Friday Pie Day | Low Carb Keto Pie Recipes

I LOVE lemon and All Day I Dream About Food’s low carb keto Sour Cream Lemon Pie is amazing!

FRIDAY PIE DAY!

With Thanksgiving Dinner keeping up very full on Thanlsgiving day, I am offically call it- Friday is Pie Day! Have some keto pie for breakfast or host a pie day gathering with friends after you gather up all your Black Friday Deals.

The Keto Connect couple do their research and their Low Carb KETO Pecan Pie is sure to be a favorite for those of you who need some Pecan Pie for your Friday Pie day.

How about a Low Carb Keto Chocolate Silk Pie, yum! Ruled Me has a great chocolate keto pie to add to you Friday Pie Day menu. Click here for the recipe.

Dreaming about your grandmas pie for your Friday Pie Day? You can still have it just tweak it a bit with I Breath I’m Hungry’s Low Carb Keto version of Strawberry Icebox Pie

Friday Pie Day wouldn’t be complete without a Low Carb Peanut Butter Cup Pie. Enjoy!

FOLLOW MY FRIDAY PIE DAY Pinterest Board for more Low Carb KETO Pie Recipes

Delicious Harvest Apple Pie

Our destination for FALL this year is Vermont. Vermont is one of my very most favorite places on earth. Fall in Vermont means stunning colorful autumn leaves of the sugar maples, the smell of sweet wood burning in the fireplaces, harvest dances at the local town halls, harvest full moon walks, plaid flannel, men letting their beards grow out in anticipation of hard cold winters, crisp fresh apples, apple cider, apple cider doughnuts, and a delicious harvest apple pie. When I lived in Vermont it felt like I was living in a movie. Everything you do in the small towns of Vermont is special unlike anywhere else in the world. Schedule a trip to Vermont and spend at least a week exploring the winding Green Mountain roads, little villages (yes they are called villages in Vermont), visit the local general/grocery stores, take a hike or swim in one of the many swimming holes of the fresh rivers. If you are there in the fall don't miss having a sip of fresh apple cider and an apple cider doughnut. Yes, it really does look like the beginning of Newhart even now in 2015 thirty years later and it's just as enchanting as the song Henry Mancini wrote for the show. Go ahead and listen. You will imagine yourself driving from small town to small town peeping at the rainbow of colors that cover the mountains this time of year.

I love this recipe for apple pie because it's a mix of both a pie crust and the taste of an apple crisp blended together in this delicious pie.  I use locally grown apples which always taste best and are freshest. I was blessed this year to have a wonderful heirloom apple tree that is a remnant of the apple orchards that use to cover the small town of Orem, Utah.

Did you know? Many of the variety of apples were lost during prohibition because they didn't want people to make hard apple cider so the trees were cut down. So sad but if you are lucky and in Vermont and find a wild apple tree along the side of the road go and forage for some of these tasty old varieties that have long since disappeared from all most everywhere. You never know it could be along one of the roads (Hazen's Notch Road) President George Washington sent the troops up to Vermont to build during the revolutionary war.

Harvest Apple Pie Recipe

makes one pie

Pie Filling

• 12 fresh apples

• 1 cup of sugar

• 1 tablespoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ginger powder

• pinch of sea salt

Peel and slice apples in about 1/2 inch slices. In a large mixing bowl add sugar and spices and mix. Toss apples in sugar-spice mix. Set aside.

One Pie Crust Recipe

Pie Crumble Topping

• 1 cup of sugar

• 1/2 cup of unbleached flour

• 1/2 cup of fresh cream butter

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ginger powder

• 1/2 teaspoon of sea salt

With a fork or your hands blend together ingredients until the mixture forms small pebbles. Set aside.

Add pie crust to 9-inch pie pan. Be sure to prick small holes in the bottom of the unbaked pie crust with a fork. Add apple filling to the pan. Top with pie crumble topping. 

For the star fall decorative topping I tool a small cookie/pastry cutter added stars around the edge of the pie crust then made the star fall pattern starting at one side overlapping the stars then slowly spacing them further and further apart to get the star fall effect. This would also be pretty with a tiny maple left cookie/pastry cutter to make a windblown leaf decoration.

