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"

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.

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

using sugar substitute and 3 scoops of Jay Rob Whey Protein Powder

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 !!!

EASY PEACH PIE-CAKE

easy peezy Peach Pie-Cake.
this is a definite go-to recipe that can be whipped up in no time.  i always keep...HIDE...a can of pie filling in the back of the pantry just for this quick and easy cake.  when someone, anyone, comes to visit they always expect a little something sweet from the kitchen and this one never fails.

i know...i have a reputation to keep up and canned pie filling does NOT boost my ratings, but this is one of those
NO-BRAINER...ALWAYS WORKS...ALWAYS TASTY 
desserts that is worth standing in line at the market with canned pie filling in the basket.

it's a fabulous simple sweet treat that can be served as a dessert with ice cream or whipped cream, as a brunch side like a coffeecake with a little fresh fruit and ginger syrup...or i enjoyed it for breakfast with a little vanilla Greek yogurt

try any flavor filling...i must say that fresh fruit will not give the same outcome.  you kinda need that eewey gooey sweet filling that only comes in a can...and besides the can is what makes this so darn EASY.  so go out (to a market far far away) and buy a can of good ol' pie filling, quickly grab what ever flavor and dash home...no one will be the wiser...

EASY PEACH PIE-CAKE

adapted from Don't Forget Delicious

adapted from The Cutting Edge of Ordinary

1/2 cup unsalted butter, room temp.

1 cup AP flour

3/4 cup sugar

1 tsp baking powder

2 large eggs

1 tsp vanilla extract

12 1/2 ounces peach pie filling

powdered sugar to finish

preheat oven to 350 F degrees.  spray an 8 x8 baking pan with non stick spray...set aside

cream the butter and sugar together in a stand mixer or large bowl.  add the eggs one at a time, beating after each addition.  add the vanilla extract.  mix until well combined.  add flour and baking powder and mix until just combined.  the batter will be thick.

spread batter into pan.  it's OK if it's a little uneven because the pie filling will fill in those areas.  take pie filling and scatter all over the top of the batter.

bake for 30-40 minutes until golden brown, or toothpick test in the center.  try to toothpick test in a spot where there is no filling.

cool and dust with powdered sugar.

serve with fresh fruit, toasted pecans, ice cream, creme anglais, ginger syrup or just as-is.  keeps well for a few days covered....if there's any left over.

Yogurt and Apricot Pie with Crunchy Granola Crust

once again, i was googling for some healthy cheesecake alternatives and i came across this one from Food and Wine...it's quite delicious...sweet, tart, fresh and creamy with a crunchy oatie crust...

you might want to consider this a "HEALTH-IER" treat.  although it is sweetened with a bit of sugar and preserves, it does contain yogurt with all it's probiotics, the benefits from old fashioned oats and the omegas from almonds.

if you are looking for a truly healthy low-cal dessert i would not consider this one ultra healthy, but very tasty and a good alternative to a heavy cheesecake.  (oooh how i do love me some real cheesecake!)

i adapted the recipe just a smidge by adding a bit more oats to the crust and i used whole wheat white flour...for some reason the words whole wheat flour and oats trick me to think i am being healthy.  i like to eat my sweets for breakfast so this was a perfect sweet treat to start my day without too much guilt.

this would be a great dessert to finish off a fabulous summer Sunday brunch...a light fresh pie and with a few slices of fresh apricots your set for a bright summery treat.

Yogurt and Apricot Pie with Crunchy Granola Crust

from Food and Wine Magazine...slightly adapted

INGREDIENTS

3/4 cup whole wheat white flour

1/3 cup sugar

1/4 cup sliced almonds, crushed

1/2 cup rolled oats, old fashioned

dash of cinnamon

pinch of salt

2 Tbsp unsalted butter

1/4 cup canola oil

1 cup non fat plain Greek yogurt

2 lg eggs, lightly beaten

1/4 cup sugar

3 Tbsp fresh lemon juice

1 tsp pure vanilla

1/2 cup warmed apricot preserves

preheat oven to 350 F

in a large bowl, combine the flour, sugar, almonds, oats, salt, cinnamon.  in a large skillet melt the butter and oil.  add the granola mixture and cook over medium heat, stirring continuously until golden, about 5 minutes.  transfer to a 9 inch pie plate and let cool slightly.

using a flat bottomed glass, gently press the granola evenly over the bottom and side of pie plate to form a 1/2 inch thick crust.  freeze the crust for about 10 minutes, until completely cooled.

