Category: Pie

Banana Cream Pie!

1/17/2019

This is me trying my hand at gluten free and dairy free delights! The banana cream pie is super easy to make and it's no bake, gluten free, dairy free, sugar free, and organic! I was actually super surprised at how delicious it turned out! This is a healthy pie that you won't want to miss!

I originally found this recipe here, but I tweaked it a bit to my liking. But go check out Paleo Bailey and her delicious healthy recipes!

Healthy Banana Cream Pie!

Ingredients:

Crust:
1 1/2 cup almonds
1/2 cup almond flour
7 Medjool dates, pitted
2 Tbs. coconut oil, melted
1/2 tsp. cinnamon
pinch of salt

Filling:
2 14 oz. cans full-fat coconut cream (refrigerate for a couple of hours prior to use)
2-3 bananas, sliced
1/4 cup + 2 Tbs. pure maple syrup
1 Tbs. vanilla extract
1/2 tsp. cinnamon

chopped pecan and extra sliced banana for topping

Directions:

Add all crust ingredients into food processor and blend until everything is finely chopped and well combined. Mixture should be thick and sticky. Add a Tbs. or two of water to help combine the mixture if the nuts aren't blending well.
Lightly coat a 9 inch glass pie pan with melted coconut oil and evenly press the crust mixture into the pan.
Layer the sliced bananas for the filling over the crust. (It's okay if they overlap, and honestly I'd highly recommend a double layer if you really like bananas!)

Add both cans of coconut cream into a mixing bowl, leaving as much liquid in the can as possible (you only want the white creamy stuff).
Add the maple syrup, vanilla, and cinnamon to the bowl and use a hand mixer or stand mixer to whip the filling together until the coconut cream is thick.
Pour filling over crust and spread evenly with a rubber spatula.
Place in the fridge for 2-3 hours or until the pie sets.
Add toppings only once ready to eat so the bananas on top don't brown.
Store in refrigerator.

*Use organic ingredients when feasible!

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Pumpkin Pie Squares!

11/19/2018

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My favorite food on Thanksgiving has ALWAYS been the pumpkin pie! And when I discovered how much sugar and processed ingredients go into it, I was determined to find a recipe that is healthier and happier! These pumpkin pie squares are easy because they don't require the extra steps that come with regular pie crust. This healthy alternative replaces evaporated milk with canned coconut milk, and sugar with honey! A healthy and happy solution for the whole family! The pie filling can also be used with any of your favorite pie crust recipes as well, and you can top your pumpkin pie with anything you like!

Pumpkin Pie Squares!

Ingredients:

Crust:
1 cup whole wheat pastry flour
1/2 cup quick oats
1/2 cup maple syrup
1/2 cup butter (melted)

Filling:
2 cans *pumpkin puree (4 cups)
1 15 oz. can coconut milk
4 eggs
1 cup raw honey
1/2 cup maple syrup
1 tsp. salt
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. clove

Directions:

Preheat oven to 350°
Mix flour, oats, syrup, and butter in small bowl until well combined.
Press dough into bottom of 9x13 inch pan and bake for 15 mins.
Whisk all of the filling ingredients together in a large bowl until well combined.
Remove crust from oven and pour filling over crust.
Bake for 1 hour or until filling is firm all the way through. Cool completely before serving!
Top with anything you'd like! (My favorite toppings include whipped cream, walnuts, or any other kind of nut).

*It's best to use pumpkin puree that came from your own organic pumpkin, but organic canned pumpkin is okay too.
*When using the coconut milk, use the entire can. Not just the cream on top.
*Use organic ingredients when feasible.

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Blackberry Pie Bites!

11/14/2018

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Our first thanksgiving recipe is now up on the blog! Tis' the season for sweet pastries and pie (even in bite size form)! My mom has always made THE BEST pie crust in history, and I think we have officially converted it to match our healthy Lyme lifestyle. This recipe is made with whole wheat pastry flour and palm shortening instead of white flour and Crisco to eliminate any harmful additives. It's also made with DELICIOUS organic berries that can be converted into any berry you like, and it's perfect for all of your holiday parties because they're so simple and bite-sized!

