MamasHealth.com Home Pie Recipes Apple crumb pie Banana split pie Bavarian chocolate pie Boston cream pie Butterscotch pie Caribbean fudge pie Chocolate banana pie Chocolate pie Chocolate walnut pie Classic meringue pie Cranberry lemon pie Easy blueberry pie Five-minute pie Frozen mint pie Ice cream pudding pie Lemon merengue pie Lemon sour cream pie Peach cobbler Peach pie Peanut butter pie Pumpkin pie Rhubarb custard pie Snickers pie Strawberry pie Tangy cranberry pie Vanilla pudding pie Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Egg Substitutes Freezing tips Wine info Mama's Kitchen Dilemmas Inexpensive Ovens	Reduced-fat, low-sugar peach pie Ingredients: 1 (9 inch) pie shell, uncooked in deep pie pan 3-4 fresh-sliced (very ripe) peaches 1 ½ c. Splenda 3 tbsp. flour 3 egg substitutes 1 tsp. vanilla ½ stick margarine Directions: Preheat oven to 450 degrees F. Place uncooked pie shell into 9-in. pie plate and top with the sliced peaches. In bowl, sift together 1 ½ cups Splenda and 3 tablespoons flour. Add egg substitutes and 1 teaspoon of vanilla to dry ingredients. Slice ½ stick of margarine over peaches and pour dry mixture over peaches. Bake at 450 degrees for 10 minutes and 350 degrees for 1 hour.       No-bake lemon cream pie Ingredients: 1 can (12 oz.) evaporated milk 1 container light whipped topping 1 sm. can frozen lemonade graham cracker crust Directions: Beat together and pour into graham cracker pie crust. Chill 3-4 hours and serve.	Conflicts with step-children My battle with migraines: A true personal story Save money in the kitchen $900 MamasHealth Scholarship
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