I’ve officially eaten more pumpkin pie in the past week than I have in my entire life.  I had to make a few versions of this recipe until it was perfect. I also have the same pie recipe coming out next week but with its dairy-free substitutions! I’m extremely excited to share this recipe with you all and I cannot wait to hear what you think after making. This is a pumpkin pie recipe that may convert the non-pumpkin lovers. I caught Kyle many times going into the fridge with a fork to steal a few bites. Mr. “I don’t really like pumpkin flavor” may have changed his mind  I look forward to making this pie recipe for Thanksgiving! It’s hard to decide whether I like the crust more or the pumpkin filling, but this combo is mouthwatering. I am going to be making this same crust with my apple pie filling over the weekend. I’m absolutely hooked, and it’s so easy to roll out. I may get fancy and do the leaf shapes on top. The recipe is also very easy to make, which you all know I love EASY. You can make the dough the night before, or even weeks before and store it in the freezer to save time on Thanksgiving day. If you’re looking for an amazing pumpkin pie recipe to bring to the Thanksgiving table, THIS IS IT. You could also use regular flour if you don’t need to use gluten-free. Pie Crust Ingredients:

Pumpkin Pie Filling:
Vanilla Extract, Cloves, Pumpkin Spice, Cinnamon, Sea Salt, Brown Sugar, Sweetened Condensed Milk (coconut cream condensed milk will also work!) Eggs, Pumpkin Puree. Make the crust first because it needs to chill in the fridge for an hour in advance.

1. In a large mixing bowl, whisk the flour, cinnamon, sugar, and salt together.
2. Dice the chilled butter and use your hands to work it into the flour mixture.
3. Use a fork to mash the sour cream and almond extract into the flour and butter mixture.
4. Once the sour cream is combined the best you can with the fork, use your hands to form the dough into a ball.
5. Slice the ball in half and form into small disk-like shapes.
6. Sprinkle flour on both sides and wrap them in plastic wrap.
7. Store them in the refrigerator for an hour.

Once the dough has chilled, cover your counter surface or a dough cloth with flour. Roll out into a circle to form the crust. You can place the pie pan on top and cut around the edges. I’m not a pie crust expert like my grandpa was. I may need to watch a few tutorials next time to make the edges look prettier, but it all tastes the same in the end! Pretty or not. Make the pie filling!

Whisk the eggs in a large bowl. Add in the cinnamon, cloves, pumpkin pie spices, vanilla, sea salt, brown sugar, pumpkin, and condensed milk (or sweetened condensed coconut milk.)

Pour the filling into the pie crust until it reaches the edges, but not too high!

I had a bit extra dough to make a mini pie for taste-testing the night before. Turn your oven to 425-degrees and bake the pie uncovered for fifteen-minutes.

Turn the temperature down to 350-degrees, cover the pie crust with tin foil to protect it from burning, and bake an additional 30-minutes. If the knife comes out clean in the center, then it is fully-cooked! I wanted to cry after the first bite of perfection!

After taking the pie out of the oven, you’ll want to let it cool on the countertop for at least two hours. Store in the refrigerator until you’re ready to serve. 

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Gluten-Free Pumpkin Pie with Flaky Crust

The most delicious gluten-free pumpkin pie that will simply melt in your mouth!

Course Dessert

Prep Time 1 hour hour 20 minutes minutes

Cook Time 45 minutes minutes

Resting Time 2 hours hours

Servings 8 Slices

Author Taralynn McNitt

Ingredients

Flaky Gluten-Free Pie Crust

• 2 Cups Gluten-Free Flour Bob's Red Mill
• 1/4 Cup Granulated Sugar
• 1/2 Tsp Sea Salt
• 1/2 Tbsp Ground Cinnamon
• 1 Cup Unsalted Butter 2 sticks (vegan Earth Balance as a substitute)
• 1/2 Cup Full-Fat Sour Cream (or high-fat dairy-free yogurt)
• 2 Drops Almond Extract Optional

