Happy Monday y’all!  Pretty excited to share this pie with y’all today, for delicious obvious reasons but also because desserts that can be put together in less than 15 minutes are sometimes the best kinds.

This recipe was sent to me by no less than 4 different people which I’m going to believe was due solely to their desire to send me a great recipe other than just them wanting me to make it for them haha. 

Either way, I’m always thrilled to make recipes that folks send me, especially if they are as good as this pie.  Honestly, I was a bit concerned at the amount of lemon juice that the recipe called for, but said what the heck and put it all in anyway and totally glad I did because it really rounds out the flavor of this pie. 

The only thing that I really changed about this recipe was the crust.  The original recipe called for a graham cracker crust, but I figured the slight tartness of the pie would be extra yummy with a chocolate crust-which, yes, I totally cheated and used a pre-made crust.  I highly recommend y’all make this pie, too easy and too delicious not to.  Have a great start to the week & thanks so much for stopping by!    

Cream Cheese…

whip, whip, whip, then sweetened condensed milk…

mix this all together, then add your lemon juice…

mix, mix, mix again…

then into your pie crust…

let it hang out in the fridge for a while & enjoy!!!

Easy Cream Cheese Pie

2016-04-16 12:56:01

Creamy, simple, so delicious & beyond easy to make.

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THE CREAM CHEESE PIE

1. 1 (8 Ounce) Block of Cream Cheese, Softened.
2. 1 (15 Ounce) Can of Sweetened Condensed Milk.
3. 1/3 Cup of Lemon Juice.
4. 1 Tablespoon of Vanilla Extract.
5. 1 9" Pre-Made Chocolate Pie Crust (I Used Keebler Ready Crust).

FOR THE WHIPPED TOPPING (OPTIONAL)

1. 1 Cup of Heavy Whipping Cream, For Topping (Optional).
2. 1/4 Cup of Granulated Sugar, For Topping (Optional).

FOR THE CREAM CHEESE PIE

1. With a handheld or stand mixer with paddle attachment beat your cream cheese until smooth.
2. Now add your sweetened condensed milk and mix until smooth.
3. Now add your lemon juice and vanilla and mix again until well incorporated.
4. Now pour into your pie crust and place in your refrigerator for at least 2 hours to set.

FOR THE WHIPPED TOPPING (OPTIONAL)

1. With a handheld or stand mixer with whisk attachment whip your heavy whipping cream and sugar until stiff peaks form & spoon or pipe onto your chilled pie.

Notes

1. You can definitely use a graham cracker crust or even your own homemade crust if you prefer.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Happy Wednesday y’all!!!  Well, lets be honest, as happy as a non Friday can be, but coincidentally I plan on making today better with this post, well, in my opinion anyway.  Now, I get that coconut is not everyone’s cup of tea, but being completely selfish here, it is most definitely mine hehe. 

Coconut cream pie & coconut cake are at the very top of my deserted island desserts list-you know, if you had to pick things you could have for forever if you were on a deserted island? yeah, those are on that list.  The thing is, I was under the assumption that coconut cream pie would be difficult to make (pretty sure the cake is though, maybe we’ll find out soon), and y’all it so wasn’t at all. 

Obviously I helped out the difficulty level by using a refrigerated crust, and in the future I might even use an already made graham cracker or sugar crust, because I am pie crust challenged to be sure and I wouldn’t have to wait for it to cool, etc. haha. 

You guys, this is so good, creamy, with just enough coconut flavor without being overwhelming, and did I mention the perfectly whipped cream on top with a dash of coconut? Mmmm, so good y’all! Anyways, I hope you love coconut cream pie as much I do and can make this soon, because it is better than any I’ve ever had in a restaurant and that’s saying something.  Have a wonderful day y’all!

