Healthy Peanut Butter Pie (vegan, gluten-free, grain-free, sugar-free, raw)

  • 2 Tbs cocoa powder
  • 1/2 cup almonds (or walnuts, pecans, cashews, or macadamia nuts)
  • 1/2 cup unsweetened coconut (shredded or flaked)
  • 8 small dates (scant 1/2 cup)
  • 1 Tbs maple syrup
  • 1/8 tsp salt

Combine all ingredients in a food processor and blend. Press mixture evenly into a 8″x 8″ baking dish.

  • 1 cup peanut butter
  • 3 medium ripe bananas
  • 2 tsp vanilla extract
  • 1/8 tsp  salt
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup

Combine all filling ingredient in a food processor and blend well. Pour over prepared crust and freeze until firm.


  • 1/3 cup almond butter (I used this recipe)
  • 1/2 cup semi-sweet chocolate chips
  • 1 1/2 tsp coconut oil

Melt chocolate with coconut oil on low heat. Combine with almond butter. Spread evenly over frozen filling. Store in the freezer. Thaw for about 15 minutes before serving.

adapted from

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Apple Tortilla Pie

Apple Tortilla Pie


4 Tbs butter
1 cup applesauce
½ cup sucanat (or brown sugar)
¼ cup honey
1½ tsp cinnamon
¼ tsp nutmeg
pinch of salt
4 cups peeled and chopped apples
3 whole wheat flour tortillas (I use this recipe)

1. In a saucepan, melt the butter over medium heat. Add the remaining ingredients (except
apples and tortillas) and stir until combined.
2. Reserve a few tablespoons of the sauce for later. Stir in the chopped apples.
3. Grease a 9″ pie pan. Place a tortilla in the base of the pan. Layer on ½ of the apple filling.
Place the second tortilla on top. Layer on the remaining apple filling and top with the third
tortilla. Spread the reserved sauce on top of the tortilla.
4. Bake at 350 degrees for 25 minutes or until bubbly and the apples are tender.
5. Serve warm or cooled.

From Blog of Joy

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Chocolate Cheesecake Pie


1 cup heavy whipping cream
8 oz cream cheese, softened
1/2 cup sucanat (or brown sugar)
1/4 cup cocoa powder
1 tsp vanilla extract
9″ whole wheat pie crust, cooked and cooled


With a mixer, whip the cream until soft peaks form.  Mix in cream cheese, sucanat, cocoa powder, and vanilla extract until well combined and smooth. Pour into a prepared pie crust. Chill at least 2 hours before serving.

From Heavenly Homemakers

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Chocolate Silk Pie

Basic Pie Crust

Yield: 1 9-inch pie crust

1 1/4 cup flour (freshly milled)
1 Tbs honey granules (sugar)
1/4 tsp salt
8 Tbs cold butter, cut into pieces
3 Tbs very cold water

Combine the flour, sugar, and salt in a bowl of a stand mixer fitted with the paddle attachment (or in a processor). Mix briefly (or pulse in processor).  Add the butter pieces and mix on medium-low speed (or pulse) until the mixture resembles coarse sand and the butter pieces are not much bigger than peas. Mix in the cold water until the dough comes together. Shape the dough into a ball, wrap and chill in the refrigerator for at least 30 minutes. (This dough can be frozen for up to 2 months.) Roll the chilled pie dough into a 12″ circle. Line a 9-inch pie plate with the dough. Trim, fold and crimp the edges. Prick all over with a fork (this will help prevent air bubbles). Cover with plastic wrap and freeze for 30 minutes. Preheat the oven to 375. Before placing in the oven, prick all over the crust with a fork (this will help eliminate air bubble). Bake until golden brown, 22-24 minutes. Transfer to wire rack and cool.

