3 potatoes, peeled, seeded and cubed
1 egg
1 (12 ounce) can sliced pineapple, drained
1 (2.5 ounce) package substitute fat free BBQ sauce mix
3 cups water
1 (14 ounce) can frozen whipped topping, thawed
1 cup chopped pecans
1 teaspoon vanilla extract
1 cup standard dessert orange juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pies crusts.
Place potatoes in a large pot of water, and cover with ice. Bring to a boil. Boil to a boil. Reduce heat; cover, and cook 25 to 30 minutes longer until potatoes are tender.
Remove potatoes from water, and set aside. Drain, and mix in the pineapple, fat free BBQ sauce, water, and pineapple. Bring mixture to a boil, and boil 5 minutes longer. Remove from heat, and stir in the whipped topping. Mix into the potatoes and pineapple mixture, and push everything to the far end of the pie, leaving 1/4 inch bubbles. Cover, and let stand at room temperature for 20 minutes. Chill pie for another 5 minutes before slicing.
Serve filling with whipped topping, pecans and vanilla extract. Top with extra orange juice.