While living in Cary, North Carolina I served this pie to a group of students in my “History of Pie” class. It was an instant hit. The pie has no crust and if you are looking for something light, delicious and different, this is the pie for you. Yep, it’s made in a pie plate and is served warm from the oven as an appetizer or for breakfast. Leftovers are good served cold; and don’t worry about the carbs, remember this pie does not have a crust!

Makes one 9-inch pie

INGREDIENTS

• 1¼ cups evaporated milk
• ¼ cup sour cream
• 1 teaspoon Dijon mustard
• 4 large egg
• 1 large egg white
• ½ cup (2 ounces) shredded cheddar cheese
• ½ cup thinly sliced green onions
• ½ cup flaked salmon (about 2 ounces)
• 2 tablespoons fresh dill, chopped
• ½ teaspoon black pepper
• Cooking spray

INSTRUCTIONS

1. Preheat oven to 350 degrees
2. Combine first 4 ingredients in a large bowl, stirring with a whisk, and fold in whipped egg white
3. Stir in cheese, onions, salmon, dill, and pepper
4. Pour egg mixture into a 9-inch pie plate coated with cooking spray
5. Bake in preheated oven for 35 minutes, until set and a knife inserted comes out clean
6. Let stand 15 minutes

Dessert

Chocolate Tiny Tart

Since we did a no carb pie, let’s splurge a bit with a sinfully divine chocolate pie.

Makes 12 tartlets (use mini pie shells found in the frozen food section)

INGREDIENTS

• ½ cup butter, chilled, cut into pieces
• 4 ounces unsweetened chocolate (e.g. Bakers® unsweetened chocolate squares)
• 4 eggs
• 1 ½ cups granulated sugar
• ½ tablespoon vanilla extract

INSTRUCTIONS

1. Preheat oven to 325 degrees
2. Melt butter and chocolate in the top of a double boiler over simmering water
3. When both are melted, stir them together
4. Set aside to cool slightly
5. Beat the eggs in a mixing bowl until they are thick and pale yellow
6. Mix in the sugar, vanilla and add the chocolate mixture
7. Pour the filling into the miniature pie crust
8. Bake in a preheated 325 degree oven for 20-25 minutes or until the center is set

Cool to room temperature before serving