Pumpkin Pie Filling

• 3 Large Eggs
• 3 Tbsps Brown Sugar
• 1 Tbsp Ground Cinnamon
• 1 Tbsp Pumpkin Pie Spice
• 1/2 Tbsp Ground Cloves
• 1 Can Pumpkin Purée 15 OZ
• 1 Tsp Vanilla Extract
• 1 Can Condensed Sweetened Milk 14 OZ(Condensed Coconut Milk also works)

Instructions

Flaky Gluten-Free Pie Crust

• In a large bowl, whisk together the gluten-free flour, sea salt, cinnamon, and sugar together.
• Dice the chilled butter and use your hands to work it into the flour mixture.
• Use a fork to mash the sour cream and almond extract into the flour and butter. Once the mixture resembles a crumble, use your hands to form the dough into one large ball.
• Slice the ball with a knife and form each side into a disk-like shape. Sprinkle with flour and place it into the fridge for an hour.
• Once the dough is chilled, add flour to your surface and roll the dough out. Place the pie pan on top of the dough and cut around the edges to form a pie pan shape.
• Pinch the edges of the dough until it's even all the way around.

Pumpkin Pie Filling

• Preheat oven to 425
• Whisk the eggs and the brown sugar together.
• Slowly mix in the cinnamon, pumpkin pie spice, sea salt, vanilla, and cloves.
• Mix in the pumpkin and condensed sweetened milk.
• Pour the mixture into the pie pan until it reaches below the edges of the crust.
• Place the pie (uncovered) in the oven and cook at 425 for fifteen minutes.
• Reduce the oven temperature to 350-degrees, cover the edges of the pie, and bake for an additional 30-minutes. If you place a knife in the center of the pie and it comes out clean, that's how you know it's done.
• Let the pie chill for two hours outside of the fridge before eating.

  Store in the fridge to keep it fresh longer!

I hope you all love this recipe as much as I do! Let me know if you’d want me to share the apple pie recipe with the little leaf cut-outs on top! & don’t forget to tag me in your recipe pictures if you make this one! xo

This is a photo of the gluten-free and dairy-free pumpkin pie I made and it turned out just as good! I’ll make sure to get that recipe up soon. I was going to add the substitute details to this post, but I used coconut milk and had to add different amounts of sugar and spices to make up for the taste of the condensed milk. Plus, I think a pie this good deserves a post of it’s own!

Questions for you!

1. Are you a pumpkin pie fan?
2. What is your favorite Thanksgiving dish?
3. Pie with whipped cream or ice cream?

I hate to brag, but it’s 77-degrees in South Carolina today. I am over the moon excited, and I cannot wait for spring! I  know it’s not officially spring, but it’s been raining and heating up fast.  We will finish the patio makeover later today, and I can’t wait to share that project with you. I will eventually put up a new home tour since almost everything has changed in the past few months. Things are starting to fall into place.
Now that it’s March and Easter is just around the corner, I’m going full-force into spring recipes! I have to confess. I have officially fallen into the Tiktok trap. I can’t quit it. Everyone on Tiktok is so funny, and the comment sections are pure comedy. I’m glad I waited longer to sign up because, girl, have I wasted hours this week just browsing videos. Since I was spending so much time on the app watching other people’s videos, I’ve decided to start my own TikTok. I’ve been posting easy recipes and have many garden/home videos saved in my drafts that will go live soon. I didn’t realize how fun it was. Now, you won’t see me on there dancing and pranking Kyle, but I’ll be doing a fun day in the lifestyle videos, cleaning, home decor, gardening, and tons of recipes! I already have some up! My username is taralynntiktoks, so say hi if you use that app.

Have you ever had those ham and cheese sliders with poppy seeds? Well, today’s recipe is sort of a spin-off from those. I wanted to make something fun and unique for an Easter brunch. My mom always makes ham on Easter, so I always correlate the two. I thought the idea of putting the ham and cheese into a pie crust basket would be the cutest Easter brunch appetizer. They’re so easy and fun to make! They’re definitely eye-catching and a perfect way to level up your sandwiches. Oh, and THEY TASTE AMAZING!! You can fill these pie-style sandwiches with whatever you want. Don’t like ham and cheese? Try it with turkey, bacon, peppers, onions, and honey mustard. Oh, that may be what I make next. It’s a cute idea that you can customize! I’d love to hear some of your ideas on what kind of pie sandwich I should make!

