Lies & Deceit Pie

Sometimes, the best way to mess with people, is to simply omit the ingredients and let them assume I guess. We waited until dad ate the "apple" pie before telling him it was, in fact, summer squash.

It's really good.  Like, a perfect way to use up all of that dang zucchini!

I recommend assembling in the order given.


Filling
20 oz. summer squash/zucchini
1/4 tsp. salt
1/4 cup Lakanto monk-fruit sweetener
1/4 cup sugar
1-2 Tbsp cornstarch
Cinnamon, Clove, and Ginger to taste
  1. Peel your squash, and cut off the stem and but.  Slice to the thickness you generally use in an apple pie. Not too thick, not to thin.
  2. Toss in a bowl with salt, sweetener, sugar, and spices. I recommend starting with 1 tsp. each of the spice, and finding your perfect. Or use what you would for your normal apple pie.
  3. Scrape everything into a medium saucepan with 2 Tbsp. water. Cook until enough liquid has formed to fill a cereal bowl.
  4. Drain liquid into bowl, and add cornstarch, whisking smooth.
  5. Slowly add back into squash, stirring until nice and thick. More water may be needed.
  6. Remove to cool.  I stick mine in the fridge overnight.
Crust
1/2 cup unseasoned bread crumbs
1/2 cup fancy nut mix
1/4 cup Lakanto
4 graham cracker sheets
3 Tbsp. So Delicious coconut Milk Drink
  1. In your food processor, combine everything but milk and pulse until crumbs.
  2. While running, add milk one tbsp. at a time until graham-cracker like dough forms.
  3. Grease your pie shell well. 
  4. Press crumbs into pie pan to form crust.
  5. Scoop in filling.
Topping
1 stick salted butter, soft
3/4 cup all-purpose flour
1/2 cup Lakanto
1/2 cup sugar
  1. In the same food processor-it doesn't have to be cleaned out, add all ingredients and pulse until crumb topping forms.
  2. Sprinkle liberally over pie, using every last bit.
  3. Bake at 350F for 30-50 min. until golden topped.

Make 1 pie, 8 slices at 330 calories each.

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