Strawberry Nutella Pie

Happy June! I was called out by not 1, not 2, but FOUR people this weekend about not posting... and only ONE of those four was my mom. Just saying.

If I gave you a slice of this strawberry nutella pie would you forgive me?

Thought so.

It's a good thing I decided to make up a new recipe out of nowhere tonight. Perfect blog fodder. Not that you're looking for posts from me anymore. Maybe I should explain. We had much going on this past 1/2 year that caused a lack of posting. The thing that caused the most rukus it seems was a got a new job. Seriously awesome opportunity and great people! However the schedule is a bit more jam packed and when I get home at night all I want to do is chill with the husband and Hobbes.

Trail hike anyone?

So that brings up back to this pie. This deliciously gloriously easy to make pie. Horror of horrors I realized too late I was at the bottom of my jar of nutella, so next time I'll be adding a bit more of the sweet stuff, both to the inside and the top of this pie. But for the mean time, this hit just the spot.



Strawberry Nutella Pie
recipe by steph chows

1 pre-made graham cracker crust
4oz fat free cream cheese
2- 6oz containers fat free strawberry yogurt
2 Tbs nutella
4oz fat free cool whip thawed
6 large strawberries sliced
chocolate sauce to drizzle (or just use more nutella)

Beat cream cheese yogurt and nutella until smooth. Fold in cool whip and scoop into the graham cracker crust. Top with sliced strawberries and chocolate sauce.



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Pi Day!

Ok any other nerds out there?? It's 3.14 does that mean anything to you? How about 3.1415926... it's pi!!! Come on I told you I was a nerd. In celebration of mathematical pi day, I made a pie. :D

Cherry Pie to be exact, and it's delicious!! I got the crust from a blog I recently found and fell in love with What would Cathy Eat. You can find the recipe here, and check her out! So many good recipes!!

As for the pie, I've made it here before, and still love it!

Cherry Pie Filling (using canned cherries packed in water)
6 Tbs brown sugar (more or less to taste, if you like a sweet pie you'll want to add more)
3 tablespoons cornstarch
2 cans Oregon Red Tart Pie Cherries, drained, reserve juice from one can
1/4 tsp almond extract (optional but oh so tasty!)

Instructions
Preheat oven to 400 degrees F. Drain the cherries and reserve the juice from only one can. In a saucepan, stir the cherry juice into the combined mixture of the cornstarch and sugar. Cook over medium heat, stirring constantly until thickened. Gently stir in cherries and almond extract. Remove from heat. Pour filling into pastry lined pie pan. Bake 45 minutes or until crust browns and filling begins to bubble. If necessary, cover edges with aluminum foil during the last 15 minutes to prevent over-browning. Cool pie several hours to allow filling to thicken before slicing.

PS. If you didn't catch it this weekend, check out my Newman's Own Video debut!

Summer or Winter

The weather can't make up it's mind around here. I woke up tuesday and it was snowing like mad out.. wait what??? And now they are saying in the 80's this weekend!

No matter the temperature outside, I'm always game for a slice of frozen hazelnut and PB pie :) This is a lighter version with all the flavor and tastiness of the full on version, seriously, go try it... you wont be sorry!


Light PB pie in the sky
recipe by steph chows

Beat together
1/2 cup Better than Peanut Butter
4 oz. 1/3 less fat hazelnut cream cheese (I got it from Panera)

Then stir in
1/4 cup splenda (or 1/4 cup white sugar)
1/2 cup skim milk

Then fold in
1/2 container fat free cool whip

Slop it into a graham cracker crust (chocolate or regular) and freeze for a few hours.

Let sit at room temp. for 15 minutes to slightly thaw.

As you can see in out picture... we didn't wait until it was totally frozen... we couldn't help ourselves!

Halloweenish Pie

Did you know that monday was pie day? Like the nerd kind of pie? News flash... in case you didn't know it... I'm part nerd. It's true, and I'm proud of it!! I fly my nerd flag high! And John pretends he doesn't know me... silly man. Well speaking of pie, I recently found out John likes jello pies... really?? Seriously would have NEVER guessed that one. So I went and made him an orange creamcicle pie, kinda looks like halloween... but that's ok :) I had bought a graham cracker crust and when he saw it he looked all sad

"what's wrong?? isn't a jello pie in a graham crust??"
"well it's supposed to be a chocolate one"
"really?"
"yeah.. it's ok though i'll still eat it" (looking even more pitiful)
"nah another trip to the store will solve this"

So a day later and chocolate crust in hand (the 0 trans fat variety... careful some of these things are FILLED with them) I made him his pie... and the man was VERY happy.