Refrigerated pie crust into the pie pan, and lots of fork pokes, don’t judge my fug crust too much…

nice and baked…

while your pie crust is cooling, make your filling, start with half & half, egg, egg yolks, sugar, cornstarch…

starting to boil some and starting to thicken…

nice and cooked, you can see the mild color change & how much it’s thickened, now add your coconut & vanilla…

coconut & vanilla is all mixed in & now into your pie crust…

while pie is cooling, let’s make the delicious whipped coconut topping, heavy whipping cream, sugar, vanilla & coconut extract…

whip, whip, whip…

pipe or spoon your topping and enjoy!

Coconut Cream Pie

2016-02-22 14:06:12

Easy and perfectly delicious coconut cream pie.

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THE COCONUT CREAM PIE

1. 1 9" Refrigerated Pie Crust (I Used Publix Brand).
2. 3/4 Cup of Granulated Sugar.
3. 1/3 Cup of Cornstarch.
4. 3 Cup of Half & Half.
5. 2 Egg Yolks.
6. 1 Egg.
7. 1 Cup of Sweetened Shredded Coconut.
8. 1 Tablespoon of Vanilla.
9. 9" Pie Plate.

THE WHIPPED COCONUT TOPPING

1. 2 Cups of Heavy Cream, Chilled.
2. 1/2 Cup of Granulated Sugar.
3. 1 Tablespoon of Vanilla.
4. 1/2 Teaspoon of Coconut Extract.
5. 1/4 Cup of Sweetened Shredded Coconut, Toasted (Optional)

FOR THE COCONUT CREAM PIE

1. Preheat your oven to 400 degrees F.
2. If using a refrigerated pie crust, make sure to let it come to room temperature.
3. Roll it out and press into your pan cutting off any extra hang off, and poke a fork all over your pie crust, bake on the lower rack of your oven for about 10-12 minutes or until golden brown, let cool completely.
4. In a large saucepan, combine your sugar, egg, egg yolks, cornstarch and half & half, and bring to a boil over medium heat for 1 minute making sure to whisk for the whole time.
5. Remove your pan from the heat and stir in your sweetened shredded coconut and vanilla and stir.
6. Pour into your pie crust, and chill completely to firm up (stuck mine in the fridge for a couple of hours).

FOR THE WHIPPED COCONUT TOPPING

1. With a handheld or stand mixer with whisk attachment, place your chilled heavy cream into your bowl and whisk until it starts to thicken, then add your sugar, vanilla and coconut extract and continue to whisk until stiff peaks form.
2. Spread your coconut onto a baking sheet lined with aluminum foil and bake at 400 degrees F for 5-8 minutes, stirring occasionally and make sure to watch because it burns quickly, until they are toasted and delicious (This is Optional).
3. You can pipe or spoon your whipped coconut topping onto your pie, and then sprinkle your toasted coconut on top, and enjoy!!!

Notes

1. I used a disposable Wilton piping bag with an open star tip to pipe the whipped coconut topping.
2. You can totally use more coconut extract in your whipped topping if you want a stronger coconut flavor, but add very very little at a time until desired flavor is reached.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Happy Wednesday y’all! I hope everyone got to enjoy their long weekend as much as I did.  Lots of time with friends and family (and not to mention lots of good food) always does me good 🙂 What did you guys do?

I made this pie this past weekend for one of the gatherings I attended and everyone just looooved it.  Lots of comments from everyone along the lines of ‘mmm’ and ‘wooow, delicious, ‘ always a good sign in my book. 

I think this pie is supposed to be more solidified in the middle, but I intentionally under cooked it (still cooked though, don’t worry) to keep more of a cookie dough-ness about it and y’all this takes yummy to a new level. 

You know how cookies are super soft and gooey right before they are done cooking?…Yeah, that is the texture of this pie.  This is so rich and amazing, and tastes awesome cold or warmed up (and may I suggest with some ice cream?).  I hope you get to make this pie soon and have a wonderful day y’all!

Alrighty, eggs into the bowl…

all whipped up…

now add your brown sugar, granulated sugar & flour…

all mixed up…

now add your butter…

all mixed up…

now time for the chocolate chips, mix, then set aside…

pie crust into your skillet…

my attempt at making a nice looking crust (I still have a lot to learn)…

now the filling into the pie crust…

baking…

out of the oven…

and enjoy!!!