By the way, you can purchase gluten-free pie crust to make this recipe gluten-free friendly.  

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Ham and Cheese Basket Pies | Simply Taralynn

Leven up your sandwiches with these ham and cheese basket pies.

Course Appetizer, Breakfast, dinner

Cuisine American

Keyword sandwich, ham, cheese, brunch, easter, spring, picnic, kid-friendly, pies, poppy seed sandwich,

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 6 Pies

Author Taralynn McNitt

Cost $12

Ingredients

• 1 Package Honey Ham
• 6 Slices American Cheese
• 2 Ready-to-bake Pie Crust
• 3 Tbsps Melted Butter
• 1 Tbsp Poppyseeds

Instructions

• Preheat the oven to 425-degrees.
• Use a pizza cutter to slice the pie crusts into thin strips.
• Weave eight of the pie strips together to form a "basket."
• Top the strips with ham and cheese.
• Close up the basket by folding over the strips and pinching them together with your fingers. You can cut off any excess strips.

  This layer won't be as pretty, but that's ok since it's the bottom.
• Flip the baskets over and transfer them to a baking sheet.
• Coat with melted butter and sprinkle poppy seeds on top.
• Bake for 15-minutes, let them cool for about five minutes and then cut the excess cheese off the edges to clean them up.

This recipe was super fun and easy to make. They are extremely budget-friendly, too!

I love that they look like little Easter baskets. I hope you all enjoyed this fun little ham and cheese basket tutorial! You can watch the video on my TikTok

Questions for you!

1. Which app do you spend most of your time on?
2. What kind of sandwich basket should I make next?
3. What recipe reminds you of spring?

I totally owe you guys a recap post and I promise I’ll write it as soon as I finish this recipe! I’m just so excited to share this healthy & delicious pumpkin pie recipe with you! 
Kyle and I headed to my parent’s house for dinner on Saturday night. My parents made delicious chicken and steak fajitas for us, but it was the dessert that I was most excited about.

I’ve been so busy lately that I’ve had a hard time getting into the fall spirit. That is super weird for me because I’m usually in Fall mode from September to December. Can you believe I haven’t even bought a Bath & Body Works candle yet? Things are finally starting to settle down here and I’m excited to carve some pumpkins, head to the pumpkin patches, and maybe do a little more fall baking.
I was telling my mom that I wanted to make a healthy pumpkin pie for my blog because I haven’t posted many recipes for my readers lately. She decided to surprise me by making the healthy pumpkin pie! It was super cute because she kept saying “I think your readers will love this.” I knew I had to post her recipe for you all! & I totally agree with her! You guys WILL love this. 
INGREDIENTS

Pumpkin Pie Crust     
*1 1/2 Cups Whole Wheat Flour
*1/2 Cup Unsalted Butter
*5-7 Tablespoons Cold Water
*1 Tablespoon Honey
*1/2 Tablespoon Pumpkin Pie Spice
*1/4 Teaspoon Salt

Pumpkin Pie Filling
*1/4 Cup Honey
*15 oz Pumpkin Puree
*1/2 Cup Baking Stevia
*Tsp Vanilla Extract
*3 Large Eggs
*3 Tablespoons Butter (or Melt Spread)
*1/2 Cup Milk
*1 Tablespoon Pumpkin Pie Spice
*1 Teaspoon Ground Cinnamon

DIRECTIONS

1. Heat the oven to 350 degrees.
2. In an electric mixer, add the butter, whole wheat flour, salt, chopped butter, honey, pumpkin pie spice and mix on a low speed. Add in the water (one tablespoon at a time) until the mixture is moist.
3. Roll out the dough and place it in a 9-inch pie pan. Use your fingers to form the perfect crust.
4. In the electric mixer, combine all pumpkin pie filling ingredients together. Do not over mix
5. Pour the filling into the pie dish.
6. Bake until the pie crust is golden and the pumpkin pie is firm. (Approximately 40-45 minutes) *Cover the pie crust with tin foil to keep it from burning.
7. Let the pie cool for about an hour before eating! 
Nutrition Facts for an Average Slice of Pumpkin Pie:
370 Calories, 15g Fat, 50g Carbs, 28g Sugar, 5g Protein

