Mock Pecan Pie

Okay, so you all knew this was coming…a pie made with…BEANS! You know my love of beans in dessert and it doesn’t take a holiday on Thanksgiving! This Mock Pecan Pie gets it’s filling from PINTO BEANS! Pecan Pie is expensive to make (and ESPECIALLY to BUY). However, this recipe will be nice to your pocket book and your waistline. It tastes JUST like Pecan Pie…and you don’t have to take my word for it…well you heard that Del liked it on the videos for the Pie Crust 101 Mini-Class but I also took it to a Relief Society meeting (a church womens organization) and they ALL loved it and didn’t know I did anything to it (Of course, because I didn’t tell them and you shouldn’t tell the people you make this for…well until they proclaim how delicious it is!). In fact, some still probably don’t know! Oh, how I love to use food storage…and to see people’s faces when they realize it is DELICIOUS!

Mock Pecan Pie

1 1/2 C. cooked, drained PINTO beans (you can also use white beans if you don’t have pinto)
1 1/2 C. brown sugar
1/2 C. butter
3 eggs, beaten (3 T. dry egg powder + 1/3 C. water)
1 1/2 t. vanilla
1/2 t. sea salt if desired
1/2-3/4 C. finely chopped pecans (I used more pecans…enough to generously cover the top of the pie)

Cream sugar, butter, eggs, and beans. (If you are using powdered eggs you don’t need to mix the dry egg powder with water first-just put the dry egg powder in with creaming and add the water with the vanilla, which is the next step). Add vanilla and salt. Pour into 9 inch unbaked pie shell (If you missed the Pie Crust 101 Mini Class-check it out for GREAT tips on how to make your own delicious pie crust). Sprinkle the chopped pecans over mixture. Bake at 375 for 25 minutes. Reduce heat to 350 degrees and bake for about 20 minutes more. Pie is done when knife inserted in center comes out clean. Serve with whipped topping or ice cream.

*Source: everydayfoodstorage

Upside Down Banana Cream Pie with coconut crust

                                                                                     serves 18 . 30 minutes hands-on time . 3 hours-overnight to set

Ingredients:
Crust:1 cup unsweetened shredded coconut
2 cups rolled oats
2 Tbsp coconut butter
2 Tbsp. raw honey
2 Tbsp. water
Filling:
8 semi-ripe bananas, peeled, divided
1 Tbsp. fresh lemon juice
1 tsp. pure vanilla extract
1 cup unsalted raw macadamia nuts, soaked in warm water for 30 minutes to 1 hour
6 unsweetened dried pitted dates (Medjool or Noor)
1/8 tsp. cinnamon, groundPinch nutmeg, ground
1/2 cup low-fat plain yogurt, strained, or nonfat plain Greek-style yogurt

Instructions:
1. Prepare crust: In a food processor, combine all crust ingredients. Pulse until combined and crumbly. Scrape out into a small bowl, cover and plastic wrap and refrigerate until ready to use. (Crust mixture may be prepared 1 day ahead, covered and refrigerated.)

2. Prepare filling: Place 5 bananas, lemon juice and vanilla into a clean food processor and pulse until pureed and smooth. Scrape banana puree into a medium mixing bowl and set aside. Do not wash food processor bowl. Place macadamia nuts and dates into food processor and puree until a smooth, sticky paste forms. Add banana puree back into food processor bowl and puree until smooth, stopping processor occasionally to scrape down the sides and bottom of the bowl. Add cinnamon, nutmeg and yogurt to banana mixture and pulse until combined.

3. Thinly slice remaining 3 bananas and arrange them on the bottom of a rectangular baking pan (9x11x2 inches) in a single layer. Pour banana mixture over sliced bananas and smooth top of filling with a spatula. Cover with plastic wrap and refrigerate for a minimum of 2 hours or overnight to set. After pie has set, crumble crust mixture over top of pie. Slice into 18 squares and serve immediately.

