Sweet Potato & Banana Pie (contains eggs/dairy proteins)

[Guest guest]

I have not made this pie from scratch yet but I have

bought slices of it from the restaurant. The Pump has

several locations in NYC.

 

" The Pump Energy Food " by Steve & Elena

Kapelonis

 

For the crust, 9 " :

6-7 Tbsp cold rice milk

1 Tbsp almond butter

1 cup whole wheat pastry flour

1/2 tsp. ground cinnamon

 

Preheat oven to 375. In a food processor, combine 6

tablepsoons of rice milk and the almond butter.

Process until smooth.

 

Add the flour & cinnamon and pulse 8 times or until

the mixture is crumbly and moist. Add another

tablespoon of rice milk if needed.

 

Turn the dough onto a generously floured surface,

knewad 6-8 times or until cohesive, and pat into a

smooth round. Using a rolling pin, gently roll the

dough into a 10 inch circle. Lift dough and drape

into a 9 " pie plate, pressing the dough gently to the

bottom & sides.

 

Bake at 375 degrees for 6-8 minutes or until dry to

the touch.

 

 

For the filling:

1 1/2 pounds sweet potatoes, scrubbed but not peeled

2 1/2 ripe bananas, sliced & mashed

4 tsp freshly squeezed lemon juice

1/2 cup rice milk

1/2 cup vanilla whey powder

1/3 cup plus 1 Tbsp egg protein powder

2 tsp almond butter

1 tsp pumpkin pie spice (or whatever spices you want

to substitute)

 

With the tip of a sharp knife, pierce the potatoes in

several places. Put in a shallow baking pan and bake

at 375 degrees for 1 1/2 hours or until very tender.

You can bake your pie crust after the sweet potatoes

are done.

 

Split each potato in half and set aside to cool for

one hour. When cool, scoop out the flesh and discard

the skins.

 

Preheat the oven to 375 degrees (if you've turned it

off while the potatoes cool).

 

Put the mashed bananas and lemon juice in the bowl of

an electric mixer and mix with a fork. Set aside for

15 minutes. Add the cooled potatoes and with an

electrix mixer, beat on med-high until smooth with a

paddle attachment. Add the rice milk, whey powder,

egg protein powder, almond butter and spices and mix

until incorporated. You should have about 4 cups of

filling.

 

Spoon the filling into the baked crust and spread

evenly. Bake for 30 minutes or until the drust is

lightly browned and the filling is set, puffed and

deep golden brown.

 

This pie is really, really good and uses no added

sugar and very little added fat.

 

--

Liz