My Mom’s Healthier Pumpkin Pie: (pie makes ten slices)
215 Calories, 25g Carbs, 9g Fat, 7g Protein 11g Sugar
This pie did not taste super healthy or bland. It was full of flavor and I loved the blast of spice and pumpkin! I cannot wait to make this for Thanksgiving If you are trying to keep it on the healthier side this Fall, try out this recipe! It’s so worth it. My mom crushed this recipe and I can’t thank her enough! If you need a gluten free crust idea, you can use my gluten free dessert pizza crust recipe.

And how adorable is my pie pan!? It’s from Personal Creations Seriously the cutest idea for gifts this holiday season! 

Questions for you!

1. Are you in Fall Mode yet?
2. Do you have any Halloween plans yet?
3. Are the leaves changing where you live?

You might also like this recipe!!

Have you ever had one of those nights where you’ve had way too much on your mind and you can’t sleep? It’s been one of those nights for me. I woke up around three am and couldn’t fall back asleep, it was impossible. I gave up on trying and decided to blog about apple pie instead. I mean, isn’t that what most people do? My blog brings me happiness and connecting with my readers (even if it’s through pie) brings me comfort and a sense of calmness, even through crazy moments in life. I just poured a cup of freshly brewed coffee and I’m ready to go! Cheers to all of you on this beautiful Friday morning.When most people hear the word “pie”, they think of the delicious dessert with a sugary fruit filling and flaky crust that melts in your mouth. When I hear the word “pie”, I think of my grandpa. He was the king of pies! People were always begging him to bake pies for them. He’d make strawberry rhubarb pie, blueberry pie, blackberry pie, raspberry pie, apple pie, pumpkin pie, and more! His crust was perfect and he put so much love into baking. My pies will never come close to my grandpas, but my appreciation for pie is up there. I love you Grandpa and miss you everyday! I love that pie is eaten all year round. You get your pumpkin pie at Thanksgiving and Halloween, cherry pies at Christmas, banana or peach pies in the summer, and apple pies are acceptable anytime.

People coming together in the fall and sometimes it’s a last-minute event. I’m about to share a super delicious, semi-homemade apple pie recipe that you can make in minutes.  Ingredients
Filling: *4-6 apples (Honeycrisp, Granny Smith, Fuji), *1/2 Cup Sugar (I used Demerara Sugar), * 3 Tbsps Brown Sugar, *Sprinkle of Salt, *1 Tbsp of Apple Pie Spice, *1 Tsp Vanilla Extract *1 Tsp Ground Cinnamon, *1/4 Cup All-Purpose Flour, 1/2 Stick Unsalted Butter
Topping: 1 Tbsp Melted Butter, *Sugar
Crust: 2 Ready to Bake Deep Dish Pie Crust

Steps
1.Heat oven to 350 degrees
2.Peel and dice the apples.
3. Melt the butter in a microwave-safe dish and stir in the brown sugar, sugar, vanilla, cinnamon, and apple pie spice
4. Add the sugary butter mixture to the apples.
5. Add flour and salt. (Baking is all about “taste testing.” Try an apple and make sure it’s flavored just right. Maybe it needs more sugar, more cinnamon or more salt!)
6. Add the apple filling to one of the pie crusts.
7. Use a knife or pizza cutter to slice strips into the second pie crust.
8. Add the slices to the top of the pie and begin your latticework. Use your fingers to reconstruct the edges.
9. Melt the extra butter in the microwave. Coat the top of the pie with the melted butter. Sprinkle sugar on top.
10.Bake for 30-40 minutes. The sides will be golden brown.
Heat oven to 350 degrees

