No Apple Apple Pie with a No Cream Whipped Cream prepared by Chef Jamika Pessoa.  Food and Lifestyle Expert, Brandi Milloy turns pan to Medium- Low heat.  She then begins to add 2 cups of water, 1/2 cup of brown sugar, 1/2 cup of granulated sugar, cinamon and nutmeg.  Food and Lifestyle Expert, Brandi Milloy, adds cream of tarter for a fruity flavor.  While the mixture is boiling, add 3/4 tablespoons of butter, add lemon juice, zest a lemon and stir.  Lastly, add vanilla extract.  Pour the syrup on top of 30 - 40 buttered crackers.  In a seperate bowl, crush crackers up, add a 1/4 cup of brown sugar, melted butter and cinammon.  Chef Stuart O'keeffe passes Chef Jamika a pie shell to pour the crackers soaked in syrup.  Add the crushed cracker topping on the pie.  Place the pie in the oven for 10 minutes at 400 degrees, then turn the oven down to 350 degrees and ake for 18 - 20 minutes.  For the No Cream Whipped Cream, Chef Jamika uses a mixer.  Pour the liquid from a can od Chick Peas and start the mixer on low and gradually increase speed.   Add cream of tarter and increase the speed.  Add powdered sugar for sweetness and crank the speed all the way up until it begins looking fluffy.  Add vanilla extract last and turn it off.  Grab your pie from the oven and layer with your "whipped cream" and Bon Appetit!, as seen on Let's Eat!, Season 1.
Recipe courtesy of Jamika Pessoa

Butter Cracker "Apple Pie"

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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 35 min
  • Yield: 6 to 8 servings




Faux Whipped Cream:


  1. For the filling: Preheat the oven to 400 degrees F.
  2. Bring the sugars, cream of tartar and 2 cups water to a boil in a saucepan over medium-high heat, whisking thoroughly as the sugar dissolves. Add the butter, cinnamon, nutmeg, lemon zest and lemon juice and whisk until the butter is melted. Boil for 5 minutes. Remove from the heat and stir in the vanilla.
  3. Put the crackers in a heatproof bowl and pour the syrup over the top. Let mixture sit for 5 minutes, stirring occasionally. Pour into the pie shell.
  4. For the topping: Mix the crushed crackers, brown sugar, melted butter and cinnamon in a small bowl. Sprinkle over the top of the pie. Set the pie on a rimmed baking sheet and bake for 10 minutes, then lower the temperature to 350 degrees F and continue to bake until the top is golden brown and the filling is set, 18 to 20 minutes. Allow the pie to cool slightly.
  5. For the faux whipped cream: Whip the chickpea liquid with an electric mixer until bubbles begin to form. Add the cream of tartar and continue to whip on high speed until peaks form, 2 to 3 minutes. Pour in the vanilla and continue whipping for another 1 to 2 minutes. Slowly add the confectioners' sugar while whipping an additional 3 to 5 minutes.
  6. Dollop slices of the pie with the faux whipped cream and serve immediately (see Cook's Note).

Cook’s Note

Faux whipped cream must be served immediately or it will fall and separate. If this happens, simply whip it again for a few minutes to bring it back together.