Pies and Cheesecakes

[Gaelen]

Index of Pies and Cheesecakes Recipes:


Bawdy's Cheesecake -- 4 ECC, 7 grams protein per serving
Basic LC Cheesecake Cups -- 6g ECC
Cheesecake Crystal Light - Low Carb (from cmcole, link to recipe at www.chef2chef.net)
Chocolate Cheesecake (from Kevinpa) -- 5.25g ecc, 10g protein per serving
Fruit Smoothie Cheesecake (from WakefieldWendy) -- about 2g ECC, 3g protein
Lemon Cream Tart with Pecan Crust (from cmcole)
Low Carb Key Lime Pie (from cmcole)
NY Style Cheesecake with Brazil Nut Crust (link to recipe by Karen Barnaby)
Oreo Cheesecake (from WakefieldWendy) -- about 5g ECC, 3g protein
Strawberry Cream Pie (from Missy)
Strawberry/Rhubarb Pie (from KevinPA)
Sweet Holiday Mini-Tarts: Cranberry Nut, Pumpkin Sour Cream, Pecan Pie, Lemon Coconut, Brownie Macadamia (from cmcole)
Zucchini mock apple pie (from Kevinpa)


Make sure you check out the selection of sweet and savory piecrusts in the Crusts (sweet and savory) (http://www.proteinpower.com/forum/showthread.php?t=491) thread in the Breads and Baked Wonders forum, and check out the savory pie and tart recipes in the Breakfasts and Meals to Go forum, in the Dairy and Eggs threads, and in the Appetizers, Side Dishes and Small Bites forum in the Finger Foods (http://www.proteinpower.com/forum/showthread.php?t=134) threads. You can also find some pudding fillings for cold cream pies in the Puddings/Custards (http://www.proteinpower.com/forum/showthread.php?p=442#post442) thread.

[Gaelen]

This cheesecake cupcakes recipe comes from realruth from the old eatprotein boards.

Basic LC Cheesecake -- 4 servings, 6g ECC per 'cupcake'

4 oz cream cheese
1/2 C Low-fat ricotta cheese
1/4 C Splenda
1 egg
1 tsp vanilla, or more, to taste

Cream Splenda and cheeses. Add egg and vanilla, mix well.

Spray paper muffin cups with cooking spray--this really works well! Pour in and bake at 325 for about 15-10 minutes until set. Chill.

Carb count is 6g per cupcake. You can use all cream cheese, but the LF ricotta drastically cuts the calories. The carb count for all cream cheese 'cupcakes' is 5g.

[Gaelen]

This is a link to Pecan Pie Crust (http://lowcarbdiets.about.com/od/desserts/r/pecancrust.htm) from Laura Dolson at http://www.about.com at the low carb diet site.

The entire crust has about 5g effective carbs, and works for an 8" or 9" pie or the bottom crust of a cheesecake.

[Viking Dan]

Basic LC Cheesecake -- 4 servings, 6g ECC per 'cupcake'

Drat. Now I have drool in my keyboard.

[Gaelen]

Ah, Dan...there's a reason they sell those silly plastic keyboard covers. ;)

[cmcole]

These recipes were split out from a post by cmcole. Make sure to check for the Savory Mini-Tarts in the "Finger Foods" thread of the the Appetizers, Side Dishes and Small Bites forum.

Sweet Holiday Mini-Tarts

Please refrigerate (or freeze) finished tarts!

Pastry:
½ cup butter, soft
3 oz. cream cheese, soft
1 cup Chefs' Flour Blend
Blend all together in a medium bowl. Cover and chill until easy to handle (about 20 minutes).
Using a 1-¾" mini tart pan, divide dough into 24 balls and press each ball into bottom and up sides of pan. (Note: I use the pestle from a mortar set, dipped in flour, or I can recommend ordering a Tart Tamper for $3.49 from Sugar Craft (note from Gaelen: non-working link to website removed).

Fill each with 1 tsp of filling (each filling recipe below makes 24 tarts). Bake all tarts at 325 for 20 to 25 minutes until fillings are set and tarts are golden.

Fillings:
Cranberry-Nut: Beat together one egg, ½ cup sweetener, 1 Tbsp melted butter, 1 tsp vanilla. Stir in 1/2 cup finely chopped fresh (or frozen) cranberries and 3 Tbsp chopped walnuts.

Pumpkin-Sour Cream: Beat together 1 egg, ½ cup canned pumpkin, 1/2 cup sweetener, ¼ cup sour cream, 1 Tbsp water, ½ tsp pumpkin pie spice.

Pecan Pie: Beat together 1 egg, 1/2 cup sweetener, 1 Tbsp melted butter, 1 tsp vanilla. Stir in ⅓ cup coarsely chopped pecans.

Lemon-Coconut: Beat together 2 eggs, ½ cup sweetener, 2 Tbsp melted butter, 1 Tbsp lemon juice. Stir in ¼ cup unsweetened coconut.

Brownie-Macadamia: In a small bowl, microwave ½ cup sugar free chocolate chips and 2 Tbsp butter until melted. Remove from micro and stir in ⅓ cup sweetener, 1 beaten egg, 1 tsp vanilla. Place a half of a macadamia nut in each pastry. Top with 1 rounded tsp of brownie filling.

