Tag Archives: pie

Peach Apple Galette

peachapple galette slice

You didn’t think I’d let summer near its end without sharing another peach recipe, did you?! Well, it turns out today is the perfect day to talk about peaches because it’s national “eat a peach” day. ¬†If you insist, national food holiday gods, if you insist. ūüėČ

Even though I’m back in Florida now, fresh peaches seem to be everywhere right now. ¬†When I was still in New York, I had a craving for juicy peaches, so my mom and I drove out to a local farm store. While we were there, we noticed they had early apples available as well. ¬†Since apple season is more or less nonexistent here in Florida, I took advantage. ūüôā

peach apple galette

With pounds upon pounds of peaches and apples in hand, I decided to put the two fruits together to make one delicious tart… a peach apple galette.

What’s a galette, you ask? ¬†The simple answer: a free-form, one-crust tart made with pie dough. ¬†As the name may suggest, it’s very popular in France… Anyway,¬†I was all set to make a real pie, but when I saw¬†Sally¬†post a recipe for a¬†strawberry peach tart, I thought… well, I think I’ll make a galette. ūüôā

peach apple galette slice

This tart is really the perfect transition into fall — peaches and apples. The duo are unexpectedly delicious and perfect, especially when you involve buttery, flaky pie crust.

Speaking of the crust, I’ll be honest — I used a pie crust mix here, but if you have a pie crust recipe you like to use, go ahead and make your own from scratch!

peach apple galette lbbakes

 

If you need a simple, delicious “end of summer” dessert recipe, I highly recommend you try this galette!

[print_this]Peach Apple Galette

A simpler version of pie, this free-form tart is filled with fresh peaches and apples for a unique dessert.  Serve with ice cream, yogurt, or whipped cream, if desired.

Serves 8

Prep time: 30 minutes

Cook time: 60 minutes

  • Pie dough for one (single layer) pie, chilled
  • 2 large apples, peeled and sliced
  • 2 large peaches, peeled and sliced
  • 3 tablespoons sugar
  • 1/4 teaspoon ground ginger
  • 1-2 tablespoons milk
  • Sugar, for garnishing

Heat the oven to 400 degrees F.  Line a baking sheet with parchment paper.

In a mixing bowl, toss the sliced apples and peaches with the sugar and ginger. Set aside.

On a flat, lightly floured surface, roll the pie dough out to 12-14 inch thickness (for a thicker crust, roll only to 12 inches; 14 inches for a thinner crust).  Carefully transfer the rolled out dough onto the prepared baking sheet.

Mound the fruit in the center of the crust, leaving about 1 1/2 inches around the edges.  Fold the edges up and over the fruit to seal (pinch to seal if necessary).  Brush the dough with the milk, then sprinkle with granulated sugar.

Bake 30 minutes.  Decrease the heat to 350 degrees F; bake an additional 30 minutes, or until the edges are golden brown.  Allow to cool before slicing.[/print_this]

Chocolate Chip Cookie Dough Ice Cream Pie

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Chocolate Chip Cookie Dough Ice Cream Pie LBBakes

Now that it’s unofficially summer, I have the best dessert recipe to share with you. ¬†I know it’s the best because it involves ice cream and cookie dough. ¬†And no oven.

First, I’m going to let you in on a little secret: this pie¬†isn’t nearly as bad for you as it looks (speaking relatively here, folks). ¬†Don’t you love when that happens? ¬†This secret obviously means you need to make this pie. ¬†Immediately. ūüėČ

Chocolate Chip Cookie Dough Ice Cream Pie by Little Bitty Bakes

I dreamed this recipe from the bottom up, literally.  Most ice cream pies involve graham cracker crusts of some sort (which I love), but for whatever reason, I wanted to attempt a crust made of cookie dough.  Not baked cookies, but unbaked, gooey, cookie dough.  And what better to top a pie crust made of cookie dough than with cookie dough ice cream?

Chocolate chip cookie dough ice cream pie… with a chocolate chip cookie dough crust. ¬†This stuff might be the answer to world peace, my friends.

Since the cookie dough crust is frozen to set, I knew I needed to keep eggs out of the picture. ¬†I scoured the web for no-egg cookie dough recipes and landed on this gem. ¬†I made some adaptations, subbing butter for the oil (the original recipe is vegan, but I’m not), and used a combination of oats + almond meal to thicken things up. ¬†For those of you with special diets (e.g., vegan, gluten free), this recipe is totally doable. ¬†ūüôā

Chocolate Chip Cookie Dough Ice Cream Pie

Once I pressed the cookie dough into a springform pan, I let it set in the freezer for about 2 hours. ¬†As the crust sets, you will be able to press the cookie dough a bit easier, so don’t worry if you have trouble when first spreading it to the edges of the pan.

