Re: What's your favourite Pie?

[Guest guest]

I love any kind of pie I love pie more then cake but If I have to pick a favorite it would be Key lime pie. Eva

One of the best things about IE in the beginning was being able to enjoy so many foods I'd denied myself for so long. I started baking again - not low fat 'substitute' baked goods - but the real thing. One of the things that returned after a long absence was pie. Well, apparently today is 'Pi Day'. http://news.bbc.co.uk/1/hi/magazine/7296224.stmSome people celebrate it with, of course, Pie :)So, in honour of Pi Day, what is your favourite pie?------------------------------------

[Guest guest]

My favourite pie is raspberry pie. But it's not your typical raspberry pie. You take a graham cracker pie crust and fill it with raspberries. Then you cook raspberry jello, sugar and cornstarch for 5 minutes and pour it over the raspberries. Let cool and it all solidifies into this raspberry, gooey, yumminess. You can serve it with whipped cream or cool whip but I like it plain. iv_adb wrote: One of the best things about IE in the beginning was being able to enjoy

so many foods I'd denied myself for so long. I started baking again - not low fat 'substitute' baked goods - but the real thing. One of the things that returned after a long absence was pie. Well, apparently today is 'Pi Day'. http://news.bbc.co.uk/1/hi/magazine/7296224.stmSome people celebrate it with, of course, Pie :)So, in honour of Pi Day, what is your favourite pie?

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[Guest guest]

Pie is not one of my favorite things to eat. But I would have to say that pumpkin is probably the one I would eat if offered. The rest I can certainly live without, just like cake and donuts.

--Alana

-------------- Original message --------------

My favourite pie is raspberry pie. But it's not your typical raspberry pie. You take a graham cracker pie crust and fill it with raspberries. Then you cook raspberry jello, sugar and cornstarch for 5 minutes and pour it over the raspberries. Let cool and it all solidifies into this raspberry, gooey, yumminess. You can serve it with whipped cream or cool whip but I like it plain.

iv_adb <iv_adb> wrote:

One of the best things about IE in the beginning was being able to enjoy so many foods I'd denied myself for so long. I started baking again - not low fat 'substitute' baked goods - but the real thing. One of the things that returned after a long absence was pie. Well, apparently today is 'Pi Day'. http://news.bbc.co.uk/1/hi/magazine/7296224.stmSome people celebrate it with, of course, Pie :)So, in honour of Pi Day, what is your favourite pie?

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[Guest guest]

Coconut

cream pie! I think I’ll make one for Bunny Day!!! I can’t wait. Thanks

for reminding me. J

Dianna

www.diannanarciso.com

What's your favourite Pie?

One of the best things about IE in the beginning was being able to

enjoy so many foods I'd

denied myself for so long. I started baking again - not low fat 'substitute'

baked goods - but

the real thing. One of the things that returned after a long absence was pie.

Well, apparently today is 'Pi Day'. http://news.bbc.co.uk/1/hi/magazine/7296224.stm

Some people celebrate it with, of course, Pie

So, in honour of Pi Day, what is your favourite pie?

[Guest guest]

>

> So, in honour of Pi Day, what is your favourite pie?

>

Coconut Cream

[Guest guest]

Blackberry made from wild berries [<- complete with stained teeth

from eating - LOL!!] Katcha

> So, in honour of Pi Day, what is your favourite pie?

>

[Guest guest]

I love strawberry-rhubarb pie!

>

> So, in honour of Pi Day, what is your favourite pie?

>

[Guest guest]

>

> Coconut cream pie! I think I'll make one for Bunny Day!!! I can't

wait.

> Thanks for reminding me. :-)

>

What in the name of all that is holy is coconut cream pie???

Somebody American please explain!

:-)

S

ps - I'm not much of a pie person (I actually wonder if we're even on

the same definition of " pie " here. Do tarts count? I do love proper

French lemon tarts - the proper baked custardy kind, not the ikky

little jammy kind).

