Lots of experimentation went on in my kitchen last weekend… and this is the delicious result! The filling of this pie is just about as addictive as the inside of a Mounds or Almond Joy and the recipe couldn’t be easier, either. I think it tastes best a tad bit warm from the oven with a dollop of whipped cream. (Imagine drizzling it with chocolate and sprinkling toasted almonds on top!)
deep, pre-made graham cracker pie crust
3 egg yolks
1 can of evaporated milk (14 oz)
1 cup of evaporated milk
1 tsp coconut extract
1/2 tsp vanilla extract
2/3 cup of sweetened shredded coconut
Pre-heat oven to 350 degrees
Blend all ingredients for the filling and pour into graham cracker crust
Bake for 30-35 minutes until light golden and firm to the touch.
Serve with whipped cream.
When my father’s mango tree started to give fruit a few weeks ago, I teased that I wanted some. He jokingly responded that he would, under the condition that I invented a mango flavored Tres Leches cake (his favorite dessert).
I accepted the challenge and secretly made him one for father’s day! It came out so amazingly moist, creamy and mango-y I have to pat myself on the back. Lol. I’m submitting the recipe into a contest so I can’t share just yet but will let you know the results!
Key lime pie, REAL key lime pie, is one of the most delicious, refreshing and gloriously simple desserts ever created. It also boasts the title of “Official Dessert” for my home state of Florida! (Not really. But if that title really DID exist, it should totally be given to Key Lime pie.)
Key Limes are different from your standard Persian limes in two ways: they’re about 1/3 of the size and are much more tart in flavor. On a good day, a full bag of key limes will yield only 3/4 to 1 cup of juice. But, think of it this way: All that squeezing really helps tone the muscles in your forearms and biceps. Winning!!!
Now, don’t insult me by making this recipe using that preservative-filled “juice” they sell in the grocery store that comes out of a green, lime-shaped squeeze bottle. The beauty of this 5 Ingredient recipe comes from the simplicity and quality of its ingredients.
1 pre-made graham cracker crust
1/2 cup of key lime juice
1 can condensed milk
2 tsp key lime zest
2 egg yolks
Preheat oven to 350° Fahrenheit.
Zest then juice limes.
Mix together measured ingredients and pour batter into crust.
Bake until just set (10-15 min)
Cover and allow to cool in fridge completely before serving.
As a Floridian, I must warn you that Key Lime pie is traditionally NEVER served with merengue. This isn’t lemon merengue pie, people!!! It is permissible, however, to serve it with a dollop of sweetened whipped cream to offset the tartness of the filling. Enjoy and happy summer!
I always offer to bring something over when invited to dinner. And because I love to bake, I get really happy when I get to bring dessert! The dilemma usually is…. what to bring?!
Pies in general are easy to make and are attractive in presentation. I haven’t made a blueberry pie since last 4th of July and thought, what the heck! I read a few recipes on- line but created this one on my own. Its got my special twist.
I do have a pretty good recipe for home-made pie dough but, I’ll let you in on a little secret. The majority of the time that I make pie, I use store-bought pie crusts. When I make the dough from scratch, I make double batches. I use half and stick the other half in the freezer for future use. Yesterday, however, I had no more frozen pie dough waiting for me in my freezer so I had to buy some from my grocery store. It turned out just as yummy. Here’s how I did it.
- Two store bought raw pie crusts defrosted
- 4 cups of blueberries
- 3/4 cup of sugar (vanilla sugar is also great with this if you have any)
- 3 tbsp corn starch
- 1 tsp. cinnamon
- pinch of salt
- zest of one lemon
- 1 tbsp of butter cut into small cubes
- optional egg wash: one egg, one tbsp water
Preheat oven to 400 degrees. Wash and measure 4 cups of blueberries
Zest one lemon right on top of blueberries using a microplane
In a separate bowl, mix all remaining ingredients except butter. Then pour over blueberries and mix well using your hands so as not to bruise berries too much.
Pour mixture into store-bought or home made pie crust. Scatter the small dabs of butter on top.
Cut second pie crust into strips using knife or pizza cutter.
Create a lattice on top of the pie using these strips then crimp edges with a fork.
Beat one egg with a little bit of water then brush on top of pie. This egg wash is optional but gives the top of the pie a pretty shine when it comes out of the oven.
Place the pie on a sheet tray before placing in the center rack of your oven. (It’ll bubble over blueberry juice all over the floor of your oven if you don’t.)
Bake at 400 degrees for 25 minutes or until crust is golden brown. Lower heat to 275 then bake for another 30 to 35 minutes.
Enjoy with some vanilla ice cream!
For those of you who are a little freaked out about making a lattice top for your pie, here’s a super simple tutorial on youtube. The woman in the video measured the strips with a ruler but… just eye ball it guys… You’re making a pie, not conducting a science experiment. It doesn’t have to be that perfect 😉
So, a friend of mine shared this pretty awesome recipe with me for a healthy chocolate pudding substitute! I’d never eaten chia seeds until today and I have to say I like it!
Its extremely easy to make and pretty tasty but I’m giving you a fair warning…. its PACKED full of fiber so, a little goes a long way if you know what I mean… 😉
- 1 cup of chia seeds
- 1/2 cup of either almond or coconut milk (I used coconut water instead because I didn’t have coconut milk but I feel that it took away from the creaminess. Follow the recipe.)
- 1 tsp vanilla extract
- 2 tbs of cocoa powder
- sweetener to taste such as honey or agave nectar
Stick it all in your magic bullet or ninja and blend the hell out of it… enjoy!