Mediterranean Chicken Pie

This savory Moroccan dish, traditionally called bisteeya, offers the rich flavors of North Africa. Two precooked chickens are enough for 2 pies; it's easiest to pull the meat from the bone while the chicken is still warm.

Prep time: 30 minutes
Bake time: 25 minutes
Yield: 6 servings per pie

Ingredients:

• 1 cup sliced almonds
• 1/4 cup plus 2 tablespoons confectioners' sugar
• 1 teaspoons cinnamon
• 1 tablespoons olive oil
• 2 cups chopped onion
• 1 teaspoon ground coriander
• 1 package (10 oz.) shredded carrots (2 1/2 cups)
• 1 1/4 cups reduced-sodium chicken broth, divided
• 5 cups shredded cooked chicken
• 1/2 cup golden raisins
• 1 teaspoons black pepper
• 16 phyllo sheets (17"x12")
• 6 tablespoons butter, melted

How to make: 

1. Heat oven to 425 degree F. In bowl of food processor fitted with metal blade, process almonds, 1/4 cup confectioners' sugar, and cinnamon for 30 seconds. Set aside.
2. In large skillet, heat oil over medium-high heat. Add onion and cook 5 minutes, or until softened. Add coriander; cook 1 minute. Stir in carrots and 3/4 cup broth; cook 2 minutes, until carrots softened. Transfer to large bowl; stir in chicken, raisins, salt, and pepper.
3. Place 2 sheets of phyllo in a round 8" cake pan, with dough overhanging sides. Brush dough inside pan with butter. Place 6 more sheets in pan, spoke-wheel fashion, 2 at a time (doubled), buttering between sheets of phyllo sheets covered to prevent them from drying out.
4. Sprinkle 1/4 cup almond mixture over phyllo in bottom of pan. Spoon half of chicken mixture into pan, top with 1/4 cup almond mixture, and pour 1/4 cup broth over almonds. Fold overhanging dough over pie filling, buttering between sheets of phyllo. Repeat with remaining ingredients to make the second pie in another 8" round cake pan. Wrap 1 pie tightly in plastic wrap and freeze.
5. Bake 25 minutes, or until golden brown. Let rest 5 minutes in pan, flip onto serving plate, and sprinkle remaining 1 tablespoon confectioners' sugar over pie.

Nutrition per serving: 347 calories, 21 g protein, 17 g fat, 28 g carbohydrate, 52 mg calcium, 2 g fiber.

To heat: Thaw pie overnight in refrigerator. When ready to bake, remove plastic wrap and follow directions in step 5.

Chocolate Cream Pie

Win friends and influence people with this indulgent pie. For pudding lovers, pour the hot filling into custard cups.

Prep time: 35 minutes plus cooling and chilling
Bake time: 10 minutes
Makes: 10 servings

Ingredients:

• Chocolate Wafer Crumb Crust (recipes follows)
• 3/4 cup sugar
• 1/3 cup corn starch
• 1/2 teaspoon salt
• 3 3/4 cups whole milk
• 5 large egg yolks
• 3 squares (3 ounces) unsweetened chocolate, melted
• 2 tablespoons butter or margarine, cut into pieces
• 2 tablespoons vanilla extract
• 1 cup heavy or whipping cream
• Chocoate curls, optional

How to make:

1. Prepare crust as recipes directs.
2. Meanwhile, in heavy 3-quart saucepan, combine sugar, cornstarch, and salt; with wire whisk, stir in milk until smooth. Cook over medium heat, stirring constantly, until mixture has thickened and boils; boil 1 minute longer. In small bowl, with wire whisk, lightly beat egg yolks, beat 1/2 cup hot-milk mixture into beaten egg yolks. Slowly pour egg yolk mixture back into milk mixture, stirring rapidly to prevent curdling. Cook over low heat, stirring constantly, until mixture is very thick or until temperature on thermometer reaches 160 degree F.
3. Remove saucepan from heat and stir in melted chocolate, butter, and vanilla until butter melts and mixture is smooth. Pour hot chocolate filling into cooled crust; press plastic wrap onto surface. Refrigerate until filling is set, about 4 hours.
4. To serve, in small bowl, with mixer at medium speed, beat cream until stiff peaks form; spoon over chocolate filling. Top with chocolate curls if desired.

Each serving: About 415 calories, 7 g protein, 38 g carbohydrate, 28 g total fat (16 saturated), 171 mg cholesterol, 330 mg sodium.

Cool Lime Pie

In this frosty version of Key lime pie, we swirled vanilla ice cream into the condensed-milk mixture. You'll need lots of fresh lime juice (zap limes for about ten seconds in microwave so they're easier to squeeze) and a store-bought graham-cracker crust.

Prep time: 20 minutes plus freezing
Makes: 10 servings

Ingredients:

• 4 to 5 limes
• 1 can (14 ounces) fat-free sweetened condensed milk
• 1 pint vanilla ice cream, softened
• 1 ready-to-use graham-cracker piecrust (6 ounces)
• 1/2 cup heavy or whipping cream
• Lime-peel slivers for garnish

How to make:

1. From limes, finely grate 4 teaspoons peel and squeeze 2/3 cup juice. In large bowl, with wire whisk, stir undiluted condensed milk, lime peel, and lime juice until blended.
2. Whisk ice cream into condensed-milk mixture until evenly blended (mixture will be the consistency of sour cream).
3. Pour ice-cream mixture into piecrust. Freeze at least 6 hours or until firm. If not serving pie sameday, wrap and freeze up to 1 week.
4. To serve, uncover pie and let stand at room temperature 10 minutes to soften slightly for easier slicing. Meanwhile, in small bowl, with mixer at medium speed, beat cream until stiff peaks form. Top each serving of pie with a dollop of whipped cream and sprinkle with lime-peel slivers.

Each serving: About 300 calories, 5 g protein, 42 g carbohydrate, 12 g total fat (6 g saturated), 1 g fiber, 33 mg cholesterol, 160 mg sodium.