Home / Pie Recipe
Tampilkan postingan dengan label Pie Recipe. Tampilkan semua postingan
Tampilkan postingan dengan label Pie Recipe. Tampilkan semua postingan

Weight Watchers Crustless Pumpkin Pie

If you love pumpkin pie, be prepared to be blown away by this delicious, super low calorie Weight Watchers Crustless Pumpkin Pie. This recipe was shared at my Weight Watchers meeting last week, and I’ve already made it twice. What’s so amazing about this recipe is that it’s only 4 Smart Points for the WHOLE PIE.

Yes, for real!

This pie is very easy to make and tastes amazing. When it was shared at my Weight Watchers meeting, I knew I had to try it. I had all the ingredients on hand so I made it right away. Keep in mind there is no crust, so it’s just like eating the middle out of a pumpkin pie.

After I had already eaten most of one pie (*Ahem* – but hey, at just 4 points, it still fits within my daily points easily), I figured I should double check the recipe in my Weight Watchers Recipe builder. Sure enough, just 4 points for the whole pie if you make it as written.

I know I will get questions about substitutes, so here goes. Using 2 whole eggs instead of 4 egg whites changes the points (from 4 points per pie to 7), and if you plan to use other sweeteners, realize they will add points. Using 1/3 cup white sugar makes this pie 19 points, honey makes this pie 24 points, and using agave nectar makes this pie 22 points. I have not tried this recipe with a liquid sweetener, so if you try it, please let us know in the comments below if it sets appropriately.


Ingredients

  • 15 oz can pumpkin (NOT pumpkin pie filling)
  • 4 egg whites
  • ½ cup skim milk
  • ½ tsp salt
  • 1 tsp pumpkin pie spice
  • ½ tsp cinnamon
  • ⅓ - ½ cup Splenda

Instructions

  1. In a mixing bowl, combine all ingredients.
  2. Pour into a pie plate.
  3. .............................


for full instruction please see : theholymess.com

5-INGREDIENT, NO-BAKE VEGAN FRENCH SILK PIE

Cloud-like pillows of coconut whipped cream sprinkled with shaved dark chocolate and nestled atop a bed of rich chocolate mousse. Just 5 whole food ingredients stand between you and this dreamy vegan french silk pie.

Is this real life?

Yes. Yes, it is indeed. And it’s lovely, isn’t it?

This mini vegan french silk pie is crustless and made in a 5-inch springform pan, making it the perfect dessert for 2 to 4 people. Or perhaps a ravenous 1 could take it down without a problem if it’s been a rough week. Crazier things have happened in our household.

This pie’s light, fluffy texture is perfectly complemented by its rich chocolate flavor, meaning it hits the sweet spot without necessitating an immediate dessert-induced wardrobe change into roomy yoga pants.

In case you were wondering, I have a post-dessert wardrobe change nearly every evening. I can’t help it, dessert loving is in my genes. Every member of my mom’s side of the family jokingly claims to have a second stomach solely dedicated to dessert. I might have chalked that proclamation up to frivolous exaggeration had I never witnessed them around a perfectly-frosted birthday cake. It’s a miracle if a cake can make it to candle time unscathed, because there’s typically a wandering finger that finds its way to the frosting and “accidentally” scrapes across the surface, procuring a hefty mound of the good stuff for whomever was bold enough to attempt it.

I have a feeling this vegan french silk pie would indeed be lost to the full swipe of someone’s palm if it were brought to a Harty family gathering.


