Chocolate Sweet Potato Crustless Pie Food
CHOCOLATE SWEET POTATO PIE
Provided by supersalad
Time 2h
Yield 12
Number Of Ingredients 15
Steps:
- Mix all ingredients except those for the topping and put in an unbaked pie shell. Bake at 300 degrees F for 45 minutes, until crust begins to brown. Remove from oven. Mix topping ingredients until crumbly. Sprinkle this over top of pie and return to oven until bubbly.
Nutrition Facts :
CHOCOLATE SWEET POTATO CRUSTLESS PIE
This is a dish that my late aunt used to make a lot. After she passed away in 1980 it was forgotten, until a few months ago I remembered it I don't really know why. I didn't have the exact recipe but I had a vague idea of how it was made and I can remember the taste very well. So I went to the store and bought some sweet potatoes...
Provided by Hanan Hussein
Categories Other Desserts
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Cook sweet potatoes in the method you prefer, (microwave,roast or steam) but do not boil them because their sweetness would get lost in the boiling water. peel them when they are cool enough to handle.
- 2. Preheat oven to 325. Process peeled sweet potatoes in the food processor till smooth, then add all the other ingredients and process for a few minutes till everything is well incorporated and thickened.
- 3. Pour into an oven proof dish and bake for 45 minutes, (it will be a bit soft in the center but will settle when it cools) Refrigerate for a few hours before serving.
SIMPLE CRUSTLESS SWEET POTATO PIE
This recipe is pretty versatile. I used a can of Farmer's Market sweet potato puree, and you can easily swap out for a can of squash puree or pumpkin. Unsweetened soymilk does just fine in this too, I just happened to have vanilla on hand and think that made it a little sweeter.
Provided by the80srule
Categories Pie
Time 50m
Yield 8 , 8 serving(s)
Number Of Ingredients 10
Steps:
- Beat eggs, then the sugar and flour.
- Add everything else and beat together.
- Grease a 9" pie pan with cooking spray, then pour the mixture inches Bake at 400F for 35-40 minutes.
CHOCOLATE SWEET POTATO PIE
Slice into this dreamy pie made with sweet potatoes, chocolate, and a dollop of coconut cream.
Provided by Felicia Lim
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F and grease a round pie pan with coconut oil.
- To Make the Crust: In a large mixing bowl, combine the almond flour, eggs, and 1/4 cup of tapioca starch. Mix until you get a thick, sticky mixture, then add the remaining tapioca starch one tablespoon at a time. Mix well until the dough is no longer sticky.
- Use your hands to knead the dough, then roll into a small flat disc. Dust two sheets of parchment paper with extra tapioca and sandwich the dough in between. Continue rolling the dough into a disc, slightly larger than the base of your pie pan.
- Remove the parchment paper and place the rolled dough on top of the pan. Press it down so that it fits the base and sides of the pan. Use scissors to cut off the excess dough.
- Bake the crust for 25 minutes, or until golden and firm to touch. When finished, remove it from the oven and let it cool for at least 15 minutes.
- To Make the Filling: In a blender, combine the sweet potato purée, honey, coconut oil, coconut milk, cacao powder, and salt. Pulse for a few minutes until you get a thick, creamy mixture. If needed, scrape down the sides with a spatula.
- Once the crust has cooled, remove it from the pan and place it onto a plate. Pour the filling into the crust and use a spatula to spread and smooth the top. Chill the pie in the freezer for at least 1 hour or until the filling is firm.
- When the pie is ready, slice and top with a dollop of coconut cream. Sprinkle on the chocolate shavings and enjoy!
CRUSTLESS BANANA-CHOCOLATE PIE
Make and share this Crustless Banana-Chocolate Pie recipe from Food.com.
Provided by jessica2
Categories Pie
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Slice bananas into little chunks and distribute evenly onto the bottom of a pie plate.
- In a medium sauce pan, combine pudding and Jello mix with water; bring to a boil, stirring constantly with wire whisk until it boils pour over bananas and refrigerate at least 4 hours; then freeze for 2 hours.
- Serve with FREE whipped topping if desired.
Nutrition Facts : Calories 55.6, Fat 0.3, SaturatedFat 0.1, Sodium 256.9, Carbohydrate 12.1, Fiber 1.3, Sugar 3.7, Protein 1.9
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- In a food processor, pulse the flour, sugar and salt to blend. Add the butter and shortening and pulse until the mixture resembles coarse meal. Drizzle in 3 tablespoons of the ice water and pulse just until the dough can be gathered into a ball; if necessary, gradually add the remaining water. Turn the dough out onto a lightly floured surface and form it into a 9-inch log. Cut off a 4-inch section of the log and pat it into a 6-inch disk for the bottom crust. Wrap the disk in wax paper. Cut the remaining dough in half and wrap each piece separately in wax paper. Refrigerate all of the dough until chilled, at least 1 hour, or overnight.
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- Preheat the oven to 350°. Bake the sweet potatoes on a baking sheet for about 1 hour, or until soft when pierced. Let cool, then remove the skins and puree the potatoes in a food processor.
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