[cmcole]

Lemon Cream Tart with Pecan Crust

Recipe shared and created by Rani Merens
Serving Size: 8

CRUST:
1 cup pecans -- finely chopped
⅓ cup Atkins bake mix -- or soy flour
⅓ cup ground almonds
½ cup melted butter

LEMON CREAM FILLING:
3 large egg yolks
2 large eggs
¾ cup Splenda® -- see note
2 tsp grated lemon rind
⅓ cup lemon juice
⅓ cup butter
½ cup cream -- whipped stiff

Crust
Mix all ingredients. Press into the bottom & up the sides of an ungreased 9" tart pan with a removable bottom. Mixture is quite wet like cake batter so use fingers to push up sides of pan. Bake at 350F for 25-30 minutes or until golden brown. Cool completely, then chill for at least an hour.
Lemon Filling

In a heat proof bowl over simmering water {or double boiler}, whisk together the yolks, eggs, sweetener, peel & juice. Cook, whisking often for about 12 minutes or until thickened to consistency of pudding. Remove from heat; stir in butter until melted. Pour into a clean bowl; place plastic wrap directly on top of pudding, cool & then chill for 1 hour. {Can be stored in the fridge for up to one week.} Whip the ½ cup cream then fold into the chilled lemon filling. Spoon into the chilled crust; remove sides of pan by pushing up from the bottom.

Make sure you have the bottom of the pan sitting on the palm of your hand or place it on a wide mouth jar to remove the sides. If desired, garnish each slice with additional whipped cream.
-10 servings @5.5 minus 1 gr. fiber= 4.5 carbs each slice
-8 servings @ 6.8 minus 1.2 gr. fiber= 5.6 carbs per slice

For those who prefer a sweeter filling use 1 cup Splenda®: carb count for 10: 5.1 carbs, for 8: 6.4 carbs.
Lime juice & peel may be substituted for the lemon.
Per Serving: 369 Calories; 38g Fat (88.7% calories from fat); 6g Protein; 5g Carbohydrate; 2g Dietary Fiber; 191mg Cholesterol; 218mg Sodium.

[cmcole]

Low Carbohydrate Key Lime Pie

from Debbie Cusick

1 package sugar-free lime Jello (or, sub. lime Kool-Aid + gelatin + Sweetener)
2 Tbsp key lime juice (optional)
⅓ cup boiling water
⅓ cup cold water
2 8-oz packages cream cheese, softened
½ cup heavy cream
1 package sweetener (e.g. Equal or Sweet' 'N' Low) or 1-2 tsp Splenda®
1 tsp coconut extract
1 cup pecans, ground
1 Tbsp butter

Melt butter in a small bowl. Add ground nuts, sweetener and half the Coconut extract. Pour all unto the bottom of a pie pan except for 2 Tbsp. A clear glass pan is pretty. Spread all over bottom of pan and put in fridge to chill. In a small bowl whip the heavy cream until peaks form. Set aside.
While it is being whipped you can bring water to boil. Mix the Jello with ⅓ cup boiling water until the gelatin has dissolved. Then add cold water and stir. When gelatin is dissolved add the key lime juice if desired. For the next step I have found you need a big bowl with HIGH sides. Slowly add in the cream cheese (I add each 8-oz package in 4 chunks) and continue to beat with a mixer at slow speed. After all cream cheese is added, put in the remaining coconut extract and beat at high speed until smooth. Then using low speed blend in the whipped cream. Using spatula, scrape into the pie pan and spread around. Sprinkle remaining nuts on top. Chill for at least 2 hours so jello can set. Entire recipe has 44g carbohydrates and 10g fiber and should serve 6-8.
http://www.camacdonald.com/lc/Cookbook/Desserts.html (http://www.camacdonald.com/lc/Cookbook/Desserts.html)

[cmcole]

New York Style Cheesecake with Brazil Nut Crust

Note from Gaelen:
The text of this recipe was removed because it is copyrighted by Karen Barnaby, Executive Chef of The Fish House in Stanley Park, Vancouver BC Canada, author of the cookbook The Low Carb Gourmet. An online version of the recipe can be accessed from Karen's own website via this link. (http://www.lowcarb.ca/karen/recipe062.html)

[kevinpa]

This one has to be tasted to believe....if you don't tell them they won't know its not apple.

Kevinpa's Zucchini mock apple pie

8 servings

Crust

2/3 c. + 2 T. shortening (I used crisco green with no trans fats)
1 1/2 c. Carbalose flour
1/2 c. resistant wheat starch
4 T. + 2 t. cold water

Cut shortening into flour until the particles are like small peas.
Sprinkle in water, 1 T. at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl.

Roll out between 2 lightly dusted(WPI) sheets of wax paper.

(4.5 carb per serving for crust)



Filling

6 -8 cup zucchini
4 T lemon juice
4 T wheat protein isolate
1 1/4 cup sweetener
2t cinnamon
dash of salt
(1.5 carbs per serving for filling using sweetzfree, 5.5 carbs using granular splenda)


Peel, remove seeds, slice zucchini into a large mixing bowl.

Toss with lemon juice and salt.

Mix flour, sweetener, cinnamon and add to zucchini.

It will be runny.

Pour into an unbaked pie shell and dot w/ pads of butter.

Add top crust.
Bake at 350 for 55 min.. or until golden brown..



(6 carbs total per serving using sweetzfree 10 carbs using granular splenda)

http://i43.photobucket.com/albums/e352/kevinpa/PP%20recipes/DSC00025.jpg

http://i43.photobucket.com/albums/e352/kevinpa/PP%20recipes/DSC00028_952472.jpg

http://i43.photobucket.com/albums/e352/kevinpa/PP%20recipes/DSC00029_818956.jpg

[Relief]

Kevin--I've been drooling ove this sice I saw it over on the other BB. I'm VERY interested in this crust recipe. I followed you crust experiments with great interest having been conducting my own. Does this crust really stand up to the liquid in the fruit pie wiout breaking down? what a miracle you have wrought! I had given up on the concept of being able to actually bake a fruit pie in a low carb crust. The best tasting pastry I had come up with ( I just got my order of carb quick/carbolose wheat starch--slow on discovering them)was a half blanched almond flour half wheat flour, I would make a fruit compote--my favorite is strawberry rhubarb-- and then serve it with a "cookie" of pastry-- if I tried baking the fruit pie in the crust, the nut crust would just soak up the juice and break down into a sodden mass--pretty yucky! I am really looking forward to trying this crust!!!! What else have you found the resistant wheat starch to be useful in?