Peel and dice the apples. Melt butter in a microwave safe dish and stir in the brown sugar, sugar, cinnamon, and apple pie spice.   Stir in the vanilla.  Add the sugary mixture to the apples. Add flour and salt. Baking is all about “taste testing.” Try an apple and make sure it’s flavored just right! Maybe it needs more sugar, more cinnamon, or more salt!  Add the apple filling to one of the pie crusts.  Use a knife or pizza cutter to slice strips of the pie dough.  Add the slices to the top of the pie and begin your latticework! This is the fun part Use your fingers to reconstruct the edges. Melt the butter in the microwave. Coat the top of the pie with butter and sprinkle the sugar on top! Bake for 30-40 minutes. The sides will be golden brown.
I brought the pie over to my parent’s house yesterday morning and my mom said it was gone by the evening. She told me it was blue ribbon worthy, but little did she know (well you know now) that it was semi-homemade.    Questions for you!

1. Do you have a semi-homemade go-to dessert recipe?
2. What is your favorite pie flavor?

I have been in the pie-making mood ever since going to the farmer’s market. It’s a lot cheaper to make fresh pies in the summer because the fruits are in season. A couple of days ago, I made a blackberry peach pie and some of you asked for the recipe, so here it is!

The instructions for my pie crust can be found right here!

While you’re preparing the pie crust, put the remaining in the refrigerator so it doesn’t dry out.

I bought some material scraps for rolling out the crust. The flour sticks to the material better and the dough won’t get stuck to the counter.

After you roll out your crust, place the pie pan on top and cut the dough to fit. Leave a 1/2 inch crust.

Flip it over and place the crust into the pan. Move it around so it’s even.

There are so many different ways you can sculpt the pie crust. I do the little pinchy thing with my fingers that my grandpa used to do. If you google it, there are tons of tutorials.

Blackberry Peach Filling Ingredients:

*10 large peaches, peeled and sliced 1/4 inch thick.

*1 cup fresh blackberries diced up

*1/4 cup of flour,

*2/3 cup brown sugar,

*1/4 cup sugar,

*1/2 tablespoon ground cinnamon.

Mix all the ingredients in a large bowl and add them to the pie crust.

Cover the apple pie with tin foil so the top does not burn. Bake the pies for about 1 hour and 30 minutes at 350 degrees. All ovens bake differently, so pay attention to your pie!

Make sure you line the bottom of your oven with tin foil so the juices do not stick and burn in your oven.

Take your pie out and serve it with whipped cream or ice cream!

Holidays are usually filled with pie! This year, I wanted to attempt my very first. It was a last minute decision, but one of the best decisions I ever made.

This pie is going to be in my recipe vault forever. I’ll continue to make this over and over stuffed with all kinds of fillings! If you are looking for a GREAT AND EASY pie to make for your loved ones, look no further! This one is it! (Wow that sounded like a Craigslist Ad)

Pies, pizza, and piano, the three P’s people would rave about. My grandpa was known for his pies all around town. He took so much pride in them. He sat at the kitchen table singing, while crafting the edges into art. They were the best tastin’ pies you’d ever eat! I think my pie would have made him very proud.

This was my very first (non-healthy) pie I have ever made. It was super easy and I plan on making it over and over again. I’ll make zero changes to the recipe as it was absolutely spot on.

It only lasted 24 hours between my mom, dad, and I. I had it for dessert, breakfast, and dessert again.

I’m sure there are ways to make this pie healthier, but it’s not worth it. Eating the pie full of butter, sugar, and flour is what eating pie is all about. I didn’t practice much moderation, but I’m not upset about it. It was worth every second on my lips and every second on my hips.

I heated the slice up for about 30 seconds in the microwave,and then topped it with a scoop of vanilla ice cream.

Ingredients:  Crust

*2 Cups All-Purpose Flour, *2 Teaspoons Sugar, *1/4 Teaspoon Salt, *1/4 Teaspoon Ground Nutmeg, *1/2 Tablespoon Ground Cinnamon, *2/3 Cup Cold Unsalted Butter Cut Into Chunks, *4-5 Tablespoons Cold Water

Ingredients: Filling

*1/2 Cup Sugar, *1/4 Cup Firmly Packed Brown Sugar, *1/4 Cup All-Purpose Flour, *1 Tbsp Ground Cinnamon, *1/2 Teaspoon Ground Nutmeg, *6 Medium/Large Honey-Crisp (or other tart cooking apples) Peeled, Sliced 1/4-Inch Thick.