Skillet Chocolate Chip Pie

2015-09-07 18:33:18

Gooey and delicious pie filled with all of the wonderful flavors of chocolate chip cookies.

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Ingredients

1. 1-9" Pre-Made Un-Baked Pie Crust.
2. 2 Eggs.
3. 1/2 Cup of All-Purpose Flour.
4. 1/2 Cup of Light Brown Sugar, Packed.
5. 1/2 Cup of Granulated Sugar.
6. 1 1/2 Sticks (3/4 Cup) of Unsalted Butter, Softened.
7. 1/2 Cup of Milk Chocolate Chips.
8. 8" Iron Skillet or 8" Pie Plate.

Instructions

1. Preheat your oven to 325 degrees F.
2. Line your skillet with the unbaked pie crust, and either cut off the excess crust or crimp the edges, set aside.
3. With a handheld or stand mixer with paddle attachment beat the eggs until light and foamy.
4. Now add the flour, granulated sugar and brown sugar and mix again.
5. Then add the butter and mix until completely combined.
6. Now fold the chocolate chips in until evenly distributed.
7. Place the batter evenly into the crust and bake for 35 minutes for a gooier center, add 10-15 more minutes, place foil on top to keep the crust from burning to get a firmer center.
8. Let cool completely and serve.

Notes

1. You could definitely substitute the milk chocolate chips with semi-sweet or dark chocolate chips if that's what you prefer.

Adapted from Toll House

Adapted from Toll House

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

I am in looooove with this pie y’all.  A few years ago I made a from-scratch apple pie (even the crust, shocker I know) and yes it was delicious, but I have to say this pie is way better and about a million trillion times easier to make. 

I totally saw this recipe on Trisha’s Southern Kitchen on The Food Network and was sold right away at the ease of this pie and immediately put it on my cheat day list to make. 

Y’all, the caramelization that happens on the bottom and sides of the crust on this pie is what really puts it over the edge of awesome.  You will have the whole, eye roll, holy junk, this is amazing, can’t stop eating it, moment I promise. 

Oh, and the whipped cream?! I changed it up from the original recipe, and may I humbly say made it even better?  Oh yeah, I did…It tastes more like a rich buttercream frosting than whipped cream because of the extra sugar, the added brown sugar and a bit more cinnamon. 

If you think you can’t make a homemade (well, semi-homemade) apple pie, trust me you can definitely whip this up no problem.  Have an awesome day y’all!    

First, melt some butter in your skillet…

now add some brown sugar…

all melted and mixed together…

now remove from the heat and add your pie crust…

add your pie filling and sprinkle some of the cinnamon/sugar mixture…

time for the 2nd pie crust to go on top, and just fold in the extra pie crust, no need to be perfect either…

now some more butter, and cinnamon and sugar…

then cut some vents…

had to show all the edges bubbling up all gorgeous in the oven mmmm…

fresh out of the oven, look at all of that caramel goodness…

now time for some cinnamon whipped cream, heavy whipping cream and sugar into the bowl…

all whipped up…

now time for brown sugar and cinnamon…

look how pretty and yummy…

onto your pie and enjoy!!

Easy Skillet Apple Pie

2015-08-06 12:23:58

A delicious apple pie baked to perfection in an iron skillet that is a cinch to make.

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THE APPLE PIE

1. 1 Stick (1/2 Cup) of Unsalted Butter.
2. 1 Cup of Light Brown Sugar.
3. 2 Refrigerated Rolled Pie Crusts (I Used Pillsbury).
4. 1 (21 Ounce) Can of Apple Pie Filling.
5. 1 Tablespoon of Cinnamon, 2 Tablespoons of Sugar (For Cinnamon Sugar Mixture).
6. 9" Cast Iron Skillet.

THE CINNAMON WHIPPED CREAM

1. 2 Cups of Heavy Whipping Cream.
2. 1 Cup of Granulated Sugar.
3. 2 Tablespoons of Brown Sugar.
4. 1 Tablespoon of Cinnamon.