Meanwhile, I got the ice cream portion of things going. ¬†I mixed two cups of (softened) light cookie dough ice cream with a cup and a half of lite cool whip. ¬†I love making frozen/chilled pies with cool whip because it gives the pie lots of volume. ¬†If you’re not a cool whip fan, we can’t be friends, you could substitute real whipped cream (homemade, not from a can).

Once the cookie dough has chilled, spread the ice cream + cool whip mixture over the crust, and then let it freeze at least 6 hours, or overnight. ¬†I chilled mine overnight. ¬†And then I promptly devoured a slice for lunch the next day. ūüôā

Chocolate Chip Cookie Dough Ice Cream Pie top

 

… and I’ll now proceed to dream up 3497932 variations of this pie. ūüėČ

[print_this]Chocolate Chip Cookie Dough Ice Cream Pie

Chocolate chip cookie dough (sans egg) serves as the crust for this frozen cookie dough ice cream pie.

Serves 8

Prep time: 15 minutes

Cook time: n/a

Cookie dough crust (adapted from Chocolate Covered Katie):

  • 1 cup canned white beans, rinsed and drained
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking soda
  • 2 tablespoons unsalted butter, softened
  • 1/4 cup brown sugar
  • 3 tablespoons chocolate chips
  • 2 tablespoons quick oats
  • 2 to 3 tablespoons almond meal (or all-purpose flour)

Spray a 7 or 8-inch springform pan lightly with nonstick cooking spray.  Mash the beans in a food processor until smooth.  Combine all ingredients in a mixing bowl; stir until mixed well.  Press the cookie dough into the pan.  Chill until set, about 2 hours.

Ice cream layer:

  • 2 1/2 cups light cookie dough ice cream (I recommend Edy’s)
  • 1 1/2 cups light cool whip (or homemade whipped cream)

Allow the ice cream to soften on the counter.  Once softened, fold the cool whip into the ice cream until blended.  Spread the mixture over the chilled cookie dough crust.  Freeze the pie at least 6 hours before serving, or overnight.

This is an original recipe from http://www.littlebittybakes.com. [/print_this]

Peanut Butter Banana Yogurt Pie {Gluten Free}

Peanut Butter Banana Yogurt Pie LBBakes

Remember that peanut butter yogurt pie I made with Chobani yogurt last year? (if you don’t, you should definitely click here)

Well, over the holidays, I made a new version of that pie of tart, creamy deliciousness.

What did I do? ¬†I banana-fied it. ūüôā

Peanut Butter Banana Yogurt Pie by Little Bitty Bakes

If you haven’t tried the new Chobani banana flavored Greek yogurt yet, I encourage you to jump in your car right now and go buy a container. ¬†Actually, buy four containers, because you’ll need three for this¬†gluten free peanut butter banana yogurt pie. The fourth container is for you to demolish immediately. ūüėČ

The pie filling itself is so simple to prepare — really, the hardest part is probably slicing the bananas for the bottom layer of the pie! ¬†Once you do that, you just mix up your yogurts and peanut butter, and before you know it, you’ll be slicing into a thick and creamy peanut butter pie that’s as tart as it is sweet.

Peanut Butter Banana Yogurt Pie Little Bitty Bakes

Since the filling was already gluten free, I decided to go ahead and make a gluten free pie crust,¬†since we’ve got some folks in the family who spare themselves of gluten (I made this pie for Christmas). ¬†I added a bit of peanut butter to the cereal crust, which I think brings together the entire pie quite nicely. ¬†Of course, if you can’t be bothered making your own crust, just use a pre-made graham cracker crust. ¬†I won’t tell anyone. ūüėČ

Peanut Butter Banana Yogurt Pie crust Little Bitty Bakes

[print_this]Peanut Butter Banana Yogurt Pie

This gluten free pie is made with simple ingredients like Greek yogurt and peanut butter.  The addition of bananas and banana Greek yogurt give the pie a sweet and subtle banana flavor.

