Author: Cookbooks, Topflight
Category: Cook books
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Combine almond flour, 3 tablespoons sugar substitute and salt in a medium bowl. Add 1 egg, butter and 1 teaspoon vanilla extract, mix to form a dough.
Transfer dough to a deep dish pie plate and press into the bottom to form the crust.
Bake for 10 minutes.
Set up an electric mixer and mix together 4 eggs, the other 1 teaspoon vanilla extract, ricotta cheese, coconut flour and 1 cup sugar substitute. Beat mixture until creamy.
Spoon mixture into crust and bake for 45 minutes.
Nutrition Information per Serving: Total calories 171g, protein 9.8g, total fat 7.2g, total carbohydrates 3.6g, cholesterol 90mg, sodium 187mg
Simple Taco Pie
The 2 best comfort foods come together in this savory meat and eggs pie that everyone in the family will love!
Serves 8
45 minutes
Ingredients:-
1 pound ground Beef
2 cloves Garlic, finely chopped
1 cup Cheddar, grated
6 Eggs
1 cup Heavy Cream
¾ cup Water
3 tablespoons Taco Seasoning
½ teaspoon Salt
¼ teaspoon Pepper
Directions:-
Have the oven pre-heated to 350 degrees and lightly grease a pie plate, set aside.
Heat up 1 tablespoon of olive oil in a medium skillet and brown ground beef, cooking for about 7-8 minutes.
Pour the taco seasonings in and stir to combine well, after which pour the water in and reduce heat to medium-low and continue cooking until the mixture has thickened.
Transfer the beef mixture to the prepared pie plate.
Whisk together eggs, cream, garlic, salt and pepper in a large mixing bowl. Pour this mixture over the beef mixture already in the pie plate.
Top evenly with the grated cheddar cheese and bake for 30 minutes.
Garnish with diced avocados, sour cream, diced tomatoes and chopped cilantro to serve.
Nutrition Information per Serving: Total calories 302g, protein 20g, total fat 21g, total carbohydrates 2g, cholesterol 215mg, sodium 187mg
CUSTARD AND CREAM PIE RECIPES
Classic Custard Pie
This is an authentic recipe for the traditional and well-love custard pie that you must keep in your recipe box.
Serves 10
50 minutes
Ingredients:-
1 Pie Crust of your choice (you can use “Crumbly, Buttery Pie Crust” or “4-ingredients Pie Crust”)
2/3 cups Milk
½ cup Sugar
3 Eggs
½ teaspoon ground Nutmeg
1 teaspoon Vanilla Extract
½ teaspoon Salt
Directions:-
Have the oven pre-heated to 350 degrees.
Roll out the pie crust dough and transfer to a pie plate, set aside.
Whisk together eggs, sugar, nutmeg, milk and salt.
Pour into the pie crust and bake for 35-40 minutes.
Let pie cool at room temperature before serving.
Nutrition Information per Serving: Total calories 231g, protein 4g, total fat 9.6g, total carbohydrates 33g, cholesterol 63mg, sodium 351mg
Gingerbread Cream Pie
A perfect pie to whip up for Christmas to bring you and your family all the wonderful aromas and flavors of the spices of gingerbread but in the form of a delicious pie!
Serves 8
15 minutes
Ingredients:-
1 Spiced Pumpkin Pie Crust, blind baked
1 pack (5.2oz) Instant Vanilla Pudding Mix
2 cup Milk, chilled
1½ cups Heavy Cream
¼ cup Sugar
2 tablespoons Molasses
½ teaspoon ground Cinnamon
¼ teaspoon ground Ginger
1/8 teaspoon ground Nutmeg
1/8 teaspoon ground Cloves
Directions:-
Set up an electric mixer and beat together milk with vanilla pudding mix.
When the mixture is already well combine, let it sit for about 3-5 minutes to let it thicken and then add the molasses and spices, stir together.
