Double Strawberry Smoothie Pie

Pies are pretty much a good bet that it’ll be liked AND eaten at our house.  Banana cream pie is the favorite.  Dutch Apple Pie is close second.  Everyone has been enjoying the smoothies lately so I thought I’d give this pie a try. (Hey that rhymed  – yep dork I am)

I’ve also been trying to find desserts and meals that can be made during my lunch break with the lack of time at night we have now.  And I’ll admit, I used a store bought pie crust.  Not because I didn’t want to make it, just trying to save time.  After I bought this I saw a recipe on Betty Crocker that had used the Dulce de Leche Cheerios as a pie crust instead of the graham cracker crust.  So I am wishing I would have just made one now!  There will be another next time I’m sure 😉

Again, the hardest part for me is sitting here waiting to see if it turned out good before anyone gets home.  OR that someone takes a piece out before I get to take a pix for our blog.  No names shall be mentioned here.

Pie Crust:

  • 1¼ cups graham cracker crumbs (about 12 squares)
  • 2 tablespoons ground flaxseed or wheat germ
  • 1 tablespoon granulated sugar
  • 1 egg white, beaten
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon canola oil

Pie Filling:

  • 1½ cups frozen strawberries, thawed
  • 1 cup 100% cranberry strawberry or cranberry raspberry juice, divided
  • 2 envelopes unflavored gelatin
  • 3/4 cup strawberry low-fat yogurt
  • 3 tablespoons granulated sugar
  • Light whipped cream, optional


  1. Preheat the oven to 350°F. For the pie crust, stir together the graham cracker crumbs, flaxseed, sugar, egg white, butter, and canola oil in a large bowl until well combined.
  2. Using the back of a large spoon or your fingers, press the crumb mixture firmly on the bottom and up the sides of a 9-inch pie plate. Bake about 8 minutes (the color of the crust won’t change). Cool before filling.
  3. Meanwhile, in a blender, blend together the strawberries and ½ cup of the juice until smooth. Pour into a small saucepan and bring to a boil. Stir occasionally to break up any frothy bubbles
  4. Place the remaining ½ cup juice in a large bowl. Sprinkle the gelatin over the juice and let stand 1 minute. Add the hot juice mixture and stir, or gently whisk, until the gelatin completely dissolves, about 5 minutes. Stir in the yogurt and sugar.
  5. Pour the mixture into the prepared pie crust. Refrigerate until firm, about 3 hours. Serve with light whipped cream as desired.
I left the ingredients and how to for the pie crust in case you want to make home made.
This is a light and refreshing pie.  Not to sweet for me!  (I’m not huge on sweets – give me candy though!)  I can eat a piece and be okay.

Nutrition Information per Serving (1 slice): 180 calories, 6g fat (1.5g saturated, 0.5g omega-3), 130mg sodium, 29g carbohydrate, 1g fiber, 4g protein, 20% vitamin C

Have a great day.

Patricia – Two Girls Cooking 😉


Meal Makeover Moms

Banana Cream Pie

One of the favorite pies in our house (not that I get to eat any) is banana cream pie.  I did some searching online and found some that made it from scratch and others that used the pudding mix.  I opted for the easy way this time.  It looks good, it was easy to make, and I’m hoping it tastes good as well.

Maybe after giving this one a try I’ll move on to the made from scratch one.   But after reading the site that I got this from, they are right.  Home made doesn’t always mean it’s better.  I’ve become comfortable with making home made cake mix and frosting but this pie just looked really good.  So here it is!  I hope my mister likes it as much as the one he gets from work!!

Banana Cream Pie

1 4-serving size box of instant chocolate or vanilla pudding
1 c. cold water
1 14-oz. can sweetened condensed milk
2 cookie crusts. You can use anything–graham crackers, Nilla Wafers, shortbread, even Oreo.
Lots of bananas
1 pint whipping cream
1/3 c. powdered sugar

In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 c. of whipping cream until soft peaks form.

Slice the bananas (probably 4 small bananas or 2 large bananas) and layer them on the bottom of the crusts. Be sure and save the plastic domes that come with the pie crusts–you’ll need them later! (I only used one pie crust!!)

Set aside. Remove pudding from the fridge and gently dollop the whipped cream on top of the pudding. Gently fold the whipped cream into the pudding mixture until well-combined.

Prepare sweetened whipped cream with the remaining whipping cream and 1/3 c. of powdered sugar and spread it on top of the two pies. (Again, I just used one pie).  Place the clear plastic shells back on the pies and allow to chill for several hours. This is actually really important–I tried eating it right away once and the pie wasn’t banana-y at all and the moisture hadn’t absorbed into the crust, so the crust just fell apart.

As I write this out, it sits in the fridge.  I’m debating on waiting or trying before Craig gets home!  Since I did make it for him I guess I’ll have to wait!!

(When I started making this I realized I left my camera on over night.  I had to use my iPhone for the pix since I made this on my lunch break today!!)

I got a piece – it’s pretty good.  Craig said the same thing (phew)!

Patricia – Two Girls Cooking ; )


Our Best Bites

Chocolate Chip Tarts

While I was away in Duluth this week, my tart tins arrived.  I had ordered a little cookbook to get some ideas on what kinds of mini pies or tarts I could make.   I had found a mango tart online and thought I’d give that one a try first.

However, since coming back from my mini vacation, I hadn’t gotten a chance to go to the store and buy any food!  But I did have all of the ingredients on hand for these Chocolate Chip Tarts.  So for my first attempt with my cute little tart pans, this is what I made.


1 stick butter, melted

1 c. brown sugar

1 c. half and half cream

20 whole graham crackers crushed (4 cups)

12 oz. mini chocolate chips


Mix butter, brown sugar and cream together. Add crushed graham crackers and chocolate chips. Put in mini muffin tins (tart tins).  I call these mini, but I think that mine aren’t as mini as this recipe called for.  I have six tins and they are not going to make 4-5 dozen.  I do think that I overfilled some of them and I had to cut them to make them “pretty”.  Either way, pretty or not, they tasted pretty good.

The tins are non stick so there was no need to spray them.  I had at the oven heated to 325 degrees and baked them for about 25 minutes.  If you have really mini ones, then they would cook for 12-15 minutes.  I checked with a toothpick to make sure the inside was done and let them cool completely.  The bottom of the tins have the little tray so that you can just push the cooke/tart right out.  I placed it on a plate, added some whipped cream and sprinkled with some white chocolate chips.

Nice little bedtime snack for us and we all liked it!

Have a great weekend.  I’m hoping to find that Mango Tart recipe again and make that soon.

Come back soon.

Patricia – Two Girls Cooking


Nilla Yogurt Freeze

Not sure what prompted me to want a frozen treat during winter, but these looked good.  Saw this one on the Nilla Wafer box.  Since it was shopping day  I decided to get what I needed to make these frozen treats.

Here’s what you need:

2 Reduced Fat Nilla Wafers (or use the regular)

2tbs thawed Cool Whip Lite Whipped Topping

2tbs low fat or fat free yogurt – I used Raspberry Lemonade – my new favorite yogurt

How to make it:

Place 1 of the wafters on the bottom of one paper-lined medium muffin cup;

top with combined whipped topping and yogurt.  Cover with remaining wafer.

Freeze 1 hour or until firm.

How quick and easy is this snack for the kids (or for the big kid in you!).

Just another simple snack for the weekend.

Patricia – Two Girls Cooking