Recipe modified and "lightened" from one found in Eating Well magazine.
1 frozen whole wheat pie crust
1 cup evaporated cane juice (organic sugar)
3/4 cup low fat milk
3/4 cup fat-free plain Greek yogurt
2 large eggs
2 tbsp whole wheat flour
2 tsp cornstarch
1 tsp vanilla extract
pinch of salt
2 peaches, sliced (frozen will do)
2 tbsp chopped pecans
Heat oven to 400. Arrange peach slices in the bottom of the pie crust.
Combine sugar, milk, yogurt, eggs, flour, cornstarch, vanilla and salt. Whisk until smooth.
Pour filing into crust over peach slices. Some will rise to the top - that's ok. Bake for 30 minutes.
Remove from oven and lower temp to 350. Place foil around edges of crust so they don't burn. Sprinkle chopped pecans on top of pie. Return to oven for 40 - 50 minutes.
Let cool for 1 hour then refrigerate. The taste really comes out when it's COLD.
You can see where the regular peaches would make the presentation a tad more appealing, but I think she's pretty as is. :)
This is really light and yummy. The pecans do so much for the flavor. Perfect summer, after BBQ dessert.
If anyone knows a healthier substitute for cornstarch, I'd love to hear it!
Nutritional info (approximate as I modified the recipe quite a bit): 301 calories; 12g total fat; 4g sat fat; 50mg cholesterol; 42g carbs; 7g protein