We use low-fat milk along with nonfat Greek yogurt in the creamy custard for this peach pie. The yogurt gives the custard a smooth texture without using cream or too many egg yolks. A slice is just as delicious served warm from the oven as it is chilled. For an added treat, serve topped with fresh blueberries.
We tested this healthy Key lime pie quite a few times and no one got tired of it. We lightened the filling with nonfat condensed milk blended with tangy low-fat plain yogurt and continued the makeover with a topping of lovely golden meringue rather than whipped heavy cream. Use Key limes if you can find them, but common Persian limes work as well.
We mix a variety of three apples--Granny Smiths, Pink Ladies, and Honey Crisps--and drizzle them with caramel sauce, then sprinkle on a bit of fleur de sel, a combination that satisfies those salty-sweet cravings.
We use whole-wheat pastry flour to add fiber and lower the saturated fat by replacing some of the butter with canola oil. The brown sugar-sweetened filling in this pie is made with two kinds of apples for the perfect balance.
To get a sweet potato pie that isn’t overly sweet, we use two kinds of sweet potatoes: Japanese sweet potatoes, which are a little drier in texture and mildly sweet, and deep-orange garnet potatoes, which are moist and quite sweet.
Apple, sweet potato, cherry, pecan...what's your favorite type of pie? Well, depending on how much time you're willing to spend in the kitchen, you might not have to choose. We know that pie is the dessert of choice for many summer gatherings, so we collected a variety of our favorite recipes to make sure you have some new and exciting options to go along with the traditional choices.