In a separate bowl, using the electric mixer, whip heavy cream with sugar until stiff peaks form.
Fold in 1/3 of the cream mixture in with the pudding mixture, stir 2-3 times, and then spoon into the pre-baked pie crust.
Spread the remaining cream onto the top of the pie filling and sprinkle some ground nutmeg as a garnish to serve.
Chill in the fridge for at least an hour before serving.
Nutrition Information per Serving: Total calories 199g, protein 2.5g, total fat 9.7g, total carbohydrates 26.4g, cholesterol 36mg, sodium 273mg
Coconut Custard Pie
A pie packed with wondrous coconut flavors and a deliciously creamy filling, everyone in the family will fall in love with this delightful pie!
Serves 8
25 minutes
Ingredients:-
1 Pie Crust
1 cup Grated Coconut, soaked in 1 cup milk for at least an hour
1 cup Sugar
2 Eggs
1 Egg Yolk
1 Egg White
2 tablespoons Flour
2 tablespoons Butter, melted
1 teaspoon Vanilla Extract
1/8 teaspoon Salt
Directions:-
Have the oven pre-heated to 375 degrees.
Start by preparing the pie crust: roll out dough and transfer to a pie plate, set aside.
Combine sugar, flour and salt together in a medium bowl.
In a separate small bowl, whisk together the 2 eggs and 1 egg yolk slightly and pour into the chilled grated coconut-milk mixture.
Mix the dry and wet ingredients well together and add butter into mixture. Stir more to combine.
Whisk the egg white and brush onto the unbaked pie crust with a pastry brush. Next, pour the filling into the pie crust.
Bake for 25-30 minutes.
Nutrition Information per Serving: Total calories 335g, protein 4g, total fat 15g, total carbohydrates 47.8g, cholesterol 75mg, sodium 249mg
Blackberry Custard Pie
Gorgeous to look at with a magnificent color and hue, this blackberry custard pie is also absolutely scrumptious!
Makes 2 Pies, Serves 16
55 minutes
Ingredients:-
2 Pie Crusts
4 cups fresh or frozen Blackberries
1 cup Sugar
4 Eggs
1- 1/3 cup Whole Milk
1 tablespoon Vanilla Extract
Directions:-
Have the oven pre-heated to 375 degrees.
Layer 2 cups of blackberries each into the pie crusts.
Next, whisk eggs, sugar, milk and vanilla extract together and transfer the mixture over the blackberries in the pies.
Bake each pie for 50 minutes, remove from oven, and then cover with a piece of foil for 15 minutes before popping into the fridge to chill for at least 3 hours before serving.
Nutrition Information per Serving: Total calories 208g, protein 3.8g, total fat 9.6g, total carbohydrates 27.5g, cholesterol 42mg, sodium 144mg
Maple Cream Pie
Luscious and decadent, this wonderfully flavorful maple cream pie is sure to be a hit at your next dinner party.
Serves 8
30 minutes
Ingredients:-
1 Pie Crust, blind baked
2 Egg Yolks
1¾ cups Milk, divided
1 cup Heavy Whipping Cream
¾ cup + 1 tablespoon Maple Syrup, divided
¼ cup Cornstarch
2 tablespoons Butter, diced
½ teaspoon Maple Extract
¼ teaspoon Salt
Directions:-
Whisk together the cornstarch and salt in a saucepan and gradually pour in milk, whisking all the time and add the ¾ cup of maple syrup in last.
Let the mixture thicken while cooking over medium heat, take note to stir constantly.
&nbs
p; Take the saucepan off the heat and carefully whisk the hot mixture into the egg yolks.
Transfer the mixture back into the saucepan and cook over medium heat for another 2 minutes.
Turn the heat off and drop in the diced butter one at a time until all ingredients are combined well.
Add the maple extract and mix.
Leave the mixture to sit and cool at room temperature.
Set up an electric mixer and beat the whipping cream until it hardens.