So easy it seems silly to write it out.


Jello Pie
1 package sugar free jello
1 cup boiling water
1 cup cold water
8 oz cool whip
CHOCOLATE graham or oreo cookie pie crust

Make jello according to package, let set for an hour in the refrigerator.

Take jello out and blend in 8 oz fat free cool whip. Flop it into the crust and stick it back in the refrigerator. Serve cold about 4 hours later.

I heart Pumpkin Pie

Well you all know I love pumpkin... as evident by all of the baked goods involving pumpkin that I have made. Pumpkin pie can be a total belly bomb, butter, half and half, buckets of sugar... say it aint so!! You all know by now we don't need all those things to make a good pie right?? I decided to make a few small pies this weekend... why? Because I saw this recipe for no roll pie crust on Joy the Baker's blog. It involves using a cheese grater and frozen butter... and a dash of cream cheese? Doesn't it just sound FUN!? I had to try it straight away.

The pie however wasn't the most photogenic subject... and I was bringing it to John's parents house so I couldn't slice out a piece to take pictures of... sorry folks this is all you get. Yes that is a heart shaped pan... kinda looks like a deformed kidney...


Ok enough of my bad photography... I really need to set up a mini photo studio... maybe once John and I get married... I'm planning on putting one in the basement bonus room (and yes it's also going to be a sewing/craft room - and yes I know I'm a dork)... I just need to build a light box... and umm buy lights... right.

Onto the recipe. I made this filling along side a full fat, full on filling version last Thanksgiving... I didn't tell the family which was which... and guess what? They picked the skinny version as the better of the two!! Take THAT half and half!!

I think you should all go home and make some pie... no need for a special occasion! You can make this filling without a crust for a total skinny pie or use a graham cracker crust (yum), or go to your own pie crust recipe. For this I used Joy's no roll recipe> here. I've used the crust recipe below in previous pie baking extravaganzas.

Born Again Pumpkin Pie
recipe from Better Homes and Gardens

1/4 cup crushed gingersnaps
1/2 cup crushed graham crackers
1 tablespoon sugar
1 tablespoon flour
3 tablespoons margarine, melted (I used a little more than 1 Tbs of butter)
1 16-ounce can pumpkin
1/2 cup dark brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup refrigerated or frozen egg product, thawed
1 cup evaporated skim milk

Directions
1. In a 9-inch pie plate, combine gingersnap and graham cracker crumbs, sugar, and flour; drizzle with melted margarine and mix with a fork. Using your fingers, pat crumbs to cover the bottom and sides of the pan. Chill about 1 hour or until firm.

2. In a mixing bowl combine pumpkin, brown sugar, cinnamon, ginger, and nutmeg. Blend in egg product with a rotary beater or fork. Gradually stir in evaporated milk. Pour in prepared pie shell. Cover edge of pie with foil. Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake for 10 to 15 minutes or until center appears set when shaken. Cool on wire rack; cover and chill to store. Makes 8 servings.

Strawberry rhubarb pie

Baking is wicked fun, baking with a friend is even more fun! For starters you have someone to chat up the whole time, second, it means I can take action shots of the chow! This recipe is being filed straight away under the "Not Healthy" The crust has TWO sticks of butter in it, yeah you heard me right... not ONE but TWO!!

steph was a bit overzealous with the flour LOL

This is the pie Steph and I made for her John. His parents have a couple huge rhubarb bushes. Steph's John says if you look up rhubarb in the dictionary it says it's a pie plant... something tells me he's making this up. Either way, we'd never say no to free rhubarb, so off we went to make a pie!





I made the crust, the recipe comes from Smitten Kitchen, don't you love her? I seriously want to be her. She has a great write up there and explains all the steps out. As for the pie filling, Steph made it, and that one comes from a Betty Crocker cookbook (you can find the filling recipe over here). The pie really is simple to put together. Just make sure you don't overfill it like we did... and if you do, just place a large jelly roll pan on the rack below it, makes cleanup WAY easier that way :)




And in case you were wondering... it was freaking delicious!!!!

