There is nothing quite like the creamy, cool, sweet, custard-y taste and texture of a banana cream pie to transport you to summertime picnics of yesteryear and call to mind long summer nights spent over simple suppers (likely a grill was involved) with friends. And there most certainly is a time for those self-same recipes, packed as they are with egg yolks and refined sugar (see how I bemoan the Banana Cream Pie in my Banana-Coconut Cream Pie Bowl recipe). But NOW is the time for a HIGH-PROTEIN Banana Cream Pie (but of course!). And it’s also gluten-free, low-fat and has no added sugar. Let’s get baking!
Pumpkin. Protein. Hmmm…where have we heard THAT pairing before? I just can’t help myself. Pumpkin pie is in my top
threefive favourite pies of all time (along with Apple, Blueberry, Strawberry-Rhubarb and Pecan Pie). To me, pumpkin pie is a real standout because its flavour and texture are so rich and creamy without actually needing to be rich in fat and calories. The beautiful burnt orange colour of ripe pumpkin is so alluring and any time something with cinnamon is baking in the oven, everyone is drawn to the kitchen. This easy, healthy, high-protein recipe is a surefire way for even the most hardcore gym buffs to have their cakepie and eat it, too.