FOR THE APPLE PIE

1. Take your pie crusts out to sit at room temperature for at least 20 minutes, so they will roll out nicely.
2. Preheat the oven to 400 degrees F.
3. Place your skillet on your stove-top and melt the butter, reserving 1 tablespoon of the butter.
4. Then add the brown sugar to the butter and melt them together on medium heat, about 2 minutes.
5. Remove your skillet from the heat and place one of your pie crusts on top of the butter/sugar mixture, lining your skillet.
6. Now pour your apple pie filling over the crust and evenly sprinkle 1 1/2 tablespoons of the cinnamon sugar mixture over the pie filling.
7. Now place the other pie crust over the filling, folding inwards any of the extra crust.
8. Brush the top of the pie with the reserved melted butter, then sprinkle the rest of the cinnamon/sugar mixture over the top of the pie.
9. Cut vents in the middle of the pie.
10. Bake for 30 minutes.
11. You can either serve warm, or you can let cool and top with the cinnamon whipped cream.

FOR THE CINNAMON WHIPPED CREAM

1. With a handheld or stand mixer with whisk attachment, in your bowl place your heavy whipping cream and granulated sugar and beat until stiff peaks form.
2. Now add your brown sugar and cinnamon and beat again until evenly combined.
3. You can either pipe or dollop your cinnamon whipped cream onto your pie, enjoy!

Adapted from Trisha Yearwood

Adapted from Trisha Yearwood

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Y’all, this really puts the easy in Easy Blackberry Custard, for reals.  The only thing that almost messed me up was how much custard batter this recipe made. 

Luckily, I had double the amount of blackberries and an extra pie shell which was the perfect amount to make 2 separate pies, and thank goodness because this pie was gobbled up super duper fast. 

I would like to mention that I used frozen blackberries because I was having a heck of a time finding enough fresh ones, but next time I will either find enough fresh ones or really really dry them off if frozen because there was a little more moisture in the custard than I would have liked (but still delicious!). 

Anyways, this custard is super awesome and I will definitely be trying other kinds of fruit in the future because, dang it, this is super yummy and so easy to throw together.  Have a wonderful hump day y’all!

First, eggs (or is it the chicken? sigh, I’m so lame haha)…

now sugar and vanilla…

now some milk…

mix, mix, mix…

blackberries into the unbaked pie crust…

now custard onto the blackberries…

bake, bake, and please ignore the dirty oven door…

fresh out of the oven…btw your kitchen is gonna smell amazing while this is baking…

such a beautiful color, am I right? 🙂

Easy Blackberry Custard

2015-08-03 12:56:56

Yields 2

Delicious and easy blackberry custard.

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Ingredients

1. 2-9" Unbaked Pie Shells.
2. 4 Cups of Fresh or Frozen Blackberries.
3. 4 Eggs.
4. 1 Cup of Sugar.
5. 1 1/3 Cup of Whole Milk.
6. 1 Tablespoon of Vanilla Extract.

Instructions

1. Preheat oven to 400 degrees F.
2. Place 2 cups of blackberries in the bottom of each of your pies shells.
3. In a bowl, beat your eggs, milk, sugar and vanilla together and pour evenly over the blackberries in each pie.
4. Bake for 50 minutes, but place aluminum foil loosely on top of each pie after the first 15 minutes of baking.
5. Remove from the oven, let cool and place in fridge for at least 3 hours, then enjoy!

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

I’ve had this recipe on my list of must makes for a while now, and after making it (and devouring it I might add) I wish I had made it much sooner.  Y’all this pie is unbelievable, easy to make (bonus!) and hot dang yes I just said hot dang it is soooo freaking delicious. 

I almost can’t say enough good things about it, it’s super light and fluffy but decadent without being sickeningly sweet.  The hardest part of this whole pie was the dang crust. 

I’m telling you, me and pie crusts are always blah, aka I consistently mess them up even when using pre-made dough who does that?  My first crust, I didn’t poke holes in it with a fork (I promise I know better) and I didn’t cut enough off of it, so it weighed down and fell into the pan. 