What I did on my day off

So I took off work yesterday. Most people take off work to go to the beach, maybe a nice hike in the woods, get some errands done, sure I love those things (except the errands part) but why did I take off yesterday you may ask. Because I have a problem... a baking problem... I wanted to bake... and sew a few things. So I took the day off to do so... yes I'm a 1950's housewife stuck in a 20-somethings body. wicked fun if you ask me :)

So here's what I made yesterday:

Batch of poose cookies for John


Batch of oatmeal raisin cookies for a friend who dislocated her knee. Come on cookies totally help heal knees!

Bonana bread... I had WAY too many bananas in the freezer... something had to be done about it.


Granola. Love this stuff over greek yogurt with some honey blueberries and strawberries. YUM!


Strawberry Ruhbarb Pie- I made this with my roommate (Steph) for her boyfriend (John) yes I know I know, and no it wasn't on purpose and no it's not confusing when someone calls because we've never had a land line, only cell phones :)

You see Steph's John has been wanting pie for awhile... and Steph has been a bit busy, so he started bugging me about when I was going to make him pie LOL. In the end Steph and I made it together and her John better be happy :D I'll have the recipe and more process/ up close pictures next week.

Finally I made some cool cucumber salad. It's a recipe my Nana, and my mom always made when I was growning up. Mom made mention of it the other day and I couldn't help myself but run right out and make some. It's SO GOOD, and so simple. Recipe for that to come next week too :)


If you had a free day off what would you do??

OH and I can't forget, I went to Ultimate Frisbee league at night! I scored 2 points! AND assisted on a third point woo woo! Then I came home to an amazingly grilled meal made by Steph and John and we had the pie for dessert YUM!

Oh and don't forget you have until Sunday to sign up for the jam exchange if you haven't already :)

“It must be jelly cuz jam don’t shake like that”

Today's post is brought to you by John :)

I don’t like to be forced into things. I like to do things, such as cook, when I damn well please. Well, to make 24/24/24 ‘quota’, Steph said that I “damn well better be pleased” last Saturday, because I was making something utilizing the blessed strawberry (at least it wasn’t that rhubarb nastiness). Well let me drop something on you: strawberries are (arguably) used in only 2 things: salads, and baked goods/desserts. For the uninitiated, the negative connotations here are ‘mixing fruit and vegetables’ (salad), and ‘time-consuming’ (baked goods). And, let’s be honest, sometimes the spirit is willing, but the flesh, well, the flesh wants to take a good ole nap every now and again.

I don’t know if my proximity to the ‘Jello Museum’ (I kid you not http://www.jellogallery.org/) in LeRoy, NY (about a 30 min drive, door to door) had any influence whatsoever, but sweet salvation came in the form of one Jell-O pie. Why is that, you might ask. A fair question. Because nothing says ‘simple’ like Jell-O pie.



Somewhere between “Fat Albert” and “Heathcliff Huxtable”, comedian/entertainer Bill Cosby was hawking all things Jell-O, big-time:



This particular commercial is hilarious for obvious reasons, but also quite apropos: I am pretty much an amalgamation of both kids in how I ‘relate’ to what Steph cooks; I will inhale it out of control, and then tease that she hasn’t made something in forever, even if it was last week :)=)

So I grabbed some strawberries, a box of fatfreesugarfree strawberry Jell-O, a nonfat strawberry yogurt, and some fatfreesugarfree cool whip. And a (purchased, pre-made) chocolate graham cracker crust (how’s that for full disclosure?). Now for the tough part. You throw all the ingredients into a blender, sans the crust and cool whip. I think I added some milk too. Oh yeah, Steph made the Jell-O for me first. So it was somewhat firm when I tossed it into the blender. Once blended, into a big bowl it went. Slowly mixed in cool whip, blending it with a thingy.. I don’t know what it was, but it wasn’t a spoon. Save a little cool whip for garnish, if you so desire. Then pour into the graham cracker crust, and chill for like 4 hours I guess. Done & done.

Postscript: Oh! Oh, how they raved!! Actually it was pretty good; the real strawberries made for unbelievable taste. And the title of this blog? Just a hilarious quote my buddy Paul says that I remembered when thinking about how Jell-O wiggles, or weebles wobbles (but doesn’t fall down). Who knew it was a song, done up by the one and only Glenn Miller Orchestra here (this is AWESOME).



I need this at my wedding.

3.14 happy pi day!

Yup all of us celebrating... we be nerds! I didn't make a pie today... just some cookies so far, and perhaps muffins next.... but you can check out pies I've previously made here.

Enjoy!