[kevinpa]

Does this crust really stand up to the liquid in the fruit pie without breaking down?
What else have you found the resistant wheat starch to be useful in?
First of all Relief, I found this crust reacted just like a normal pastry flour would. The filling in this zucchini pie was quite wet and it came through with flying colors. As you most likely saw in my other experiments I also had some success with a carbquik(makes sense since carbquik is made from carbalose:D ) crust but this one was the best.
Funny you should mention strawberry rhubarb because one of my next attemps using this crust was going to be just that.

To answer your other question, I think resistant wheat starch will do for LC baking what Dreamsfield did for LC pasta.

So far, and mind you I have just touch the tip of the iceburg, using caralose for crusts the mix is 3 parts cabalose to 1 part resistant wheat starch.
For things like biscuits(see the othe thread) the mix I found to be the best is 4 parts carbquick to 1 part resistant wheat starch and 1 part wheat protein isolate 5000.

[Missy]

:eek: oh my gosh! When I grow up in low carb living.....I too can have PIE!!! :D

I'm gonna have to look into these specialized ingredients!!!! Do you have the ECC breakdowns yet?

[kevinpa]

Crust(4.5 carb per serving for crust)

Filling(1.5 carbs per serving for filling using sweetzfree, 5.5 carbs using granular splenda)


(6 carbs total per serving using sweetzfree 10 carbs using granular splenda)


They were just spread out a bit.....sorry I'm working on the protein count and when I say carbs I alway mean ecc.

[Missy]

Thank you Kevin....I could have read closer too! It's just the sudden SHOCK of PIE you know!!!!! LOL:D

[kevinpa]

Kevin’s Chocolate Cheesecake.

16 servings 5.25 ecc and 10 protein per serving.


I need to point out this cheescake is not major sweet by design. It has a big chocolate bite that will work wonders for a chocolate fix. The drizzle(1/2 oz.unsweetened chocolate, 1 tablespoon cocoa butter, sweeten with sweetzfree to taste) I put over is was sweet as a hint of contrast.


Crust
4 T. butter, softened
3 T. cocoa butter, melted
1 oz. (1 square)unsweetened bakers chocolate (finely grated)
1 packet sweet one
approx 17 or 18 drops sweetzfree (approx 1/2 sweetener equivalent)
2 T. granular erythritol
1 egg
1/2 teaspoon vanilla
1/2 cup almond flour
3 T. wheat protein isolate 5000
1 T. resistant wheat starch
1 T. wheat bran
1/2 teaspoon baking powder
1/2 teaspoon baking soda

In a medium bowl, mix together the butter, chocolate, egg, erythritol, sweet one, Sweetzfree and vanilla till well combined.
Combine dry ingredients and add to butter mixture; beat until combined and smooth.
Scoop a tablespoon of the dough and place on greased or parchment-lined baking sheet into about 6 equal cookies about an inch apart.
Bake in a 350 degree oven for 15 – 20 minutes.
http://i43.photobucket.com/albums/e352/kevinpa/DSC00011_909757.jpg
Note: When cookies are cool crush into 1 1/2 cups chocolate cookie crumbs.

Spray bottom and sides of 9 inch springform pan with non-stick cooking spray.
In a medium bowl, toss together crumbs and cocoa butter until crumbs are evenly coated. Pat mixture into bottom of springform pan and set aside.(At this time I covered sides and bottom double layered with foil to prevent springform from leaking latter when it bakes in a water bath.)

Filling
8 ounces unsweetened chocolate, chopped
1 cup heavy cream
22 ounces ricotta cheese
1 packet sweet one
9 drops sweetzfree (approx 1/4 sweetener equivalent)
8 drops sweetzfree (approx 1/4 sweetener equivalent)
1/3 c. granular erythritol
1/3 c. polyD
1 t. vanilla extract
4 large eggs

Put chocolate, 8 drops sweetzfree and cream in medium bowl and place bowl over saucepan filled 1/3 of the way with simmering water. Heat, stirring frequently until chocolate is melted and mixture is smooth. remove bowl from over pan and set aside to cool.

In mixer bowl, beat ricotta cheese at low speed until very smooth and creamy. Add 9 drops sweetzfree, erythritol, polyD and mix well. Add vanilla and eggs, one at a time, beating well after each addition. Add chocolate mixture and mix to combine.

Pour filling into prepared pan and tap lightly to knock out some air. Place in a large roasting pan and and fill 1 1/2" to 2" with very hot water. Cover roasting pan with foil and bake 55 - 60 min. or until set on sides but still jiggly in the center. When done, remove from water bath and allow to cool. Remove sides of pan and chill for at least 3 hours before serving.
http://i43.photobucket.com/albums/e352/kevinpa/DSC00013.jpg

http://i43.photobucket.com/albums/e352/kevinpa/DSC00017.jpg

http://i43.photobucket.com/albums/e352/kevinpa/DSC00021.jpg

http://i43.photobucket.com/albums/e352/kevinpa/DSC00028.jpg

[cmcole]

Cheesecake Crystal Light - Low Carb
Yield: 12 Servings

http://recipes.chef2chef.net/recipe-archive/06/043265.shtml

[Missy]

Oh YUMMY CMCOLE!!! That savory pie sounds delicious...and surely one can make a lc pie crust out of Kevin's pie recipe! Yummy! Thanks for all of your recipe additions!!! :D

[Belfrybat]

I made Kevin's pie crust yesterday, and all I can say is KEVIN IS MY NEW BEST FRIEND! :D I love pie crust, and haven't found a low carb one worth the ingredients. This one acts, looks, feels, and tastes just like the real thing. It's a bit salty, but I've discovered anything made with Carbquick or Carbalose is saltier that I would like. But I made Cornish Pasties, and the crust worked beatifully. Today I will made an egg custard pie with the remaining crust to see how sweet things interact with the saltiness of the crust. I think if I were to make a batch for a sweet pie, I'd add a bit of sweetener to the crust to off-set the saltiness, but let me tell you, if you like pie crust, this is the best recipe around.
Thank you, thank you, thank you, Kevin. :)

[kevinpa]

if you like pie crust, this is the best recipe around.