Ingredients: Pie Topping

*1 Tbsp Butter, *2 Teaspoons Sugar

Heat the oven to 350 degrees.

In an electric mixer, combine the flour, sugar, salt, cinnamon and nutmeg. Add in the chunks of butter until the mixture resembles “streusel” crumbs. Slowly stir in the water until the mixture is moist.

Roll the dough into a ball.

Divide the ball in half. Roll each half into a ball and flatten lightly.

Wrap one ball and refrigerate.

Roll the remaining ball on a floured surface. I used a towel to keep the dough from sticking to the counters. My parent’s counters also have a stone texture, so I didn’t want the pie looking like a rocky mountain.

Roll out the dough into a 12-inch circle.

Place dough into a 9-inch pie pan. I had a hard time keeping the dough together, so when I placed the dough into the pan, I pieced it together with my fingertips. It worked just as great!

I still need practice working with the pie crust!

Combine all the filling ingredients.

Coat the apples with the filling ingredients.

Add the coated apples to the pie crust.

I thought the recipe called for WAY too many apples. I looked at my mom for some reassurance and she said “the apples will cook down.” and boy was she right! If I had taken some out, I would have had one flat apple pie.

This was the challenge for me. I know I will get better after practicing.

I kind of did my own thing as if the crust was play dough. I added an extra dough crust around the edges to connect with the bottom layer.

I gave up with topping the crust with one flat piece and making the holes, too. I went with the strip pattern instead.

Just roll out the refrigerated dough into a 9-10-inch circle and slice with a pizza cutter.

I felt like I was failing big time. I went over to Pinterest and started reading the “how to” tutorials but still couldn’t get it down, so I threw out the manual and did what I could. It’s not about how the crust looks, it’s about the taste; which I nailed.

Finally the crust was starting to look decent. I used a spoon to smooth the edges and blend the strips into each other.

My grandpa used to take a butter knife and indent the pies edges. I think it made a huge difference.

After the crust obstacle, the easy part arrived.

Melt the tbsp of butter and pain it onto the outer crust.

Sprinkle sugar all over the top of the crust.

I added extra. (Because I’m a rebel)

Bake the pie for about 45 minutes. Check every 2 minute after the 30 minute mark because all ovens cook differently. The edges will be lightly brown as well as the top!

I used the Blue Ribbon apple pie Recipe as a play ground for my pie. I made several changes and threw out the shortening.

Hope you are looking down from heaven with the giant smile, grandpa!

Love you!

Thanksgiving is in less than one week. This is the time of year we: throw on our lose pants, flowing tops and dark colors to hide our holiday splurges. You don’t have to ditch the skinny jeans in order to indulge this Thanksgiving. Make smarter choices. Offer more: vegetable dishes, whole grains, and lean protein. Try to eliminate extra: butter, oils and sugar. Making your dishes healthier can take away the guilt of going back for seconds. It’s Thanksgiving, if you don’t go back for seconds, you are not human. Here is my pie recipe, that will not put you in a sugar-induced coma.

Pie Crust Ingredients:

• 12 Low Fat Honey Whole Grain Graham Crackers
• 1 Tbsp Honey
• 2 Medium Bananas

Now, this is the easy part. I found a can of no sugar added blueberry pie filling.

-I added two cups of the filling to the pie crust. The can is much cheaper and easier to use.

-Bake pie for 20-25 minutes, or until pie crust is lightly brown.