Skinny Pumpkin Pie

Well of course we have to start out with some adorable pictures of Walton and his Mom (aka my sister). So freakin cute.


Now onto a different kind of little pumpkin! Pumpkin pie! I made this skinny pie last year along with a full on fat version... I didn't tell anyone the difference and hands down everyone picked the skinny one!!! This is what I'm all about, making it healthy and making it taste good! Give this a try in a regular pie crust, a graham cracker crust, or just make it in ramekins and serve it without any crust (that's the way my sister likes it best).

Born Again Pumpkin Pie
recipe from Better Homes and Gardens

3/4 cup crushed graham crackers
1 tablespoon sugar
1 tablespoon flour
3 tablespoons margarine, melted (I used a little more than 1 of butter)
1 16-ounce can pumpkin
1/2 cup dark brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup refrigerated or frozen egg product, thawed
1 cup evaporated skim milk

Directions
1. In a 9-inch pie plate, combine gingersnap and graham cracker crumbs, sugar, and flour; drizzle with melted margarine and mix with a fork. Using your fingers, pat crumbs to cover the bottom and sides of the pan. Chill about 1 hour or until firm.

2. In a mixing bowl combine pumpkin, brown sugar, cinnamon, ginger, and nutmeg. Blend in egg product with a rotary beater or fork. Gradually stir in evaporated milk. Pour in prepared pie shell. Cover edge of pie with foil. Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake for 10 to 15 minutes or until center appears set when shaken. Cool on wire rack; cover and chill to store. Makes 8 servings.

Nutrition Facts
* Calories 222,
* Total Fat (g) 7,
* Saturated Fat (g) 1,

I doubled the recipe and had enough for 2 deep dish pies, or 2 regular dish pies plus 2 medium size ramekins. We enjoyed the ramekins the night before with a whole bunch of ready whip on top. YUM

CHOW!

Healthy Key Lime Pie

I got this recipe from Hungry Girl. I dressed it up by serving them in martini glasses and dipping the rims in graham cracker crumbs. It's funny how a simple glass can add so much fun to a dessert :) This is super quick and easy to make and tasty without all the fat and sugar.

Chow!


SERVING (1 pie): 82 calories, 1g fat, 103mg sodium, 15g carbs, <0.5g>POINTS® value 2*

Healthy Key Lime Pie

Ingredients:
One 4-serving package (or half an 8-serving package) Jell-O Sugar Free Lime Gelatin
dessert mix
2 cups Cool Whip Free, thawed
1 1/2 tbsp. lemon juice
1/4 tsp. vanilla extract
1 no-calorie sweetener packet
8 low-fat honey graham crackers (2 sheets)

Directions:
In a medium bowl, combine 1 cup boiling water with gelatin mix and sweetener. Stir for at least 2 minutes (until completely dissolved). Then add 1 /2 cup cold water, the lemon juice, and the vanilla extract. Refrigerate for about 45 minutes, until slightly thickened but still mixable.

Next, stir in the Cool Whip. Mix until thoroughly blended (a wire whisk works best). Divide mixture among 5 dessert dishes. Refrigerate until firm (at least 3 hours).

Once ready to serve, crush graham crackers, and evenly distribute the crumbs over the top of the dishes.

MAKES 5 SERVINGS

Corn and Bacon Pie

Steve and Laura made a delicious corn and bacon pie, they used local organic bacon that had this AMAZING flavor, it really infused the pie. I'm normally not an egg pie kinda girl.. most of them gross me out... but this one... this one changed my mind. YUM!


Corn and bacon pie

Crust:
1 cup unbleached all purpose flour
3/4 cup fine-grind whole grain cornmeal
1/2 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons chilled solid vegetable shortening (preferably with no trans fats), diced
3 to 4 tablespoons ice water
Nonstick vegetable oil spray

Filling:
1/2 pound bacon, coarsely chopped
1 1/2 cups chopped sweet onion (such as Vidalia or Maui)
1 cup chopped red bell pepper
1 12-ounce package frozen corn kernels (2 1/2 cups), thawed, patted dry
1 1/2 cups half and half
3 large eggs
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1 cup chopped green onions
1 1/2 cups (packed) coarsely grated Gruyère cheese (about 6 ounces)

Preparation

For crust:
Whisk first 3 ingredients in large bowl. Using back of fork, cut in butter and shortening until mixture resembles coarse meal. Add 3 tablespoons ice water. Toss until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Shape dough into disk. Wrap; chill at least 30 minutes.

