Cream Cheese Piecrust

This recipe goes with Classic Sweet Potato Pie, Pecan-Crusted Sweet Potato Pie, Coconut-Rum Sweet Potato Pie

Yield: 1 (9-inch) crust

Ingredients

• 2  tablespoons  butter or stick margarine
• 2  tablespoons  (1 ounce) 1/3-less-fat cream cheese
• 2  tablespoons  sugar
• 1  teaspoon  vanilla extract
• 1  tablespoon  1% low-fat milk
• 1  large egg yolk
• 1  cup  all-purpose flour
• 1/4  teaspoon  baking powder
• 1/4  teaspoon  salt
• Cooking spray

Preparation

Combine first 4 ingredients in a bowl; beat well at medium speed of a mixer until smooth. Add milk and egg yolk; beat until well-blended. Lightly spoon flour into a dry measuring cup, and level with a knife. Add flour, baking powder, and salt to bowl, stirring until well-blended.

Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes. Roll dough, still covered, to an 11-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.

Remove 1 sheet of plastic wrap, and fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Press the dough against bottom and sides of pan. Fold edges under, and flute. Fill and bake the crust according to recipe directions.

Nutritional Information

Calories:

916 (36% from fat)

Fat:

37g (sat 20.5g,mono 10.7g,poly 2.3g)

Protein:

19.3g

Carbohydrate:

123.1g

Fiber:

3.4g

Cholesterol:

302mg

Iron:

6.7mg

Sodium:

1074mg

Calcium:

158mg