Sweet Onion Pie
Loaded with sweet onions, this creamy pie makes a scrumptious addition to the brunch buffet. By using less butter to cook the onions and substituting lighter ingredients, I cut calories and fat from the tasty dish. —Barbara Reese, Catawissa, Pennsylvania
Total TimePrep: 35 min. Bake: 30 min.
- 2 sweet onions, halved and sliced
- 1 tablespoon butter
- 1 frozen deep-dish pie crust
- 1 cup egg substitute
- 1 cup fat-free evaporated milk
- 1 teaspoon salt
- 1/4 teaspoon pepper
- In a large nonstick skillet, cook onions in butter over medium-low heat until very tender, 30 minutes. Meanwhile, line unpricked crust with a double thickness of heavy-duty foil.
- Bake at 450° for 6 minutes. Remove foil; cool on a wire rack. Reduce heat to 425°.
- Spoon onions into crust. In a small bowl, whisk the egg substitute, milk, salt and pepper; pour over onions. Bake until a knife inserted in the center comes out clean, 30-35 minutes. Let stand for 5-10 minutes before cutting.
Nutrition Facts1 piece: 169 calories, 7g fat (2g saturated fat), 5mg cholesterol, 487mg sodium, 21g carbohydrate (8g sugars, 1g fiber), 7g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.
Originally published as Sweet Onion Pie in Light & Tasty April/May 2007
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