This heart-healthy pie crust is made with vegetable oil and skim milk.
Nutrition Facts
| Serving Size | 1 slice |
| Calories | 147 |
| Saturated Fat | less than 1 g |
| Cholesterol | 40 mg |
| Sodium | 98 mg |
Ingredients and Preparation
Crust
Filling
| Ingredients | Measures |
|---|
| Flour | 1¼ cups |
| Sugar | ¼ teaspoon |
| Skim milk | 1/3 cup |
| Vegetable oil | 2 tablespoons |
| Ingredients | Measures |
|---|
| White sugar | ¼ cup |
| Brown sugar | ¼ cup |
| Salt | ½ teaspoon |
| Nutmeg | ¼ teaspoon |
| Large eggs, beaten | 3 |
| Evaporated skim milk, canned | ¼ cup |
| Vanilla extract | 1 teaspoon |
| Sweet potatoes (cooked and mashed) | 3 cups |
Directions
- Preheat oven to 350ºF.
- Combine the flour and sugar in a bowl.
- Add milk and oil to the flour mixture.
- Stir with fork until well-mixed and then form pastry into a smooth ball with
your hands.
- Roll the ball between two 12-inch squares of waxed paper using short, brisk
strokes until pastry reaches edge of paper.
- Peel off top paper and invert crust into pie plate.
- Combine sugars, salt, spices, and eggs.
Add milk and vanilla.
- Add sweet potatoes and mix well. Pour mixture into pie shell.
- Bake for 60 minutes or until crust is golden brown.