The second crust,  I fixed the problems I made with the first one but for some reason one side fell down into the pan too, but there was enough pie filling  that it covered it and you can’t see it anyhow haha. 

I can’t tell y’all enough how much you need to make this pie, for reals.  Happy Monday y’all! 

First, pie crust into your pan…

Cream your cream cheese, add powdered sugar and a little bit of the dulce de leche…

all mixed up…

whip all your whipped cream and add your caramel, cream cheese mixture…

all folded in…

put the remainder of your dulce de leche into your pie crust…

then your caramel cream cheese mixture on top of that…

a little time in the fridge, some more whipped cream, dulce de leche and voila! an awesome pie!

Caramel Cream Pie

2015-07-17 11:18:02

Deliciously light and fluffy and full of caramel flavor.

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Ingredients

1. 1 Unbaked Pie Crust (I Used Pillsbury).
2. 1 (13.4 Ounce) Can of Dulce De Leche Caramel.
3. 1 (8 Ounce) Block of Cream Cheese, Softened.
4. 1/4 Cup of Powdered Sugar.
5. 2 1/2 Cups of Heavy Whipping Cream.
6. 1/4 Cup of Granulated Sugar.
7. 9" Pie Dish.

Instructions

1. Preheat your oven to 450 degrees F.
2. Bring your pie crust to room temperature, place pie crust into your pie pan trimming off the edges and crimping the top with your fingers.
3. Poke your pie crust with a fork all over to make sure it doesn't puff up too much while baking.
4. Bake for 10 minutes or until slightly golden brown, let cool completely.
5. With a handheld or stand mixer with paddle attachment beat your cream cheese, 1/2 cup of the Dulce De Leche and powdered sugar until smooth, set aside.
6. In a separate bowl (preferably cold) and with a handheld or stand mixer with whisk attachment put your heavy whipping cream and granulated sugar and whip until stiff peaks form.
7. Remove about 1/2 a cup of the whipped cream to put as decoration on top of your pie.
8. Now fold in your caramel cream cheese mixture until fully blended.
9. Spread the rest of your Dulce De Leche in the bottom of your pie crust, then evenly pour your whipped caramel cream cheese mixture on top of the Dulce De Leche.
10. At this point I put my pie in the fridge for a few hours to chill before I garnished the top of the pie with my whipped cream.

Notes

1. To drizzle some more Dulce De Leche on top of your pie just zap a little bit of it in the microwave for 5-10 seconds, and using a spoon or fork drizzle it on top of your pie.
2. To garnish the top of my pie with the whipped cream I used a Wilton disposable piping bag and an open star tipped piping tip.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

So, after my first attempt at a mango pie that failed so hard as mango that it turned into the Ooey Gooey Custard Pie instead, I finally made a real mango pie.  On my hunt for a mango pie recipe (trust me there were a billion of them) this one really jumped out to me, not only because of the vibrant mango color but because it was no-bake. 

Sometimes,  I am just not feeling turning on the oven (especially in this heat), letting stuff cool, etc., etc., hence the appeal of the no-bake aspect. 

This pie was incredibly simple to make, which I simplified even more by using a pre-made crust that I put into my own pie pan (soo lazy haha) which did end falling apart but still yummy.  Honestly, the hardest part of this pie was finding the sweetened mango pulp. 

No regular grocery stores carried it around me, but luckily I found a lovely Indian grocery store that had it.  If you have never had mango pulp before, omg, I recommend it like whoa, I could have sat there and drunk it with a straw it was so good.  If you love mango, you’re going to love this pie.  Happy Wednesday!  

I would show you putting the gelatin in the hot water, but the pic was insanely blurry…In a bowl, add your cream cheese…

cream until smooth…

the delicious mango pulp…

mix, mix, mix, then add your gelatin…

mix again, then place in your (hopefully unbroken) crust…

then let it set up in the fridge for a while and enjoy!

yummy!!

No-Bake Mango Pie

2015-06-26 13:05:21

Full of all of the flavors of mango, and so easy to make.

