Low Crab Orange Pie

This delightful Low Crab Orange Pie combines the traditional flavors of a classic citrus dessert with a creative twist of using low crab ingredients, making it both refreshing and light. The zesty orange filling is balanced with a sweet, buttery crust that crumbles perfectly in every bite. This dessert is perfect for those looking for a unique yet familiar treat that is low in sugar and accommodates dietary preferences.

Ingredients:

• 1 ½ cups crushed graham crackers
• ¼ cup unsalted butter, melted
• ¼ cup honey or maple syrup
• 1 cup low-fat cream cheese, softened
• ½ cup Greek yogurt
• 1 cup fresh orange juice
• Zest of 2 oranges
• 1 tablespoon cornstarch
• ¼ cup honey or maple syrup (adjust for sweetness)
• 1 teaspoon vanilla extract
• 1 tablespoon gelatin (optional, for a firmer pie)
• Fresh orange slices for garnish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the crushed graham crackers, melted butter, and honey or maple syrup. Mix until well combined.
3. Press the graham cracker mixture firmly into the bottom of a pie dish to form the crust. Bake for 8-10 minutes until lightly golden. Allow to cool.
4. In another bowl, beat the softened cream cheese until smooth. Add the Greek yogurt, fresh orange juice, orange zest, cornstarch, honey or maple syrup, and vanilla extract. Mix until fully combined and creamy.
5. If using gelatin, dissolve it in a small amount of warm water and add it to the filling mixture for a firmer texture.
6. Pour the orange filling into the cooled crust and smooth the top with a spatula.
7. Refrigerate for at least 4 hours or until set. Garnish with fresh orange slices before serving.