Ingredients

  • Chocolate Mousse Layer
  • 1 (14-ounce) can full-fat coconut milk or unsweetened coconut cream, refrigerated overnight, divided (see note*)
  • 1/3 cup roughly chopped raw cacao butter
  • 1/4 cup raw cacao powder
  • 2 tablespoons pure maple syrup, at room temperature
  • 1/8 teaspoon fine sea salt
  • Coconut Whipped Cream Layer
  • 1/2 cup chilled full-fat coconut milk, watery liquid excluded*
  • 1/2 tablespoon pure maple syrup, more or less to taste
  • Topping
  • shaved dark chocolate**


Instructions

  1. Chocolate Mousse Layer
  2. Line the bottom of a 5-inch springform pan with a circle of parchment paper, grease the sides, and place it on a small baking tray.
  3. In a double boiler or bain marie, melt the cacao butter over a low simmer until just melted, being careful not to scorch or burn. Remove from heat and whisk in raw cacao powder, maple syrup, and sea salt, and whisk until smooth.
  4. ...........................


for full instruction please see : www.blissfulbasil.com

LEMON PIE

I think I might have been the last person in this world to watch the show Fixer Upper with Chip and Joanna Gaines.

If you haven’t seen the show, run and watch it now and you’ll immediately fall in love with them. I happened to be on a really long flight and started binge watching their show.

Here’s why I love them. They’re genuine. I don’t think they feel like they have to put on a show, they’re just themselves.

Of course I gravitated to her easy Lemon Pie…which literally is done in under 20 minutes. My kind of pie.

And you know why I’m making pie, right? It’s almost Pi day. March 14th? 3.14? Did I lose you? 3.14 is the digital reading for March 14th and constant for the symbol Pi.


INGREDIENTS

  • Crust:
  •  1 ½ cups crushed graham crackers
  •  6 tablespoons butter , melted
  •  ⅓ cup sugar
  • Pie Filling:
  •  2 (14 ounce) cans Eagle Brand sweetened condensed milk (about 2 3/4 cup)
  •  3 egg yolks
  •  ⅔ cup lemon juice
  •  1 dash salt
  • Whipped Cream:
  •  1 cup heavy cream
  •  1/3 cup powdered sugar
  •  1 teaspoon vanilla extract

INSTRUCTIONS

  1. Preheat oven to 350 degrees F.
  2. For the Crust: Spray a pie dish with non-stick spray. Combine crushed graham crackers, butter, and sugar. Press into prepared pie plate. Bake for 8 minutes.
  3. For the Pie Filling: Using a mixer, mix the condensed milk, egg yolks, lemon juice ans salt together. Beat on medium speed for 4-5 minutes. Pour into pie crust and bake for 10 minutes at 350. Little bubbles will start to surface. Cover the crust if it starts to brown too much towards the end.
  4. ...........................


for full instruction please see : www.the-girl-who-ate-everything.com

BOURBON PECAN PIE

Oh it’s been one of those weeks. I’m not sure if it’s the change in season, the stormy weather or if I’m coming down with a little something. I just seem to be running in circles, not accomplishing what I’ve set out to do. Do you know what I mean?


One thing I have going for me is this Bourbon Pecan Pie. Finally, something worked! But before we talk pie, I’ve got a few pics to share with y’all from our California trip.

Rob and I headed out to California late last month, for a bit of birthday celebration and get-a-way. First to San Fran to say a quick hello to the gorgeous bridge and environs and to meet Kelly at the famed Tartine Bakery. Have you been? It was such a delight to meet Kelly, who’s blog I discovered last year, for the first time. We sipped wine and champagne over some outrageous hot pressed sandwiches, I’m determined to recreate for y’all because I know you love sandwiches, and chatted for as long as possible, but not long enough.

Rob and I left with an armful of brownies, chocolate croissants and dark chocolate mousse cake (gah!). We had a long drive ahead and I had to do some blog research, right?