Fold ¾ of the whipped cream into the pudding mixture (be sure it is at room temperature).
Spoon the pudding mixture into the pre-baked pie crust.
Mix in 1 tablespoon of maple syrup into the remaining cream and spread evenly on the top of the pudding.
Let the pie chill in the fridge for at least a couple of hours in the fridge before serving.
Nutrition Information per Serving: Total calories 358g, protein 4g, total fat 18g, total carbohydrates 46g, cholesterol 85mg, sodium 301mg
Lemon Cream Pie
Bursting with refreshing citrus flavors, this delightful lemon cream pie is the consummate summer dessert.
Serves 8
2 hours 17 minutes
Ingredients:-
1 Graham Cracker Pie Crust, blind baked
1 cup Cream Cheese, softened
1/3 cup Lemon Juice
1 tablespoon Lemon Zest
1 can (14oz) Condensed Milk
Fresh Whipped Cream, to garnish
Directions:-
Have the oven pre-heated to 350 degrees.
Set up an electric mixer and add the cream cheese to mix until creamy.
Pour in the condensed milk, lemon juice and zest and beat to combine everything evenly.
Spoon the filling mixture onto the pre-baked graham cracker pie crust and then cover with a cling wrap.
Let the pie chill in the fridge for at least a couple of hours before serving with a dollop of fresh whipped cream.
Nutrition Information per Serving: Total calories 431g, protein 7g, total fat 24g, total carbohydrates 47g, cholesterol 71mg, sodium 370mg
Oreo Cream Pie
This creamy and decadent Oreo cream pie is so easy to make and is a no-bake pie that you can whip up at time of the day for a lovely dessert treat.
Serves 8
3 hours 15 minutes
Ingredients:-
1 Oreo Pie Crust
12 Oreo Cookies, crumbled
1 cup Heavy Whipping Cream
1 cup Cream Cheese, softened
1/3 cup Sugar
½ teaspoon Vanilla Extract
Directions:-
Set up an electric mixer and mix cream cheese in a mixing bowl until smooth and lump-free.
Pour in the vanilla extract and sugar and beat to combine well, set mixing bowl aside.
Place heavy whipping cream in a separate mixing bowl and whip until stiff peaks are formed.
Fold the whipped cream into the cream cheese and sugar mixture and stir a few times to mix together, after which add the Oreo cookie crumbs and combine well.
Spoon the mixture onto the Oreo pie crust and spread evenly.
Pop pie into the fridge for at least 3 hours before serving.
Nutrition Information per Serving: Total calories 355g, protein 4g, total fat 23.5g, total carbohydrates 34g, cholesterol 52mg, sodium 294mg
Sugar Cream Pie
A wonderful sweet pie with a delicious sugar cream filling and buttery and crusty crust that is easily made with ingredients readily available in your pantry
Serves 8
35 minutes
Ingredients:-
1 Pie Crust
¾ cup White Sugar
2¼ cups Heavy Cream
4 tablespoons Cornstarch
4 tablespoons Butter, melted
1 tablespoon Vanilla
For the Topping:
½ cup Cinnamon Sugar
4 tablespoons Butter, melted
Directions:-
Have the oven pre-heated to 325 degrees.
Prepare the pie crust by rolling out the dough and transferring onto a lightly greased pie plate, set aside.
Combine the cornstarch and sugar in a medium bowl.
Heat up a medium saucepan over medium heat and pour in the heavy cream, butter and cornstarch-sugar mixture. Stir the mixture consistently and turn the heat off only when it is smooth and has thickened.
Add the vanilla into the heated mixture, stir to combine well.
Spoon the mixture into the pie crust and spread out evenly.
Next, drizzle melted butter over the filling followed by the cinnamon sugar.
Bake for 25 minutes, then transfer the pie over to the broiler to cook under it for a minute or 2.
Let the pie first cool at room temperature before popping into the fridge to chill before serving.
