Makes 6 (see individual pie recipes for bites. points, calories, and macros!)
This recipe is extremely adaptable, so feel free to experiment! Here are a few of the cream pies I’ve come up with.
“Crust”
Ingredients
· 6 Old El Paso Soft Tortilla Mini Bowls
· Spray butter (I used I Can’t Believe It’s Not Butter) (see notes)
· 1 1/2 tsp granulated sugar replacement
Directions
1. Preheat oven to 350°F.
2. Lay out the tortilla mini bowls on a sheet tray or baking pan. Coat each bowl’s interior lightly with butter spray, about 2 pumps each, then evenly sprinkle 1/4 tsp of sugar replacement over the interior of each.
3. Bake 10-12 minutes, until golden brown.
4. Remove from the oven and allow to cool completely before filling. Store any leftover "crusts" in an airtight container until ready to use.
Coconut Cream Pie
Makes 6 pies 3 Better Balance Bites/Blue Points
Calories 96 Fat 3.7g Carbs 20.3g Fiber 0.5g Protein 1.2g
Ingredients
· 6 “crusts” as prepared above
· 3 Tbsp + 1 tsp unsweetened flake coconut, divided
· Spray butter
· 2 Tbsp + 1 tsp granulated sugar replacement
· 1 1/4 cup unsweetened almond milk
· 1 tsp coconut extract
· 1 pkg (about 1 oz.) vanilla or white chocolate sugar-free instant pudding mix (see notes)
· 3/4 cup fat-free Cool Whip (see notes)
Directions
1. In a small sauté pan over medium heat, add 1 Tbsp + 1 tsp unsweetened coconut and spray lightly with butter spray. Sprinkle over 1 tsp of sugar replacement and toss to combine. Cook, stirring frequently, until coconut is lightly browned, about 5-7 minutes. Set aside to cool.
2. In a small saucepan over medium heat, stir together the almond milk, remaining coconut flakes, and remaining sugar replacement. Cook, stirring often, until steaming and bubbles just start to form around the edge of the pan, about 5-7 minutes. Remove from the heat and stir in the coconut extract. Set aside to cool to room temperature.
3. Once the coconut milk is cooled, transfer it to a bowl and whisk in the pudding mix and combine well. Refrigerate at least 1 hour.
4. Once the pudding is set, divide it evenly among the 6 “crusts” and top with 2 Tbsp of the Cool Whip. Spread the topping evenly over the pies and sprinkle each with a rounded 3/4 tsp of the toasted coconut.
5. Serve immediately if you like a bit of crunch to your “crust” or refrigerate at least 2 hours to allow the “crust” to soften slightly. I don't recommend preparing more than will be consumed within 6 hours of the "crust" may soften too much.
Banana Cream Pie
Makes 6 pies 2 Better Balance Bites/Blue Points
Calories 110 Fat 2.1g Carbs 25.1g Fiber 1.2g Protein 1.3g
Ingredients (see notes)
· 6 “crusts” as prepared above
· 2 very ripe medium bananas, mashed
· 2 Tbsp brown sugar replacement (see notes)
· 1 cup unsweetened almond milk
· 1 tsp vanilla extract
· 1 pkg (about 1 oz.) vanilla, white chocolate, or banana cream sugar-free instant pudding mix (see notes)
· 3/4 cup fat-free Cool Whip (see notes)
· Optional: 12-24 grams of toasted walnuts, finely chopped (up to 2 grams on each pie won't add any bites/points)
Directions
1. In a small sauté pan over medium heat, add the banana and brown sugar replacement, stirring to combine. Cook, stirring frequently, until the banana is lightly browned and has become more of a moist paste, about 5-7 minutes. Remove from the heat and stir in the almond milk and vanilla extract. Set aside to cool.
2. Once the banana milk is cooled, transfer it to a bowl and whisk in the pudding mix and combine well. Refrigerate at least 1 hour.
3. Once the pudding is set, divide it evenly among the 6 “crusts” and top with 2 Tbsp of the Cool Whip. Spread the topping evenly over the pies and, if using, sprinkle each with 6 grams of chopped toasted walnuts.
4. Serve immediately if you like a bit of crunch to your “crust” or refrigerate at least 2 hours to allow the “crust” to soften slightly. I don't recommend preparing more than will be consumed within 6 hours of the "crust" may soften too much.
Chocolate Cream Pie
Makes 6 pies 3 Better Balance Bites/Blue Points
Calories 99 Fat 2.6g Carbs 17.6g Fiber 1.3g Protein 1.4g
Ingredients
· 6 “crusts” as prepared above
· 1 cup unsweetened almond milk
· 1 tsp vanilla extract
· 1 pkg (about 1.4 oz.) chocolate sugar-free instant pudding mix
· 3/4 cup fat-free Cool Whip (see notes)
· 14 grams of Lily’s sugar-free milk chocolate chips, chopped
Directions
1. In a bowl, combine the almond milk and vanilla extract. Whisk in the pudding mix and combine until smooth. Refrigerate at least 1 hour.
2. Once the pudding is set, divide it evenly among the 6 “crusts” and top with 2 Tbsp of the Cool Whip. Spread the topping evenly over the pies and sprinkle each with about 2 grams of chopped chocolate chips.
3. Serve immediately if you like a bit of crunch to your “crust” or refrigerate at least 2 hours to allow the “crust” to soften slightly. I don't recommend preparing more than will be consumed within 6 hours of the "crust" may soften too much.