[Guest guest]

Pie in the US is a filling rich pastry here's a picture and recipe -

http://www.cottageliving.com/cottage/food/article/0,21135,1580591,00.html

This is an example of an 'open face' or cream style pie where there is

no upper pastry (called a crust here) to enclose the filling. Here's a

Wikipedia page on apple pie which is more typical of fruit filled pies -

http://en.wikipedia.org/wiki/Apple_pie

Pies can be made with meat and veggie filling such as chicken pot pie,

but they are much more along the lines of the two crust (top & bottom)

pies and not like the pies I think you are used to referring to ;-)

Cream style pies are usually from a whipped or cooled and cooked

filling, served after chilling and very sweet and creamy. I prefer

fruit pies with good amounts of fruit to enjoy. Pumpkin pie is the

'cross over' exception in that it is an open face pie that is cooked

and made from mainly from pumpkin mash with spices and into a heavy

custard type body.

Come for a visit and I'll bake up one of each for your to taste test :)

ehugs, Katcha

> >

> > Coconut cream pie! I think I'll make one for Bunny Day!!! I can't

> wait.

> > Thanks for reminding me. :-)

> >

>

>

> What in the name of all that is holy is coconut cream pie???

> Somebody American please explain!

> :-)

>

> S

>

> ps - I'm not much of a pie person (I actually wonder if we're even on

> the same definition of " pie " here. Do tarts count? I do love proper

> French lemon tarts - the proper baked custardy kind, not the ikky

> little jammy kind).

>

[Guest guest]

I think my favorite pie is coconut creme, with apple crumb being my

second choice. Though I also like berry pies, because they tend me a

bit tart, and I enjoy that.

--- In IntuitiveEating_Support , " iv_adb "

>

> So, in honour of Pi Day, what is your favourite pie?

>

[Guest guest]

Sigi, do those in your part of the world 'do' custard the way the Brits do - as

in lots of it ?

You're probably aware that in the US 'pudding' is like the UK custard. Not

the pouring

custard, but thicker - about the consistency of yogurt. 'Cream' pies in teh US

are basically

flavoured custards poured into a pie crust.

If you prefer tarts, though, that's fine, too .

>

> What in the name of all that is holy is coconut cream pie???

> Somebody American please explain!

> :-)

>

> S

>

> ps - I'm not much of a pie person (I actually wonder if we're even on

> the same definition of " pie " here. Do tarts count? I do love proper

> French lemon tarts - the proper baked custardy kind, not the ikky

> little jammy kind).

>

[Guest guest]

Your post made me smile! I love the idea of celebrating " pi " day by

eating pie! I have more than one favorite: lemon meringue, coconut

cream, banana cream, key lime, chocolate.

Jen S.

>

> One of the best things about IE in the beginning was being able to

enjoy so many foods I'd

> denied myself for so long. I started baking again - not low

fat 'substitute' baked goods - but

> the real thing. One of the things that returned after a long

absence was pie.

>

> Well, apparently today is 'Pi Day'.

http://news.bbc.co.uk/1/hi/magazine/7296224.stm

>

> Some people celebrate it with, of course, Pie

>

> So, in honour of Pi Day, what is your favourite pie?

>

[Guest guest]

Ooops, I forgot one. Kip's post reminded me -- I love strawberry pie,

especially the kind I made using a graham cracker crust. I make a

glaze from mashed strawbs & some other ingred. and strain it. Pile

strawbs into the pie shell and pour the glaze over it. Wonderful with

whipped cream!! Good strawberry season is just starting here in

Texas.....

>

> My favourite pie is raspberry pie. But it's not your typical

raspberry pie. You take a graham cracker pie crust and fill it with

raspberries. Then you cook raspberry jello, sugar and cornstarch for 5

minutes and pour it over the raspberries. Let cool and it all

solidifies into this raspberry, gooey, yumminess. You can serve it

with whipped cream or cool whip but I like it plain.

>

[Guest guest]

>

> Absolutely not! A tart is a tart. A pie is a pie. :-) You can have one

> crust (bottom) or two.

