Its easy to make sugar free pie.
What you need and how to make it:
Your favorite pastry (if it calls for sugar - just omit it and use orange or apple juice instead of water)
Bake the bottom shell. (If you want a top crust you can bake it separately too and put it on after! Or you can plan to do a crumb topping (recipe below)
To use honey or agave as a sweetener is best to cook the fruit and thicken it. I add a couple tbsp. of honey and a couple scoops of stevia in with 6-8 apples. I add just a little bit of water and cook just long enough for the apples to be soft but not mushy. Then I mix 1 Tbsp of arrowroot with 1 1/2 Tbsp of cold water and pour it in, stir it around and shut off the burner. It will thicken to a clear gel. Scrape it all into the baked pie shell.
If you baked a top crust, place it carefully on top. If you planned on a crumb crust, mix until crumbly:
3/4 cup flour (or gluten free baking mix), 1/3 cup butter or margarine, 1/4 cup honey, 2-4 mini scoops of stevia.
Spread this on top the fruit mixture and bake at 350' for 20-30 min. until it is golden.
Tropical "Cheese" Cake
I found the cheesecake part a little thin - next time I'll make more... and add a bit of lemon juice so its a bit more tart.
recipe from atouchofzest.com/raw-vegan-lime-cheesecake/ this
is with my changes:
1/2 cup almonds
3 Tbsp coconut
3/4 cup dates (soaked 15 min, drained)
1/2 cup oats
Puree in blender and press into pan (9")
1 1/2 cups cashews, soaked 4-8 hrs
2 Tbsp coconut oil, melted
1/2 cup canned coconut milk (I just used the fat)
1 Tbsp lime juice 1/2 cup
2 Tbsp maple syrup
Puree it all in the blender until its smooth and pour onto the crust.
Freeze. Store in freezer and take out 30 min before serving.
Topping: 1 cup pina colada juice thickened with 2 Tbsp arrowroot.
Mix into 1 cup pineapple, 1 mango, 1/2 pomegranate
Coconut Cream Pie Filling
Cook together in a pot:
1 can coconut milk
2/3 cup coconut
2/3 cup honey
2 Tbsp tapioca powder
1 Tbsp coconut flour
Pour into a shell of choice. Chill
Top with coconut cream (chilled full fat coconut milk - just the top part fatty part)
CREAM PIE FILLING (or Pudding)
Banana Cream Pie ( or Coconut Cream Pie if you leave out the carmelized bananas!) - or yummy pudding?
Inspiration here - but here's my cost reduced version!
1 can coconut milk
1 can filled with oat milk (see recipe) (or other milk)
4 Tbsp Birds custard Powder (or sub cornstarch and a bit of salt)
2 Tbsp margarine
1/4-1/2 cup coconut sugar
Cook milks with custard powder.
Saute the bananas in butter and sugar until carmelized.
Throw it all in the blender.
VARIATION for Coconut Cream: Leave out the bananas - and just add the sugar to the custard. Add Toasted coconut.
So simple, all fruit juice jello!
Warm 2 frozen concentrates (no sugar added - and do not add water!)
When the concentrate is nearly boiling, sprinkle with 3 Tbsp gelatin (3 pkgs) and whisk until dissolved.
Add 4 cups cold water and refrigerate to set.
Pumpkin Pie - DF, SF, GF
This pie was delicious! It was creamy and perfect!
Prepare and bake a pie crust - I used a commercial GF Mix. There is a crust at this link that I have not used.
Add to blender or food processor:
2 cups cooked pumpkin (I used one that I cooked from our garden)
1 cup coconut milk / almond milk
3/4 - 1 cup coconut sugar (I used a little extra)
1 Tbsp pumpkin pie spice
3 tbsp gelatin that has been completely dissolved into 1/4 cup boiling water
Pour into baked crust.
(I used canned pumpkin and the comments said that with canned to use less gelatin - so I used 2 Tbsp - It could have used a bit more - next time I'll use 3 Tbsp and see how it goes)
To make a traditional baked pie with eggs - use 2 eggs instead of gelatin and bake at 350' for 50-60 min. (uncover the crust for the last 20 min.
I like to top the pie with this crumble:
1/2 cup chopped pecans
1/4 cup brown sugar
2 Tbsp butter / margarine