Sweet Onion Pie

Loaded with sweet onions, this creamy pie makes a scrumptious addition to the brunch buffet. By using less butter to cook the onions and substituting lighter ingredients, I cut calories and fat from the tasty dish

Ingreadient

• 2 sweet onions, halved and sliced
• 1 tablespoon butter
• 1 frozen deep-dish pie crust (9 inches)
• 1 cup egg substitute
• 1 cup fat-free evaporated milk
• 1 teaspoon salt
• 1/4 teaspoon pepper

Step by step

1. In a large nonstick skillet, cook onions in butter over medium-low heat until very tender, 30 minutes. Meanwhile, preheat oven to 450°. Line unpricked crust with a double thickness of heavy-duty foil.
2. Bake crust 6 minutes. Remove foil; cool on a wire rack. Reduce oven setting to 425°.
3. Spoon onions into crust. In a small bowl, whisk egg substitute, milk, salt and pepper; pour over onions. Bake until a knife inserted in the center comes out clean, 30-35 minutes. Let stand for 5-10 minutes before cutting.