Ok y’all I’m just gonna say it, this is the best darn key lime pie ever.  Certainly the best one I’ve ever had, and not to mention when I shared this with family and friends they all said without me asking that this was the best they’d ever had too…boom!

This recipe comes courtesy of one of my fabulous neighbors Patty who concocted this recipe with her mother years ago.  She said they probably made 20+ different versions of this pie before they found just the right amount of awesome (my words, not hers). 

The crust is absolutely the perfect mixture of graham crackers with the added bonus of almonds which I think just makes this crust, and the filling is the perfect amount of tartness and sweetness. 

Y’all this pie was gone in a quick second, there is no having just one piece.  I’m already planning on making a few of these my next cheat day, for reals y’all. 

Thanks soo much to Patty for being nice enough to share this with me.  This is too easy and too darn delicious not to make, so what are you waiting for? 🙂      

First graham cracker crumbs into the bowl…

now the chopped up almonds…

the sugar…

and the butter…

all mixed up…

into your pie plate…

egg yolks in the bowl…

mix, mix, mix then slightly thickened and lighter in color…

with the sweetened condensed milk added…

somebody was looking too pretty while hoping for some pie…

now slowly add the key lime juice…

into your cooled crust…

bake, bake, bake…

and enjoy! Trust me you will! 😀

The Best Key Lime Pie

2015-06-08 12:58:02

Perfectly delicious homemade key lime pie.

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THE CRUST

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

THE FILLING

1. 6 Egg Yolks.
2. 1 (14 Ounce) Can of Sweetened Condensed Milk.
3. 2/3 Cup of Fresh Key Lime Juice ( I used 'Nellie & Joes' bottled juice).

THE WHIPPED CREAM TOPPING (Optional)

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

FOR THE CRUST

1. Preheat your oven to 375 degrees F.
2. Place all ingredients in a bowl and blend well.
3. Evenly press into glass pie plate.
4. Bake for 8 minutes, remove from oven and let cool completely (I stuck mine in the fridge to speed up the cooling process).
5. Reduce oven temperature to 350 degrees F.

FOR THE FILLING

1. With a handheld or stand mixer with paddle attachment beat the egg yolks until thick and light colored.
2. Now add your sweetened condensed milk and blend in.
3. Now slowly blend in your lime juice.
4. Pour your filling into your cooled crust and bake at 350 degrees F. for 20-25 minutes (I took mine out at 22 minutes) or until the top is dry to the touch.
5. Let cool to room temperature and refrigerate for at least 2 hours before serving.

FOR THE WHIPPED CREAM TOPPING

1. In a chilled bowl (preferably) using a whisk or whisk attachment, place your cold heavy whipping cream and sugar.
2. Continue to whisk until thickened, light and fluffy.

Notes

1. I used a Wilton disposable bag and open star tip to pipe the whipped topping.
2. You could certainly juice about a million key limes, but I cheated and used the bottled kind.
3. I bought pre-sliced almonds, then used a hand chopper to finely chop them.

By Patty Quinn

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

In the South the weather is always so baffling, it will be so darn cold well, to me anyway for what feels like forever, then it will be Spring for about a week, then straight into a super hot & humid summer. 

This year is no different, because that is exactly what it did this week, it was already in the 90’s yesterday, and honestly I’m so not gonna complain because I am no fan of cold weather, but with the high temps comes my yearning for this pie. 

This is another recipe that comes from my mom, I can say I have been eating this pie my whole life, because during the summertime this pie was a constant fixture in the house. 

I can see why now, this pie is darn easy to make, light, cold, full of fresh summer strawberries, and no reason at all to turn the oven on. 

This pie is ready in no time, and trust me you won’t be able to have just one slice, Happy Monday Y’all!     

Jello-O Mix into the bowl…

now your boiling water, all dissolved in…

now your ice cubes…

someone still has remnants of a little cool whip on her, and waiting for more 🙂

now remove your ice once it has thickened a bit, and add your cool whip…

mixed up…

now time for your strawberries…

all mixed up and pretty…

into your pie crust…

and all smoothed out…

yummy, yummy…

Summer Strawberry Pie

2015-04-09 09:37:54

A light, fluffy, no-bake strawberry pie perfect for those hot summer days.

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Ingredients

1. 1 (3 Ounce) Package Strawberry Jello Mix.
2. 2/3 Cup of Boiling Water.
3. 1 (8 Ounce) Tub of Cool Whip, Thawed.
4. 1 Pre-Baked Shortbread or Graham Cracker Crust.
5. 2 Cups of Fresh Strawberries, Sliced.
6. 5-6 Ice Cubes.

Instructions

1. In a bowl, place your jello mix, and pour your boiling water over it making sure it dissolves the mix completely.
2. Now add your ice to your jello mix, stirring until it is thickened, make sure to remove your ice cubes before they all melt.
3. With a handheld mixer add your cool whip to your jello mixing until smooth.
4. Now fold your fruit in, until they are evenly distributed.
5. Now place your mix into your pie crust smoothing the top and chill for at least an hour before serving.

