Obviously you can triplicate and even quadriplicate the ingredients to make a traditional pie-sized pie; I just wanted to make two small ones (using this stuff) because I think small food is fun. It always reminds me of this skit where Seinfeld talks about using miniature soap in hotel rooms and feeling immensely muscular ;-)
Because that’s kind of how it is here, you cut yourself a slice of pie and suddenly you can’t help but think “what if this slice of pie was regular-sized and I was a giant eating it?”
Nom nom nom, what fun! Right? Wrong.
Being a giant wouldn’t be that fun. In fact, it’d be very difficult. Finding clothes and furniture would be impossible, people would stare and whisper, you’d be forced to fight crime against your will, and you’d perpetually find yourself labeled as… ‘that giant.’
Anyways, I digress. The point I was trying to make before I pulled out the violins is that small food can be fun! And it’s also great if you have issues with portion control as you can obliterate an entire pie and still have room for a cup of tea, hehe.
For the crust:
1/4 cup cashew nuts
1/2 cup instant oats (I used gluten-free but regular work too)
1/4 cup vanilla sunwarrior warrior blend (or another veggie powder… or even casein!)
2 tablespoons calorie-free maple syrup or date syrup
1/4 cup cartoned coconut milk (or almond milk or just regular cow’s milk)
For the filling:
1 medium cooked and peeled sweet potato (see notes below)
1 tablespoon coconut flour
1/4 cup vanilla or bannoffee whey (this stuff is delicious!)
1 whole egg
1. First, make your ‘crust’ by blending all the above ‘crust ingredients’ together, ideally using a food processor. You want to end up with a pasty kind of dough that you’ll then press down onto two small pie tins or one medium one. If you don’t have ANY pie tins, consider doing this inside muffin cases!
2. OK. Once all the dough is on your pie tins (I used these), stick them in the oven and bake them at 190 C (374 F) for about 15 minutes or until they slightly brown. Then, make your filling.
3. The filling is ridiculously easy, all you need to do is to blend the sweet potato with the whey, milk, egg, and coconut flour and then top the crusts with it before baking the whole thing at 160 C (320 F) for about 35 minutes or until the filling has cooked through on top but not throughout.
4. You see, you don’t want to totally COOK the sweet potato filling because the goal is for it to be creamy – pie-like, you know? You’re not making a cake here ;-) So take it out of the oven as soon as it ceases to be totally raw and becomes kind of.. custardy. It’ll set as it cools.
And yeah! THAT is IT! The end product is really cool, kind of like a giant Sweet Potato Protein Pie Cookie or a Miniature Pie :-) Like I said above though, if you want to make it bigger, just multiply the ingredients and keep an eye on it so that you follow the same steps delineated above. It should work totally fine and you’ll end up with one hell of a pie!
Macros per Serving (out of 1):
39.9g carbs (out of which 7.95g is fiber! so you end up with 31.95g of net carbs)
16.65g fat (mostly from the cashew nuts).
1. The way I cook my sweet potatoes is simple: I wash them and stick them on a cookie tray. I then bake them in a hot oven (set to 200 C or 392 F) until they get soft. It usually takes about 35 minutes. I then just let them cool and the skin comes right off! Like THIS – unnngh!
2. This pie could do with a big dollop of greek yogurt, protein fluff, or whipped protein cream of top!
An Excited PS
Over one thousand copies of my cookbook – Protein Pow(d)er: The Cookbook – have now been sold and shipped all over the world! THANK YOU GUYS! :-)))))