Blackberry Pie Bites

Ingredients:

Crust:
2 cups whole wheat pastry flour
1/3 heaping cup palm shortening
1/3 cup butter (cold)
1 tsp. salt
4 Tbs. cold water

Filling:
4 cups frozen blackberries
1/3 cup raw honey
2 tsp. vanilla extract
2 tsp. cinnamon
1/2 tsp. nutmeg
a pinch of clove (optional)
2 Tbs. Cornstarch (Non-GMO)
4 Tbs. cold water

Directions:

Preheat oven to 350°
Combine flour and salt in a medium bowl and mix with a spoon. Add shortening and cut butter into flour mixture. Combine using a fork. (Or just use your hands if preferred). Mixture should look like cornmeal when well combined.)
Add cold water and combine together with your hands until you've formed a large ball of dough. (Note: The less you work with pie crust the better it will turn out and the more light and flaky it will be. DO NOT KNEAD YOUR DOUGH!)
Roll out dough on a flour lined surface. Using a medium circle shaped cookie cutter, cut medium circles and then press each circle of dough into mini muffin tin. (I used a 24 cup mini muffin pan, but you can also use two twelve cup pans.)
Bake crust for about 30 minutes, or until crust is slightly browned on top.
While crust is baking, make your filling.
Add frozen berries to a medium sauce pan. Add honey, vanilla, and spices, and mix until thawed and well combined.
Bring mixture to a boil. (If you prefer less chunky filling at this point you can run a fork through your berry mixture.)
In a small glass add corn starch and water and mix until well combined.
Once berry mixture has been brought to a boil, add the cornstarch mixture and stir constantly until thickened.
Remove from heat and let cool.
Once the crust cups have cooked, wait for them to cool completely and then remove them from the pan to mini muffin cup liners.
Fill each crust cup with filling all the way to the top.

*You can top your pie cups with whipped cream or anything you like. I topped mine with lemon zest, and it added just the right flavor!
*Use organic ingredients when feasible.
*Store in refrigerator.

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Raw Mint Chocolate Pie

3/22/2018

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I know the word "raw" never really sounds that tasteful when you're talking about food, but I'm here to tell you that raw food is amazing mainly because it's chock-full of nutrients that don't get extracted from your food due to high levels of heat! This pie is made from all whole ingredients, and it doesn't include any harmful dyes, refined sugars, or additives. The green color comes from spirulina (which is a super food), and the chocolate pudding laying is made from scratch, doesn't come from a box, and doesn't have any ingredients with long names that are impossible to pronounce! On top of all of that, it taste's amazing!

Raw Mint Chocolate Pie

Crust:

1/2 Cup almonds
1 Cup walnuts
3 large dates
2 Tbs. butter, melted (organic, & grass-fed)
3 Tbs. cocoa powder
1/2 tsp. vanilla extract

Directions:

Add all ingredients to food processor and blend together until crumbly & completely blended together. Mixture should be kind of dry, but wet enough to stick together.
Press crust mixture into the bottom on a 9 inch pan, lined with parchment paper.
Refrigerate.

Mint Layer:

8 oz. package cream cheese (room temperature)
2 Tbs. raw honey
1/2 cup Heavy Whipping Cream
1/4 cup organic maple syrup
1/2 tsp vanilla extract
2 tsp. mint extract
1/2 tsp. spirulina powder

Directions:

Beat cream cheese and honey in a large bowl until smooth. Set aside.
In a medium bowl beat heavy whipping cream, maple syrup, and vanilla until light, fluffy, and stiff peaks form.
Beat heavy whipping cream mixture into cream cheese mixture until well incorporated, light, and fluffy.
Add mint extract and spirulina powder. Beat until well incorporated, or until mixture has turned completely green.
Spread mixture on crust.
Refrigerate.

Chocolate Layer:

1/4 Cup coconut oil (melted)
1/3 Cup raw honey
1 1/2 tsp. vanilla extract
1/3 cup cocoa powder
2 Cans full fat coconut cream

Directions:

Whip all ingredients except coconut cream together in a small bowl until smooth.
Open cans of refrigerated coconut milk. Scrape cream off the top (do not add the coconut water). Whip cream until smooth.
Add the first mixture into the coconut cream and beat until well incorporated.
Spread mixture over mint layer.
Refrigerate.

Whipped Cream Layer:

1 Cup heavy whipping cream
1/2 Cup maple syrup (organic)
2 tsp. vanilla extract
1/2 tsp. spirulina powder (optional: only if you want top layer to be green as well)

Directions:

Whip all ingredients together until mixture is light and fluffy, and forms stiff peaks.
Spread on the top of the pie.
Refrigerate pie for 1-2 hours or until it is fully set up.
Top with chopped chocolate, or nuts, or just leave it plain! (It's great either way!)
Cut, serve, and ENJOY! :D

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Chronically Delicious!

Banana Cream Pie!

Healthy Banana Cream Pie!

Pumpkin Pie Squares!

Pumpkin Pie Squares!

Blackberry Pie Bites!

Blackberry Pie Bites

Raw Mint Chocolate Pie

Raw Mint Chocolate Pie

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