Serves 8 to 10

Prep time: 15 minutes

Cook time: 10 minutes (crust)

For the crust:

  • 2 cups Rice Chex cereal, finely crushed
  • 1/4 cup unsalted butter, softened
  • 2 tablespoons peanut butter, melted
  • 3 tablespoons granulated sugar

Heat the oven to 350 degrees F.

In a large mixing bowl, stir all of the crust ingredients until combined.  Spread into a nine-inch pie pan.  Bake 8 to 10 minutes, or until the crust is golden brown.  Allow the crusts to cool completely before filling with pie filling.

For the filling:

  • 2 large bananas, sliced thin
  • 2 cups Chobani vanilla Greek yogurt
  • 3 (6-ounce) containers Chobani banana Greek yogurt
  • 3/4 cup smooth peanut butter

Place the banana slices on the bottom of the prepared pie crust.

In a large mixing bowl, stir the yogurts and peanut butter with a wire whisk until blended.  Spread into the prepared pie shell, over the banana slices.  Chill the pie at least 4 hours, or overnight (the pie will be thicker the longer it is chilled).  Serve with whipped cream, if desired.[/print_this]

Key Lime Yogurt Pie Bites

Before anything else, I have to let you know I didn’t use real key limes in this recipe. ¬†I searched high and low, but I don’t have any idea where to find a key lime in upstate New York!

That’s okay though. ¬†I’ll just make this recipe again with key limes once I move to¬†Florida!

Wait, what?  Move to Florida??

That’s right, no typos or kidding around! ¬†I tend not to go into detail about the happenings of my personal life here on the b-l-o-g, but since this is some fairly big news, I have to share. ¬†Come August, I’ll be heading down to the sunshine state for a few years to work on my PhD!

I’m going to be studying the art of putting Chobani into everything you eat while basking in the sun. ¬†Haha… just kidding! ¬†Although, if my current plan doesn’t pan out, that could be a good alternative… “just call me Dr. CHOrific.” ūüėČ

My doctoral studies will actually be following my other passion: sports!  

I¬†think I’ll follow up with a separate post with more details on my move (and my fear of being attacked by an alligator while running in FL). ¬†If I did it now I’d take away from these awesome little “key” lime yogurt pie bites. ¬†Nobody puts yogurt pie bites in a corner! ūüėČ

So about them. ¬†The little yogurt pie bites. ¬†They are so cute, almost cute enough not to eat, but let’s face it, no food involving Chobani is ever too cute to eat. ¬†Especially when a thick graham cracker crust, “key” lime (shh!), and chocolate chips are involved.

Key limes or no key limes, you must make these! ūüôā

[print_this]Key Lime Yogurt Pie Bites

A perfect graham cracker crust is topped with a creamy, tangy lime yogurt filling for the perfect little bite-size pie. ¬†If (like me) you can’t find key limes, just substitute regular limes.

Makes 1 dozen bites

Prep time: 20 minutes (plus overnight time for yogurt)

Cook time: n/a

  • 12 ounces plain nonfat Greek yogurt (I use Chobani)
  • 3/4 cup graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 2 teaspoons grated lime zest
  • 1 teaspoon lime juice
  • 1/4 cup miniature chocolate chips

Day before making bites:  Line a plastic container with two paper towels.  Spoon the yogurt over the paper towels.  Cover the container and refrigerate overnight (this will strain some of the water out of the yogurt, it will be nice and thick in the morning!).

Day of: ¬†In a small mixing bowl, stir the graham cracker crumbs and melted butter until mixed well. ¬†Spoon the mixture evenly into 12 mini muffin cups (I just use these mini muffin liners — no muffin pan needed!). ¬†Freeze the cups 10 minutes.

Meanwhile, while the graham cracker crusts are chilling, stir the strained Greek yogurt, sugar, lime zest, and lime juice until mixed well.  Fold in the chocolate chips.  Spoon the mixture into the chilled graham cracker crusts.  Garnish with extra lime zest, if desired.  Refrigerate the pie bites at least one hour before serving.[/print_this]

Peanut Butter Yogurt Pie

*EDITED TO ADD: If you like bananas, try a similar version of this pie, peanut butter banana yogurt pie!*

Happy Monday! ¬†How was your weekend? ¬†I’m just going to glide right over the fact that Syracuse lost their first basketball game of the season and tell you that the sun was out two days in a row (practically unheard of in January up here) and my mom’s birthday was Saturday. ¬†Much more happy. ¬†Anyway, it was mom’s birthday and in rare Liz fashion, I didn’t bake her a cake. ¬†I know what you’re thinking – what kind of daughter-with-a-baking-blog am I? ¬†Well, don’t worry, we still indulged, just with a creamy peanut butter yogurt pie¬†instead!

