How to Cooking Tips

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Cafe Au Lait Pie

Café au lait is a French coffee drink. The meaning of the term differs between Europe and the United States; in both cases it means some kind of coffee with hot milk added, in contrast to white coffee, which is coffee with room temperature milk or other whitener added. This coffee, when mixed with various sweet ingredients and frozen for several hours, can turn into a cafe au lait pie.  (Wikipedia)

 

Effort: Easy

 

Ingredients:

  • 1/2 cup coffee — strong
  • 1/2 can condensed milk, sweetened — Eagle Brand
  • 1 cup whipping cream
  • 1 meringue pie shell
  • pecans

How to Prepare:

  • Blend coffee into condensed milk.
  • Whip cream; fold into coffee mixture.
  • Pour into meringue shell; garnish with pecans.
  • Chill or freeze until firm.

 

*This pie is so rich, so easy,and so good! If you prefer,you can serve the filling in parfait dishes, topped with pecans, rather than in a pie. You can also add 1/4 cup of chopped pecans to the filling.

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Light Pie

Jell-O is a brand name belonging to U.S.-based Kraft Foods for a number of gelatin desserts, including fruit gels, puddings and no-bake cream pies. The brand's popularity has led to it being used as a generic term for gelatin dessert across the U.S. and Canada. (Wikipedia)

 

Effort: Easy

 
Ingredients:

  • 1 sugar free jello (any flavor) — (3oz.)
  • 2/3 cup boiling water
  • 2 Cups ice cubes
  • 8 ounces Cool Whip

 

How to Prepare:

  • Dissolve sf jello completely in boiling water stirring about 3 mins.
  • Add ice cubes and stir until sf jello is thickened about 2 to 3 mins. Remove any unmelted ice.
  • Using wire whisk, blend in Cool Whip; then whip until smooth.
  • Fold in a cup of strawberries if desired and spoon into a 9 inch pie plate.
  •  Chill 3 hours or overnight.

 

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Pecan Pie

Pecans are a good source of protein and unsaturated fats. Like walnuts, pecans are rich in omega-6 fatty acids, although pecans contain about half as much omega-6 as walnuts.

Eating pecans daily may delay age-related muscle nerve degeneration, according to a study conducted at the University of Massachusetts and published in Current Topics in Nutraceutical Research. (Wikipedia)

 

Serves: Eight

 

Ingredients:

  • 1 1/2 cups almond flour
  • 1/half stick melted butter, for crust
  • 3 beaten eggs
  • 1 cup Splenda, 1 tsp. vanilla
  • 2 tbls. melted butter
  • 1 cup Steel's Sugar Free Country Syrup
  • 1 1/2 cups pecans

 

How to Prepare:

  • Add almond flour to butter, mix.
  • Press into 8 or 9″ pie plate. Refrigerate.
  • Beat eggs. Add Splenda. Beat. Then add vanilla, butter and syrup.
  • Mix well, then add pecans.
  • Bake at 350* for about 45 minutes.

 

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Coconut Pie

Coconut pie (Buko pie in Filipino) is a traditional baked young-coconut custard pie. Popular with Filipinos, it resembles a coconut cream pie, except that it is made with young coconuts and has neither cream in the coconut custard filling or meringue swirls on top of the baked coconut custard. Instead, the pie uses sweetened condensed milk, making it denser and healthier. The pie is made with buko meat. (Wikipedia)

 

 

Ingredients:

  • 4 large eggs
  • 1 cup heavy cream
  • 1 cup water
  • 3 tsp. vanilla
  • 4 T. butter
  • 1/2 C. almond flour
  • 3/4 C. Splenda
  • 1 C. coconut (unsweetened)

How to Prepare:

  • Place all ingredients into a large bowl.
  • Blend until well combined.
  • Pour into a greased 9″ pie dish
  • Bake at 350 degrees for approx. 1 hour or until set well.

 

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Lemon Cream Pie

A lemon cream pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, flour, eggs and lemon. A constant feature of all cream pies is the whipped cream topping. (Wikipedia)

 

Serves: Four
Prep Time: 30 mins to make, 3 hours chill
Effort: Average

 

Ingredients:

Crust:

  • 1/2 C ground nuts (macadamias or walnuts)
  • 2 packets Splenda
  • 1/4 C bake mix
  • 3 T melted butter

 

Filling:

  • 1/2 Pint (8 fl oz) heavy cream
  • 1 package sugar-free Lemon Jell-o
  • 3/4 C water
  • 1 packet Splenda

 

How to Prepare:

Crust:

  • Chop nuts in a food processor, or by hand. Try to get as fine a grind as possible without turning them to butter.
  • Combine nuts, bake mix, and Splenda in a bowl.
  • Add in melted butter and blend until you have a crumbly mixture that will hold its shape if pressed together (you may not need the entire 3 T of butter).
  • Grease a pie dish (7-8″ works best), and pour in crust mixture. Press firmly into the bottom and sides of the pan, coming up the side about 2″. Bake this in a 300 F Degree preheated oven for about 10-14 minutes, until it just barely begins to darken
  • Remove from oven and cool.

 

Filling:

  • Heat 3/4 C water in a small saucepan. When boiling, add the package of Jell-o. Stir to dissolve completely, then take off heat. Chill until the Jell-o liquid is cold, but not starting to set (about 20 mins in the refrigerator).
  • Pour 3/4 C of heavy cream into a chilled bowl (the other 1/4 C will be whipped for a topping, but this is to be done just before serving). Beat until very stiff peaks form.
  • Add the chilled Jell-o liquid to the whipped cream. Beat for a few seconds, just enough to fully mix. Pour the filling into the cooled pie crust and spread to form an even top.
  • Place in the refrigerator and chill for at least 3 hours.
  • Just before serving, beat the remaining 1/4 C of heavy cream, adding Splenda to taste. Cut the pie into pieces and serve with a dollop of whipped cream.