Ingredients

  • 1, 9 1/2" Blind Baked Pie Crust (use the leftovers for decorations)*
  • 1 C Brown Rice Syrup 344g
  • 2/3 C Light Brown Sugar 136g
  • 2 Tbs Unsalted Butter room temperature
  • 1 Tbs Molasses
  • 1/4 C Bourbon 52g
  • 1 1/2 tsp Vanilla Bean Paste or Extract
  • 1 1/2 C Pecan Halves 184g
  • 3 Eggs room temperature, beaten

Instructions

  1. In a small sauce-pot on medium low heat mix the brown rice syrup and sugar. As the mixture starts to bubble around the edges, whisk so that the sugar dissolves. Do not let this mixture come to a boil. Remove from heat and add the butter, molasses, bourbon and vanilla. Whisk to mix. Set aside to cool to room temperature.
  2. Preheat oven to 325F (163C). Toast the pecan halves for about 10-12 minutes until lightly toasted. They'll toast further as the pie bakes.
  3. Arrange the pecans in the bottom of the pie, in an even layer with tops up.
  4. ..............................


for the full recipes please visit : vanillaandbean.com

Pecan Pie Cheesecake with Pecan Caramel Sauce

A pecan pie topped with a cheesecake topped with a pecan caramel sauce!


ingredients
FOR THE CRUST:

1 3/4 cups vanilla wafer crumbs (or graham cracker crumbs)
1/4 cup brown sugar
1/4 cup unsalted butter, melted

FOR THE PECAN PIE FILLING:

1 cup brown sugar
2/3 cup maple syrup (or corn syrup)
1/4 cup unsalted butter, melted
3 large eggs, lightly beaten
1 teaspoon vanilla extract (optional)
1 1/2 cups pecans, toasted and chopped

FOR THE CHEESECAKE FILLING:

3 (8 ounce) bricks cream cheese, softened
1 cup brown sugar
3 large eggs
1/2 cup heavy/whipping cream
2 teaspoons vanilla extract (optional)

FOR THE PECAN CARAMEL TOPPING:

1/4 cup unsalted butter, melted
1/2 cup brown sugar
1/4 cup heavy whipping cream
1/2 teaspoon cinnamon
1 cup toasted pecans, chopped


directions

  1. FOR THE CRUST:
  2. Mix the crumbs, butter and sugar and press into the bottom of a 8-10 inch spring form pan.
  3. FOR THE PECAN PIE FILLING:
  4. Bring the brown sugar, maple syrup, butter, eggs, vanilla and pecans to a boils and simmer until it thickens, about 5 minutes, before pouring into the crust in the springform pan.
  5. .....................................


for the full recipes please visit : www.closetcooking.com

MINI PUMPKIN PIES

Who loves pumpkin pie? It’s something I look forward to baking every fall. Nothing beats a slice of homemade pie! I thought it would be fun to make miniature versions of classic pumpkin pie. These bite-size Mini Pumpkin Pies would be perfect for parties or special occasions. They look like you spent all day making them, but in reality, they only take about 15 minutes to assemble.

As far as “special equipment” goes, you’ll need two mini muffin tins and a 3-inch cookie cutter (it can be round or scalloped). I’m sure you could get away with using a drinking glass too if you don’t have the right size cookie cutter on hand. Make sure to spray your pan well so that the pies pop right out. When they’ve cooled enough you can top them with whipped cream and a dusting of cinnamon, or eat them plain! It’s totally up to you. I had such a fun time making these Mini Pumpkin Pies with my kiddos, I’m positive we’ll be making them again & again!


INGREDIENTS

  • 2 rounds pie dough homemade or store bought
  • 1 cup pumpkin puree
  • 1/2 cup heavy cream
  • 1 egg
  • 1/4 cup brown sugar
  • 3 tbsp granulated sugar
  • 1 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher sea salt
  • 1/2 tsp vanilla extract

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Spray two mini muffin tins with baking spray, set aside.
  2. Roll out pie dough on a baking mat or lightly floured surface. Using a 3" circle or flower shape cookie cutter, cut out 24 pieces. Gently press into the wells of the prepared muffin tins. Place in the refrigerator to chill.
  3. Meanwhile, in a large mixing bowl, whisk together the pumpkin puree, heavy cream, egg, sugars, pumpkin pie spice, cinnamon, salt and vanilla.
  4. .............................


for full instruction please see : lilluna.com
Langganan: Postingan (Atom)