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Posted on Mar 15, 2012 in Food | 0 comments

Pi vs. Pie

As some of you may have noticed, yesterday was March 14th, also known as National Pi Day (3.14 — get it?). Though I made the egregious error of referring to it as National Pie Day (which, as it turns out, actually happened back in January) on Facebook, it did give me some food for thought (zing!). Initially, I had all sorts of ambitious plans to create a multi-course meal for dinner that included both savory and sweet pies, but that sort of fell apart after I realized that there’s virtually no way to make a low-calorie pot pie, and I hate quiche. (Mini-quiches, on the other hand, I love. Seriously, you could miniaturize anything and I’m pretty sure I would love it.)

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So instead, I decided to solely focus on the sweeter side of things. To go along with my dinner of roasted brussels sprouts and nothing else (oh come on, as if this is the first time that’s happened!), I whipped up two delicious and healthy…ish desserts! Just call me The Piemaker (any other Pushing Daisies fans out there?)… who didn’t have to actually bake either of these pies. Score!

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First up, a slightly modified version of my No-Bake Chocolate Creme Pie. This time I omitted the extra sugar completely, got a reduced-fat graham cracker crust, and used a combination of vanilla and almond extracts.

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It was the slightest bit less sweet than last time (in a good way!), and still tasted nothing like its protein-packed secret ingredient!

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For my second pie, I was inspired by Gina’s Skinny Banana Cream Pie to make something light, airy, and sweetly magical. Well, maybe it’s not so much “pie” as it is chopped fruit smothered in whipped cream, but it’s shaped like a pie so we’re calling it a pie.

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As I imagined it, this pie called for only four ingredients: strawberries, bananas, coconut milk, and sugar. Oh, and the pie crust, which I went store-bought on.. duh. I chopped up some gorgeous strawberries that I found at the supermarket along with a couple of ‘nanas and attempted to whip up some coconut whipped cream to use instead of the Cool Whip that Gina’s recipe called for. (Part of me trying to clean up the remaining part of my diet that’s still processed-food dependent.)

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I say that I ATTEMPTED the coconut whipped cream, because evidently I did it oh-so-wrong. I was impatient (shock!), and didn’t let the coconut cream fully separate from the coconut water. So despite like 20 minutes of solid work from my KitchenAid, it never really, y’know, got whipped. And thus the final product was JUST a little on the runny side…

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Okay, so maybe it was less pie than… can we call it a cobbler? Regardless, it’s still freaking delicious. And a full “slice” (we shall apply that term lightly) is less than 200 calories! Coconut milk is quite high in fat, I will admit, but blahblahblah healthy fats blahblah. I may or may not be eating it for breakfast right now. Oh, and I will say that it did set and solidify a little more in the fridge overnight (I gotta work on that patience thing!). The water separated out a little bit and the cream holds its shape better, so the piece I brought to work with me almost looked like an actual slice of pie… almost. I will certainly be working on perfecting this one in the future!

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I fully intend on having these pies bookend my days in the form of breakfast and dessert for the rest of the week. I mean, if people can have wedding pie instead of wedding cake, I can totally claim pie as a breakfast food, right?

What’s your favorite kind of pie? I used to be a pecan girl all the way, but I’ve really come around to fruit pies. One day I will attempt an apple pie from scratch!

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