Lovely Lemon Meringue Pie

Lemon Meringue Pie is one of my FAVORITES!!!

If I make it with the right ingredients then it's one that I can even eat. So yummy!!

I use a paleo crust by Against All Grains...

I use her Honey Graham Cracker Crust , but switch out a few ingredients I use maple syrup instead of honey because I can't have honey. I omit the cinnamon. Sometimes I use hazelnut flour instead of almond flour.

For the lemon filling I use Betty Crocker recipe....

Filling

3

egg yolks

1 1/2

cups sugar

1/3

cup plus 1 tablespoon cornstarch

1 1/2

cups water

3

tablespoons Ghee

2

teaspoons grated lemon peel

1/2

cup lemon juice

Meringue

3

egg whites

1/4

teaspoon cream of tartar

6

tablespoons sugar

1/2

teaspoon vanilla 

Steps

• 4

  Reduce oven temperature to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• 5

  Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie crust.
• 6

  In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
• 7

  Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.
  

  

  So so delicious!!!

  
  

  I've also used this recipe...https://www.simplyrecipes.com/recipes/lemon_meringue_pie/

The Pumpkin Pie Post

I am so happy to say that this pie was delicious!

As I am able to introduce and eat more things I was really looking forward to making this.

Against All Grain has some wonderful foods that I've been able to tolerate.

I used her Honey Graham Cracker Pie Crust or in my case....

Maple Syrup Graham Cracker Pie Crust because I can not have honey.

I also used fresh "Pie Pumpkin" and cut it up, baked it, and pureed it myself.

I feel like "The Little Red Hen."

Which is totally a good thing!

Graham Cracker Pie Crust

AUTHOR: Danielle Walker - AgainstAllGrain.com

Ingredients:

• 1/4 cup almond flour
• 1/2 cup plus 2 tablespoons coconut flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 cup coconut oil, softened
• 1/4 cup honey *or maple syrup
• 1 egg
• 1 teaspoon vanilla

Instructions:

1. Mix the dry ingredients in a medium mixing bowl.
2. In a separate small bowl, whisk together the wet ingredients.
3. Pour the wet ingredients into the dry, and mix until combined.
4. Using your fingers, press the dough evenly into the bottom and up the sides of a 9 inch pie or tart pan.

URL to article: http://againstallgrain.com/2012/02/10/honey-graham-cracker-pie-crust/

Against All Grain does have a pumpkin pie filling, but I used Food Babes "Healthy Pumpkin Pie w/ Coconut Whipped Cream"filling...

Ingredients

• ½ cup coconut palm sugar
• 1 teaspoon cinnamon
• ½ teaspoon sea salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) 100% Pure Pumpkin
• 1 can (13.5 oz.) full fat coconut milk

Instructions

1. Preheat oven to 350 degrees.
2. Combine all filling ingredients in a bowl and puree with a stand or hand mixer.
3. Pour filling ingredients into pie shell.
4. Bake for 40 to 50 minutes (or longer) or until knife inserted near center comes out clean.
5. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
6. Top with whipped cream before serving.

Notes

Filling may yield two pies depending on your pie dish or crust.

Then top it off with some beautiful coconut whipped cream!

Coconut Whip Cream:

1. The most important thing to do is put a can of full-fat coconut milk in the fridge overnight.

2. All the fat will solidify at the top of the can.

3. To open the can turn it upside down where the cream isn't sitting, heavy side on bottom and then open it up with a can opener.

4. Pour out coconut water into another container to save if you want.

5. Scrap out the cream into a mixing bowl.

6. Add some kind of sweetener...white sugar, powdered sugar, maple syrup, honey, agave, etc.

7. Beat/whip it together with a mixer.

8. Taste test and sweeten to your liking.

Enjoy a delicious healthy pumpkin pie!

Chicken Potpie Soup

Taste of Home has some really great recipes and this Potpie soup looked good.

The recipe here was easy to follow.

Instead, of your traditional pot pie in a pie crust, which was my absolute favorite that my mom made, you make these little pie crust disks to dip in your soup. The Fish Fam enjoyed it!

Two days later we had the leftovers and this time my sweetie wanted it over biscuits.

So I found this recipe.

 I just wish mine would come out looking like that. Work in progress!

Both meals turned out great and smelled delicious :)

Very nice fall time comfort foods!