Work smarter, not harder. Empowering you in the kitchen… with PIE!!

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What I would like to do is kinda show you all how to get started ketofying foods, how I go about approaching a recipe, and teaching about things to keep in mind. Basically, I want to help you learn to do what I do, without me.  No, you learning to ketofy things on your own isn’t going to hurt me. I don’t do this blog to make a living. Yes, there are others out there that do have keto blogs and are quite financially successful. I don’t make much off this, enough to keep the doors open and make some donations to charity. I don’t sell cookbooks to get a Porsche, I do them to make it easier for those who want something they can take into the kitchen and again, charity. I could make more money, sure, but that would mean giving up my integrity and cheating all of you so I can have nice things. That’s not how I roll. I want to empower you. The more involved in your health and giving awesome food to the ones you love, the more successful you will be. Your success is my success and reward.

Today we’re going to look at the most basic way to get started. How I started doing this is finding a recipe that works, then changing some of the items in it to fit what I need. I recommend that unless you have a real strong understanding of how keto-specific ingredients (almond\coconut flours, oat fiber, glucomannan, psyllium, xanthan\guar gum, whey isolate, etc) work separate and together, don’t go reinventing the wheel. Learn, then modify. Invariably, you will at some point use more or less (or forget entirely) of an ingredient and you will quickly discover what it brings to the recipe. Remember it. Use that to educate yourself on how they all work. In a later post, we will dig deep into what you can and cannot swap out (I have a chocolate chip cookie “cake” that I’ll share to show just this point). Tomorrow we will talk about scaling a recipe (making bigger or smaller batches – specifically smaller ones which I’ll explain why tomorrow). Today, we are going to look at an often overlooked method – taking a recipe for something else and with a few tweaks, having an entirely different product. What better (and easier) way to do this than with PIE???

Think on this for a second… if you know how to make pepperoni pizza but decide today you want sausage instead, would you learn to make a new crust and sauce or would you, dunno, get a wild hair and try something really crazy like. Um. Removing the pepperoni and replacing it with sausage??

I thought so. Baking is no different.

Today’s recipe is peanut butter pie with chocolate cookie crust. Mmmmm. And yes, it is good :D. It wasn’t hard to make, nor was it hard to create the recipe. Take a look at my coconut cream filling recipe:

2 lg egg
1 can full-fat coconut milk
1/2 cup sweetener of your choice
1/2 tsp coconut extract
1 tsp xanthan (or 2 tsp guar) gum
1/2 cup UNSWEETENED shredded coconut

Now, look at my Chocolate Peanut Butter cup pie recipe:

2 lg egg
1 can full-fat coconut milk
1/2 cup sweetener of your choice
1/4 cup cocoa powder
4 tsp gelatin
1 tsp xanthan (or 2 tsp guar) gum

Hmmmm. What about the Peanut Butter recipe??

2 lg egg
1 can full-fat coconut milk
1/2 cup sweetener of your choice
1/2 cup PBFit powder
4 tsp gelatin
1 tsp xanthan (or 2 tsp guar) gum

WHOA!
The base recipe is the same! All that changed is the flavors.
Right.
It’s not rocket science. Hell, it’s not 3rd grade science. It’s Sesame Street “One thing is not like the others” science. Yeh. You can do this! Say you want a mint chocolate pie, would you start from nothing and hobble (or Hobbit…) together something from scratch, hoping it will not be a disaster?
Nope. Take the chocolate pie recipe and add peppermint extract.
Maple cream pie?
Maple extract.
Butterscotch?
Vanilla, browned butter, caramel extract (or flavor drops).
Banana cream pie?
Yup. Banana extract.

I used my chocolate crinkle cookie dough for the crust. Want graham cracker instead? Leave out the cocoa powder, add nutmeg, allspice, ginger, cinnamon.

One basic recipe – endless possibilities 😀

Yeh. It’s that simple. Remember yesterday’s post on Fathead? Make sense now?
I thought it would 😀

Ok, onto the pie (and yes, it is easy).

Recipe below the jump.

Hobbit’s Chocolate-Peanut butter PIE

  • Servings: 8
  • Time: 30 min
  • Difficulty: easy
  • Print

Ingredients:

Filling
1 batch of my chocolate crinkle cookie dough (for nut-free crust, replace the almond flour with an additional 1/3 cup coconut flour and increase eggs to two).
2 lg egg
1 can full-fat coconut milk
1/2 cup sweetener of your choice
1/2 cup PBFit powder
4 tsp gelatin
1 tsp xanthan (or 2 tsp guar) gum

Press the dough into a lightly greased pie plate. Preheat oven to 350F. Bake “crust” for 15 minutes or until is same texture as a cookie, in other words, don’t burn it 🙂

Filling:
Beat egg well in a bowl or zip it up in a blender. Now, many recipes have you ‘temper’ the egg. I skipped this (they also have you use just egg yolks, you know me and separating eggs, ain’t happenin’ and it works just fine). Dump ALL the ingredients in a sauce pan THEN turn on heat to med-low. Whisk frequently until starts to just steam. Increase heat until it just starts bubbling, constantly whisking. Remove from heat and let cool for about 10 minutes.

Get cooled peanut butter cream filling and pour into crust and let cool all the way. Put in fridge until firm. Serve as is, or top with keto ice cream or whipped cream.
The Lady says “don’t be an idiot and forget how to make this again…” and since I know the basic recipe, I won’t!

Work smarter, not harder. Empowering you in the kitchen... with PIE!!

Nutritional information including crust (based off my ingredients, double-check!): Calories: 188, Fat: 18g, Protein: 6g, Carbs: 5g, Fiber: 4g, Net Carbs: 1g

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