchen, Greendale, Wisconsin

This recipe is:

Quick

Diabetic Friendly

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Very Berry Cream Pie Recipe

Prep: 20 min. + chilling

Yield: 8 Servings

20 20

Ingredients

1-1/2 cups reduced-fat graham cracker crumbs
1 tablespoon sugar
1 egg white
1/4 cup butter, melted
2 cups reduced-fat whipped topping, divided
1 cup fresh raspberries
1 cup fresh blueberries
Sugar substitute equivalent to 1 tablespoon sugar, optional
1-1/2 cups cold fat-free milk
1 package (1-1/2 ounces) sugar-free instant vanilla pudding mix

Directions

In a small bowl, combine cracker crumbs and sugar; stir in egg white and butter. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 375° for 8-10 minutes or until set. Cool completely on a wire rack.
Spread 1/2 cup whipped topping over crust. Combine berries and sugar substitute if desired; spoon 1/2 cup over topping.
In a bowl, whisk the milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Spoon over berries. Spread with remaining whipped topping. Garnish with remaining berries. Refrigerate for 45 minutes or until set. Yield: 8 servings.

Nutritional Facts 1 piece equals 206 calories, 9 g fat (6 g saturated fat), 16 mg cholesterol, 377 mg sodium, 30 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Originally published as Very Berry Pie in Guilt Free Cooking , p220