Key Lime Pie

Blecchhh. Ear infections have been sweeping through my classroom and I caught it and so did my co-teacher. Which is a real bummer because I've been wanting to make Key Lime Pie for so long and this week I finally found key limes at the Fresh Market. 

But then Friday I couldn't even taste the pie because of my sinuses. 

But everyone else assured me that it was totally delicious, so I'll have to believe them.

Your ingredients: Key Limes, condensed milk, egg yolks, butter, graham crackers, heavy cream, and powdered sugar

So first, crush up your graham crackers into crumbs and mix them with the melted butter and a pinch of salt. As an experiment I put a dash of cinnamon in it too. I couldn't taste the results, but nobody complained so I'll assume it was a success. Press it into the pie pan and bake it.

Now, beat your egg yolks and lime zest for a little bit, add the condensed milk, and the lime juice. Now let the mixture set for a couple of minutes, pour it onto the crust, and bake it some more.

And voila! You have a pie. It's that easy. For the whipped topping, just whip your cream and the powdered sugar together and dollop it onto the pie.

Key Lime Pie

From Ezra Pound Cake

Crust:

1 3/4 graham cracker crumbs

6 tbsp. melted butter

dash of salt

dash of cinnamon
1/4 cup light brown sugar

Pie: 

Zest of 1 key lime

4 egg yolks

1 14 oz. can sweetened condensed milk


Preheat the oven to 350°. For the crust, mix together the dry ingredients and then add the melted butter and mix it together with a fork. Press the mixture into the bottom of a 9-inch pie plate and bake for 8 minutes. Let the crust cool for 30 minutes before pouring the filling onto it.


In a mixer with your whisk attachment, beat the egg yolks and key lime zest for about 2 minutes. Add the condensed milk and whisk together well. Add the lime juice slowly. When it's thoroughly mixed, let the mixture stand for 5 minutes.


Pour the filling onto the crust, then bake for 15 minutes. The filling needs to be set, but still a little jiggly. Cool to room temperature on a wire rack, then refrigerate under foil.


If you want to top it with whipped cream (and I recommend it), then use the following recipe.


1 cup cold heavy cream
2 tbsp. powdered sugar


Whip together the cream and powdered sugar until stiff peaks form. Spoon onto the pie, then top with a little key lime zest.

Chocolate Pudding Pie

This pie. Is fantastic. And it is so, so easy.

That's all I'm gonna say about it. Just. Make it. Please. For the sake of your health.

Your ingredients: Chocolate chips, cream, oreos, whole milk, egg yolks, sugar, cornstarch, and vanilla

First, crush up your Oreos, butter, and sugar together and bake a beautiful, delicious piecrust out of it.

In a bowl, whisk together your egg yolks and sugar, then add the cornstarch, vanilla, and salt.

Now melt your milk and chocolate on the stove, try not to drink it all because it smells deliciously like hot chocolate. Then add it to the egg yolks, then back into the pan, then cook it until it thicks up. Then pour it onto the pie crust.

Mm, mm, mmmmmm. Top it with whipped cream and gobble it up!

Chocolate Pudding Pie

Slightly changed from Ezra Poundcake

Crust:

1 1/4 cup very finely ground Oreo crumbs

5 tbsp. butter, melted

3 tbsp. sugar

Pie Filling:

2 1/2 cups whole milk

5 oz. semi-sweet chocolate chips

4 large egg yolks

3/4 cup sugar

1/4 tsp. salt
3 tbsp. cornstarch

1 1/2 tsp. vanilla

Whipped Topping:

1 cup heavy cream

1 tbsp. sugar

1 tsp. vanilla


For the crust:
Preheat oven to 350°.


Mix together the crushed Oreos, melted butter, and sugar, then press them into the bottom of a 9-inch pie pan. Bake for 5 minutes, then set aside to cool.


For the pie:
In a heavy saucepan, turn on medium-high heat and combine the milk and chocolate chips. Use a whisk occasionally until the chocolate is melted.


In a large, heat-safe bowl, whisk together the egg yolks and sugar. Add in the cornstarch, salt, and vanilla. Pour the melted chocolate mix into the bowl and whisk the mixture together until combined.


Pour the whole mixture back into the saucepan and return to medium-high heat. Cook until the mixture thickens and begins to bubble slowly. Remove it from heat and whisk it until it's smooth, about a minute. Pour the mixture onto the pie crust.


Cover the pie with plastic wrap, make sure you lay the plastic wrap directly on top of the pie. Refrigerate for at least 2 hours.


For the whip:
With a whisk or an electric mixer with a whisk attachment, beat the sugar, cream, and vanilla until stiff peaks form.


Spoon onto the pie.

Peanut Butter Pretzel Tart

Sorry people, I got a little blog-lazy this week. I wanted to make something a little different this week. I feel like every week I'm shoving something cheesecake or in bar form down your throat.

