Happy Pi Day - ISO Healthiest Slice of Pie

brtgl
brtgl Posts: 130 Member
edited November 2024 in Food and Nutrition
Happy Pi Day, folks (3/14). I will be having pie today. I just don't which. Any suggestions for some healthy options (pumpkin, apple, key lime, etc.)?

Replies

  • kommodevaran
    kommodevaran Posts: 17,890 Member
    Define healthy. You know what you like. With those two, you know what to get/make.
  • Crafty_camper123
    Crafty_camper123 Posts: 1,440 Member
    edited March 2018
    I looked it up this morning (Village Inn Pie). There are no good options that I found during my quick skim through the data base. They were between 420-550 a slice. Your best bet IMO is to account for a 500 cal. slice of your favorite deliciousness, or try to have half a slice. I think I have a plan to make it work and not break goal today in the event pie happens. Lets hope expectations vs reality line up today! Best of luck! :wink:

    ETA: Sort of related.. I just found out Steven Hawking died today! :cry: On Pi Day interestingly enough. Shall we have a slice in his honor?
  • Francl27
    Francl27 Posts: 26,371 Member
    If you're going to have pie, have some GOOD pie. I mean, just the crust is a good third of the calories anyway.

    Ok, a sorta lower calorie option - toss some apples with a bit of sugar in cinnamon, spread some unsweetened applesauce on a pie crust, and bake. It's not too sweet and it's good... but again, most of the calories will come from the crust.

    Or you can try one of skinnytaste's pies. She does have a good point about rolling the pie dough thinner to save calories but still enjoy the crust. It's what I try to do when I make my own crusts at least.

    I made some French silk pie with homemade crust here. Looks awful (crusts always shrinks when I blind bake them for some reason), but it should be tasty.
  • brtgl
    brtgl Posts: 130 Member
    I ended up having Key Lime Greek Yogurt.
  • lorrpb
    lorrpb Posts: 11,463 Member
    All pie has a lot of sugar and a lot of fat. That's what makes it so good!
This discussion has been closed.