Nutrition: 18 servings, serving size = 2 inch square

Calories: 193, Total Fat: 10.5, Carbs: 26 g, Fiber: 4g, Sugars: 13 g, Protein: 4 g, Sodium: 5

Source: Clean Eating Magazine May/June 2010 Issue

Clean Eating's Chocolate Banana Freezer Pie & Extra Easy Pie Crust

Ingredients:
-5 small ripe bananas (about 1 lb) peeled and broken or cut into small pieces.
-1/4 cup unsweetened cocoa powder.
-1 cup light coconut milk
-1 tsp pure vanilla extract
-1 baked Extra-Easy Whole Grain Pie Crust
*or try Whole Food's Frozen Whole Wheat Pie Crust <1g sugar in 1/8 of crust
-2 tbsp unsalted dry roasted peanuts chopped
-1 oz dark chocolate finely chopped

Instructions:
One- Combine bananas, cocoa, coconut milk, and vanilla in the jar of a blender. Blend until very smooth (like thin cake batter), stopping to scrape down the sides of jar and stir mixture 2 or 3 times (to ensure banana is pureed).

Two- Pour Banana puree into baked pie crust. Sprinkle peanuts and chocolate across surface of pie. Cover tightly with a plastic wrap and freeze for a minimum of 4 hours, or overnight.

Three- To Serve, remove plastic wrap and set at room temperature for about 30 minutes (longer if pie was frozen for more than 4 hours), until pie is just soft enough to yield to the cut of a knife. Slice and serve.

Nutrients per serving(1/8 of pie):

Calories: 237

Total fat: 9g

Sat fat: 3g

Carbs: 35g

Fiber: 6g

Sugar: 10g

Protein: 6g

Sodium: 73mg

Cholesterol: 27mg

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Extra-Easy Whole-Grain Pie Crust

recipe from: Clean Eating Magazine

Ingredients:

• 1 1/2 c whole-wheat pastry flour, plus additional for work surface
• 1 tsp Sucanat
• 1/4 tsp sea salt
• 1/2 tsp baking powder
• 1/3 c low-fat milk
• 1 egg yolk
• 1 tbsp safflower oil
• 1 tbsp apple cider vinegar

1) Preheat over to 375 degrees F. In the bowl of a food processor, combine flour, Sucanat, salt and baking powder. Pulse dry ingredients several time to mix thoroughly.

2) In a spouted measuring cup, whisk together milk, egg yolk, oil, and vinegar. With the processor running, slowly pour liquid through the food chute into dry ingredients. Process just enough to combine ingredients. (The mixture will be partially crumbly, but will stick together when squeezed)

3)Dump dough out onto a well-floured surface. Squeeze dough together into a singular mound and pat it down together into a disc, about 1/2 inch thick. Using a rolling pin, roll dough out until 12 inches in diameter. Set rolling pin at bottom edge of dough and gently roll dough onto pin, so that dough drapes over pin. Transfer dough to pie dish(9 inch). Gently press dough into the edges of the dish and up the sides. Fold excess dough under and pinch, creating a roughly 1/2 inch rim. Using your fingers, or with the tines of a fork, crimp entire rim. Poke Dough all over with fork to create stream holes.

4) Transfer to over and bake 20 minutes, until edges and center are just golder. Remove dish from over and cool completely before using.

IF YOU DON'T HAVE A PROCESSOR: Our dough can be made by hand instead of in a food processor. Simply whisk dry ingredients together very well in a large mixing bowl. Whisk wet together in a spouted measuring cup. Then pour wet ingredients across surface of the dry ingredients. Using clean hands or a wooden spoon, gently toss all ingredients together to combine thoroughly squeeze dough together into a singular mound and then pat down into a disc, about 1/2 inch thick. Continue with pie crust recipe as instructed.

NUT VARIATIONS: Go nuts with our basic pie crust! Substitute 1/4 cup of whole-wheat pastry flour with 1/4 cup unsalted nuts of your choice, finely chopped or ground.

Clean Freak NOTE: I substituted Sucanat for Organic Brown Sugar and Safflower Oil for Canola Oil. I will try the recipe as written when I get Sucanat and Safflower Oil. Nutritional info below is per recipe noted in Clean Eating Magazine's recipe.

Nutrients per serving(1/8 crust):

Calories: 112

Total fat: 3g

Sat fat: .25g

Carbs: 19g

Fiber: 3g

Sugar: 1g

Protein: 3g

Sodium: 67mg

Cholesterol: 26mg

Got the pie crust recipe from this CLEANFREAK, a Tosca Reno, clean eating enthusiast.