So, voila! Something different. And it has peanut butter!

Except that when I wait to take the picture (because I'm lazy) this is all that's left of it.

Yeah, it's delicious.

Your ingredients: Peanut Butter, Pretzel sticks, butter, heavy cream, vanilla, cream cheese, brown sugar

So first, crush up your pretzels, then blend in the brown sugar, then mix it together with the melted butter.

Then press it into your tart pan and bake it. As you can see I didn't bake mine long enough, AS USUAL. So DO AS I SAY, NOT AS I DO. That's why my crust is all disintegrated in that picture up there.

While your crust is cooling, make your filling. Mix together your softened butter, peanut butter, and cream cheese. Then the brown sugar. 'Till it looks like this.

Then whip up your cream and vanilla (ignore that whisk, I was too lazy to clean out my bowl but it literally takes forever and a lot of muscle unless you use the mixer)

Then just fold those two together....

And spread it onto your crust! Refrigerate... and get tasy peanut butter goodness! Enjoy!

Peanut Butter Pretzel Tart

From Cake Duchess

2 cups broken pretzel sticks

1/2 cup brown sugar

6 tbsp. butter, melted and cooled

3 tbsp. butter, softened

4 oz. cream cheese, softened

1/2 cup creamy peanut butter

1 cup heavy cream, chilled

1 tsp. vanilla extract

Preheat oven to 350°.

Finely crush your pretzels, mix in 1/4 cup of the brown sugar. In a bowl, mix together the crushed pretzels with the melted butter. Press into a tart pan then bake for about 18 minutes. Set out to cool on a rack.

In an electric mixer, mix together the cream cheese, peanut butter, and softened butter until creamy. Add in the remaining brown sugar and mix until combined. In a seperate bowl, beat the heavy cream and vanilla until it looks fluffly, like whipped cream. Fold the two mixtures together, then spread onto your crust.

Cover with plastic wrap and refrigerate for at least 3 hours.



Creamy Oreo Pie

I'm not sure if you know this about me. I love Oreos. With the kind of passion that is normally reserved for people.

I try to keep an open mind when bookmarking recipes to try, but if it has Oreos in it, or involves cheesecake in any way, it's most likely going in my "Save File." I even have a recipe saved for some crazy Oreo Brownies- just brownies, with an Oreo baked into the middle of them. Which, frankly, would sound disgusting to me if it were any other cookie besides an Oreo.

This pie is... it's indescribable. It's wonderful. And it's so incredibly easy, you'll hardly believe it.

You need this pie in your life.

Your ingredients- yes, this is all of them. Cream cheese, Oreos, butter, Cool Whip, and sugar.

First, crush up 26 of your Oreos. Funny story- look closely at this picture- do you see any blades? That's because there are none. When I turned on the food processor after taking this picture, nothing happened except a loud noise that sounded suspiciously like "Puuuuuuut iiiiin the blaaaaades, stuuuuuupid."

Then, melt your butter and mix it in with the crushed Oreos. Push it into the bottom of a 9 inch pie pan, this is your crust. Bake it for 5-7 minutes- not too long, just long enough. Don't burn it.

Put your crust in the fridge to cool and let's make the filling. Put the cream cheese and sugar into your mixer and beat until smooth and fluffy.

Chop up 9 more Oreos (you can do it by hand, they don't have to be perfect like the crust). Throw in 2 cups of the Cool Whip and mix until combined. (Also, technically you're supposed to this part by hand, but I was a little busy obnoxiously singing and dancing along with Billy Joel's "Big Shot" and I missed that instruction. Didn't affect the pie. I was embarrassed.)

Spoon the mixture into your pie crust and make it look smooth and pretty. You can decorate it like I did, or you can just leave it. Either way, please lick the mixing bowl that your filling was in. It's uh... important to get a sense of.... what your pie is like when it's finished and...

And I'm a total advocate of licking spoons and bowls whenever possible. Let's face it, it's good for your health. Your mental health, that is.

Refrigerate it for at least 2-3 hours, and then try not to eat it all in one sitting all by yourself. Good luck.

Creamy Oreo Pie

Slightly adapted from The Purple Foodie

39 Oreos

1/4 cup butter, melted

1/3 cup sugar

2 cups Cool Whip, thawed

8 oz. cream cheese, softened

Preheat the oven to 350°.

Finely crush 26 Oreos, then mix well with the melted butter. Press into the bottom of a 9-inch pie pan. Bake for 5-7 minutes, until set. Put the crust in the refrigerator while you make the filling.

In an electric mixer, beat the cream cheese and sugar together until fluffy and smooth. Coarsely chop 9 more Oreos, add them to the cream cheese and sugar. Add in the Cool Whip and stir until combined. Spoon mixture onto the crust.

Refrigerate for 2-3 hours before serving.