Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts
3.14 happy pi day!
Yup all of us celebrating... we be nerds! I didn't make a pie today... just some cookies so far, and perhaps muffins next.... but you can check out pies I've previously made here.
Enjoy!
Enjoy!
Skinny Pumpkin Pie
Well of course we have to start out with some adorable pictures of Walton and his Mom (aka my sister). So freakin cute.
Now onto a different kind of little pumpkin! Pumpkin pie! I made this skinny pie last year along with a full on fat version... I didn't tell anyone the difference and hands down everyone picked the skinny one!!! This is what I'm all about, making it healthy and making it taste good! Give this a try in a regular pie crust, a graham cracker crust, or just make it in ramekins and serve it without any crust (that's the way my sister likes it best).
Born Again Pumpkin Pierecipe from Better Homes and Gardens
3/4 cup crushed graham crackers
1 tablespoon sugar
1 tablespoon flour
3 tablespoons margarine, melted (I used a little more than 1 of butter)
1 16-ounce can pumpkin
1/2 cup dark brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup refrigerated or frozen egg product, thawed
1 cup evaporated skim milk
Directions
1. In a 9-inch pie plate, combine gingersnap and graham cracker crumbs, sugar, and flour; drizzle with melted margarine and mix with a fork. Using your fingers, pat crumbs to cover the bottom and sides of the pan. Chill about 1 hour or until firm.
2. In a mixing bowl combine pumpkin, brown sugar, cinnamon, ginger, and nutmeg. Blend in egg product with a rotary beater or fork. Gradually stir in evaporated milk. Pour in prepared pie shell. Cover edge of pie with foil. Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake for 10 to 15 minutes or until center appears set when shaken. Cool on wire rack; cover and chill to store. Makes 8 servings.
Nutrition Facts
* Calories 222,
* Total Fat (g) 7,
* Saturated Fat (g) 1,
I doubled the recipe and had enough for 2 deep dish pies, or 2 regular dish pies plus 2 medium size ramekins. We enjoyed the ramekins the night before with a whole bunch of ready whip on top. YUM
CHOW!Healthy Key Lime Pie
I got this recipe from Hungry Girl. I dressed it up by serving them in martini glasses and dipping the rims in graham cracker crumbs. It's funny how a simple glass can add so much fun to a dessert :) This is super quick and easy to make and tasty without all the fat and sugar.
Chow!
SERVING (1 pie): 82 calories, 1g fat, 103mg sodium, 15g carbs, <0.5g>POINTS® value 2*
Healthy Key Lime Pie
Ingredients:
One 4-serving package (or half an 8-serving package) Jell-O Sugar Free Lime Gelatin
dessert mix
2 cups Cool Whip Free, thawed
1 1/2 tbsp. lemon juice
1/4 tsp. vanilla extract
1 no-calorie sweetener packet
8 low-fat honey graham crackers (2 sheets)
Directions:
In a medium bowl, combine 1 cup boiling water with gelatin mix and sweetener. Stir for at least 2 minutes (until completely dissolved). Then add 1 /2 cup cold water, the lemon juice, and the vanilla extract. Refrigerate for about 45 minutes, until slightly thickened but still mixable.
Next, stir in the Cool Whip. Mix until thoroughly blended (a wire whisk works best). Divide mixture among 5 dessert dishes. Refrigerate until firm (at least 3 hours).
Once ready to serve, crush graham crackers, and evenly distribute the crumbs over the top of the dishes.
MAKES 5 SERVINGS
Tart Cherry Pie
pre
So my cousin Donna gave me a call a week or so ago asking for my "delicious cherry pie and whole wheat crust recipe" (her words not mine). So not to disappoint I had to make some up! It actually worked out perfectly because John's dad loves this pie and it being fathers day yesterday... I'll let you can figure that one out ;) It's also his birthday next week and since I'll be out of town (in NJ partying it up baby shower style for my sister!! lots of recipes to come from that I'm sure... so stay tuned) the pie worked for a fathers day/ birthday all in one :)
I used Oregon red tart cherries that are canned in water (no syrup!!) they are delicious and can be found in the canned fruit isle. Now if you say have a local tart cherry orchard near by (Donna...) you can totally adapt this recipe to use fresh cherries, I'll write about that in a bit.