Whaaaaaa? LOL How is a one-crust pie different to a tart? You make a

bottom crust and sides, you prepare and put in a filling, you stick it

in the oven and bake it, you cut it into slices and eat it!

(preferably not all at once - but listen to your intuition! <g>)

This is a sample recipe for my favourite kind of French lemon tart.

(American friends, you can just call it a tangy lemon pie if you

like. ;-)

http://www.recipezaar.com/234277

(only I would make my own shortcrust pastry, natch!)

[Guest guest]

>

> Sigi, do those in your part of the world 'do' custard the way the

Brits do - as in lots of it ?

> You're probably aware that in the US 'pudding' is like the UK

custard. Not the pouring

> custard, but thicker - about the consistency of yogurt. 'Cream'

pies in teh US are basically

> flavoured custards poured into a pie crust.

Yes, Ivy, our supermarket " custards " (pudding) are reasonably

popular, though not to my taste as I find them all just too fake-

vanilla (or whatever) flavoured, thickened, dairyish goop. Give me a

real baked (or stovetop) custard any day, make with actual eggs as it

should be. Live dangerously - risk the possibility of curdling, I

say! ;-)

But thank you for explaining the US " cream " pie concept. I had

always thought it rather a puzzling contradiction that Americans seem

so wary of pure/real cream (as we have discussed here before), yet

seem to have to many " cream " pies. I didn't realise that custardy

kinds of fillings were the so-called " cream " .

And Katcha, honey, as someone who loathes coconut, I cannot think of

anything more terrifying than that triple-coconut pie recipe you

posted. LOL And yes, of course I know what an apple pie is!!!!

(sheesh!)

BTW, meat pies are THE traditional, quintessential Australian

national dish! You can't get more Australian than a meat pie.

[Guest guest]

>

> But aren't tarts really, really small? :-) Size counts, you know.

>

LOL

No, tarts don't have to be small. To us (and I think the Europeans)

tarts are simply open pies of whatever size.

And pies of course can be small (individual serves) too.

Now don't get me started on flans ... ;-)

[Guest guest]

Sounds like a creamier, more custard like version of -

http://allrecipes.com/HowTo/How-to-Make-Lemon-Meringue-Pie-Video/Detail.aspx

Lemon Meringue Pie which is one of my other favorites too [hope you

enjoy the video on how to make it ]

ehugs, Katcha

> This is a sample recipe for my favourite kind of French lemon tart.

> (American friends, you can just call it a tangy lemon pie if you

> like. ;-)

>

> http://www.recipezaar.com/234277

>

> (only I would make my own shortcrust pastry, natch!)

>

[Guest guest]

That's OK Sigi, I do like coconut, but find coconut cream pie

generally tastes more like creamy sugar with which a small hint of

coconut taste for me to appreciate these either.

>

> And Katcha, honey, as someone who loathes coconut, I cannot think of

> anything more terrifying than that triple-coconut pie recipe you

> posted. LOL

>

[Guest guest]

>

> Sounds like a creamier, more custard like version of -

>

> http://allrecipes.com/HowTo/How-to-Make-Lemon-Meringue-Pie-

Video/Detail.aspx

>

> Lemon Meringue Pie which is one of my other favorites too

I don't mind lemon meringue pie, but I don't bake it as often as I

used to - haven't for ages, actually. I can live without meringue, I

guess. It's another one of those (sweet) things that I used to think

I loved, but since practising intuitive eating I realise I don't

actually care for so much. My tastes are heading further and further

away from sweet stuff. If I go for desserts I like a nice, sharp

kick to them (such as really tangy lemon, or tart berries which make

you pucker up a bit <g>).

I think this may be the first Easter ever where perhaps I just won't

have any chocolate eggs or bunnies. Not because I " can't " or am

resisting them, but simply because I've realised recently (shock,

horror) I'm just not that fussed about chocolate and what you'd

call " candy " . Can take it or leave it - preferably leave it. Maybe

a smidge of best quality dark, bitter stuff now and again ... meh.

We'll see.