Thank you Brigit-Carol, you are very kind.
I like you, could not find a LC crust that I was satified with either. So last month I spent an entire week doing nothing but making crusts. I came up with 3 or 4 that I felt worked but this 1 by far was my favorite.

I am working on a version to lower the salty taste, which is caused by the fiber in the carbalose flour. By duluting the salty tasting fiber in carbalose flour with the non-tasting fiber in resistant wheat starch I'm hoping to lower that salty signature of the carbalose flour. I just don't know yet at what point it will effect the texture of the crust.

[Inez]

That pie crust looks absolutely wonderful, Kevin! Where do you find resistant wheat starch? Thanks!

[Inez]

Answered my own question -- I found it at Netrition.com. I can hardly wait to get some and start baking!

[kevinpa]

That pie crust looks absolutely wonderful, Kevin! Where do you find resistant wheat starch? Thanks!

This is where I have bought mine but i'm sure there are others:

http://www17.netrition.com/lifesource_rws70_page.html

there is also the resistant corn starch which work under the same principle.

http://store.honeyvillegrain.com/index.asp?PageAction=VIEWPROD&ProdID=640

[Belfrybat]

Kevin-- have you thought of adding WPI to help offset the saltiness? Although if you experimented for a whole week, you've probably tried everything I can think of.

A note about resistant starch -- all I had was corn starch and it worked great -- it's a bit higher in carbs than wheat, but not too much. When I get the Netrition order I'll try the crust with resistant wheat starch as well, but I can't imagine it coming out any better.

I gave Kevin's pie crust the ultimate Southern challenge yesterday: peach fried pies! They came out perfectly. Tends to brown quicker than traditional pie crust, but by using a mixture of coconut oil, lard, and peanut oil was able to control the browning and not have the fat so cool it absorbed too much grease. I need to work on the filling as it came out a bit runny, so will post a recipe when I've figured that out. I know Not-Starch would work but don't have any and its so expensive. So am playing with other fibers.

With peach season just around the corner, I can see myself gaining 50# making and eating low carb fried pies! :eek:

[Missy]

Oh BELFRY!!!!! yuuummm!!!! Go get that perfected girl!!!! :D You wanna be MY NEW BEST FRIEND??????? :D

[kevinpa]

Kevin-- have you thought of adding WPI to help offset the saltiness?

A note about resistant starch -- all I had was corn starch

Yes, I tried wheat protein isolate 5000 and 8000 if thats what you meant by WPI. If you were talking about whey, then no I didn't try it since I avoid using it because I dislike the taste of whey.

I also have the resistant corn starch and most likely will start using it when the wheat starts getting low.

[Belfrybat]

Oh BELFRY!!!!! yuuummm!!!! Go get that perfected girl!!!! :D You wanna be MY NEW BEST FRIEND??????? :D

Oh yes! The only problem is we want to lose weight, and I think we'd both be good about getting into trouble together. I'll make another batch of fried pies over the weekend and see if I can come up with a better thickner. This reminds me of the time many years ago a friend and I got into a contest to see who could come up with the best cheesecake. We were both married at the time and our husbands gained at least 10#s being the tasters! But it was a lot of fun.

[Gaelen]

BelfryBat, I don't know how much filling you're trying to thicken, but for the three or so cups I used to use for a traditional 9" fruit pie, I always used 2-3 teaspoons of corn starch. That was for six to eight servings, so it only adds at most 3g ECC to each...I do tend to prefer a little juicier filling (not good for contests, but its how my mom used to make her apple pies.) I have made nut crust pies, and reduced or eliminated the cornstarch in the filling for two or three teaspoons of unlfavored gelatin, or pectin, as well as tried combos of each, and even one very not-pleasing experiment with xanthan gum. I think of all the experiments, a touch of pectin, a mix of pectin/cornstarch, and recipes containing a small amount of naturaly high-pectin fruits like apples or cranberries, were the ones I like the best. Hope this helps.

[Missy]

Oh yes! The only problem is we want to lose weight, and I think we'd both be good about getting into trouble together. I'll make another batch of fried pies over the weekend and see if I can come up with a better thickner. This reminds me of the time many years ago a friend and I got into a contest to see who could come up with the best cheesecake. We were both married at the time and our husbands gained at least 10#s being the tasters! But it was a lot of fun.

I PROMISE, on my honor, I will behave and only use these as "treats" on occassion and within portion control.:D ~ gee...we could use this as our low carb "sweet" motto....like the girlscouts or something!!! :D I wonder if Kevin would mind being inducted into the "girlscouts"...lol...na, we could have Ottawa, Gabe, and Kevin stay boyscouts! lol

Ok, if we make this our motto...we can all hold up a fork instead of fingers! :D

See....just LOOK what the THOUGHT of pie does to me! lol :eek:

[Belfrybat]

BelfryBat, I don't know how much filling you're trying to thicken, but for the three or so cups I used to use for a traditional 9" fruit pie, I always used 2-3 teaspoons of corn starch. That was for six to eight servings, so it only adds at most 3g ECC to each...I do tend to prefer a little juicier filling (not good for contests, but its how my mom used to make her apple pies.) I have made nut crust pies, and reduced or eliminated the cornstarch in the filling for two or three teaspoons of unlfavored gelatin, or pectin, as well as tried combos of each, and even one very not-pleasing experiment with xanthan gum. I think of all the experiments, a touch of pectin, a mix of pectin/cornstarch, and recipes containing a small amount of naturaly high-pectin fruits like apples or cranberries, were the ones I like the best. Hope this helps.