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Ingredients

1. 1/2 Cup of Water.
2. 1 Tablespoon (or 1 Packet) of Unflavored Knox Gelatin.
3. 2 Cups of Sweetened Mango Pulp.
4. 8 Ounces of Cream Cheese, Softened.
5. 1-9" Pre-made Keebler Shortbread Crust.

Instructions

1. In a small saucepan, place your water and heat on medium/high heat until it starts to boil.
2. Once it starts to boil, remove from the heat and add your gelatin, stirring continuously and quickly to dissolve it, set aside until it comes to room temperature.
3. With a handheld or stand mixer with paddle attachment place your cream cheese in your bowl and mix until smooth.
4. Now add your mango pulp and mix until completely blended and smooth.
5. Now add your gelatin to your batter (the gelatin will be very jelly like).
6. Pour your batter into your pie crust, making sure it is even and smooth.
7. Cover and refrigerate for at least 6 hours, and enjoy!

Notes

1. You are welcome to make your own crust, but I so didn't feel like baking anything haha.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Sometimes, I am just incredibly silly…this is one of those times.  I am so in love with my new key lime pie recipe that I had the genius optimistic idea of substituting a different fruit juice for the key lime in this pie and figured a different flavor would be just as delicious. 

I absolutely love mangoes, and thought how awesome a mango pie would be.  Well, for starters I was having a heck of a time finding mango juice in any shape or form, but was able to find some mango nectar instead. 

So, I followed the recipe to a tee except (obviously) the key lime and voila I made a pie that tastes nothing like mango haha.  I would have been a lot more upset had this pie not been sooo delicious.  It definitely has that awesomely gooey custard thing going on,  just nothing like I was hoping for. 

No worries though, because I am definitely keeping this recipe for the future, too yummy not to.  I believe you may leave the mango juice out and it will be just fine, because with the added juice the filling was very watery, and took longer than anticipated to bake.  So if you’re looking for a wonderful custard pie this is definitely for you.  Enjoy!       

Let’s start with the crust, graham cracker crumbs into the bowl…

almonds…

and sugar…

now butter…

all mixed up…

now into your pie pan…

While you bake your crust a little, start with the filling…egg yolks…

mix them up for a bit…

now add the sweetened condensed milk…

if you still want to add the juice, do that now…

all mixed up…

into your pie crust…

bake, bake, bake…

now enjoy!…

Ooey Gooey Custard Pie

2015-06-22 12:16:25

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THE CRUST

1. 1 Cup of Graham Cracker Crumbs
2. 1/4 Cup of Finely Chopped Sliced Almonds.
3. 1/4 Cup of Granulated Sugar.
4. 1/3 Cup of Unsalted Butter, Melted.
5. 9" Pie Pan.

THE OOEY GOOEY FILLING

1. 6 Egg Yolks.
2. 1 (14 Ounce) Ca of Sweetened Condensed Milk.
3. 2/3 Cup of Mango Nectar (Optional).

THE WHIPPED CREAM

1. 2 Cups of Heavy Whipping Cream.
2. 1/4 of Granulated Sugar.

FOR THE CRUST

1. Preheat oven to 375 degrees F.
2. Combine the ingredients in a bowl and blend well.
3. Press into a 9" glass pie plate.
4. Bake for 8 minutes and remove to cool.
5. Reduce oven to 350 degrees F.

FOR THE OOEY GOOEY FILLING

1. Beat the yolks well in a bowl until thick and light colored.
2. Blend in the sweetened condensed milk.
3. If using mango nectar, slowly pour into the bowl and mix.
4. Now pour your filling into your pie crust.
5. Bake for 25 minutes, then loosely place foil on top of pie and continue to bake for 5 more minutes.
6. Remove from oven and let cool completely, refrigerate for at least 3 hours before serving.

FOR THE WHIPPED CREAM

1. In a stand mixer with whisk attachment place your chilled heavy whipping cream & sugar in your bowl and beat until thick.

Notes

1. I used an open star tip to pipe my frosting onto my pie.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/