My mom used to make the best key lime pie… It was the perfect combination of sweet and tart, with a beautiful, fluffy, toasted meringue on top.
Good lawd, I miss that pie.
She hasn’t made it in ages…She did make me a key lime pie for my birthday a couple of years ago, but it wasn’t the pie. It was still delicious, but with no meringue it just wasn’t the same.
So recently I was wishing for something a little sweet, but a little tart, and I had key lime on the brain after having a key lime truffle from our new candy store.
The problem was, I wanted something super easy that didn’t involve seperating eggs. I wanted a decent, but lazy, approximation of key lime pie.
I found it while aimlessly scrolling through Pinterest one day. The recipe was from Weight Watchers, I think, and it was a bunch of fat-free this and sugar-free that. Yuck.
I made my own version, and it turned out really well. It took me no time to put together, and cleanup was minimal.
Look, it isn’t real key lime pie, but it works in a pinch.
Cheater Key Lime Pie
1 box lime gelatin
1/4 cup boiling water
2 single-serve containers key lime Greek yogurt
1 8 ounce package Cool Whip
1 graham cracker pie crust
Dissolve gelatin in boiling water and let cool a bit. Stir in yogurt, then Cool Whip. Pour into pie crust, cover, and refrigerate until ready to eat. I think mine was in the fridge for a couple of hours and it was pretty good, but it was even better when I cut into it this morning to get a picture. I know because I, uh, accidentally got some on my finger and I had to taste it.
The sacrifices I make, people.
This might be the perfect summer treat. Sweet, but not heavy…I’m already thinking of ways to fancy it up so I don’t feel like such a slouch next time I make it.
Now I think I’ll go accidentally eat the rest of that slice.
I hate math. I mean, I really, really hate math. I checked out around third grade when long division showed up. In high school, I was the kid rolling her eyes and proclaiming that I would never use Algebra or Geometry (turns out, I was right). College? Forget about it. I dropped my one and only math class pretty much a week in. Did I say dropped? I meant that I just quit showing up.
Even though I think math is more Devil magic than anything, I get really excited about these silly nerdy holidays. I plan to celebrate by making personal pizzas for dinner. If you feel like getting into Pi day, here are a few recipes I recommend:
Are you excited for Pi day? How do you plan to celebrate?
If you follow me on Instagram you probably saw my picture of the mini apple pies I made to celebrate national pie day:
Well, since I’ve been rather lazy in the kitchen lately (that pork loin was really the gift that kept on giving), and since I got a request for it… I thought I’d share the recipe. I’m a giver.
These little pies are super tasty and ridiculously easy…perfect for when you need to use up a few apples or when you want a sweet treat without much fuss.
For twelve mini pies, you’ll need:
One recipe heart – healthy pie crust (or your favorite store – bought crust for even less fuss)
3 medium/largeish-5 small apples (whatever variety you love), cored, peeled, and diced
Butter (about a teaspoon per mini pie)*
Caramel sauce (optional)
Preheat your oven to 425°. Spray a muffin tin with a little Pam.
Use a cookie cutter to cut circles out of your rolled out crust. You could also just tear off a chunk and press it into your muffin tin like I did. Either way, get a bottom crust into each hole of the muffin tin. Make sure a little crust hangs over the edge so you can seal the pies easily.
In each crust, add diced apples to the top of the tin. Sprinkle brown sugar, cinnamon, and nutmeg over the apples (I didn’t measure, but maybe 1 to 1 1/2 teaspoons of each?), then either pour about a tablespoon of caramel sauce over everything, or add a dab of butter to the top. *I don’t recommend using both because the filling might get soupy.
Use whatever method you like to form top crusts, then place them over the pies and seal ’em up. Vent each pie by cutting a slit into the top crust. Bake for 18-20 minutes, or until the top crust is golden brown.
Serve warm with more caramel sauce and vanilla ice cream. Prepare to be adored.
Yep, same picture. I just thought you might like to see them again. Now go bake!
If you’ve liked my page on Facebook (you can do it in the right-hand sidebar over there), you probably saw that I made an experimental dessert on Friday. I had been kicking the idea around ever since I made the cherry delight, and I decided the BF’s family Christmas was the perfect occasion for my mystery concoction.
Turns out, no one minded playing pie guinea pig because it was really pretty good!
Here’s what you need to make this super quick and easy holiday (or anytime) treat:
Oreo crust (I used a store-bought crust this time. Shameful, I know)
For the chocolate filling:
1 envelope Dream Whip
1/2 cup cold milk
1/2 teaspoon vanilla
3 tablespoons unsweetened cocoa powder
3/4 cup powdered sugar
4 ounces cream cheese, softened and cut into cubes
For the peanut butter filling:
1envelope Dream Whip
1/2 cup cold milk
1/2 teaspoon vanilla
1 cup peanut butter
1/2 cup powdered sugar
Prepare Dream Whip according to package directions. Add cocoa and cream cheese and mix well. Once combined, add powdered sugar. Mix well. Spread about half of the chocolate filling into an even layer in the bottom of your crust. Cover and refrigerate.
Prepare Dream Whip according to package directions. Add peanut butter and powdered sugar. Mix well.
Spread a thin layer of peanut butter filling over the chocolate layer in your pie crust. I had a little peanut butter filling left (about 1/2 cup that The BF gladly ‘taste tested’)… You’ll want the middle layer to be a bit thinner than the others. Top peanut butter layer with the remaining chocolate filling, cover and refrigerate. Mine chilled overnight, and I think that is the best way to go.
