- 1 unbaked refrigerated pie crust
- 2 cans (15 ounces each) plain navy beans, rinsed and drained (do not use beans seasoned with pork)
- 3/4 cup sugar-free maple-flavored syrup
- 1/3 cup packed light brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ginger
- 1 1/2 teaspoons vanilla extract
- 5 tablespoons reduced-calorie stick margarine, melted and cooled
- 1 cup liquid egg substitute
- 1/4 cup semisweet chocolate chip
- 1/4 teaspoon corn oil
Preheat oven to 350°F. Place pie crust in a 9-inch pie pan and set aside. Combine beans, syrup, sugar, cinnamon, allspice, ginger, vanilla extract, margarine, and egg substitute in blender or food processor and process until smooth. Pour into unbaked pie crust. Bake pie 40 minutes or until filling is set and crust is golden (if crust begins to turn too dark, cover edges with foil). Allow pie to cool; the top of the filling will develop cracks. Place chocolate chips and oil in the top of a double boiler and heat, stirring periodically, until chocolate chips are melted. Drizzle melted chocolate over pie. Chill before serving. Refrigerate leftovers.
Yield: 1 pie. Serving size: 1/8 pie.
Nutrition Facts Per Serving:
Calories: 375, Carbohydrates: 53 g, Protein: 12 g, Fat: 14 g, Saturated Fat: 4 g, Sodium: 564 mg, Fiber: 6 g
Exchanges per serving: 2 1/2 starch, 1 other carbohydrate, 3 fat. Carbohydrate choices: 3 1/2.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.