:-)

S

[Guest guest]

You know, I've also begun to find, now that I'm actually, really

attempting to do true IE, without any eating-disordered behaviors,

that I simply do not WANT to eat a lot of rich, sweet foods all the

time. Don't get me wrong -- I still really like a lot of rich, sweet

foods, like chocolate, cheesecake, candy, what have you. It's just

that my body has given me firm indications on these matters that I

should only eat so much of them, and only so often, or I will probably

feel ill and gross for many hours afterwards.

I mean, yes, I can still choose to eat them, and I can still choose to

continue to eat them long past the point of fullness, or long past the

point at which I know I will start to feel sick. I guess I'm just

getting tired of constantly pushing my body over its comfortable edges.

You know, after all the drama I build up in my head sometimes about

binging, after I've started to work on all the self-hatred issues and

being afraid of getting fat and all that, binging just becomes

pedantically boring. It's a same old routine, really... eat too much,

feel sick, get guilty about eating other things, and, if I decide to

actually listen to my hunger signals after the binge, not even eat for

a LONG time after because I'm so full. Honestly, I just get tired of

doing the same dang damaging thing again and again! I get tired of not

being happy with myself, with not ever being hungry, and with never

feeling physically good. And it's too simplistic to say that I " just

decide " to change those circumstances -- but, in essence, that's

exactly what I'm doing when I choose to really, truly give IE a good

shot, yet again.

I want to feel good about myself, both mentally AND physically,

without painful deprivation. And isn't that what IE is really all about?

Carolyn

>

>

> I don't mind lemon meringue pie, but I don't bake it as often as I

> used to - haven't for ages, actually. I can live without meringue, I

> guess. It's another one of those (sweet) things that I used to think

> I loved, but since practising intuitive eating I realise I don't

> actually care for so much. My tastes are heading further and further

> away from sweet stuff. If I go for desserts I like a nice, sharp

> kick to them (such as really tangy lemon, or tart berries which make

> you pucker up a bit <g>).

>

> I think this may be the first Easter ever where perhaps I just won't

> have any chocolate eggs or bunnies. Not because I " can't " or am

> resisting them, but simply because I've realised recently (shock,

> horror) I'm just not that fussed about chocolate and what you'd

> call " candy " . Can take it or leave it - preferably leave it. Maybe

> a smidge of best quality dark, bitter stuff now and again ... meh.

> We'll see.

>

> :-)

>

> S

[Guest guest]

You know, I've also begun to find, now that I'm actually, really

attempting to do true IE, without any eating-disordered behaviors,

that I simply do not WANT to eat a lot of rich, sweet foods all the

time. Don't get me wrong -- I still really like a lot of rich, sweet

foods, like chocolate, cheesecake, candy, what have you. It's just

that my body has given me firm indications on these matters that I

should only eat so much of them, and only so often, or I will probably

feel ill and gross for many hours afterwards.

I mean, yes, I can still choose to eat them, and I can still choose to

continue to eat them long past the point of fullness, or long past the

point at which I know I will start to feel sick. I guess I'm just

getting tired of constantly pushing my body over its comfortable edges.

You know, after all the drama I build up in my head sometimes about

binging, after I've started to work on all the self-hatred issues and

being afraid of getting fat and all that, binging just becomes

pedantically boring. It's a same old routine, really... eat too much,

feel sick, get guilty about eating other things, and, if I decide to

actually listen to my hunger signals after the binge, not even eat for

a LONG time after because I'm so full. Honestly, I just get tired of

doing the same dang damaging thing again and again! I get tired of not

being happy with myself, with not ever being hungry, and with never

feeling physically good. And it's too simplistic to say that I " just

decide " to change those circumstances -- but, in essence, that's

exactly what I'm doing when I choose to really, truly give IE a good

shot, yet again.

I want to feel good about myself, both mentally AND physically,

without painful deprivation. And isn't that what IE is really all about?

Carolyn

>

>

> I don't mind lemon meringue pie, but I don't bake it as often as I

> used to - haven't for ages, actually. I can live without meringue, I

> guess. It's another one of those (sweet) things that I used to think

> I loved, but since practising intuitive eating I realise I don't

> actually care for so much. My tastes are heading further and further

> away from sweet stuff. If I go for desserts I like a nice, sharp

> kick to them (such as really tangy lemon, or tart berries which make

> you pucker up a bit <g>).

