Many recipes can be adapted to be diabetic-friendly by simply modifying a few ingredients. In addition, here are some specific diabetic pie and pie crust recipes:
Diabetic Mincemeat Pie 
1 Basic 9” Double Pie Crust (unbaked)
2 cups apples (chopped)
1/2 cup raisins
16 pecan halves, chopped
3 tbsp rum flavoring
Preheat oven to 350 degrees.
Fruit mincemeat (recipe follows) To make your own fruit mincemeat: Combine 1/3 cup chopped nuts, 3/4 cup chopped apple, and 2 tsp rum flavoring.
In large bowl, combine fruit mincemeat, apples, raisins, and pecans.
Stir in flavoring until well-mixed.
Pour filling into crust.
Set top crust over filling and crimp together crust edge.
Bake 30 minutes (until golden).
Diabetic Lemon Meringue
5 tbsp sugar substitute (such as Splenda)
2 1/4 cups water
1/2 cup lemon juice
1 tsp lemon rind - grated
1/2 cup cornstarch
2 eggs
5 egg whites - divided
2 tbsp margarine
1 - 2 drops yellow food coloring - optional
1/4 tsp cream of tartar
Blind Bake pie crust.
Preheat oven to 425 degrees.
Mix water, lemon juice, lemon rind, 4 tbsp sweetener, and cornstarch in medium saucepan. Whisk over medium-high heat until boiling. Boil, whisking constantly, 1 minute.
Whisk about 1 cup of the mixture into combined eggs and 2 egg whites. Whisk egg mixture into saucepan.
Remove from heat. Add margarine, stirring until melted.
Stir in (optional) food color and pour mixture into baked pie crust.
Prepare meringue: Beat remaining 3 egg whites and cream of tartar in medium bowl to soft peaks.
Beat to stiff peaks, gradually adding remaining 1 tbsp sweetener.
Spread meringue over hot lemon filling, sealing to edge of crust to prevent shrinking or weeping.
Bake at 425 degrees until meringue is browned, about 5 minutes.
Cool completely on wire rack.
Diabetic Brownie Pie
1 Basic 9” Pie Crust (unbaked)
1 stick of butter
1 cup sugar substitute (such as Splenda)
1/4 cup unsweetened cocoa powder
2 eggs beaten (or 1/2 cup egg substitute)
1/2 tsp vanilla
1/4 cup flour
1 cup chopped pecans or walnuts
Preheat oven to 360 degrees.
Melt butter in saucepan and blend in cocoa powder.
Blend in other ingredients, except nuts and mix well.
Add nuts and mix in.
Pour into pie crust. Bake for 40 minutes.
Sprinkle with chopped nuts, if desired.
Diabetic Cookies And Cream Pie
1 (6.5 oz.) pkg. sugar-free chocolate sandwich cookies (such as Murray)
1 cup fat-free milk
1 (1.5 oz.) pkg. vanilla sugar-free, fat-free instant pudding mix
4 cups fat-free whipped cream
Place cookies in a Ziploc bag, and crush cookies with a meat mallet or rolling pin. Reserve 1/4 cup for topping.
Combine milk and pudding mix in a large bowl. Whisk until blended.
Fold in 3 cups whipped topping and crushed cookies (except 1/4 cup reserved for topping.)
Pour mixture into pie crust.
Cover and freeze 4-6 hours or until firm.
Top each serving with 1 1/2 tbsp whipped topping. Sprinkle evenly with reserved 1/4 cup cookie crumbs.
Diabetic Blueberry Pie
6 cups fresh blueberries or 32 ounces frozen unsweetened blueberries
3 tbsp lemon juice
6 tbsp cornstarch
8 tsp sugar substitute
Preheat oven to 425 degrees.
Toss blueberries and lemon juice in large bowl.
Sprinkle with combined cornstarch and sugar substitute and toss to evenly coat berries. Let stand 30 minutes.
Pour blueberry mixture into pie crust.
Apply top crust (a lattice crust is best).
Bake until pastry is browned and filling is bubbly, about 1 hour.