Place pie pan on a parchment lined cookie sheet and bake at 350 degrees for 40 minutes. The pie will be bubbling hot so use caution when taking out of the oven.

Sweet Tip: Let pie set up for a least 20 minutes before serving.

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Rainbow Coconut Jelly Bean Coconut Easter Cake Recipe

When I was growing up my mom made us a special treat each year. It was always one of my favorites. It was her White Chocolate Coconut Jelly Bean Candy Easter Nests. I just love how the white chocolate, coconut and the fruity flavors of the jelly beans mixed so well. With this flavor combination in mind I came up with a new Easter tradition our Easter Cake. As I thought about the flavor of the jelly beans Kool-Aid came to me. Kool-Aid comes in many different shades of bright colors, it has similar flavors and some of our favorite jelly beans so it was the perfect solution to both coloring and flavoring each layer of our Easter Cake.

Our Easter Cake has a pink strawberry, yellow pineapple, green lemon-lime, and blue mixed berry layers. It is frosted with the most delicious coconut white chocolate buttercream frosting. Combining the coconut and the flavors remind me of a colada drink.

This is a great cheery cake for kids.

Cake:

• 2 Box Cake Mixes or 2 batches of White Cake Batter

• 1 packet of Kool-Aid drink mix powder for each color -4 total (the ones without sugar)
  
  

Prepare your favorite box white cake mixes or this great from scratch recipe for White Cake ( two batches.)

Divide the cake batter equally into 4 medium mixing bowls. Slowly add Kool-Aid powder until you reach the desired color and flavor or each color.

Preheat oven at 350 degrees.

Bake each cake color layer in an 8 or 9 inch round cake pan for about 18-20 minutes check after 18 minutes. The cake will bounce back when done when pressed down in the middle with your finger.

Cool for 5 minutes then remove from pan and completely cool on cooling rack.

Wrap each cake layer in plastic wrap and place in freezer.

White Chocolate Coconut Buttercream Frosting

Note: You will need two batches for this cake

• 2-pound bag of powdered sugar

• 1/2 milk

• 1 cup softened butter

• 1 teaspoon real vanilla extract

• 1 cup of sweetened shredded coconut

• 1 cup of melted white baking chocolate

In a stand mixer using the whip attachment whip together melted white chocolate, butter, milk, vanilla and about 1/2 cup of the powdered sugar to incorporate air. This will make your frosting nice and light and fluffy. 

Slowly mix in the remaining powdered sugar then add coconut and whip together. 

This frosting is creamy, delicious and sets up very nicely.

Coconut Nest Topping

• 1 cup of sweetened shredded coconut

• 1 packet of green lemon-lime Kool-Aid powder mix

• 1 bag of your favorite jelly beans

• 1-quart size zip top bag

Add coconut and 1/2 packet of Kool-Aid powder to zip top bag. Mix the coconut and powder together kneading with hands. 

Mound in the center of the top of the cake to form a nest top off with a large handful of jelly beans.

SWEET TIP: To frost the cake and get beautiful layers add your frosting to a quart size zipper top bag. Snip of one corner of the bag about a half inch up.

Starting with the bottom layer squeeze our large dollops of frosting around the cake top. Spread evenly and repeat as you add each layer. Then squeeze out frosting in a zigzag pattern around the side of the cake. Spread over the sides filling in between the zigzag. Don't worry if you zigzag is straight.

The point of this is to get a fairly even amount of frosting around the cake so it is easier to spread and prevent little cake crumbs from mixing into your frosting.
If you have any holes in your frosting just go back and add another dollop of frosting.

This frosting sets up nicely and is very forgiving. Since it is a coconut frosting it doesn't have to be perfectly smooth.

The kids are going to LOVE this cake.

This Easy Pie Crust Recipe Turns Out Perfect Every Time!

This Easy Pie Crust Recipe Turns Out Perfect Every Time!