NOTE..this crust is a bit difficult to get perfect...it's crumbly, but do your best.

meanwhile, in a bowl, whisk the yogurt with the eggs, sugar, lemon juice, and vanilla; whisk until smooth.  pour the filling into the pie shell and bake for 25 minutes. until the filling is set, but the center is still slightly jiggly.  let the pie stand at room temperature for 5 minutes.  pour the warm apricot preserves on top of the yogurt and gently spread in an even layer.

refrigerate until chilled, at least 2 hours.  using a warm knife, cut the pie into wedges and serve.

Healthy Faux Cheesecake ...

always on the hunt for a healthy treat...?

this Creamy Lime Pie seems just right for both the health conscious crowd...

AND...

for those, such as myself, who prefer filling their calorie quota with PORK BELLY and other various savory indulgences.

this creamy cheesecake looking pie is just right for a light dessert...breakfast even.  all sweet and smooth with a little tang and that graham cracker-ish crust, but it's all good for ya.  made with Fiber One Yogurt, a little lite cream cheese and Fiber One Cereal.

it might look like cheesecake, act like a cheesecake, but you'll know it's yogurt so don't try to pass it off as "cheesecake". 

BUT, i must say...you WILL have yourself a fabulous guilt-free dessert with plenty of room for that late night snack of baby back ribs slathered in extra BBQ sauce.

Creamy Vanilla Lime Yogurt Cheesecake pie

slightly adapted from Fiber One

original with nutritional info found here.

Crust

2 cups Fiber One original bran cereal

1/4 cup melted butter

1 Tbsp corn syrup

1 tsp vanilla

Filling

1 Tbsp cold water

1 Tbsp fresh lime juice

1 1/2 tsp powder unflavored gelatin

4 oz. fat free cream cheese
1/2 tsp lemon extract

4 containers Yoplait Fiber One vanilla yogurt

1/2 cup frozen (thawed) reduced fat whipped topping

1 Tbsp grated lime zest

preheat oven to 350 F.

finely crush the bran cereal in a food processor until it resembles graham cracker crumbs.

in a medium bowl, mix crust ingredients until blended.  press mixture evenly and firmly in bottom and up sides of a 9" pie plate.  bake for 10 - 12 minutes or until firm.  cool completely, about an hour

in a 1 qt. sauce pan, mix water and lime juice.  sprinkle gelatin on lime/water mixture and let stand for 1 -2 minutes.  heat over low heat until gelatin is dissolved.  cool slightly about 2 minutes
NOTE...i did this step in a small glass bowl and then the microwave

in a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth.  add yogurt, extract and lime juice/gelatin mixture and beat until smooth and well blended.  fold in whipped topping and lime zest.  spoon onto crust.  refrigerate until set...about 2-3 hours

serve with a dollop of whipped topping

Chess Pie...Old School

CHESS PIE

this could just be the surprise winner of the year.  

it figures...a good old classic like Chess Pie.

simple ingredients, simple flavors...

SIMPLY DELICIOUS !

what a fabulous, unique pie...naked with nothing on...

or...all dressed up for the party with a dollop of fresh whipped cream and toasted pecans. 

i made 2 of these in a week and they disappeared faster than any other dessert i've made all year...and i make a lot of desserts.

the beautiful cracked top is like a baked meringue cookie and the inside is a soft sweet melt in your mouth custard.

the name is a little odd because it has nothing to do with the game of chess...
i guess there are many controversies about the origin of the Chess Pie.
 it's a Southern specialty, but some say it came from England and evolved from a similar cheese tart...this being "cheese-less"...some say it was named from a piece of furniture that was common in the early South called a pie chest or pie safe (pies under lock and key?!)
or the one i like is the theory that it was originally called "just pie" because it was so simple and plain and the named morphed into "jess-pie"...or Chess pie.
i'm sure there's more theories out there.  i just grabbed a few from Wikipedia and What's cookin' America.

there are a few variations out there that add vanilla, brown sugar, four and or some cornmeal, but i wanted to go with the flat out basic - simple - easy...and you can't get any easier than this.  i'm even proud to admit i went for the store bought pie crust for the first try.  hey...this recipe calls for it.  don't be afraid to take the easy route...the crust is not the star of the show here.  it's all about the cracked meringue top along with the custardy sweet filling.  

i must add that the second pie was made with a crust from my in-house pastry chef, master pie crust maker...MOM...and it did push the pie over the top.  photos are of the store bought because the second one disappeared before i could take a shot.

