Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts

Thursday, June 20, 2013

Mom's Banana Cream Pie


OLD SCHOOL EASY BANANA CREAM PIE

homemade crust...always,

BUT the filling comes in a BOX
and the whipped topping comes in a CAN

no need to slave over "made-from-scratch" filling and fresh whipped cream..the pie will be gone before anyone is stupid enough to question your recipe,
BUT IF THE CRUST IS HOMEMADE YOU WILL GET EXTRA KUDOS FOR SURE.

simple, understated, always a favorite and it's pure comfort food.


MOM's BANANA CREAM PIE

one 9" inch pie crust...pre baked
homemade is best, but store bought will do in a pinch. i say...in a pinch!
1 large box vanilla pudding mix (8 serv. box).  NOT the instant mix
1 3/4 cups milk
1 tsp vanilla extract
2 ripe bananas...more or less for decoration
whipped cream for topping

mom is the pie crust chef around here.  she has never written down the actual recipe, but she uses a blend of unsalted butter with a little butter flavored Crisco as opposed to one OR the other or lard.  she uses the food processor to make the dough, wraps it in saran and stores it in the freezer for an impromptu pie bake.
to pre bake the shell we used Alton Brown's method...(click on the link for his full pie crust recipe.)      

when your dough is ready...form the dough in the pie plate and crimp the edges as you would for an apple pie.  cut a piece of parchment a bit bigger than the pie and place that on the uncooked shell.  fill with beans.  put the whole thing in the freezer for about 10 minutes just before you are going to bake.  then bake at 400F convection (425F regular oven) for 10 minutes.  remove the parchment and beans and cook 10-15 minutes longer or until golden brown.  let cool completely.

make pudding according to box, BUT only use 1 3/4 cups whole milk and add a 1 tsp of vanilla.  let this cool just a little bit.
cut banana circles and place them to cover the bottom of cooled pie shell.  pour pudding  evenly over bananas.  give it a "shimmy shimmy" to even it out.  cover with saran wrap touching the pudding and put in fridge to set.
you might choose to decorate the top with more bananas, but it is harder to get a "clean cut"...maybe just around the edge is best.  it is best to put extra bananas on just before serving or they will turn brown.  serve with whipped cream.
go ahead...buy a can and keep it in the back of the fridge.


they say...it's all about the crust.  that's why store bought doesn't cut it in this house.  luckily i have an expert to call on when a good pie is necessary.  take the time to make a few "dough-discs" and throw them in the freezer.  pull one out the night before and thaw in the fridge overnight...it should be ready to roll the next day.


sometimes imperfections are the best sign of "homemade"

Tuesday, November 20, 2012

Chocolate Pumpkin Pie...Gluten and Guilt Free


chocolate and pumpkin...a delicious pair


GLUTEN AND GUILT FREE 

super easy to make, no crust to deal with, diet friendly, can, should, be made ahead of time and leftovers are fabulous for breakfast or healthy treat with a little vanilla greek yogurt and fresh berries.
a chocolate dessert that's low calorie, full of protein and low-fat...a healthy end to a over stuffed Thanksgiving throw-down or for a great early start to a big "Black-Friday" shopping day.

would you rather have this or some dumb ol' protein bar...?

here are the nutrition facts 
10 pie slices and 2 small ramekins...12 servings total
(made with sugar substitute and 3 scoops pro. powder)

protein...11g
carbs...6g
fat...2g
calories... 83



CHOCOLATE PUMPKIN PIE...gluten and guilt free
ORIGINAL "Protein Pumpkin Pie" recipe found at Habits of Contradiction.
and my recent version of Protein Pumpkin Pie seen HERE

preheat oven to 350 F.
prepare LARGE pyrex pie dish and 2 small ramekins or an 11 x 7 glass pyrex with non stick spray.

2 cups pumpkin puree...(not pumpkin pie filling)
1 cup non fat or low fat cottage cheese
1/2 cup non fat milk
1/2 cup whole milk
2 eggs
1/2 cup sugar substitute.(plus a little more to taste.
don't be afraid to taste the batter for sweetness when done mixing. add more if needed
i use Zsweet.   real sugar would probably be fine.  i have not tried it. 
2-3 scoops protein powder.....you might want to start with 2. 
i use 2 choc. scoops and 1 vanilla scoop Jay Robb Whey Protein Powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 - 1/2 tsp pumpkin pie spice
1/4 tsp espresso powder
4 Tbsp good cocoa powder...generous tablespoons, but not heaping

combine dry ingredients in a small bowl, set aside.
blend cottage cheese, eggs and 1/2 cup milk until smooth.  add remaining milk and 1 cup pumpkin...blend until very smooth. 
add remaining  pumpkin and blend until very smooth.  add dry ingredients slowly to prevent clumps.  i use an immersion blender and work it through the batter very well.   you do not want to see any lumps of pumpkin, clumps of dry ingredients or bits of cottage cheese.  there is no gluten or flour so this can be well mixed.
NOTE...i don't think a regular stand mixer will do the job.  maybe a blender, but as i said...i use a stick blender.