Easy Pie Crust Recipe

makes 2 bottom crusts or 1 bottom and 1 top crust

• 1 1/2 cup of unbleached all purpose flour

• 1/2 cup of room temperature butter

• 1/2 teaspoon of sea salt

• 2 tablespoons of cold water

In a food processor add all ingredients. Pulse on and off until blended and small pebbles of dough is formed. This can also be done with your hands.

Press dough together with hands. Forming a ball. Divide in two. Form into two balls; careful not to work the dough too much.

Place dough on a piece of parchment or wax paper tossing some flour over the top. Roll into a circle large enough to cover the pie pan; about 9-10 inches in diameter.

Place pie pan over the dough circle centering it. Flip the pie crust and plan over to put the crust into the pan. Press into pan. Using your fingers pinch the edge of crust to make a decorative pattern. 

With a fork prick holes to allow pie crust to vent while baking. Chill in freezer for 20 minutes then use as instructed in pie recipe.

more pie recipes

Greek Yogurt Peanut Butter Cup Pie Recipe

Post sponsored by Greek Gods Yogurt 

It's officially the beginning of the Holiday Season and Thanksgiving is coming up soon which also means it's PIE Season. Hooray for the Pumpkin Pie! and the Chocolate Pie and the Berry Pie and the Apple Pie and the Banana Cream Pie and the Peanut Butter Cup Pie and all the pies.

Our Peanut Butter Cup Pie filling is made of 4 simple ingredients and starts with thick rich cream and Greek Gods Greek Yogurt layered on top of a chocolate truffle bottom inside a dark chocolate cookie crust. It's so creamy and delicious you might find yourself wanting to eat it all. This pie will go fast so be sure to make a few to share. 

Peanut Butter Cup Pie

Makes 1 Pie

For the filling:

• 1 cup of heavy cream

• 1 cup of Greek Gods Plain Greek Yogurt

• 1/2 cup of creamy peanut butter

• 1 cup of powdered sugar

• 1 teaspoon of pure vanilla extract

For the truffle layer:

• 1 cup of heavy cream

• 3 oz dark chocolate

For the crust:

• 2 cups of chocolate sandwich cookie crumbs - about 12 cookies

• 1/2 cup of real butter- softened

More Pie Recipes

Maple Sugar Walnut Blondies Recipe

Vermont Inspired Recipes

When we visited Vermont for Camp Gathering-Vermont this past April we visited just at the end of the maple sugaring season.  A lot of people think of fall in Vermont and they think maple syrup but the maple sugaring season is in the very early spring when the days are warming up but it's still below freezing at night. This is when the sap flows.

To the warm flavor of real Vermont syrup still evokes a feeling of fall. My Maple Sugar Blondies are made up of the warm fall flavors including walnuts and the caramel flavor of a blondie. I use Butternut Mountain Farm's real Vermont Maple Sugar AND pure Vermont Maple Syrup in this recipe too. If you can't find it in your local store you can order it online on their website- Butternut Mountain Farm

We visited Butternut Mountain Farm in Johnson, Vermont and I assure it is some of the purest finest maple syrup you will buy.

Enjoy!

Maple Sugar Walnut Blondies

• 1/2 cup of butter 

• 1 1/2 cup pure maple sugar

• 1/2 cup of grade A dark robust pure maple syrup

• 3 eggs

• 1 teaspoon real vanilla extract

• 1 teaspoon baking powder

• 1/2 teaspoon sea salt

• 2 cups unbleached flour

• 1 cup white chocolate chips

• 1/2 cup chopped walnuts 

Preheat oven to 350 degrees

Melt butter. Add eggs, maple sugar, maple syrup, vanilla, baking soda, salt and nuts.

Stir by hand, Then mix in flour. Pour into 9x13 inch greased cake pan. sprinkle white

chocolate chips on top. Bake for about 20-25 minutes until golden brown and pulling

away from the pan on the sides. Cut and serve. I like to sprinkle a little bit of maple sugar over top and drizzle with a little bit of pure Vermont maple syrup right before serving.

Sweet Tip: Only mix by hand and be sure stir only to incorporate the ingredients and no more for best 

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