See, I’ve been on the Greek yogurt train for well over a year now, but mom just recently jumped aboard this past summer. ¬†I’ve told her before, I’m pretty sure she’s single-handedly keeping Chobani in business these days. ¬†Knowing how much she loves the good stuff, I decided I should incorporate Greek yogurt into her birthday dessert. ¬†I’ve recently learned that vanilla Greek yogurt with a little peanut butter stirred in makes a delicious (and healthy) little snack and well, lo and behold, it’s delicious as a pie, too!

I had actually planned to add powdered sugar and whipped cream to the pie filling too, but found it really didn’t need it. ¬†Obviously, I’m pretty sure powdered sugar and whipped cream can do no wrong and you could add them if you want a sweeter, more indulgent pie… I’d say 1/4 cup powdered sugar, 1 cup whipped cream… but trust me when I say that if you try the simple version below, you won’t be disappointed!

[print_this]Peanut Butter Yogurt Pie

Rich and creamy peanut butter pie in an Oreo crust.  Made with just Greek yogurt and peanut butter, the tart peanut butter filling is loaded with healthy fats and protein.  No-bake and simple prep make it a must-try!

Serves 10

Prep time: 10 minutes

Cook time: N/A

  • 32 ounces vanilla Greek yogurt (I’m partial to Chobani)
  • 3/4 cup smooth peanut butter
  • 9-inch crust of your choice (Oreo, graham cracker, etc.)

In a large mixing bowl, stir the yogurt and peanut butter with a wire whisk until blended.  Spread into the prepared pie shell.  Chill the pie overnight (the pie will be thicker the longer it is chilled).  Serve with chopped peanut butter cups or whipped cream, if desired.

Nutrition stats per slice (1/10 of pie): 270 calories, 14g fat (3g sat), 22g carbohydrate (14 g sugar, 2g fiber), 14g protein

[/print_this]

Marathon Ice Cream Pie

There are some runners who eat completely healthy, whole food diets, all the time.

And then there are the rest of us. ¬†Myself included. ¬†Sure, I eat healthy, but it’s a most-of-the-time sort of thing.

I’m the runner who bakes. ¬†The one who brainstorms cookie recipes during long runs. ¬†The one who looks forward to finishing a run so she can eat a big bagel with peanut butter. ¬†The one who eats ice cream for dinner (don’t tell mom mom does it with me).

Last year, I celebrated finishing my first marathon by baking marathon cookies, a 26-ingredient cookie.  It was fun, they were tasty, and deep down inside I hope to someday serve them at the end of a marathon.  (let me know if you have race connections)

Fast-forward to this year. ¬†I knew I wanted to make another marathon-themed recipe to celebrate finishing my second marathon. ¬†I had a slew of great ideas from cakes to brownies and everything in between but I finally settled on pie. ¬†Because when I swam in college, one of the coaches would reward us at the end of the season with a pie eating party, and I’m pretty sure marathons deserve such celebrations too.

And it’s pie season anyway.

I thought about making a 26-layered pie, but then I realized they don’t make pie shells as deep as the Atlantic Ocean, so I knew we were dealing with another 26-ingredient approach. ¬†I briefly thought about a baked pie but then remembered that my life sort of depends on ice cream. ¬†Especially as a runner. ¬†Calcium = strong bones = stronger running. ¬†Ice cream pie it is!

You can use whatever kind of ice cream you prefer. ¬†I kept it simple (trust me, things get interesting quickly) and went with french vanilla. ¬†And it’s the light slow-churned variety, which means this pie is automatically good for you no matter what we’re about to put in it. ¬†Or, that’s what fro-yo bars around America would want us to believe. ūüôā

I set my good-for-me ice cream on the counter to soften and got to prepping…

This is what you call a candy/baked good/nut explosion. ¬†Don’t worry, everything’s going to be OK. ¬†[by the way, cosmic brownies are still as good as they were in high school.]

Chop, mix, and repeat. ¬†If you want, you could stop here and have a killer 26-ingredient trail mix. ¬†If I ever go hiking, I’m taking marathon trail mix with me. ¬†None of that dried fruit business.