Thanks, I hadn't thought about using pectin. Guar gum did not work well, neither did fiberfit. The fried pies come out to be 8-9 ECC each, and I am trying to keep them under 10 for those of us still in Intervention so had hoped a fiber might work. I might just have to bite the bullet and buy "Not Starch" since I know that works well. I'm also going to experiment with mixing in Carbolose flour with the peaches since it will thicken gravy, it might do the trick for pies.

[kevinpa]

Thanks, I hadn't thought about using pectin. Guar gum did not work well, neither did fiberfit. The fried pies come out to be 8-9 ECC each, and I am trying to keep them under 10 for those of us still in Intervention so had hoped a fiber might work. I might just have to bite the bullet and buy "Not Starch" since I know that works well. I'm also going to experiment with mixing in Carbolose flour with the peaches since it will thicken gravy, it might do the trick for pies.

I actually think the "Not Sugar" works better, I find it mixes way better without clumping.

[kevinpa]

Strawberry/Rhubarb pie
8 servings
http://i43.photobucket.com/albums/e352/kevinpa/PP%20recipes/DSC00023_829908.jpg
Crust
2/3 c. + 2 T. shortening (I used crisco green with no trans fats)
1 1/2 c. Carbalose flour
1/2 c. resistant wheat starch
4 T. + 2 t. cold water
Cut shortening into flour until the particles are like small peas.
Sprinkle in water, 1 T. at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl.

Roll out between 2 lightly dusted(WPI) sheets of wax paper.

(4.5 ecc per serving for crust)

Filling
2 cup chopped rhubarb
2 cup sliced strawberries
3 eggs
3 T heavy cream
4 T wheat protein isolate
1/2 t. Sweetzfree (2 cups sweetener equivilent)
3/4 t. nutmeg
2 T. butter
(3 ecc per serving for filling using sweetzfree 7 ecc using granular splenda)

Beat slightly eggs and mix together with heavy cream.
Stir in sweetzfree,WPI, and nutmeg and combine well.
Fold in rhubarb and strawberries till covered the tranfer to bottom crust.
Dot filling in pan with butter and cover with top crust and vent.

Bake till nicely brown, about 50 - 60 min in a 375 oven.

total 4 protein 7.5 ecc using sweetzfree 11.5 ecc using granular splenda.

[SherryJ]

Kevin, that's never been a favorite of mine, but with that picture, dang, it just might now be! Way to go... :)

Sherry

[Always]

Kevin: I made your pie crust using lard and corn starch as I didn't have any of the resistant wheat starch (RWS). I found the dough to be very sticky and had some trouble rolling it between 2 pieces of wax paper. Did you chill the dough when you made it (chilled mine about 30 min)? I also didn't have any wheat protein isolate so I used carbalose flour to coat the paper. I thought it was good tasting, although I could taste the corn starch so I look forward to trying it with RWS.

I also made the CarbQuik Pie Crust recipe from their website and found that it did taste salty (yours did not). That crust was chilled for 2 hours and it still was very sticky. I couldn't get it off the wax paper the first time so grumbling alot I scraped it off and started over again and using more carbalose flour, I managed to make it work.

Liked your recipe better than the CarbQuik, although it was much much better than the Carb Sense Pie Crust of 2 years ago. Thanks in advance for your comments and thanks for coming up with this recipe in the first place.

My family has always been big on pies at Thanksgiving and I used to be the pie queen (pre low carb). My nieces and sister-in-law have taken up the torch as my family is still too attached to sugar and flour to enjoy my LC attempts....but I will keep trying. Thanks again.

[Gaelen]

Mary, I'm not Kevin...but yes, chilling the crust should help. At various times I'm made piecrusts from grated cheeses, shredded cheeses, shredded daikon radish, shredded pressed zucchini, shredded coconut, vital wheat gluten, oat flour and ground nut meals--and combinations thereof--but I've never used resistant wheat starch. However, the colder they are, the easier they are to roll out--whatever the raw ingredients. I've even been known to pop a round of crust into the freezer for a few minutes, up to about 1/2 hour, to get around a sticky dough. Hope this helps.

[scott123]

Mary, corn starch = pure starch = pure carbs. Resistant wheat starch is wheat starch that's been treated with an enzyme to make it digestion resistant, lowering the carb count to a very small fraction of the original. Generally speaking, resistant wheat starch is almost all fiber.

First of all, you'd never want to sub corn starch for resistant wheat starch. You don't even want to sub resistant corn starch for resistant wheat starch. They're apples and oranges and produce completely different results in baked goods.

Secondly... if you subbed regular corn starch for RWS, you added a ton of carbs to this recipe. With that much corn starch you're probably in the carb impact realm of oat flour, and possibly even whole wheat flour. If you can afford that many carbs, you might as well use oat flour, as that will taste a lot better than a resistant wheat starch/carbalose combo.

Lastly, I highly highly recommend avoiding the recipes on the carbquik website (or the box). More people get turned off to carbquik by preparing those recipes, achieving poor results and becoming disillusioned. The biscuit recipe is especially foul and the pizza is disgusting.

Get your hands on some resistant wheat starch. Netrition carries it. It goes a long way in helping to dilute the strong taste of the carbalose. Kevin's carbalose/RWS crust is definitely one of the best lc crust recipes on the web, if not the best. He also has a WPI/blanched almond flour crust that looks excellent as well, although it's not quite as flaky.

