Chai Pie Cheesecake (Keto Friendly Version)

 

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I have recently taken to drinking Chai Tea rather than lattes when out for hot drinks. I  find the richness of flavour and aroma really satisfying, and I also benefit from the reduction in the caffeine (especially in the afternoons and evenings).  This led me to consider how I might take this wonderful spicy drink and expand it into a bigger dessert.

The result was Chai Pie.  It provides much of the spicy tea experience (though without the tea element). The ginger of the base enhances this and makes for a pleasant after dinner treat (especially when served with a dollop of whipped or extra thick double cream).

Ingredients:

Crust –

  • Ground Almonds 300 g
  • Butter 150 g
  • Ground Ginger 1/2 tsp

Filling –

  • Cream Cheese 350 -375 g
  • Eggs 2
  • Stevia 3 Tbs
  • Vanilla Extract  tsp
  • Turmeric 1 tsp ground
  • Cinnamon 1/2 tsp ground plus extra as topping
  • Ginger 1/2 tsp ground
  • Nutmeg  1/4 tsp ground
  • Cloves 1/8 tsp ground
  • Cardamom 1/8 tsp ground
  • Salt pinch
  • Black Pepper pinch ground

Method:

Blitz the nuts in a food processor. Melt butter and stir in the crumbled nuts. Spoon into a standard 8 inch pie pan and press into into side and bottom to form a pie base.  Bake for 10 minutes at 160 C/ 350 F in a preheated oven and then set aside.

Increase oven to 200C/400 F. Whip the eggs for about 3 minutes, and then add the sweetener, vanilla, and spices.  Mix for an additional 2 minutes.  Add the cream cheese and  blend for 2 minutes.

Pour mixture into prepared base and place back into 200 C oven. Bake for 20 minutes. Remove from oven and sprinkle with cinnamon. Return to oven and bake for 10 – 15 more minutes. Check the centre with a skewer or tooth pick. If clean, allow to cool thoroughly and then refrigerate, This will insure that it has set well.

Padre

Chocolate Orange Pie

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Chocolate Orange Pie

This is like key lime but with oranges and Terry’s Chocolate Orange (or similar). In the UK chocolate orange and Christmas seem to go together, so I thought I would see if it could be expanded to be a family dessert for the holidays.  Please let me know what you think.

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Ingredients:

  • Chocolate Biscuits 290 – 300g (I have used several types in the past, Bourbon Cremes are nice but can stick a bit to pan)
  • Butter 150g melted
  • Condensed Milk 397g-400g tin
  • Eggs 3 medium yolks
  • Oranges 1 -2 medium to large (juice – do not use more than 6 Tbs juice or pie will not set right], and zest of one orange)
  • Corn Starch 1/4 tsp
  • Orange Food Colouring  a few drops (optional)
  • Terry’s Chocolate Orange or Chocolate Buttons (to garnish)

Method:

  • Pre-heat the oven to 160C/320F (or 140C fan oven). Grind biscuits to crumbs in a food processor or mash with mortar-pestle. Mix with the melted butter and press into the base and sides of 8 inch loose bottom baking tin or pie pan. Bake for 10 minutes. Remove and let cool.
  • Zest and juice the orange. Whisk the egg yolks in a large bowl (about 1 minute with electric mixer or 5 by hand whisk). Add starch and stir in condensed milk and whisk for 3 minutes, then add the zest and juice and colouring (if used) [personally I am not a fan of the colouring, but it does make the pretty] and whisk again for 3-4 minutes. Pour the mixture into the base and bake for 15-20 minutes checking that it has not become overly browned.
  • Remove and allow to cool.
  • Garnish with chocolate pieces and refrigerate before serving.

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The photos are of one I made for Christmas, and I didn’t use any extra colourings.

Padre

 

 

 

Key Lime Marshmallow Pie

Here is another festive favourite.  It has a bright fresh taste with just the right amount of citrus zest and bite.

Ingredients:

  • Ginger Biscuits (Ginger Snaps) 300g
  • Butter 150g melted
  • Condensed Milk 397g-400g tin
  • Eggs 3 medium yolks
  • Limes 4 (juice and zest)
  • Mini Marshmallows 100 g

Method:

  • Pre-heat the oven to 160C/320F (or 140C fan oven). Grind biscuits to crumbs in a food processor or mash with mortar-pestle. Mix with the melted butter and press into the base and sides of 8 inch loose bottom baking tin or pie pan. Bake for 10 minutes. Remove and let cool.
  • Zest and juice limes, and reserve a small amount of zest. Whisk the egg yolks in a large bowl (about 1 minute with electric mixer or 5 by hand whisk).  Stir in condensed milk and whisk for 3 minutes then add the zest and juice and whisk again for 3-4 minutes. Pour the mixture into the base and bake for 12 minutes. Remove from oven and cover evenly with the marshmallows and return to oven until marshmallows begin to brown (3-5 minutes).
  • Remove and allow to cool thoroughly.
  • Before serving sprinkle with reserved lime zest.

For a less dense and less sugary alternative, omit the marshmallow topping and bake for 15 rather than 12 minutes, and serve with whipped cream topping after cooling.

Hope you enjoy it.

Padre

 

Cranberry Ginger Pie

DSC03466aOne of the festive seasonal treats that I have made over the years is Cranberry Ginger Pie.  This has the the tartness of the berries, a countering sweetness, and a mild bite of ginger to follow.  My family has always been appreciative of it, so here it goes:

Ingredients:

  • Fresh Cranberries (300 grams or 2/3 lb)
  • Sugar (200 grams or 1 cup granulated)
  • Water (250 ml or 1 cup)
  • Ground Ginger (2 tsp)
  • Pie Crust (see recipe)
  • Eggs (4 separated whites)
  • Caster Sugar (150 grams)

Method:

Prepare the pie crust and press into a lightly greased or oiled pie pan.  Set aside.

Rinse berries thoroughly removing any spoiled or damaged fruit.  The in a large pan bring the water and granulated sugar to a low boil and add the ginger spice.  Then stir in the berries and bring to a boil and then reduce waiting for all of the fruit to burst.

Let the berry mixture stand about five minutes and then pour into the pie crust.  Place into a preheated (175 C /350F) oven.  Bake for fifteen to twenty minutes (when crust begins to brown).  While pie is baking, whisk or electric mix the egg whites till they begin to thicken, and gradually add the caster sugar.  Whip until a stiff meringue.

Remove pie from oven at 15-20 minutes (when crust is beginning to brown) and evenly spread meringue onto the top, and return to oven until the meringue begins to brown (approx. 15 minutes).  Remove from oven and allow to cool thoroughly.  I find it best if chilled after cooling.

Let me know how it goes.

Padre