White Chocolate Cream Pie with Raspberries with Splenda

(Best Family Pie Recipe)
Dawn Navas from Lakeport, CA

Winner of the SPLENDA® No Calorie Sweetener Sweet Indulgences Pie Recipe Contest as seen in Better Homes and Gardens® Magazine.

Makes: 8 servings
Preparation Time: 45 minutes
Chill Time: 3 hours

1 baked 9-inch pastry shell
1/2 cup sugar-free red raspberry preserves
1/3 cup SPLENDA® No Calorie Sweetener, Granular
1/3 cup cornstarch
1/8 teaspoon salt
2 1/2 cups milk
3 egg yolks
1 cup white chocolate baking pieces
1/2 cup fresh raspberries

Pastry Shell Directions

1.       SPREAD raspberry preserves inside the baked pastry shell; set aside.

Filling Directions

1.       COMBINE in a medium saucepan SPLENDA® Granular, cornstarch, and salt. Gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat.

2.       BEAT egg yolks slightly in a small bowl with a rotary beater or fork. Gradually stir about 1 cup of the hot filling into yolks. Add egg yolk mixture to filling in saucepan. Bring to a gentle boil, stirring frequently. Reduce heat to low. Add white baking pieces and stir until melted.

3.       POUR filling into baked pastry shell. Chill 3 hours or until set. Garnish with fresh raspberries.
 

Exchanges per serving: 3 Starch, 3 FaT
(Daily Values: 7% vit. A, 4% vit. C, 10% calcium, 8% iron)