Diabetic Apple Pie
1 Basic 9” Double Pie Crust (unbaked)
6 cups apples, sliced
3/4 teaspoon cinnamon
12 ounces apple juice
2 tablespoons cornstarch
Preheat oven to 425 degrees.
Lay apple slices inside formed pie crust.
Heat apple juice on stove and add cornstarch and cinnamon. Bring to a boil.
Pour apple juice over apples and cover with top crust.
Bake for 50 to 60 minutes or until done.
Diabetic Banana Cream Pie
2 packages sugar free vanilla pudding
2 cups skim milk
2 bananas, sliced thinly
Make pudding with milk as directed on pudding box.
Layer banana slices in pie crust and cover with pudding. Chill before serving.
Diabetic Coconut Cream Pie
1/4 cup butter
2 eggs, beaten
1 cup coconut
1 3/4 cup milk
1 teaspoon vanilla extract
Sugar substitute equal to 1/4 cup sugar
1 Basic 9” Pie Crust (unbaked)
Combine all ingredients and pour into unbaked pie shell.
Bake at 350 degrees for 45 to 55 minutes.
Diabetic Key Lime Pie
1 can evaporated milk
2 teaspoons vanilla
2 envelopes unflavored gelatin
1/3 cup lime juice
1 cup boiling water
Sugar substitute equal to 1/2 cup sugar
1 tablespoon lime zest
Blind Bake pie crust
Mix milk, vanilla, gelatin, and lime juice in blender. Blend until smooth.
Stir in sugar substitute and boiling water. Blend again briefly.
Chill mixture for about an hour.
Spoon chilled mixture into baked pie crust.
Chill an additional 2 hours before serving.
Diabetic Pumpkin Pie
1 package sugar free vanilla pudding
1 1/2 cups milk
1 cup canned pumpkin
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Sugar substitute to equal 2 tablespoons sugar
Blind Bake pie crust
Make sugar free pudding according to package directions.
Mix in pumpkin and spices.
Pour mixture into pre baked pie crust.
Chill for 4 to 6 hours before serving.
Diabetic Strawberry Pie
2 pints strawberries, sliced
3 cups water
1 package sugar free strawberry gelatin
6 tablespoons corn starch
Sugar substitute to taste
Blind Bake pie crust
Combine water and cornstarch in a saucepan over medium heat. Cook until mixture thickens.
Remove from heat and stir in gelatin and sweetener.
Place about half of sliced strawberries in crust.
Fill with liquid filling and then layer with remaining strawberries.
Chill overnight.
Diabetic Sweet Potato Pie
1/4 cup margarine
sugar substitute equal to 1/4 cup sugar
1/4 teaspoon salt
3 tablespoons lemon juice
1 teaspoon grated lemon zest
3 large mashed sweet potatoes, cooked
1 cup milk
1 egg yolk
1/4 teaspoon cinnamon
3 egg whites
1 Basic 9” Pie Crust (unbaked)
Beat together margarine, sugar substitute and salt.
Mix in egg yolk, lemon juice, lemon zest and cinnamon.
Mix in mashed sweet potatoes and milk.
Fold in beaten egg whites.
Bake 45-55 minutes or until done.
Diabetic Pecan Pie
1 Basic 9” Pie Crust (unbaked)
1 cup fruit sweetener
1 tablespoon cornmeal
1/3 cup unsweetened applesauce
3 tablespoons water
2 tablespoon cornstarch
3 eggs
2 teaspoon vanilla extract
2 tablespoon very strong coffee or espresso, prepared
24 pecan halves
Preheat oven to 375 degrees.
In large bowl, combine fruit sweetener, cornmeal and applesauce.
Beat with an electric mixer.
In a small bowl, blend water and cornstarch until smooth.
Add to fruit sweetener mixture and blend.
Beat in eggs, one at a time.
Stir in the vanilla and coffee.
Pour mixture into pie shell.
Decorate top with pecan halves.
Bake 30 to 40 minutes, or until custard is set, at 375F.
Cool slightly before cutting.