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Italian Cream Pie with Strawberry Sauce

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Makes 12 slices Calories 200 Prep Time 20 minutes Total Time 4 hours, 20 minutes Made with Splenda® Sugar Blend

Instructions

To make the pie:

  1. Preheat oven to 450°F. Fit crust into an 8” or 9” springform pan, pressing crust up side of pan to top edge. Prick bottom and side of crust with fork.
  2. Bake for 9–11 minutes or until lightly browned. Cool completely on a wire rack.
  3. Pour ½ cup milk into a medium saucepan; sprinkle gelatin over milk and let stand 1 minute. Stir in remaining ½ cup milk and Splenda Sugar Blend. Cook over low heat, stirring until gelatin dissolves.
  4. Transfer mixture to a blender. Add ricotta and vanilla extract and process until smooth. Transfer to a bowl and add whipped topping and yogurt, folding until thoroughly combined.
  5. Pour filling into crust. Refrigerate until set, about 4 hours.
  6. Release the ring from the springform pan; slice pie and serve with strawberry sauce.

To make the strawberry sauce:

  1. In a saucepan, whisk together Splenda Sugar Blend and cornstarch.
  2. Add strawberries and cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 1 minute more, stirring constantly.
  3. Remove from heat; stir in lemon juice. Transfer to a bowl, cover, and chill.

Made With

Splenda® Sugar Blend

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Nutrition Info Per Serving

Serving Size: 1 slice (1/12 pie), 3 tablespoons strawberry sauce

Calories 200
Total Fat 6g
Saturated Fat 3g
Cholesterol 10mg
Sodium 130mg
Total Carbs 27g
Dietary Fiber 1g
Sugars 14g
Protein 7g