4 things is all you'll need for 

AUNT MARY'S EASY CHESS PIE

recipe copied below and found at Tasty Kitchen submitted by Sweeteater

4 Tablespoons softened butter

1 1/2 cups sugar

4 large eggs

1 whole pie shell, frozen

cream the sugar and butter together

add eggs one at a time, mixing well after each addition

pour into unbaked pie shell

bake at 350 F degrees for 35-40 minutes

cool completely before serving

Impossible Cheeseburger Pie

IMPOSSIBLE CHEESEBURGER PIE...

not so impossible...quite easy in fact.

whip this baby up for Super Bowl Sunday.

it's perfect for that "BIG GUY" breakfast - brunch on game day.

i'll make this quick. it seems my writing "teck neek" (technique) seems to ruffle a few feathers, so let's keep it short and to the point. this blog is meant for FOOD, PHOTOS, lots of FUN and most of all, SHARING. that's the way i look at it so i hope you do to. now...let's get in the kitchen and get stuff dirty!!!

on with the Cheeseburger Pie...i mentioned Impossible Pies last week when i posted about the Ginger Orange Custard Squares. well, since then i have made the Impossible Enchilada Pie (will post later) and this Cheeseburger Pie. both are fabulous, but this Cheeseburger Pie is a winner. i think i liked it best for it's simplicity and the fun factor of a burger in a pie. my first slice was devoured served over a nice crisp salad, but i think for a party it would be fun to serve with all the sides and condiments that you would serve with burgers. like a bacon, avocado cheeseburger?...with some diced green chilies? homemade relish? caramelized onions?...well, obviously you could go a little crazy. like i said, i totally enjoyed the simplicity of it on it's own if your not into all that extra work of slicing, dicing and dishing.

did i forget to mention this is LOW-CARB and LOW-FAT??? !!!

IMPOSSIBLE CHEESEBURGER PIE

adapted from Ellen's Kitchen

i decided to make this a bit more healthy by using ground turkey, 1/2 cup nonfat-1/2 cup whole milk and substituting 2 egg beaters and 1 egg white for the 2 whole eggs. i also used reduced fat sharp cheddar cheese. season the ground meat to your taste. i used cumin, Mex. chili powder, garlic salt and a bit of oregano.

(original recipe below)

2 cups (1 lb.) cooked ground beef

1 cup chopped onion

2 finely chopped garlic cloves (optional)

1 cup milk

1/2 cups baking mix

1/2 teaspoon salt

2 large eggs...use real eggs, it's better

1 cup shredded Cheddar cheese

Heat oven to 400 degrees. Grease 9-inch pie plate. Cook ground beef and onion until beef is brown, drain. Stir in salt. Spread in pie plate, sprinkle with cheese. Stir remaining ingredients with fork until blended. Pour into pie plate. Bake 25 minutes(30-35 at high altitudes) or until knife inserted in center comes out clean. Makes 6 servings.

IMPORTANT NOTE...mine was definitely NOT done after 25 min. it was, however, getting nice and brown on top. when i stuck the knife in it was really wet so i tented with foil and kept it in for approx 10 minutes longer. just make sure you do the test because the top can be deceiving. also i let mine set for about 10 min before cutting and serving.

Variation: IMPOSSIBLE MEXICAN PIE: Season cooked drained hamburger with taco seasoning mix. Add 1 small can (4-6 ounces) drained diced green chilies. Garnish finished pie with chunky salsa and sour cream.

APROX. nutrition for 6 servings

using 85%-15% ground beef

2% milk

low fat Lifetime sharp cheddar cheese

real eggs

calories...268

fat...14.1g

sodium...477mg

carbs...11.8g

fiber...1.4g

protein...22.4g

calcium...24%