Healthy homemade pie recipes are the perfect way to enjoy your favorite sweet treat without the guilt. You can find a wide variety of pie recipes with no dairy or eggs and still have a deliciously rich filling. There are many ways to customize the crumb topping and the apple pie filling. The crumb topping is often made from the same ingredients as the pie filling. Most recipes only take about six elements and require minimal preparation.
No-bake peanut butter pie
This classic holiday dessert can be made vegan by omitting the crust and using a non-dairy cream instead. Regardless of your dietary requirements, you can find many healthy homemade peanut butter pie recipes online. These recipes are rich in healthy fats and carbohydrates and can be enjoyed by children and adults alike. The creamy filling is a delicious and nutritious treat, and many people are surprised at just how good they taste!
The filling should be creamy and smooth. If you find lumps, add a bit more honey and cream cheese. Then, fold in the whipped coconut cream. Spread the mixture evenly in the pie crust. Sprinkle with chocolate chips or cacao nibs. Refrigerate for at least three hours. The pie is best served within a day but can also be frozen. Make sure you freeze leftovers, as they will keep for several days.
The chocolate version of the classic peanut butter pie is a delicious choice for keto-friendly desserts. The rich fudge topping and chocolate cookie crust make this pie perfect for a keto or low-carb diet. Its low-carb and sugar-free composition makes it suitable for any occasion, from a romantic date to an indulgent breakfast. This delicious dessert can be made ahead of time and kept in the refrigerator.
You can use a springform pan or a 9-inch round cake pan for the chocolate version. Mix almond flour, cocoa powder, maple syrup, salt, and coconut oil to prepare the crust. Press the mixture into the bottom of the prepared pan and place in the freezer until firm. Once the chocolate crust is set, pour the peanut butter filling over it. Let it cool for a few minutes, and then slice!
Healthy homemade banoffee pie recipes are the perfect way to eat this indulgent dessert without the guilt. Banoffee pie is an iconic British dessert. It consists of three layers: a biscuit base, a caramel layer made of butter and sugar, and a top layer of cream. Traditional banoffee pie recipes contain plenty of refined sugar and fat. To make yours healthier, substitute the caramel with dates and use a vegan alternative.
Once you have all of the ingredients, make the crust. Please place it in the refrigerator and let it chill for at least 5 hours. It will keep for several days in the fridge. After the pie is cooled, store it in the refrigerator. The topping will lose its height but still tastes great! You can also make vegan banoffee pie, which is just as decadent and delicious as the standard version without the heavy feeling.
Then, spread the dulce de leche in the crust and layer the banana slices on top. Make sure to overlap the banana slices slightly, so they do not touch one another. Meanwhile, whip the cream in a stand mixer for one to two minutes until stiff peaks form. Then, spread the whipped cream evenly over the bananas, covering them entirely and preventing them from browning. Once the topping is ready, transfer the pie to a serving dish and serve immediately.
After preparing the crust, prepare the filling:
- Prepare the crust. Crush the sweet biscuits in a food processor or crush them using a rolling pin.
- Add the melted butter to the crumbs and mix well. The mixture will be coarse and crumbly, but it will hold together in the pie pan once it is pressed down on the pie plate.
- Refrigerate it for at least two hours before serving.
The molasses in a healthy homemade Shoofly pie recipe is the key to this classic dessert. Molasses is a dark, thick syrup that’s left over from the process of making sugar. It produces the perfect sweet pie filling without being too sweet. And because it’s made of molasses, this delicious dessert is perfect for chilly days. This recipe contains only a few ingredients, including a few pantry staples.
Shoo-Fly pie is a classic Pennsylvania split the bill. Made from molasses, it features a cake-like layer of rich, molasses-sweetened filling and a top layer of sweet buttery crumbs. You can make this delicious pie using your favorite recipe or buy a ready-made pie crust. To make a healthy Shoo-Fly pie:
- Mix the ingredients and place them into a 9-inch pie pan.
- When the dough is finished, press it into the edges of the pie pan.
- If you’re unsure how to do this, use a bench scraper to help you push the dough into the corners of the pie pan.
Make the crust: This is the most challenging part. The molasses mixture will absorb much of the crumb topping, so starting with a dry crust is essential. After you’ve made the crust, you’ll need to prepare the filling. This pie is the perfect dessert for you if you’re a molasses lover. For the molasses custard, you’ll find the filling sweet enough.
Make the pie the day before you plan to serve it to save time and effort. Shoofly pie will last up to 5 days in the refrigerator. The molasses in the pie will firm up during this time, resulting in a neater slice. The pie will retain its freshness for three to five days when it is chilled. Once chilled, it can be served for breakfast, brunch, or a dinner party.
The history of shoofly pie is fascinating. Some historians claim that it began as a crustless molasses cake. The name comes from the molasses that gathered in the larder during the winter, and flies were attracted to it. Its history also includes the Amish. In colonial America, shoofly pie was served as a dessert to celebrate the 100th anniversary of the Declaration of Independence.
Miso caramel pie
The miso caramel sauce is delicious on its own or as a topping for baked pies. The recipe for the miso caramel sauce is adapted from a local bakery cookbook. This recipe uses an earth balance shortening, which has no trans fat. In addition, it contains no calories, so it is an excellent choice for people watching their diets. Make sure to check the nutritional information on the label of the shortening to ensure that it does not contain too much sodium.
Place sugar in a heavy-bottomed saucepan over medium-high heat. Stir constantly to dissolve sugar crystals. Add a little water to keep the mixture from sticking when the sugar has dissolved. Once it has become a light golden color, remove the saucepan from the heat. Whisk in the cream, then pour the mixture into a lidded container. Let it cool completely before slicing.
To make the dough, prepare the caramel topping by combining 1/3 cup of granulated sugar, three tablespoons of water, and corn syrup. Cook over medium heat, stirring until the sugar reaches a deep amber color, about seven to nine minutes. Once the sugar is ready, remove it from the heat. Slowly pour in the evaporated milk and miso. Let the caramel cool for 10 minutes before blending it.
Make the crust first. Roll out the dough on a floured surface. Cut the dough into strips approximately 3/4 inch wide and place on the pie plate. Use a pastry cutter to cut the dough into strips. Next, sprinkle the strips with some extra miso caramel sauce, and fold them into a lattice. Then, place the pie in the fridge for 30 minutes.
To make the miso caramel sauce:
- Combine the following ingredients in a small pot.
- Stir until the sugar turns a light amber color.
- Stir occasionally until you have a smooth consistency.
- When the caramel sauce has thickened, pour the caramel sauce over the apples and arrange the slices in the pie tin.
Let the pie cool for at least 30 minutes before slicing it.