First things first, make the pie crust! I like a naked top pie (so scandalous!), so I only make a single crust, if you want a covered pie just make two crusts and remember to vent the top crust once you put it on so it doesn't blow up... unless you like exploding pies... in that case have fun!
Single Whole Wheat Crust
1 cup whole wheat flour (plus more for dusting counter and rolling pin)
1/4 tsp salt
5 Tbs cold butter
4-5 Tbs cold water
Instructions
Mix flour and salt, add chunks of cold butter and using a pasty knife... or 2 knives or a fork and knife if that's all you have on hand and cut butter into flour mixture until it resembles course crumbs.
Sprinkle water one tablespoon at a time and using your hands form the dough into a ball. Don't over wet or the crust will be tough and not nice and flaky. Another option is to use vodka instead of water, it evaporates in the oven leaving the crust very light. My dad has done it and it turned out great. I didn't have any vodka on hand so I just used plain old cold water :)
Place in the refrigerator to firm up a bit if the dough is getting too soft or feels greasy. On a floured surface using a floured rolling pin (or a wine bottle if you don't have a rolling pin) to flatten out the crust. Once it's large enough to cover the bottom sides and hang over a 9 inch pie pan transfer to the pan and pinch the excess crust to form a nice edge. Place in the refrigerator while you make the filling.
As you can see I put John to work. As a wee lad he always made the pie edges for his mom so I used his expert skills and put him to work! The kid wont eat butter but he'll happily shape it into a pie crust for me :)
ok now onto the filling! Seriously don't buy pie filling in a can... it's gross, just say NO! Plus this is so super easy to make why would you want to buy canned filling??
Cherry Pie Filling (using canned cherries packed in water)
6 Tbs brown sugar (more or less to taste, if you like a sweet pie you'll want to add more)
3 tablespoons cornstarch
2 cans Oregon Red Tart Pie Cherries, drained, reserve juice from one can
1/4 tsp almond extract (optional but oh so tasty!)
Instructions
Preheat oven to 400 degrees F. Drain the cherries and reserve the juice from only one can. In a saucepan, stir the cherry juice into the combined mixture of the cornstarch and sugar. Cook over medium heat, stirring constantly until thickened. Gently stir in cherries and almond extract. Remove from heat. Pour filling into pastry lined pie pan. Bake 45 minutes or until crust browns and filling begins to bubble. If necessary, cover edges with aluminum foil during the last 15 minutes to prevent over-browning. Cool pie several hours to allow filling to thicken before slicing.
ready to go in the oven... this pie tin is great, it has handles! no more sticking your thumb into the pie!
hot and bubbly out of the oven
Cherry Pie Filling (using fresh cherries) this is in theory I haven't tried it in practice yet...
6 Tbs brown sugar (more or less to taste, if you like a sweet pie you'll want to add more)
3 tablespoons cornstarch
2 lbs Tart Cherries, pitted, soaked in 1 1/3 cups water overnight
1/4 tsp almond extract (optional but oh so tasty!)
Instructions for fresh cherries
Wash and pit cherries and place in a bowl with 1 1/3 cups water and let sit overnight. You will use half this cherry saturated water (2/3 cup) in making the sauce the next day.
Preheat oven to 400 degrees F. Drain the cherries and reserve 2/3 cup juice. In a saucepan, stir the cherry juice into the combined mixture of the cornstarch and sugar. Cook over medium heat, stirring constantly until thickened. Gently stir in cherries and almond extract. Remove from heat. Pour filling into pastry lined pie pan. Bake 45 minutes or until crust browns and filling begins to bubble. If necessary, cover edges with aluminum foil during the last 15 minutes to prevent over-browning. Cool pie several hours to allow filling to thicken before slicing.