[Gaelen]

I have to admit that I far prefer any combination of vital wheat gluten, microfinely ground nuts and microfinely ground dried coconut to any of the psuedo-crust mixes available. A simple nut crust, while not a flaky pastry crust, is good on its own and boosts the protein in the recipe. Dried coconut does the same thing, similar to a graham cracker or shortbread crust. And vital wheat gluten plus cream cheese or sour cream work well to cream a sour-cream crust as for rugulach, and has a good protien profile. Best of all, each of them tastes pleasant without needing to be camouflaged by other ingredients. YMMV.

[scott123]

Gaelen, nut crusts are great alternatives, but there's a great deal of difference between a nut based crust and the real thing. Kevin's crust recipe above puts one into the realm of a perfect lc replica of a real high carb crust. To be able to make a lc version of a hc treat that's virtually indistinguishible- it's a tremendous achievement. I'm not sure what crust mixes you've sampled, but this recipe is definitely worth trying.

[Always]

Gaelen..that's quite a list of creative crust variations. You never cease to amaze me with what you come up with. Thanks.

Kevin...while I appreciate your comments, I do know what RWS is and I do know how many carbs are in the corn starch. I only used it as an experiment because I just had to give it a try...get my hands in some dough...see if I still had it. I agree that Kevin's recipe is great!

I do not however, agree with your comments on the CarbQuik recipes.


Lastly, I highly highly recommend avoiding the recipes on the carbquik website (or the box). More people get turned off to carbquik by preparing those recipes, achieving poor results and becoming disillusioned. The biscuit recipe is especially foul and the pizza is disgusting.


I know many people who are very happy with CarbQuik and have used the recipes successfully. As I tell my customers, everyone's tastes are different. What I like, you might not like.

Bake on...

[Gaelen]

Gaelen, nut crusts are great alternatives, but there's a great deal of difference between a nut based crust and the real thing.

Scott, I agree that nut crusts are different from pastry crusts...as shortbread crusts are different from sponge cake crusts...but they are all 'the real thing.' ;) Nut and coconut crusts each require a light touch to come out well, but I like them very much.


Kevin's crust recipe above puts one into the realm of a perfect lc replica of a real high carb crust. To be able to make a lc version of a hc treat that's virtually indistinguishible- it's a tremendous achievement.

Again, agreed. Whenever a cook can modify an existing recipe or make less common ingredients work the way more popular ones, do, it's usually a job well done. I tend to approach l/c cooking in its own right, however, and I don't usually seek to replicate anything. I'm also one of those people who doesn't usually called mashed cauliflower 'fauxtatoes,' -- it's cauliflower, and IMO it tastes good without naming it to disguise it as something else.


I'm not sure what crust mixes you've sampled, but this recipe is definitely worth trying.

I did. I test and try all kinds of recipes, to see how I can tweak them, or use them, or whether they fit the way I like to cook. Over time, I've gotten back to the place I started at during the 70s--I really like to keep my ingredients as whole-food, unprocessed/simple, close to the source as possible. If I can't buy it locally, I generally don't use it except on a trial basis. I don't really like sending away for the stuff I use routinely, and in testing foods I've never found anything I had to out-source that I liked enough to actually *keep* sending away for it. I can honestly say that at this moment there is nothing in my kitchen cupboards, fridge or freezer that I couldn't replace from a local supermarket, health food store, farmer or farm market or (when things are growing) my own garden. There is little to nothing that is specially marketed as 'low carb' except the Isopure whey protein powder that I pick up once a month at GNC. The only exception to outside sources is my spice cupboard; there's this spice shop in Manhattan in 'curry hill' that sells the most amazing blended hot curry spices, and I treat myself to a six month supply twice a year. I've got a dried chile blend that came from New Mexico that I picked up this summer at a festival and which I like very much. However, the rest of my pantry tends to be locally available. Think globally, act locally. ;)

Preferring a nut or coconut crust to one that uses resistant wheat starch, wheat protein isolate or whey protein is just what I like; others may like RWS crusts, and that's all good, too. I was just pointing out that there are some crusts out there that can easily be created in the low carb kitchen which do not require special ingredients.

[kevinpa]

Kevin: I made your pie crust using lard and corn starch as I didn't have any of the resistant wheat starch (RWS). I found the dough to be very sticky and had some trouble rolling it between 2 pieces of wax paper. Did you chill the dough when you made it (chilled mine about 30 min)? I also didn't have any wheat protein isolate so I used carbalose flour to coat the paper. I thought it was good tasting, although I could taste the corn starch so I look forward to trying it with RWS.
Mary, As Scott already said and I saw you said you already knew, RWS and corn starch are two different animals. For that matter Resisant Corn Starch and Corn Starch are not the same and do not react the same when baking with them.
With that said, it makes sense that it didn't work for you using that sub.

My dough did not need chilled as I use the amount of water I add to it to determine the texture of the dough. I have since started using parchment paper to roll out any dough I make but only because it has less sticking overall.

Carbalose or WPI would make little difference for dusting the working surface other than my mind is usually geared to choosing the ingredient with the lowest carb that works the best for the job....so I choose WPI.

As far as the taste of the carbalose flours (Carbalose, Carbquik), I don't like the taste of the fiber they add to it. I think this is the taste issue most people have with it. And because of that strong(bad) tasting fiber I use the neutral tasting RWS to delute that taste thus giving it a duel use in this crust of texture and taste.

HTH

[Always]

Hey Kevin: Thanks for the reply and your point about the RCS vs just CS...makes sense. I made your crust with just Carbalose flour except for 2 T of vital wheat gluten. Refrigerated it over night and it rolled good on a silacone mat. Just had to do a little patching in the pie plate. Made the Eades Pumpkin Pie in it and it was perfect.