>

> I think this may be the first Easter ever where perhaps I just won't

> have any chocolate eggs or bunnies. Not because I " can't " or am

> resisting them, but simply because I've realised recently (shock,

> horror) I'm just not that fussed about chocolate and what you'd

> call " candy " . Can take it or leave it - preferably leave it. Maybe

> a smidge of best quality dark, bitter stuff now and again ... meh.

> We'll see.

>

> :-)

>

> S

[Guest guest]

Oh, well, I'm sure you know with my background we don't 'do' fake custard. That

Bird's

custard powder stuff is nasty - so it has to be the real thing or nothing. I

don't make it often

though. My husband has just learned to live without although every so often he

mentions

something '...and custard'. The variety of things he previously put custard on

boggles my

american mind

We especially like Chicken and asparagus pie. I'll have to make one when the

local asparagus

is back in season

Do you do pork pies there? I thought they were absolutely disgusting when I

first moved ot

the UK - and now I find it's one of the things I crave the most. A good pork pie

of course.

and I " m much too lazy to make one.

>

> Yes, Ivy, our supermarket " custards " (pudding) are reasonably

> popular, though not to my taste as I find them all just too fake-

> vanilla (or whatever) flavoured, thickened, dairyish goop. Give me a

> real baked (or stovetop) custard any day, make with actual eggs as it

> should be. Live dangerously - risk the possibility of curdling, I

> say! ;-)

[Guest guest]

Oh, well, I'm sure you know with my background we don't 'do' fake custard. That

Bird's

custard powder stuff is nasty - so it has to be the real thing or nothing. I

don't make it often

though. My husband has just learned to live without although every so often he

mentions

something '...and custard'. The variety of things he previously put custard on

boggles my

american mind

We especially like Chicken and asparagus pie. I'll have to make one when the

local asparagus

is back in season

Do you do pork pies there? I thought they were absolutely disgusting when I

first moved ot

the UK - and now I find it's one of the things I crave the most. A good pork pie

of course.

and I " m much too lazy to make one.

>

> Yes, Ivy, our supermarket " custards " (pudding) are reasonably

> popular, though not to my taste as I find them all just too fake-

> vanilla (or whatever) flavoured, thickened, dairyish goop. Give me a

> real baked (or stovetop) custard any day, make with actual eggs as it

> should be. Live dangerously - risk the possibility of curdling, I

> say! ;-)

[Guest guest]

To us Americans, tarts are small, sometimes really miniature, pies.

If they're full size we call them pies, if they're little we call

them tarts. This is whether they have a top crust or not. Sounds

like your " tarts " are our one-crust pies.

Is all this talk about pies making anyone else really hungry for

pie??!! LOL!!!

> >

> > Absolutely not! A tart is a tart. A pie is a pie. :-) You can

have one

> > crust (bottom) or two.

>

>

>

> Whaaaaaa? LOL How is a one-crust pie different to a tart? You

make a

> bottom crust and sides, you prepare and put in a filling, you stick

it

> in the oven and bake it, you cut it into slices and eat it!

> (preferably not all at once - but listen to your intuition! <g>)

>

> This is a sample recipe for my favourite kind of French lemon tart.

> (American friends, you can just call it a tangy lemon pie if you

> like. ;-)

>

> http://www.recipezaar.com/234277

>

> (only I would make my own shortcrust pastry, natch!)

>

[Guest guest]

>

>

> Do you do pork pies there? I thought they were absolutely disgusting

when I first moved ot

> the UK - and now I find it's one of the things I crave the most. A

good pork pie of course.

> and I " m much too lazy to make one.

> >

Never tried a pork pie here (nor in London) - they're not common in

AU. I suppose you could pick one up in the food hall of a posh

department store or deli. Are they served hot or cold?

I reckon I'd like them - I love pork and I love good pastry! :-)