Slice up and serve by itself or with a scoop of icecream
Chow!!
So my cousin Donna gave me a call a week or so ago asking for my "delicious cherry pie and whole wheat crust recipe" (her words not mine). So not to disappoint I had to make some up! It actually worked out perfectly because John's dad loves this pie and it being fathers day yesterday... I'll let you can figure that one out ;) It's also his birthday next week and since I'll be out of town (in NJ partying it up baby shower style for my sister!! lots of recipes to come from that I'm sure... so stay tuned) the pie worked for a fathers day/ birthday all in one :)
I used Oregon red tart cherries that are canned in water (no syrup!!) they are delicious and can be found in the canned fruit isle. Now if you say have a local tart cherry orchard near by (Donna...) you can totally adapt this recipe to use fresh cherries, I'll write about that in a bit.
First things first, make the pie crust! I like a naked top pie (so scandalous!), so I only make a single crust, if you want a covered pie just make two crusts and remember to vent the top crust once you put it on so it doesn't blow up... unless you like exploding pies... in that case have fun!
Single Whole Wheat Crust
1 cup whole wheat flour (plus more for dusting counter and rolling pin)
1/4 tsp salt
5 Tbs cold butter
4-5 Tbs cold water
Instructions
Mix flour and salt, add chunks of cold butter and using a pasty knife... or 2 knives or a fork and knife if that's all you have on hand and cut butter into flour mixture until it resembles course crumbs.
Sprinkle water one tablespoon at a time and using your hands form the dough into a ball. Don't over wet or the crust will be tough and not nice and flaky. Another option is to use vodka instead of water, it evaporates in the oven leaving the crust very light. My dad has done it and it turned out great. I didn't have any vodka on hand so I just used plain old cold water :)
Place in the refrigerator to firm up a bit if the dough is getting too soft or feels greasy. On a floured surface using a floured rolling pin (or a wine bottle if you don't have a rolling pin) to flatten out the crust. Once it's large enough to cover the bottom sides and hang over a 9 inch pie pan transfer to the pan and pinch the excess crust to form a nice edge. Place in the refrigerator while you make the filling.
As you can see I put John to work. As a wee lad he always made the pie edges for his mom so I used his expert skills and put him to work! The kid wont eat butter but he'll happily shape it into a pie crust for me :) ok now onto the filling! Seriously don't buy pie filling in a can... it's gross, just say NO! Plus this is so super easy to make why would you want to buy canned filling??
Cherry Pie Filling (using canned cherries packed in water)
6 Tbs brown sugar (more or less to taste, if you like a sweet pie you'll want to add more)
3 tablespoons cornstarch
2 cans Oregon Red Tart Pie Cherries, drained, reserve juice from one can
1/4 tsp almond extract (optional but oh so tasty!)
Instructions
Preheat oven to 400 degrees F. Drain the cherries and reserve the juice from only one can. In a saucepan, stir the cherry juice into the combined mixture of the cornstarch and sugar. Cook over medium heat, stirring constantly until thickened. Gently stir in cherries and almond extract. Remove from heat. Pour filling into pastry lined pie pan. Bake 45 minutes or until crust browns and filling begins to bubble. If necessary, cover edges with aluminum foil during the last 15 minutes to prevent over-browning. Cool pie several hours to allow filling to thicken before slicing.
ready to go in the oven... this pie tin is great, it has handles! no more sticking your thumb into the pie!
hot and bubbly out of the oven6 Tbs brown sugar (more or less to taste, if you like a sweet pie you'll want to add more)
3 tablespoons cornstarch
2 lbs Tart Cherries, pitted, soaked in 1 1/3 cups water overnight
1/4 tsp almond extract (optional but oh so tasty!)
Instructions for fresh cherries
Wash and pit cherries and place in a bowl with 1 1/3 cups water and let sit overnight. You will use half this cherry saturated water (2/3 cup) in making the sauce the next day.