[kevinpa]

Coconut Cream Pie w/coconut, pecan, cacao nibs crust
8 servings at 4 grams protein 4 grams ecc per slice.
Crust

1/4 cup unsweetened coconut
10 T. Carbquik
1/4 cup pecans
1/4 cup cacao nibs
1/4 cup powdered erythritol
1/2 t. splenda quick pack
3 T. coconut oil

Pulse all dry ingredients in food proccessor until ground fine.
Cut coconut oil into dry mixture and press into a 9 inch pie dish.
Bake crust in a preheated 350 degree oven for 20 minutes or until set.
Let cool completely.

http://i106.photobucket.com/albums/m273/kevinpa1/cccnc36.jpg

Filling

1/2 cup powdered erythritol
1/4 cup not/Sugar
1 T. diabetisweet
1 T. vanilla extract
1 cup unsweetened coconut
2 egg yokes
1 tablespoon butter
2 cups coconut milk
3 T. coconut cream concentrate

Combine dry ingredients with coconut milk and heat over medium high heat until well incorporated and smooth.
Add in vanilla, butter, yokes, and coconut cream concentrate stirring constantly.
Bring mixture to a simmer and reduce heat to medium low.
Continue stirring until mixture becomes very thick.
Remove from heat, cover and let sit for 5 minutes.
Fill cooled crust with filling.

http://i106.photobucket.com/albums/m273/kevinpa1/cccnc38.jpg

Meringue

4 egg whites
1 tsp. cream of tartar
1/4 cup granular erythritol
2 T. not/Sugar
1 T. diabetisweet

Combine egg whites and cream of tartar. Beat until soft peaks form. Gradually beat in sweetener until stiff peaks. Put lightly on pie.

http://i106.photobucket.com/albums/m273/kevinpa1/cccnc39.jpg

Bake pie in a preheated 350 oven for 20 min or until meringue is a golden brown.

Chill before serving.:razz:


http://i106.photobucket.com/albums/m273/kevinpa1/cccnc44.jpg

http://i106.photobucket.com/albums/m273/kevinpa1/cccnc02.jpg

[BawdyWench]

Bawdy's Cheesecake

2 eggs
2 tsp vanilla
1 1/2 cups sour cream (all of a 1 lb container)
1/2 cup Splenda (or any flavored SF syrup you like)
16 ounces cream cheese (2 packages, softened)
2 Tbsp melted butter

Mix together.

That's it! If you like, you can make a crust out of 1 1/2 cups almond meal (ground almonds), 1/4 cup splenda, and 1/4 cup melted butter.

Bake in a preheated 325-degree oven for 35 to 40 minutes. DO NOT TAKE IT OUT OF THE OVEN. Just turn off the oven.

It won't look quite done, but it does firm up as it cools and has been in the fridge. To help keep the top from cracking, I place a pie tin filled with water on the shelf below to keep the heat moist.

I input this into Fitday, and the totals are (using Splenda and having a crust):

4,049 calories
370 grams fat
81 grams carbs (minus the 24 grams of fiber equals 57 ECC)
92 grams protein

If you get 12 servings out of it (which are still good-sized servings, since it's pretty rich), the counts per serving are:

324 calories
30 grams fat
4 ECC
7 grams protein

And if you use a liquid SF sweetener like DaVinci's or Atkins syrups (which have no carbs), the ECC for the whole recipe drops to 39, and one serving drops to 3. Remember, a cup of granular Splenda has 24 carbs in it because of the maltodextrin filler they use so it measures the same as sugar.

Even DH didn't know it was LC. He loved it!

Also, sometimes I'll keep out a cup of the batter and add some unsweetened cocoa to taste (1 Tbsp has 2 carbs with 2 grams fiber, so 0 ECC), and then dollop it in and swirl it around.

Other people have added pumpkin and other flavorings.

It also freezes well. Same texture and flavor after defrosting.

Enjoy!

PS: Here's a link to 20+ pages of ideas and variations for Bawdy's Cheesecake: http://forum.lowcarber.org/showthread.php?t=224312&page=1&pp=15

[Missy]

This is My recipe for Strawberry Cream Pie. I'll have to say, it was delicious!!!! Next time I make it, I'll take a picture to share. :D I used Kevin P's crust recipe. Yum. I added 1 TB. of splenda to it though to sweeten it a tad and more water. Here's his recipe with a * of my additions.

8 servings

Crust

2/3 c. + 2 T. shortening (I used lard)
1 1/2 c. Carbalose flour
1/2 c. resistant wheat starch
1 T. splenda *(my addition)
4 T. + 2 t. cold water *(I used a bit more water)


Cut shortening into flour until the particles are like small peas.
Sprinkle in water, 1 T. at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl.

Roll out between 2 lightly dusted(WPI) sheets of wax paper.

(4.5 carb per serving for crust)


Bake...at? 350 for 10 to 15 mins (I guessed). Let cool.

Cream Cheese Layer

8 oz. Cream Cheese, softened
1 T of Splenda

Mix together and spread on cooled pie shell.

Strawberry Layer

1 quart of fresh Strawberries, cleaned and sliced
1 T. Splenda to sweeten fresh strawberries, if needed.

1 small package of sugar free strawberry jello, made according to package. Let cool.

As the jello is semi cooled and starting to gel, add fresh strawberries and pour over cream cheese layer. Put in refrigerator for several hours to completely gel.

It works out to, if I figured it right...8.5 carbs per slice of an 9" inch pie, cut in 8 pieces. If you really want to cut the carbs....don't put the cream cheese in it. But it helps give it a layer between the wet jello and the crust. I haven't tried that. Or...you could use less then the whole 8 oz too.

[kevinpa]

Sounds good Missy.

One note, the crust recipe that you used was for a two crust pie.
If you wanted to cut the carbs by 2.25 per slice make 1/2 of that crust recipe.

[Missy]

Okay, I will. :D Kevin the pie crust was very good! Thank you so much for sharing with us! It cut beautifully!