Chocolate-Peanut Butter Cream Pie
Makes 6 pies 3 Better Balance Bites/Blue Points
Calories 106 Fat 2.7g Carbs 18.8g Fiber 1g Protein 3.3g
Ingredients
· 6 “crusts” as prepared above
· 1 1/3 cup unsweetened almond milk
· 1 tsp vanilla extract
· 1/4 cup powdered peanut butter
· 2 tsp granulated sugar replacement
· 1 pkg (about 1.4 oz.) chocolate sugar-free instant pudding mix
· 3/4 cup fat-free Cool Whip (see notes)
Directions
1. In a bowl, combine the almond milk and vanilla extract. Whisk in the pudding mix, powdered peanut butter, and sugar replacement. Combine until smooth. Refrigerate at least 1 hour.
2. Once the pudding is set, divide it evenly among the 6 “crusts” and top with 2 Tbsp of the Cool Whip. Spread the topping evenly over the pies and sprinkle each with about 2 grams of chopped chocolate chips.
3. Serve immediately if you like a bit of crunch to your “crust” or refrigerate at least 2 hours to allow the “crust” to soften slightly. I don't recommend preparing more than will be consumed within 6 hours of the "crust" may soften too much.
Mocha Cream Pie
Makes 6 pies 3 Better Balance Bites/Blue Points
Calories 88 Fat 2.3g Carbs 18.3g Fiber 1.2g Protein 1.3g
Ingredients
· 6 “crusts” as prepared above
· 3/4 cup brewed coffee, room temperature
· 1/4 cup unsweetened almond milk
· 2 tsp granulated sugar replacement
· 1 tsp vanilla extract
· 1 pkg (about 1.4 oz.) chocolate sugar-free instant pudding mix
· 3/4 cup fat-free Cool Whip (see notes)
· 14 grams of Lily’s sugar-free milk chocolate chips, chopped
Directions
1. In a bowl, combine the coffee, almond milk, and vanilla extract. Whisk in the pudding mix and combine until smooth. Refrigerate at least 1 hour.
2. Once the pudding is set, divide it evenly among the 6 “crusts” and top with 2 Tbsp of the Cool Whip. Spread the topping evenly over the pies and sprinkle each with about 2 grams of chopped chocolate chips.
3. Serve immediately if you like a bit of crunch to your “crust” or refrigerate at least 2 hours to allow the “crust” to soften slightly. I don't recommend preparing more than will be consumed within 6 hours of the "crust" may soften too much.
Lemon-Blueberry Cream Pie
Makes 6 pies 3 Better Balance Bites/Blue Points
Calories 87 Fat 2g Carbs 20.8g Fiber 0.7g Protein 1.1g
Ingredients
· 6 “crusts” as prepared above
· 1/3 cup blueberries
· 2 Tbsp granulated sugar replacement
· 2 Tbsp lemon juice
· 1 Tbsp lemon zest, from 1 medium lemon
· 1 cup unsweetened almond milk
· 1/2 tsp vanilla extract
· 1 pkg (about 1 oz.) vanilla, white chocolate, or lemon sugar-free instant pudding mix (see notes)
· 3/4 cup fat-free Cool Whip (see notes)
· Optional: crushed vanilla wafers or graham crackers (will add bites/points to each pie)
Directions
1. In a small sauté pan over medium heat, add the blueberries, sugar replacement, lemon juice, and lemon zest, stirring to combine. Cook, stirring frequently, until the sugar replacement has melted and the liquid has reduced by half, about 5-7 minutes. Remove from the heat and stir in the almond milk and vanilla extract. Set aside to cool.
2. Once the blueberry milk is cooled, transfer it to a bowl and stir in the pudding mix and combine well. Refrigerate at least 1 hour.
3. Once the pudding is set, divide it evenly among the 6 “crusts” and top with 2 Tbsp of the Cool Whip. Spread the topping evenly over the pies and, if using, sprinkle each with crushed vanilla wafers or graham crackers.
4. Serve immediately if you like a bit of crunch to your “crust” or refrigerate at least 2 hours to allow the “crust” to soften slightly. I don't recommend preparing more than will be consumed within 6 hours of the "crust" may soften too much. If using the optional crumbled topping, add it to the pies just before serving.
Notes
· Crusts: If you can’t find or don’t want to use butter spray, you could use cooking spray. I’d suggest butter-flavored to give it a little buttery taste like a true pie crust.
· All: I used vanilla and chocolate (not chocolate fudge) pudding mixes for these recipes. Other flavors can work but have the potential for altering the bites/points, so use your recipe builder with what you are using!
· All: Fat-free Cool Whip, I’ve found, is better than sugar-free as far as bite & points, but you can use whatever you like, just input what you use into the recipe builder.
· Coconut Cream Pie: Sweetened coconut can be used and should only add another bite/point, but I chose to sweeten my own with sugar replacement.
· Coconut Cream Pie: You can eliminate the toasted coconut on the top if desired, though it is a classic addition to this pie and won’t reduce the bites/points.
· Banana Cream Pie: You can use granulated sugar replacement in place of the brown sugar replacement but it will not give the caramel notes to the pie.
· Banana Cream Pie: Sprinkling the toasted walnuts on top will add 1 bite/point.
· Chocolate and Mocha Cream Pies: You can eliminate the sprinkle of chopped chocolate chips on top but it won’t reduce the bites/points.
· Lemon-Blueberry Cream Pie: If you use an optional topping, add it to the recipe builder as it will likely alter the bites/points.
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