I apologize for the not-so-great picture. I totally forgot to take a picture until the darn thing was almost gone. I did sneak a little piece, and I have to toot my own horn a bit on this one. Toot!
In other words, it’s tasty!
Here’s the BF and I, modeling his Dirty Santa gift of Bubba teeth, fake pink mustaches, and a spy disguise:
I thought yesterday was a pretty good day. An experimental pie I baked turned out really well, the boy took a three hour (THREE HOUR) nap, and I made a big pot of chili and some corn bread for dinner. In addition to all of that, I scored an awesome birthday present for the boy for free. Hooray for me!
Then I woke up this morning. Truth be told, I did not feel awesome. My sinuses have been a mess because of this weather, and my hips and knees are apparently trying to leave the rest of my body as violently and painfully as possible. I could barely hobble down the stairs because of the stiffness in my legs. Once I made it, I just kind of sunk down to the floor and gave in to being a human jungle gym for my rambunctious boy. I picked up my phone to check the time, hoping to see that I could lie there in agony for just a bit longer before I had to make breakfast…But I got distracted by a new email from BlogHer.
I had to read it three times. Partially because the boy knocked my glasses off when I was reading it the first time, but also because…Holy shit, does that say what I think it does?!
And it did!
I mean…Who knew that damn tumor would get so much attention?
Ok, so I know you’re probably thinking…”Yeah, yeah, we’ve heard about Fred before…Let’s talk about this pie!”
Guys, this pie was amazing. It started Monday night, when I wanted some ice cream with caramel sauce. If you’ve never made caramel sauce, it’s super easy: Combine 1 cup brown sugar, 1 stick of butter, 1 teaspoon vanilla, 1/4 cup evaporated milk and a pinch of salt in a pan, then just cook and stir over medium heat until it turns into sauce. Done!
So I made the caramel sauce and since I’m a giver, I shared it with the BF. We ended up having some left, and yesterday morning, when I was getting a plum for the boy’s breakfast, I noticed it sitting there in the fridge. The BF had brought a bag of apples home that I had planned to turn into applesauce but…
Pie sounded better.
I made my heart healthy pie crust, but I didn’t roll it thin enough to get two crusts out of it. If you’re less lazy than me, you could always store half of the crust dough in the fridge for later use because you’ll only need a bottom crust for this pie. Believe it or not, I actually don’t own a pie pan… It’s on the list of things I should buy, but for some reason I never do. Anyway, if you find yourself in this situation, just use an 8-inch round cake pan (of which I have three). Press the bottom crust into the pan, and feel free to make the edges pretty if you like. I didn’t feel like fussing with it, so it’s a rustic apple pie.
Preheat the oven to 375 degrees. I peeled and sliced 6 smallish red apples, though you could use less or more…Green apples would probably also be delicious. I like to toss the apples with a little brown sugar, cinnamon, flour, and pinches of nutmeg and salt. Dump the apples into your prepared pie crust. Now, stir the caramel sauce and pour some it over the apples…A little goes a long way!
For the topping, combine about a cup of oatmeal with 3 tablespoons of melted butter, about 1/2 cup brown sugar, a tablespoon of cinnamon, and a pinch of nutmeg. Sprinkle it evenly over the apples, then put your pie in the oven and let it bake for 40 minutes or until the crust and topping are nice and brown.
If you have company coming over, or if you’re maybe trying to sell your house, you should totally put one of these pies in the oven. Good LORD does this pie make your house smell like fall in the best way possible.
This pie is pretty darn delicious just the way it is… But you can pour more caramel sauce over it. You could also have it with ice cream if you weren’t out of ice cream.
It’s not my fault.
It doesn’t actually need ice cream, though…Just the pie with some caramel sauce drizzled over it is amazing enough. Feel free to eat a piece before your BF gets home from work, and then go ahead and hide the rest in the back of the fridge. It’s not that you won’t share…It’s just that you want to share on your terms.
My heart healthy lasagna post is still viewed a handful of times a day… In fact, it’s one of the most common searches that brings new readers to my blog. I like that people are interested in making healthier versions of their favorite foods… So when my mom told me about this better version of pie crust I knew I had to share it with my readers.
I like this pie crust because it’s super easy, quick, and cleanup is a breeze. It’s just as flaky as your typical pie crust and it tastes so good you won’t miss all of that hydrogenated oil.
1 3/4 cup flour
1/2 cup oil (I use canola)
1 teaspoon salt
4 tablespoons ice cold water
Seriously, couldn’t be easier. Preheat your oven to 375. Mix all ingredients in a bowl… I use a fork and save the water for last. You may have to use more water, so if your dough doesn’t come together add any additional water a tablespoon (or less) at a time.
Roll your crust out between two sheets of parchment paper. This really cuts down on the mess and makes it easier to move into your pan. I wouldn’t recommend rolling it on a floured surface because you’ll end up with a tough pie crust.
I made this crust specifically to eat with macerated fresh strawberries, so I simply transferred it (still on the parchment) to a baking sheet, poked some holes in it, and stuck it in the oven. If you’re doing the same, or if you’re blind baking the crust for a pie, bake it for 13 minutes or until it’s golden brown. Otherwise, follow the directions of your pie recipe.
I had strawberries and pie crust for breakfast this morning and it was delicious. I can’t wait to try this crust in a pie!