Unfortunately, I had to say goodbye to the world’s best trail mix when it came time to stir it into the ice cream. ¬†Such a sad moment. ¬†Even more sad? ¬†The fact that I had about a cup of leftover ice cream after filling the pie shell. ¬†What on earth am I going to do with that?!

Dear Cold Stone Creamery, if you need a mix-in consultant, I’m here.

And a special note to my sister, because I know you’ll ask: I’ve tucked the rest of this into the freezer to save for Thanksgiving!

[print_this]Marathon Ice Cream Pie

Crazy runners deserve crazy ice cream pie.

 Serves 10

Prep time: 30 minutes

Freeze time: 8-12 hours

  • 2 pints ice cream
  • 4 cups mix-ins:
    1. Chocolate chips
    2. Cinnamon chips
    3. Dark chocolate shavings
    4. Chopped peanuts
    5. Chopped walnuts
    6. Chopped pecans
    7. Sunflower seeds
    8. Chocolate-covered raisins
    9. Mini marshmallows
    10. Mini M&Ms
    11. Chopped Kit-Kat candy bars
    12. Chopped Reese’s Peanut Butter Cups
    13. Chopped Snickers candy bars
    14. Chopped Whoppers candy
    15. Gummy bears
    16. Candy corn
    17. Brownie pieces
    18. Chocolate chip cookie pieces
    19. Rice Krispie treat pieces
    20. Glazed doughnut pieces
    21. Oreo cookie crumbs
    22. Teddy Grahams cookies
    23. Goldfish pretzels
    24. Cracker Jack popcorn
    25. Crunchy granola bar crumbs
    26. Rainbow sprinkles
  • 1 graham cracker pie crust

Set the ice cream out to soften about 20 minutes before preparing mix-ins (if it’s hot in your kitchen, reduce this to 5 or 10 minutes).

In a large mixing bowl, combine all of the mix-ins.  Stir the mix-ins into the softened ice cream, then pour into the pie crust.

Cover the pie and freeze overnight. ¬†Serve with sprinkles and extra whipped cream. ūüôā[/print_this]

Peach Basil Cream Pie

peach cream pie 1

Last Thursday, I made this pie.  Filled with fun healthy ingredients like pureed peaches, Greek yogurt, fresh basil, and… whipped cream.

peach cream pie 2peach cream pie 3

And then, after letting it set, rather than slicing into it to take a pretty picture and take a few bites, I packaged it up and brought it someplace. 

Picture1

I brought it to the state fair.  To enter in the Pillsbury pie contest.

peach cream pie 4

I go to sleep at 10pm on Friday nights.  I prefer wine spritzers over beer.  And now I enter pies at the state fair.  Apparently I went from 25 years old to 80 this year. Help! 

Wait… don’t help.  I’m pretty content with my grandma-like life.  See you at bingo tonight? 

peach cream pie 5

I wish I could show you how this pie looks like when sliced into, because I bet it’s pretty.  A flaky golden brown crust filled with a pale yellow, peachy creamy filling.  Fragrant bits of basil in every bite!  And the whipped cream, well, we all know what that’s like. 

Peach Basil Cream Pie

You probably wouldn’t think to make a cream pie with sweet peaches and spicy basil, but the distinct flavors of each make for an irresistible pie.

Serves 8

Prep Time: 4 hours, 15 minutes

Cook Time: 15 minutes

  • 1 refrigerated pie crust (or your own recipe)
  • 1/4 cup loosely packed fresh basil leaves
  • 1 medium peach, peeled and quartered
  • 1/2 cup granulated sugar
  • 1 cup nonfat plain Greek yogurt
  • 2 cups heavy whipping cream

Heat the oven to 450¬įF. Bake pie crust as directed on package in an ungreased 9-inch pie plate. Cool completely on cooling rack, about 15 minutes.

Meanwhile, finely chop the basil with a sharp knife; set aside.

In a blender or food processor, combine the peach quarters and ¬ľ cup sugar. Blend for about 1 minute or until very smooth. Add the yogurt; blend for about 30 seconds or until mixed well. Pour mixture into a small mixing bowl and stir in chopped basil.¬† Set aside.

In a large mixing bowl, beat the heavy whipping cream and remaining sugar on high speed with an electric mixer for about 1 minute or until soft peaks form.

Fold half of the whipped cream into the yogurt mixture. Spread into cooled pie crust.  Spread the remaining whipped cream over the yogurt mixture.  Freeze at least 4 hours before serving.