Cranberry Orange Cheese Pie
- 3/4 cup pecan halves 175 mL
- 1/2 cup graham cracker crumbs 125 mL
- 2 tsp canola oil 10 mL
- 1 lb cream cheese, softened 500g
- 3/4 cup granulated sugar 175 mL
- 2 large eggs
- 2 Tbsp canola oil 30 mL
- 2 Tbsp freshly squeezed orange juice 30 mL
- 1 Tbsp orange zest 15 mL
- 1/3 cup canned whole cranberries 75 mL
- 2/3 cup canned whole cranberries 150 mL
- 1 cup whipped cream 250 mL
- 1. Preheat oven to 325 °F (160 °C).
- 2. In food processor fitted with the metal blade, process pecans and graham crackers until fine about 1 minute. Place in bowl, combine with canola oil until it resembles like wet sand. Press evenly into the bottom and sides of a 9-inch (22 cm) pie plate.
- 3. Place into preheated oven, bake until dry and light brown looking, about 15 minutes. Place on a cooling rack to cool while preparing the filling.
- 4. For the filling: In mixing bowl fitted with the paddle attachment on medium speed, blend cream cheese and sugar until smooth. Add eggs one at a time until thoroughly blended. Add oil, orange juice and orange zest into mixture. Remove from mixer and fold in cranberries with a rubber spatula.
- 5. Scrape mixture into baked pie shell. Place into preheated oven; bake until top is lightly brown and slightly cracking, about 40 to 45 minutes. Place on a cooling rack for at least 1 hour to cool completely.
- 6. Place cranberries into center of cooled pie. Pipe whipped cream around the edge.
- Tip: You can freeze the entire pie for up to 2 months prior to decorating. Cover pie completely in plastic wrap, then wrap with aluminum foil.
|Total Fat||37 g|
|Saturated Fat||15 g|
Cherry Pie Bites
Orange juice and zest make these fun-sized cherry pies a refreshing, tangy dessert. With canola oil, these treats are better-for-you than traditional pies.
Frozen Grasshopper Pie
This minty ice cream cookie pie is sure to be a big hit with the whole family and it's very easy to make. Using canola oil in the crust and reduced fat ice cream or frozen yogurt in the filling makes it significantly lower in saturated fat than the typical version, but with all the indulgent taste. Frozen desserts became popular in the U.S. in the 1950's following the mass manufacturing of freezers as separate units from refrigerators.