I'm going to make a couple of them today and give one to my sister. Thanks for your suggestion. I didn't realise that! I just thought you were being generous! :D

[WakefieldWendy]

Here are two no-bake cheesecakes that are yummy and easy:

Oreo Cheesecake

3 pkgs cream cheese
1/3 cup splenda
tsp vanilla
1.5 cups whipping cream
15 Oreo cookies (yes, this is a high-carb ingredient, but it isn't much in the total - also, I will give you a way to reduce the carbs).

1. Line a 9x13" pan with aluminum foil.
2. Coarsely chop the Oreos.
3. Whip cream, set aside.
4. Blend cream cheese, splenda and vanilla.
5. Fold whip cream and Oreos into cream cheese, spread in pan and refrigerate for 4 hours (freezing a little helps to cut neat squares).

Whipping cream - 1232 calories, 7.3 protein, 132 fat, 10 ecc
Cream cheese - 2618 calories, 56.6 protein, 261.5 fat, 0 ecc
Splenda - 32 calories, 8 ecc
Vanilla - 12 calories, 0 protein, 0 fat, .5 ecc
Oreos - 800 calories, 10 protein, 35 fat, 115 ecc

Totals = 4694 calories, 73.9 protein, 428.5 fat, 133.5 ecc
if 24 pieces - 196 calories, 3 protein, 18 fat, 5.5 ecc

If you want to change this a bit, you can add a butter/nut crust (I'm always more interested in the cheesecake or pie filling, so I just do without crusts), or replace the Oreos with anything fun - bits of 70% Lindt chocolate would be expensive but good (and the sweetness of the rest would be fine with this). I've given you the ingredient counts so if you dump the Oreos you'll know what you're losing. You could even add peanuts and a few mini-marshmellows and make Rocky Road.

Fruit Smoothie Cheesecake

4 pkgs cream cheese
1/3 cup splenda
2 cups frozen mixed berries, well drained (if you use fresh berries, you may want to increase the splenda slightly)
1 cup whipping cream

1. Line 9x13" pan with aluminum foil
2. Whip cream and set aside.
3. Blend cream cheese and splenda. Mash berries with fork and add to cream cheese. Fold whipped cream into cream cheese.
4. Press into pan and refrigerate for 4 hours.

Whipping cream - 821 calories, 4.9 protein, 88 fat, 10 ecc
Cream cheese - 3490 calories, 75 protein, 349 fat, 0 ecc
Splenda - 32 calories, 8 ecc
Frozen mixed berries - 160 calories, 2 protein, 0 fat, 42 carbs - 18 fibre = 24 ecc

Totals = 4503 calories, 81.9 protein, 437 fat, 60 carbs - 18 fibre = 42 ecc
if 24 pieces - 187.6 calories, 3.4 protein, 18.2 fat, 1.75 ecc (+0.75 fibre)

(Your results will vary depending on the mixed berry blend you use, but that doesn't affect the per piece values much at all).

[Relief]

I came up with two new pies this holiday that turned out nicely so I thought to share:

"Key" Lime Pie
( I didn't use real Key limes so its not really KEY lime pie--just LIME pie :D )
1 9 " prepared "crumb" crust ( my favorite recipe below)
1 cup heavy cream
4 egg yolks lightly beaten
8 ounces cream cheese( one package) softened and whipped smooth
1/2 cup fresh lime juice ( key lime if you got it, regular if not)
zest of two limes
1 1/4 teaspoon unflavored Gelatin ( open the envelope and measure)
1/4 cup water
3/4 cup sugar equivalent ( I use 2 T xylitol and 16 drops of Sweetzfree sucalose Zero carb liquid)
2 drops green food coloring ( optional but makes it pretty)

fisrt get your juice and zest prepared and ready to go, and the cream cheese well softened and beaten very smooth.

sprinkle the gelatin over the 1/4 cup water and let soften for 10 min.
meanwhile heat the cream with the sweeteners added until very hot but not boiling, stir some of the hot cream into the egg yolks then pour back into the pan with the cream and heat until mixture coats the back of a spoon and leaves a trail when you draw a finger through it(about a min or two is all it takes). Take the pan off the heat; add the gelatin mixture and stir and until gelatin is melted and thoroughly combined. Combine the cream mixture with the cream cheese ( works best added a little at a time a beating after each addition) then add the juice and zest. cool for several minutes, stirring occasionally, ( I like to put the bowl into a larger bowl filled with ice water to cool it more quickly) pour filling into prepared crust and chill several hours. serve with whipped cream.

without a crust each serving ( figuring 12 per pie--it's rich) is only about 2 ecc!! with the crust I use it comes out to about 4.5)

Berry breeze cream pie

same recipe and method as above but substitue 1/4 cup lemon juice for the lime juice and zest. after the pie has chilled cover with blueberry filling:

2 cups blueberries
1/4 cup water
sweetener to taste about 3/4 to a cup equivalent( I use a combination of xylitol and liquid splenda)
1 tsp gelatin or 2 T "Not Sugar" to thicken
cook for a few minutes then chill. top pie and serve!

Crumb Crust

1 1/2 cup almond meal ( finely ground almonds)
2 T cup oat flour
2 T poly dextrose
1/3 cup sweetener equivalent ( 6 drops sweetzfree,plus 1 T xylitol)
5 T melted butter

combine ingredients ( I use a food processor but a fork works too;or your hands!) and press into a 9 inch pie plate and bake at 350 for about 10-15 min til golden brown. after the crust has cooled i brush it with egg white and put it back into the oven for about 5 min to set. it prevents the crust from dissolving into the filling!

[mirihawk]

Excuse me, I'm confused - can't find a recipe for something called Bawdy's cheesecake? I searched with the search tools but seem to have failed... thanks. :confused:

[Mitra]

Bawdy's cheesecake is in post #44 in this thread: here (http://www.proteinpower.com/forum/showpost.php?p=35818&postcount=44)