Preheat oven to 400°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Place large piece of parchment paper on work surface. Place dough in center; cover with second sheet of parchment. Roll out dough to 12-inch round. Peel off top parchment. Using bottom parchment as aid, turn dough over into prepared pie dish. Carefully peel off remaining parchment. Fit crust into dish, sealing any tears. Fold excess dough under and crimp edges, forming highstanding rim. DO AHEAD: Can be made 1 day ahead. Cover and chill.

For filling:
Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 1/2 tablespoons drippings. Add onion and pepper to skillet. Sauté until almost tender, about 8 minutes. Add corn; sauté until very tender, about 3 minutes longer.

Whisk next 6 ingredients in large bowl to blend. Mix in green onions, then corn mixture. Sprinkle bacon, then cheese over bottom of crust. Pour in egg mixture.

Bake pie until filling is golden and just set in center, about 55 minutes. Let pie cool at least 30 minutes and up to 1 hour. Serve slightly warm.

Tart Cherry Pie

So my cousin Donna gave me a call a week or so ago asking for my "delicious cherry pie and whole wheat crust recipe" (her words not mine). So not to disappoint I had to make some up! It actually worked out perfectly because John's dad loves this pie and it being fathers day yesterday... I'll let you can figure that one out ;) It's also his birthday next week and since I'll be out of town (in NJ partying it up baby shower style for my sister!! lots of recipes to come from that I'm sure... so stay tuned) the pie worked for a fathers day/ birthday all in one :)

I used Oregon red tart cherries that are canned in water (no syrup!!) they are delicious and can be found in the canned fruit isle. Now if you say have a local tart cherry orchard near by (Donna...) you can totally adapt this recipe to use fresh cherries, I'll write about that in a bit.

First things first, make the pie crust! I like a naked top pie (so scandalous!), so I only make a single crust, if you want a covered pie just make two crusts and remember to vent the top crust once you put it on so it doesn't blow up... unless you like exploding pies... in that case have fun!

Single Whole Wheat Crust
1 cup whole wheat flour (plus more for dusting counter and rolling pin)
1/4 tsp salt
5 Tbs cold butter
4-5 Tbs cold water

Instructions
Mix flour and salt, add chunks of cold butter and using a pasty knife... or 2 knives or a fork and knife if that's all you have on hand and cut butter into flour mixture until it resembles course crumbs.


Sprinkle water one tablespoon at a time and using your hands form the dough into a ball. Don't over wet or the crust will be tough and not nice and flaky. Another option is to use vodka instead of water, it evaporates in the oven leaving the crust very light. My dad has done it and it turned out great. I didn't have any vodka on hand so I just used plain old cold water :)

Place in the refrigerator to firm up a bit if the dough is getting too soft or feels greasy. On a floured surface using a floured rolling pin (or a wine bottle if you don't have a rolling pin) to flatten out the crust. Once it's large enough to cover the bottom sides and hang over a 9 inch pie pan transfer to the pan and pinch the excess crust to form a nice edge. Place in the refrigerator while you make the filling.

As you can see I put John to work. As a wee lad he always made the pie edges for his mom so I used his expert skills and put him to work! The kid wont eat butter but he'll happily shape it into a pie crust for me :)

ok now onto the filling! Seriously don't buy pie filling in a can... it's gross, just say NO! Plus this is so super easy to make why would you want to buy canned filling??

Cherry Pie Filling (using canned cherries packed in water)
6 Tbs brown sugar (more or less to taste, if you like a sweet pie you'll want to add more)
3 tablespoons cornstarch
2 cans Oregon Red Tart Pie Cherries, drained, reserve juice from one can
1/4 tsp almond extract (optional but oh so tasty!)

Instructions
Preheat oven to 400 degrees F. Drain the cherries and reserve the juice from only one can. In a saucepan, stir the cherry juice into the combined mixture of the cornstarch and sugar. Cook over medium heat, stirring constantly until thickened. Gently stir in cherries and almond extract. Remove from heat. Pour filling into pastry lined pie pan. Bake 45 minutes or until crust browns and filling begins to bubble. If necessary, cover edges with aluminum foil during the last 15 minutes to prevent over-browning. Cool pie several hours to allow filling to thicken before slicing.

ready to go in the oven... this pie tin is great, it has handles! no more sticking your thumb into the pie!

hot and bubbly out of the oven

Cherry Pie Filling (using fresh cherries) this is in theory I haven't tried it in practice yet...
6 Tbs brown sugar (more or less to taste, if you like a sweet pie you'll want to add more)
3 tablespoons cornstarch
2 lbs Tart Cherries, pitted, soaked in 1 1/3 cups water overnight
1/4 tsp almond extract (optional but oh so tasty!)

