Posts Tagged pie
Egg Custard Pie
Posted by Eileen Devlin in Baking, Desserts, Low Calorie, Snacks on February 6th, 2010
From what I hear you are either a custard fan or not. I grew up with flan and desserts of the sort but for some reason didn’t care for custard until much later in life. I used the following recipe to make this for a friend’s father whose favorite dessert is this.
Ingredients
- 1 (9 inch) unbaked pie crust
- 3 eggs, beaten
- 3/4 cup white sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg white
- 2 1/2 cups scalded milk
- 1/4 teaspoon ground nutmeg
- Preheat oven to 400 degrees F (205 degrees C).
- Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring.
- Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
- Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack and give some time to set.
***This was the first time I made this and so being the type of person I am I made a second pie to taste test it myself before giving what I made to someone else. However, I decided to put a thin layer of chocolate on the bottom so that others in my household would partake of it too. I had to increase the baking time by about 5-7 minutes. The custard filling came out exactly as I expected and the chocolate, although I even questioned throwing that in there, was really good. Even my husband who doesn’t care for custard thought it was a nice touch.
This goes to show you: don't shift the pie while it is baking. The nutmeg will move over! Errr. . .
. . .with the chocolate layer . . .
From what the recipe stated each slice (8 per pie) has approximately 225 calories (without chocolate).
Pumpkin-Chocolate Pie
Posted by Eileen Devlin in Baking, Desserts, Low Calorie on December 28th, 2009
Here’s my spin on a winter-time classic – add chocolate of course!
What you require:
For crust:
1 1/3 c all purpose flour and 1/4 tsp salt; add 1/4 c cooking oil and 1/4 c fat free milk; stir lightly with a fork until combined and use your hands to work dough into a ball. On a well floured surface, use your hands to flatten pastry dough and roll center to edge into a circle about 12 in in dm. Transfer to 9 in pie plate. Trim pastry to 1/2 in beyond edge of pie plate and flute or crimp edge as desired. Do not prick.
For filling:
1 -12.3 oz package light firm silken-styletofu
1-15 oz can pumpkin
2/3 c sugar
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground ginger
1/8 tsp ground cloves
approx 4 oz of semi-sweet chocolate pieces (I used none other than Ghirardelli) [you can increase the amount depending on how much chocolate you want but know this will displace the pumpkin filling]
1. Heat chocolate pieces over medium heat, stirring constantly until smooth. Pour evenly on bottom of pie plate and spread until all sides are met.
2. Blend tofu in a blender. Add rest of ingredients and blend until well combined. Pour mixture on top of chocolate and make sure top is even and meets all sides.
3. Bake for 25 mins (you can cover the crust edge with foil if desired to prevent overbrowning – mine did not burn) and then for an additional 30 minutes more (remove foil before this if you used it). Cool on a wire rack and then cover and refrigerate within 2 hours until set.
4. Serve with light whipped topping (or one of your choosing) and enjoy – makes 10 servings!
You may not be able to tell here but there is a fabulous layer of chocolate on the bottom - delish!
Nutritional Information (per serving AND this is without the chocolate layer):
Calories: 190
Total Fat: 6 g
Cholesterol: 0
Protein: 3 g
Carbohydrate: 31 g
Fiber: 2 g
Sodium: 151 mg
