Sugar Pie Illusion

6 portions

Ingredients

A Minçavi rolled-out pastry
Ex.: Mom’s piecrust, (book 5, page 257)
500 ml (2 cups) of skim milk
250 ml (1 cup) of Splenda sugar substitute
20 ml (4 tsp) maple essence
85 ml (1/3 cup) corn starch
Water to reach consistency
5 ml (1 tsp) of brown food colouring
* Or mix these colours to get brown:
Blue: 3 drops
Yellow: 30 drops
Red: 8 drops
Green: 11 drops

Nutrition Fact

2 X Fats

1/3 X Dairy products

1 X Bread

2 X Condiments

Preparation

Roll out the dough and lay it out in a pie pan. Use a fork to make some holes in the bottom of the pie dough. Cook in the oven at 350°F (175°C) for 20 minutes.

In a saucepan, heat the milk, the sugar replacement and the maple essence. Combine the corn flour with a small quantity of water and then add it to the saucepan. Continue to heat and stir until the mixture becomes yoghurt-like in consistency. Add the food colouring. Mix well. Pour the mixture into the Minçavi piecrust and refrigerate.

Reference

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