Everything’s better with pie! Who’s with me?
I have to admit, as a kid I grew up with chocolate cream pie as a staple in our house. Whether it was a family gathering, holiday or frankly just a Sunday night, more often than not if we were having dessert it was going to be a Coco’s or Marie Calendars Chocolate Cream Pie. Basically, whichever was having their $7.99 pie sale got our money :).
Yes, this little lady sure did love those pies. What kid doesn’t love mounds of whip cream laid on top of a deliciously thick chocolate cream pudding? I took a sabbatical while I was in school and instead focused on those insanely good Cookie Dough Bars I found over at Northern Illinois University. But, flash forward a few years and pie has come back into my life.
Largely I attribute the return of the pie to Mr. CEO. He’s #spoiled as you know and I like to bake him up delicious treats to entice him to get up on the weekends. One particular weekend about a month ago I had a sweet potato, box of chocolate pudding and a mission in mind to get him up so we could go on a hike! So, I decided to whip up a pie like creation that could be enjoyed as a breakfast treat or dessert delight (think #multimeals).
Frankly, when I get creative like this I really have NO IDEA what is going to come together in the Shaw Kitchen. Sure, I know many #simpleswaps are going to be made, but #realtalk, am always a little on edge if the outcome will even be edible. It’s true, I’m not ashamed to admit it. I have these crazy ideas that sound sometimes so much better in my head than when actually created in real-life (I.E. the inedible chickpea chocolate chip cookies that I had to throw out last week).
Luckily though, this Sweet Potato Chocolate Pie with Peanut Butter Frosting just happened to be a WINNER! The zucchini-sweet potato mix was so moist and rich when combined with the chocolate pudding that I literally scraped the bowl clean… I mean C-L-E-A-N!
The beauty of this baby is that it’s crust-less, meaning you save a ton of calories without losing any flavor. Plus, by chopping up some almonds and throwing them on top, you’ll get that nice crunchy texture to compliment the rich, decadent pie like filling. (Don’t mind the photo- I was sans almonds for the shoot and threw some Fiber One Chocolate Cereal on top for that added crunch-improvising, you know!).
I hope you love this new #simpleswap creation as much as Mr. CEO and I did. And hey, maybe you’ll even get your kids to spring out of bed just by knowing they’re gettin’ pie for breakfast! Here’s to #dreamin’, right?!
- 1 medium sweet potato mashed
- 1 cup zucchini grated
- 1 1/4 cups almond milk unsweetened vanilla
- 1/2 cup all purpose flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 cup stevia
- 1 package instant chocolate pudding sugar free
- 2 tablespoons maple syrup sugar free
- 1 tablespoon vanilla extract
- 1 tablespoon powdered peanut butter
- 2 tablespoons Greek yogurt nonfat
- 1/4 teaspoon vanilla
- 1/4 cup crushed almonds
Preheat oven to 375*F.
In a medium bowl, mix all wet ingredients and stevia together.
In a separate bowl, mix all dry ingredients together, including powdered peanut butter and pudding mix.
Slowly combine the dry into the wet ingredients, stirring thoroughly.
Spray 8" pie pan with cooking spray.
Pour batter into pan and bake for 55 minutes, or until toothpick comes out clean.
While cooking, combine frosting ingredients together in small bowl and set aside.
Let cool 10 minutes and drizzle frosting over the top!
Enjoy with a cold cup of milk and dollop of vanilla yogurt or cup of coffee in the AM :).