Nutrition Information per Serving: Total calories 456g, protein 2g, total fat 31g, total carbohydrates 43g, cholesterol 77mg, sodium 266mg
Lemon and Blueberry Cream Pie
A refreshing lemon cream filling on a flaky and buttery crust topped with mouth-watering fresh blueberry sauce. Simply great for summer!
Serves 8
2 hours 15 minutes
Ingredients:-
1 Graham Cracker Pie Crust, blind baked
1 cup Cream Cheese, softened
1 tablespoon Lemon Zest
2 teaspoons Lemon Juice
1/3 cup Sugar
1 cup Heavy Cream
For the Sauce:
3 cups Blueberries
¾ cup Sugar
¾ cup Cold Water
3 tablespoons Cornstarch
1 teaspoon Lemon Juice
Directions:-
Have the oven pre-heated to 375 degrees.
Mix together blueberries, sugar, water, lemon juice and cornstarch in a saucepan over medium heat.
Stir the mixture and let cook until thickened, about 6-7 minutes. Turn the heat off and set aside to let it cool.
While the blueberry mixture cools, prepare the lemon filling: set up an electric mixer and beat the whipping cream until stiff peaks form. Spoon the cream cheese and sugar in and continue beating until creamy. Add lemon zest and lemon juice, stirring to combine completely.
Transfer the cream cheese mixture into the pre-baked and cooled pie crust and smoothen evenly. Pour the blueberry sauce over the top.
Let the pie chill in the fridge for at least 2 hours before serving.
Nutrition Information per Serving: Total calories 446g, protein 4g, total fat 23g, total carbohydrates 58g, cholesterol 52mg, sodium 264mg
Match Custard Pie
Matcha, or powdered green tea, is a popular ingredients commonly used in Japanese desserts and is rich in flavor and extremely delicious. This is a recipe for a simple matcha custard pie that you can make right in your kitchen.
Serves 8
1 hour 30 minutes
Ingredients:-
1 Pie Crust, blind baked
2 teaspoons Matcha Powder
½ cup unsalted Butter, melted
2/3 cup Sugar
1½ tablespoons Flour
3 Eggs
1 Egg Yolk
2 cups Heavy Cream
½ teaspoon Vanilla Extract
¼ teaspoon Salt
Directions:-
Have the oven pre-heated to 325 degrees.
In a large mixing bowl, whisk sugar, flour, matcha powder and salt together.
Next, add melted butter and eggs and egg yolk, one at a time, beating evenly after each addition.
Finally, stir in the heavy cream and vanilla extract, and combine well.
Pour the mixture into the pre-baked pie crust and bake for 50 minutes.
Let pie cool before serving.
Nutrition Information per Serving: Total calories 452g, protein 4.6g, total fat 32g, total carbohydrates 38g, cholesterol 159mg, sodium 262mg
Cranberry Custard Pie
A gorgeous cranberry custard pie
with a creamy filling punctuated with sweet and tart fresh cranberries on a wonderfully buttery crust.
Serves 8-10
1 hour 30 minutes
Ingredients:-
2 Pie Crusts, chilled
3 cups fresh Cranberries
4 Eggs
2 cups Sugar
½ cup Flour
2 tablespoons Butter, chilled and cut into cubes
3 tablespoons Cornstarch
½ teaspoon Salt
¼ cup Coarse Sugar, for topping
Directions:-
Have the oven pre-heated to 400 degrees
Next, roll out one of the pie crust dough and transfer onto a pie plate, then pop into the fridge until later while you prepare the filling.
Set up an electric mixer and start by whisking the eggs together until they turn light yellow in color.
Pour in sugar and beat for an additional minute.
Add the cornstarch and mix some more, remember to scrap down the sides of the mixing bowl.
Slowly pour in the flour and salt and combine well.
Turn off the electric mixer and stir the cranberries into the mixture with a large spatula.
Spoon the mixture into the prepared pie crust and dot the top with the cubed butter.