pour into prepared cooking vessel of choice.  gently knock a few times on a surface to release any air pockets.  decorate with a few pecans as you see fit.  bake for 40-45 minutes or until the center looks firm.  the whole thing should rise a little and puff up.  the edges will brown a bit.  do not be alarmed.  it will deflate and fall into a normal looking pie.  let the pie rest to room temperature and then refrigerate.

  serve chilled or room temperature with a drizzle of chocolate and whipped cream,...or as noted above, i like it for breakfast or snack with vanilla greek yogurt and fresh berries.


can be made in individual ramekins.  this happened out of necessity so i don't know the exact cooking time.  i had over-flow from the LARGE pie dish.  these are probably 7-8 oz ramekins shown here.


Wednesday, November 14, 2012

Protein Pumpkin Pie. Low carb and gluten free


yes, you are correct...

it IS topped with Brown Sugar Bacon Candy
and spicy pecans.
but...it IS a Protein Pumpkin Pie

and bacon IS protein...right ?...

i bet this is the best low carb, low fat, GLUTEN FREE, protein packed Pumpkin Pie you will ever taste.  i've been making it for 3-4 years and eat it for breakfast all the time...
and who doesn't love a little BACON CANDY...

GLUTEN FREE DOESN'T MEAN GLUTTON FREE



it's Fall...it's cold and it's pie time.
AND it's pumpkin time.
if you're anything like me...maybe not, but...
 after the big Thanksgiving throw down, i just can't fathom eating one more thing...i like a huge piece of MOM's pumpkin pie the next morning, chilled with a little vanilla greek yogurt and fresh berries.
i'll hide a piece in the back of the fridge just to insure i get my breakfast pie.
my mother does make a mean pumpkin pie and i do indulge in the real thing, crust and all...once a year,

BUT...i have this delicious protein packed pumpkin pie all year 'round.  i stock up on pumpkin around this time and make it just about once a month.



i usually bake it in this 11x7 glass pyrex dish and get 12 servings.  it's easier to store in the fridge.  it keeps for a week and i can usually polish it off by then with a little help from eager friends.
for presentation purposes i used a LARGE pyrex glass pie dish with 2 small ramekins for overflow.  (both versions are shown in photos)



nutrition facts look like this...12 servings
88 cals...11g protein...6.5g carbs...2.4g fat...2g fiber...

can you believe it !!!???


PROTEIN PUMPKIN PIE...GLUTEN FREE
(check your protein powder for gluten)
i found the recipe four years ago at Habits of Contradiction and have been making it ever since.
please check out the original and start from there if you'd like...i have tweaked it just a little bit.

2 cups pumpkin puree
1 cup low fat or non fat cottage cheese
1/2 cup non fat milk
1/2 cup regular milk
2 large eggs (i have used egg-beaters, but like real eggs better)
1/2 cup sugar substitute (or real sugar)...i like Zsweet.  much better than Splenda
2-3 scoops vanilla whey protein powder.
note... you might want to start with 2, but i use 3 scoops Jay Rob Vanilla Whey Protein Powder
1/2 tsp salt
1 teaspoon cinnamon
1 1/4 tsp pumpkin pie spice
1/2 tsp vanilla extract
1/2 tsp maple extract...optional
12 pecans for the top

preheat oven to 350F.
spray LARGE pie dish and 2 small ramekins  or rectangular 11x7 glass pyrex dish.

blend cottage cheese, eggs and 1/2 of the milk until smooth...until you can not detect any cottage cheese specks (SEE IMPORTANT NOTE BELOW).  add remaining ingredients and blend until smooth...VERY SMOOTH.  there is NO FLOUR so you don't have to worry about over mixing.
pour into sprayed cooking dish of choice, decorate with pecans and bake for 40-45 minutes or until middle is set and solid.  it should not jiggle at all
NOTE...(photo below) do not worry if the sides brown a little and the whole thing PUFFS UP.  it will deflate and settle.  this is a hard pie to "over-bake".
above is an example of extreme puff-age...not to worry, it will deflate if this happens
IMPORTANT NOTE...blending is key with this recipe.  i use an immersion blender (above photo).  i don't think i've tried a blender.  i bet it would work, but it might get to aerated...like mousse.  who knows...maybe something else delicious.  i will say that a regular mixer will not work.  you want smooth as silk texture.

BY THE WAY...this pie can definitely be made ahead of time.
please ENJOY some PIE !!!





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