Black bottom chocolate pie Celebrate National Pie Day on by baking a sweet or savory pie for family or friends. National Pie Day, celebrated annually on January 23, is an unofficial national holiday, created by the American Pie Council simply to celebrate the pie. This year, the holiday falls on the fourth Saturday in January. So, heat up those ovens on a cold January morning and bake a pie. There is nothing more cozy and comforting then the aroma of a hot apple, pumpkin or other favorite pie.

So start baking with these delicious pie recipes:


Black Bottom Pie Chocolate Pie

– Graham Cracker Crust –

1 1/4 c. graham cracker crumbs

1/2 c. margarine or butter


1 envelope unflavored gelatin

3/4 c. part-skim ricotta cheese

12 packets sweetener

1 packet low-calorie whipped topping

1 1/2 c. skim milk

1 tbsp. vanilla extract

1/4 c. cocoa

Combine crumbs with margarine/butter by cutting in softened margarine until mixture resembles coarse crumbs. Press firmly in bottom and sides of 8 or 9 inch pie pan.

Bake in preheated 350 degree oven for 8 to 10 minutes. Cool.

In small saucepan, sprinkle gelatin over 1/2 cup skim milk. Let stand one minute.

Heat, stirring constantly until gelatin dissolves.

In blender or food processor, blend ricotta until smooth and add gelatin mixture, remaining 1 cup milk and vanilla. Continue blending until completely smooth. Remove half the mixture, set aside.

To mixture still in blender, add 6 packs sugar substitute and cocoa. Blend thoroughly.

Pour blender mixture into crust, chill for 30 minutes or until partially set. At the same time, chill remaining mixture for 30 minutes.

Prepare whipped topping mix according to package directions gradually adding remaining 6 packets sugar substitute. Whisk into reserved, chilled mixture until blended smoothly. Spoon over chocolate layer; chill until set. Garnish with dusting of cocoa. Makes one (8 or 9 inch) pie (filling and crust) or 8 servings.  


Lemon Cream pieLemon Cream Pie 



1/2 C ground nuts (macadamias or walnuts)

1/4 C flour

3 tablespoons melted butter

2 packets Splenda or Truvia


1/2 Pint (8 fl oz) heavy cream

3/4 C water

1 packet Splenda

1 package sugar-free Lemon


1 T Cocoa Powder

  2 T Melted Butter

1/4 t Baking Powder
   1 T Water

1 Egg

How to Prepare:

nut pie crustCrust:

Chop nuts in a food processor, or by hand. Try to get as fine a grind as possible without turning them to butter. Combine nuts, bake mix, and Splenda in a bowl. Add in melted butter and blend until you have a crumbly mixture that will hold its shape if pressed together (you may not need the entire 3 T of butter).

Grease a pie dish (7-8″ works best), and pour in crust mixture. Press firmly into the bottom and sides of the pan, coming up the side about 2″. Bake this in a 300 F Degree preheated oven for about 10-14 minutes, until it just barely begins to darken (careful – don’t overbake). Remove from oven and cool.


Heat 3/4 C water in a small saucepan. When boiling, add the package of Jell-o. Stir to dissolve completely, then take off heat. Chill until the Jell-o liquid is cold, but not starting to set (about 20 mins in the refrigerator).

Pour 3/4 C of heavy cream into a chilled bowl (the other 1/4 C will be whipped for a topping, but this is to be done just before serving). Beat until very stiff peaks form. Add the chilled Jell-o liquid to the whipped cream. Beat for a few seconds, just enough to fully mix. Pour the filling into the cooled pie crust and spread to form an even top. Place in the refrigerator and chill for at least 3 hours.

Just before serving, beat the remaining 1/4 C of heavy cream, adding Splenda/Truvia to taste. Cut the pie into pieces and serve with a dollop of whipped cream. 

Impossible coconut pieImpossible Coconut Pie 


4 large eggs 

1 cup heavy cream

1 cup water

3 tsp. vanilla

4 T. butter

1/2 C. almond flour

How to Prepare:

Place all ingredients into a large bowl. Blend until well combined. Pour into a greased (I used Pam), 9″ pie dish and bake at 350 degrees for approx. 1 hour or until set well.
Tastes amazingly like rice pudding! Really nice 🙂

pecan pie sugar freeUnbelievable Pecan Pie 


1 1/2 cups almond flour,

1/half stick melted butter, for crust

3 beaten eggs,

1 cup Splenda,

1 tsp. vanilla,

2 tbls. melted butter,

1 cup  sugar free syrup,

1 1/2 cups pecans.

How to Prepare:
For crust: add almond flour to butter, mix well. Press into plate. Refigerate while making filing.

Beat eggs, add Splenda.

Beat Again.

Add butter and syrup.

Mix well, then add pecans.

Pour into pie crust

Bake 45 minutes. 


Strawberry PieStrawberry Pie


frozen pie crust

2 cups frozen straberrie

1 large package surgar -free strwberry jello

Make jello as listed on package, add frozen strawberries.  Pur mixture into baked and cooled pie shell.

Refigerate until set.  to server top with whipped cream


Chocolate French Silk Pie

Frozen pie shell 

1 cup heavy cream — whipped

chocolate silk pie3/4 cup artificial sweetener1 teaspoon vanilla



How to Prepare:

Mix until velvety smooth, pour into baked and cooled pie shell. Refrigerate.





Helene Rodriques

Helene Rodriques is a chef who cares about health she is agraduate of Keiser University Center for Culinary Arts, specializing in healthy foods. She is a teacher, lecturer & consultant on cooking Her kitchen provides traditional family cooking, tips to learn how to cook as well as new twists on recipes to make them healthier.

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