So if someone said 'pie shake' to you, you might picture a beefy slop in a glass and think 'eugh'.
Well let me replace that image with this one STRAIGHT away...
YES, a pie shake of the sweet variety!
When Daniel from The Haggis and Herring pointed me to this link about pie shakes a few weeks ago, as a way to consume pie whilst recovering from my jaw op, I was super eager to try this idea out.
But since my parents don't own a blender, I had to wait until I was back in Chichester. And I can't tell you how excited I am to be able to share this with you now!
I wanted to base the filling around my favourite smoothie ingredients - yogurt, banana and strawberries. For the pastry, I didn't want to just do a normal sweet shortcrust pastry, so decided on a coconut oaty base instead.
Once the baked pie had cooled down, I broke a couple of slices up and whizzed in a blender with a load of milk. You could also blend with ice-cream instead if you wanted.
And, you can of course just have the pie as it is, if you're not so shake-inclined ;-)
Strawberry Pie Shake
Creates 4 shakes - from an 8" pie tin:
150g sliced strawberries
125g sliced banana
125g strawberry yogurt
125g greek yogurt
Juice of 1 lemon
1 tsp vanilla
1 tbsp cornflour
150g plain flour
100g rolled oats
75ml grapeseed oil
25g dessicated coconut
Plus an extra 150-200ml skimmed milk per shake serving
1) Sift the flour into a large bowl, with the oats and coconut. Mix in the oil well to bring the mixture together. Press the mixture into the base and sides of a greased pie tin, then chill for 30 minutes.
2) Bake the pastry at 220 degrees C for 10 minutes. Allow to cool, then line with the banana slices.
3) In a bowl, mix the greek and strawberry yogurt with the cornflour, vanilla and lemon juice.
4) Pour the mixture into the banana pastry case. Bake at 180 degrees C for about 40 minutes or until the filling is set. Arrange the strawberry slices on top.
5) Allow the pie to cool, then cut into 8 slices.
6) To create a Pie Shake serving, break up 2 slices of pie and blend with 150-200ml milk!
Creates 4 shakes - from an 8" pie tin:
(or 8 slices of pie)
150g sliced strawberries
125g sliced banana
125g strawberry yogurt
125g greek yogurt
Juice of 1 lemon
1 tsp vanilla
1 tbsp cornflour
150g plain flour
100g rolled oats
75ml grapeseed oil
25g dessicated coconut
Plus an extra 150-200ml skimmed milk per shake serving
1) Sift the flour into a large bowl, with the oats and coconut. Mix in the oil well to bring the mixture together. Press the mixture into the base and sides of a greased pie tin, then chill for 30 minutes.
2) Bake the pastry at 220 degrees C for 10 minutes. Allow to cool, then line with the banana slices.
3) In a bowl, mix the greek and strawberry yogurt with the cornflour, vanilla and lemon juice.
4) Pour the mixture into the banana pastry case. Bake at 180 degrees C for about 40 minutes or until the filling is set. Arrange the strawberry slices on top.
5) Allow the pie to cool, then cut into 8 slices.
6) To create a Pie Shake serving, break up 2 slices of pie and blend with 150-200ml milk!
Pie out.Read my other Friday Pie-Day adventures.
4 comments:
You are one crazy pie lady!
Jo x
Umm, thanks Jo...I guess that's a compliment?!
Hungry Jenny x
Hi, I've just found your site looking for a cornflake pie recipe, I'm a Hungry Jenni too and your site is awesome, so glad I found it xxx
Cool, hi Hungry Jenni! Glad to hear you're enjoying the site. Hope the cornflake tart turns out well for you if you decide to try it out :)
Hungry Jenny x
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