Thanksgiving is in less than 10 days. Have you thought about what healthy options you’ll be making? I know I have! I don’t want to leave the Thanksgiving table feeling overstuffed and bloated. I hate the carb overload and sugar high. Thank goodness my family is up for a healthy Thanksgiving as well. One of my favorite parts of Thanksgiving is the dessert. If you have not noticed yet, I have the biggest sweet tooth. Here is my recipe for one of the most popular pies during any Holiday, apple pie. A typical apple pie has a whopping 400-500 calories per slice. My recipe only has 190 calories per slice.  It is also made without using pie’s popular ingredients such as : butter, sugar, lard, white four and corn syrup.

A couple weeks ago, I tried making a cherry meringue pie using : graham crackers, honey and bananas for the crust. It was a success and a hit in my house. I wanted to play it safe, and use the same crust for my apple pie.

You will need :

• 12 Low Fat Honey Whole Grain Graham Crackers
• 1 Tbsp Honey
• 2 Medium Bananas

Forming Pie Crust:

1. Use 3/4 of the dough for the bottom of the pie. Save the rest for edges.
2. Spray pie pan with cooking spray.
3. Add dough to the center of the pan. Start at the center, and spread the dough out with your fingertips.

Preparing Apples:

• 2 Large Granny Smith Green Apples

Flavoring Pie Filling:

• 2 Tbsp Ground Cinnamon
• 1/2  Cup Baking Truvia (or Splenda)

Add cinnamon mixture to apples. Combine well.

Add apples evenly to the pie crust. Drizzle 1 tbsp of honey over the top of apple filling.

With the remaining dough, add it to the edges of crust. Pinch the dough together to stick with the bottom layer.

Bake pie for 20 minutes on 325 degrees.

Nutrition: 190 Calories, 2g Fat, 39g Carbs, 5g Fiber, 18g Sugar, 3g Protein

(Makes 10 Servings)

Of course, you can’t have apple pie without whip cream! I topped mine with 5 calorie Reddi Whip:)

When I think of Thanksgiving, I think of : turkey, potatoes, green bean casserole and PIE! This year for Thanksgiving, I want to offer healthy desserts. My mom is on board with my idea. We have been chatting back and fourth, sharing thoughts and coming up with new recipes. Yesterday, I wanted to do a little trial on my cherry meringue pie recipe. I was excited how well it turned out. To be honest, this is maybe the 3rd pie I have ever made, in my entire life. My grandpa was the pie expert. We never had to worry about pies on thanksgiving. He always had it covered. With this pie recipe, you won’t have to feel guilty about going up for a second piece. There is no extra added sugar, or gobs of butter in this pie. It’s actually pretty healthy with important nutrients. I might just have to make this for Christmas too!

Ingredients for Pie Crust:

• 8 Graham Crackers (Honey Maid Whole Grain)
• 1/2 Large Banana (Extra Ripe)
• 1 1/2 Tbsp Honey

You can either use a blender, mixer or food processor  To be honest, I was too lazy to use a processor. Mine is such a pain in the butt to clean. I crushed the graham crackers and banana lightly before mixing. I turned the mixer on medium speed and gradually mixed until ingredients were blended together. If the pie crust seems crumbly, add a couple more slices of banana.

The pie crust should feel like thick oatmeal cookie dough. Spray a pie pan with cooking spray. Flatten out the pie crust evenly at the bottom of the pan with your finger tips.

Make sure there are no holes in the pie crust.

Instead of going through all the trouble of pitting cherries and making my own filling, my laziness stepped it. I found a can of no sugar added pie filling.

I poured the pie filling onto the pie crust.

Preheat oven to 350

After spreading cherry filling out evenly, add pie to oven. 7-8 minutes.

Meringue Ingredients:

• 1 Tsp Vanilla
• 3 Packets Truvia
• 1 Tsp Cream of Tartar
• 6 Large Egg Whites

Take the cherry pie out of oven. (make sure pie crust is firm) Turn oven up to 425 degrees.

Take a fork and whip your meringue into peeks. The peaks will turn brown in the oven, helping you determine whether it’s done. The peeks also give it a decorative look.

The meringue should be done after 5 minutes in the 425 degree oven.

(Make 8 Slices)

Nutrition Per Slice: 145 Calories, 1.6g Fat, 25g Carbs, 3g Fiber, 11g Sugar, 5g Protein