Preheat oven to 400 degrees F. Drain the cherries and reserve 2/3 cup juice. In a saucepan, stir the cherry juice into the combined mixture of the cornstarch and sugar. Cook over medium heat, stirring constantly until thickened. Gently stir in cherries and almond extract. Remove from heat. Pour filling into pastry lined pie pan. Bake 45 minutes or until crust browns and filling begins to bubble. If necessary, cover edges with aluminum foil during the last 15 minutes to prevent over-browning. Cool pie several hours to allow filling to thicken before slicing.
Slice up and serve by itself or with a scoop of icecream
Chow!!
You might like these stories:
Frozen peanut butter pie
Today is earth day says my coworker Josh. Most would think wait earth day isn't until the 22nd... Well in Josh's mind the day he was born is Earth day. :) So in honor of Josh's birthday (earth day) I made him a frozen peanut butter cup pie. ohh so tasty peanut butter pie! yum yum yum. And yes we ate some at 9am this morning YUM. I originally made this recipe years ago and it involved all full fat and a can of sweetened condensed milk... yeah i've healthed it up a BUNCH since then :)
Frozen peanut butter pie
First make the crust
- melt 1 cup of milk chocolate chips in a microwave safe glass bowl (1 min on high)
- remove from microwave and stir in 1/2 cup crushed graham crackers
- grease a 8 or 9 inch pie pan and then spread warm chocolate to coat bottom and sides of pan, place in refrigerator to cool
With a hand mixer beat until smooth
o 1/2 cup peanut butter
o 4 oz fat free cream cheese
Then beat in
o 1/2 cup fat free milk (add a little at a time so it doesn't splatter)
o 1/4 cup splenda (straight up splenda not the baking blend kind)
With a spatula or spoon stir in
o 8oz Cool Whip topping (I used the fat free version)
Pour into prepared chocolate crust and shave some chocolate over the top I also added some more graham cracker crumbles, freeze for at least 4 hours. It tastes like ice cream when served frozen, or let it sit out 15 minutes to thaw a bit for a smoother texture. Also works great if you sprinkle chocolate and peanut butter chips on top and drizzle with chocolate sauce before serving!
mmmmmmmm yum!
When Josh saw it he got all giddy and danced around. He loved it woohoo!
Harvest Sweet Potato Pecan Pie Tarts
My mom and I have made these a few times and they are delicious! They work great as an appetizer for thanksgiving or as an addition to the dessert table!Harvest Sweet Potato Pecan Pie Tarts
Pierce each sweet potato a few times with a fork, place in a pie plate with two tablespoons water, cover loosely with wax paper, and microwave at high five minutes or until tender.
Ingredients
1 cup mashed cooked sweet potato*
3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup chopped toasted pecans
1/4 cup firmly packed brown sugar
1 tablespoon dark corn syrup
1/2 teaspoon vanilla extract
1 egg white
2 (2.1-ounce) packages mini phyllo shells (such as Athens)
Preparation
Preheat oven to 350°.Combine sweet potato, granulated sugar, cinnamon, and salt, stirring well.
Combine pecans, brown sugar, syrup, vanilla, and egg white, stirring well.
Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 teaspoon pecan mixture over sweet potato mixture. Place filled shells on an ungreased baking sheet. Bake at 350° for 20 minutes. Cool completely on a wire rack.
Yield
15 servings (serving size: 2 tarts)
Nutritional Information
CALORIES 89(39% from fat); FAT 3.9g (sat 0.2g,mono 2.2g,poly 0.9g); PROTEIN 0.6g; CHOLESTEROL 0.0mg; CALCIUM 9mg; SODIUM 55mg; FIBER 0.5g; IRON 0.6mg; CARBOHYDRATE 13.1g* as a side note you can substitute canned pumpkin for the sweet potato, it tastes almost the same and is a quicker solution :)
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