Chocolate Silk Pie

3 large eggs
1/2 cup honey granules (sugar)
2 Tbs water
8 oz. semi-sweet chocolate chips, melted and cooled
1 1/2 tsp vanilla
8 Tbs butter, softened
2 cups whipped cream, separated  – (I use my recipe, Homemade Whipped Cream )

Combine the eggs, honey granules, and water in a medium-sized  heatproof bowl set over a saucepan of simmering water (the water should not tough the bowl). With a hand mixer on medium speed, beat until the egg mixture is thickened and reads 160 degrees F on an instant read thermometer, about 7-10 minutes. Remove the bowl from the heat and continue to beat until the egg mixture is fluffy and cooled to room temperature, about 6-8 minutes. Add the melted chocolate and vanilla to the egg mixture and beat until well blended. Beat in the butter 1 Tbs at a time until well combined. Using a spatula, gently fold in 1 cup of whipped cream until no streaks remain. Transfer the filling to the baked pie shell. Refrigerate until set, at least 3 hours. Slice and serve with remaining whipped cream.


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Perfect Apple Pie

Makes two pies

Pie Crust:

4 1/2 cups freshly milled flour
1 1/2 tsp salt
3 sticks cold butter, cut into small pieces
1/2 – 3/4 cup ice water

Combine the flour and salt in a bowl. (I use my stand up mixer.) Cut in the butter until crumbly. Pour in the water a few tablespoons at a time until the dough is very moist. Wrap in plastic wrap and chill for about 30 minutes.


11 cups apples, peeled and sliced (about 8 apples)
1 1/2 cups sucanat w/honey (or sugar)
1/4 cup flour
1 tsp cinnamon
1/8 tsp nutmeg (or allspice)
1/8 tsp salt

While the pie crust dough is chilling, combine the sugar, flour, cinnamon, nutmeg, and salt in a large bowl. Add the apples and stir until evenly coated.

Divide the pie crust dough in half for the two pies. Divide each piece of dough so that 2/3 of the dough is for the base crust and 1/3 is for the top. Roll each base crust out into circles and place in 9″ pie pans. Fill with the apple filling. Top each pie with the reaming dough as desired. (I did a lattice top.) Bake at 400 degrees for 45 minutes.

from Better Homes and Gardens New Cook Book (circa 1980)

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Meat Pie

  • 3 pounds ground beef
  • 1 sweet onion, chopped
  • 1 red pepper, chopped
  • 18 oz. tomato paste
  • 12 oz. shredded cheese
  • 1 T dried oregano leaves
  • 1 1/2 t salt
  • pepper
  • 2 pie crusts

Brown ground beef in a large pot, adding onion and green pepper until well cooked.  Drain and rinse.  Return to pot and add tomato paste, oregano, and salt.  Sprinkle on pepper and mix. Layer half of the meat mixture into the pie crusts, then cheese, then the rest of the meat mixture. Bake at 375 degrees for 25 minutes.

Makes 16 servings

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Family-Size Chicken Pot Pie


  • 2 T each olive oil and butter
  • 1 sweet onion, chopped
  • 1 T garlic, minced
  • 3 T flour
  • 1 T dried tarragon
  • 2 C carrots, sliced
  • 2 C diced potatoes
  • 1 1/2 Granny Smith apples, cored and diced
  • 32 oz. chicken broth
  • 1 C frozen peas
  • 1 1/2 T chopped fresh dill
  • 4 C diced cooked chicken
  • 1/4 t salt
  • 1/8 t pepper
  • 2 deep casserole dishes lined with pie crust
  • pie crust to top casseroles

Heat the oil and butter in a large pot over medium heat.  Add the onion; cook, stirring for 5 minutes.  Add the garlic; cook 1 minute more.  Sprinkle with flour and tarragon; turn to low and stir constantly 1 minute more.  Add the carrots, potatoes, apple and broth; bring to a boil.  Reduce heat to a gentle simmer and cook, partially covered, until the vegetables are tender, about 20 minutes.  Add the peas, dill, chicken, salt and pepper; cook 5 minutes more.  Spoon the mixture into crust-filled casserole dishes and top with more crust.  Crimp edges to seal.  Bake at 350 degrees for an hour or until crust is golden.

(slightly adapted from The St. Petersburg Times)

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