Instructions for fresh cherries
Wash and pit cherries and place in a bowl with 1 1/3 cups water and let sit overnight. You will use half this cherry saturated water (2/3 cup) in making the sauce the next day.

Preheat oven to 400 degrees F. Drain the cherries and reserve 2/3 cup juice. In a saucepan, stir the cherry juice into the combined mixture of the cornstarch and sugar. Cook over medium heat, stirring constantly until thickened. Gently stir in cherries and almond extract. Remove from heat. Pour filling into pastry lined pie pan. Bake 45 minutes or until crust browns and filling begins to bubble. If necessary, cover edges with aluminum foil during the last 15 minutes to prevent over-browning. Cool pie several hours to allow filling to thicken before slicing.

Slice up and serve by itself or with a scoop of icecream
Chow!!

Frozen peanut butter pie

Today is earth day says my coworker Josh. Most would think wait earth day isn't until the 22nd... Well in Josh's mind the day he was born is Earth day. :) So in honor of Josh's birthday (earth day) I made him a frozen peanut butter cup pie. ohh so tasty peanut butter pie! yum yum yum. And yes we ate some at 9am this morning YUM. I originally made this recipe years ago and it involved all full fat and a can of sweetened condensed milk... yeah i've healthed it up a BUNCH since then :)

Frozen peanut butter pie

First make the crust

• melt 1 cup of milk chocolate chips in a microwave safe glass bowl (1 min on high)
• remove from microwave and stir in 1/2 cup crushed graham crackers
• grease a 8 or 9 inch pie pan and then spread warm chocolate to coat bottom and sides of pan, place in refrigerator to cool

Then make the filling
With a hand mixer beat until smooth
o 1/2 cup peanut butter
o 4 oz fat free cream cheese

Then beat in
o 1/2 cup fat free milk (add a little at a time so it doesn't splatter)
o 1/4 cup splenda (straight up splenda not the baking blend kind)

With a spatula or spoon stir in
o 8oz Cool Whip topping (I used the fat free version)

Pour into prepared chocolate crust and shave some chocolate over the top I also added some more graham cracker crumbles, freeze for at least 4 hours. It tastes like ice cream when served frozen, or let it sit out 15 minutes to thaw a bit for a smoother texture. Also works great if you sprinkle chocolate and peanut butter chips on top and drizzle with chocolate sauce before serving!

mmmmmmmm yum!

When Josh saw it he got all giddy and danced around. He loved it woohoo!

Harvest Sweet Potato Pecan Pie Tarts

My mom and I have made these a few times and they are delicious! They work great as an appetizer for thanksgiving or as an addition to the dessert table!

Harvest Sweet Potato Pecan Pie Tarts

Pierce each sweet potato a few times with a fork, place in a pie plate with two tablespoons water, cover loosely with wax paper, and microwave at high five minutes or until tender.

---

Ingredients

1 cup mashed cooked sweet potato*
3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup chopped toasted pecans
1/4 cup firmly packed brown sugar
1 tablespoon dark corn syrup
1/2 teaspoon vanilla extract
1 egg white
2 (2.1-ounce) packages mini phyllo shells (such as Athens)

Preparation

Preheat oven to 350°.

Combine sweet potato, granulated sugar, cinnamon, and salt, stirring well.

Combine pecans, brown sugar, syrup, vanilla, and egg white, stirring well.

Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 teaspoon pecan mixture over sweet potato mixture. Place filled shells on an ungreased baking sheet. Bake at 350° for 20 minutes. Cool completely on a wire rack.

Yield

15 servings (serving size: 2 tarts)

Nutritional Information

CALORIES 89(39% from fat); FAT 3.9g (sat 0.2g,mono 2.2g,poly 0.9g); PROTEIN 0.6g; CHOLESTEROL 0.0mg; CALCIUM 9mg; SODIUM 55mg; FIBER 0.5g; IRON 0.6mg; CARBOHYDRATE 13.1g

* as a side note you can substitute canned pumpkin for the sweet potato, it tastes almost the same and is a quicker solution :)