It’s 6:00 pm. A man and a woman are pleasantly conversing about their respective days when, all of a sudden, the conversation turns to pie:
Woman: “Hey, guess what? I made a blackberry protein pie today!”
Man: “Really? A blackberry pie? Wow!”
Woman: “Yes but… it didn’t exactly turn out. It’s really tasty, don’t get me wrong but I… let’s just say it’s… different.”
Man: “What do you mean?”
Woman: “Well… I kind of protein fluffed the filling…”
Man: “You protein fluffed the filling?!”
Woman: “Yeah the blackberry filling, I protein fluffed it.”
Man: “How come?
Woman: “Well… you see… I… uh… I kind of winged the whole pie recipe and just protein fluffed the filling”
Man: “Wait, wait, wait… you made a pie without consulting an actual pie recipe?”
Man: “Centuries of pie-making tradition, available at your fingertips, left unconsulted?
Woman: * mischievous grin*
Man: “Well… let’s try this! I’m intrigued!”
Walking into the kitchen, the woman opens the fridge door, removing from inside what looks like a pie from the distance but, upon closer look, looks more like protein fluff on a cookie basket with a bunch of blackberries on top. “What sort of wizardry!” he cries out upon seeing it. Welcome to this recipe, let me start at the beginning; please, make yourself at home .
The plan this morning was simple. I’d make a protein crust, a blackberry protein filling, and bake the whole thing in the oven before moving it to the fridge to ‘set.’ What could go wrong? Well… it all started when I decided to use frozen instead of fresh blackberries and then protein fluffed them (by whisking them with whey and a bit of milk, effectively turning them first into protein ice cream and then into a bona fide fluff – see picture here to the left). I immediately knew it wouldn’t quite work because pie fillings are not fluffy but… instead of tossing it out and starting again, I decided to just use the fluff and bake it with berries on top. Let me give you the whole recipe so you see what I did here:
For the crust:
1/4 cup buckwheat flakes (could use oats too)
1/2 tablespoon coconut oil
1/4 cup pea protein powder (refer to my protein powder substitutions chart if you don’t have any)
1/4 cup liquid egg whites
1 tablespoon coconut milk
1/2 toffee toffee flavdrops
1. First make the crust by blending together and pressing the crust ingredients into a disposable aluminum pie mold.
2. Then bake this for 10 minutes under a grill/broiler and then proceed to make the filling.
3. Make the filling by blending together the filling ingredients for about 3-4 minutes (effectively creating a soft protein fluff).
4. Place the filling inside the crust base and add a handful of blackberries on top before baking the whole thing for a good 35-40 minutes at 160 degrees C (320 F).
Macros per Serving (out of 2):
32g carbos (6.5g sugars)
8.7g fat (6.1g fat)
To be honest, part of me thought not to bake it – to just eat it LIKE a proper fluff in a basket (kind of like this!) but I was curious to see how it’d turn out baked and boom, now we know! The fluff kind of set a bit (you can tell by looking at the final picture in this post) and combined nicely with the intense blackberryness of the whole thing, baaam! Now, it’s true: this pie should be in inverted commas – it didn’t turn out like a traditional pie. It turned out to be more like a cake-basket-encased blackberry protein fluff. But, you know what? I loved it! Sure, the recipe needs work and sure, I should have consulted a proper pie recipe. But, had I done that, this would have never come to life! Ah, it’s what I love about protein cooking, the madness. The madness that comes from a kind of fearlessness which allows one to come up with something otherwise impossible. Say, say, say :-D