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

If you are a peanut butter hater don’t worry I won’t love you any less, now is the time to turn away and I’ll see you on Friday, because this pie is all things peanut buttery, chocolate and awesome.  Peanut butter is definitely one of the things I miss most keeping a healthy diet. 

I’m not saying you can’t eat peanut butter in a healthy way because you totally can, I just can’t…I have zero self control with peanut butter, if I have the recommended serving size basically the size of a thimble I’ll then have 10 more, trust me,  that’s no exaggeration. 

Soo knowing my complete lack of self control with my beloved peanut butter I just stay away from it sigh.  I decided early in the week that I just haaad to make my favorite peanut butter dessert (you know other than Reeses, mmm) which is this pie. 

This pie is insanely easy to make, and honestly the most difficult part of this pie is probably making the crust (which still isn’t hard), and you could always buy pre-made if you didn’t feel like fooling with it.  This pie is creamy, light, sweet, and just bursting with peanut butter goodness.  You definitely need to get in on this pie if you’re a PB fan 🙂 

Let’s make the crust…Oreos into the food processor…

nice and crumbly…

Oreo crumbs into the bowl, and add your butter…

All mixed up…

Now into your pie pan…

press into your pan and up the sides a little, then bake this off…

peanut butter into your bowl…

then the cream cheese…

mix together…

Now the powdered sugar…

mix all together…

Now the cool whip all mixed in…

Into your crust…

and all smoothed out…

Enjoy!!

Peanut Butter Pie

2015-04-07 08:35:25

An easy and delicious peanut butter pie in an Oreo cookie crust.

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THE PIE CRUST

1. 24-28 Oreo Cookies (I used 26), crushed.
2. 4 Tablespoons of Unsalted Butter, Melted.

THE PIE FILLING

1. 1 Cup of Creamy Peanut Butter.
2. 1 (8 Ounce) Block of Cream Cheese, Softened.
3. 1 Cup of Powdered Sugar.
4. 1 (8 Ounce) Tub of Cool Whip, Thawed.
5. 9" Pie Pan.

FOR THE PIE CRUST

1. Preheat your oven to 350 degrees F.
2. Place your cookies in a food processor and pulse until they're small crumbs.
3. Place your cookie crumbs into a small separate bowl and add your melted butter, stir with a fork to combine, press this mixture into your pie pan and bake for 7 minutes or until set.
4. Allow to cool completely.

FOR THE PIE FILLING

1. With a handheld or stand mixer with paddle attachment combine your peanut butter and cream cheese and beat until smooth.
2. Add your powdered sugar and blend until smooth.
3. Now add in the cool whip and blend until well incorporated.
4. Pour mixture into your crust, smoothing out the top, chill for at least an hour before serving.

Notes

1. If you don't have a food processor, you could use a blender or place your cookies in a large ziploc bag and beat/roll it with a rolling pin.
2. I garnished the top of my pie with miniature Reese's Oreo cookies, which was awesome.

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

OMG y’all, this pie…as I am sitting here writing this, I am salivating looking at the pictures of this pie, and thankful I saved some in the freezer for my next cheat day.  It is just that good. 

I had never had banoffee pie before eating this, I know, weird, but I figured it would be awesome because it is filled with all things I love; fresh whipped cream, gooey toffee, bananas and a vanilla wafer crust.  I was not at aaalll disappointed, these ingredients come together to create the most luscious, creamy, dreamy pie ever, seriously. 

This tastes like the most incredible banana pudding on steroids you’ve ever had.  Yes, the toffee is seriously gooey, like run all over the place gooey, but trust me you won’t care because it is beyond yummy. 

Speaking of the gooey toffee, I may or may not have cooked the condensed milk/sugar/butter mixture long enough, because I thought it would have been more solid, but honestly I don’t really know, and being even more honest I don’t care because it is divine.  This pie is definitely going on my list of favorite things to eat, for reals.  Y’all make this… like… today! 🙂   

Let’s make a crust shall we? Start with vanilla wafers…

Get them super fine duper duper fine, hehe…

Place crumbs and sugar into a bowl…

Then add the melted butter…

Mix until well incorporated…

Place into your 8″ springform pan…

Bake it up until it’s nice and golden…

While the crust is cooling, to make the toffee filling, start with butter and sugar…

Get these ingredients all bubbly…

Then add your sweetened condensed milk and let it boil for several minutes…

and this is what it looked like right before I took it off the heat…

Then I poured it onto my crust…

After your pie has completely cooled for several hours in the fridge, make the whipped cream topping…start by slicing  your bananas and set aside…

In a bowl place your heavy whipping cream…

Whip the heck out of it with a whisk attachment until stiff peaks form, then add your bananas…

Once you’ve completely folded the bananas into your whipped cream, place it onto your toffee filling…

Spread it all out evenly like so…

Then you can garnish with bananas and/or chocolate or maybe even toffee bits, mmm, and enjoy!

Banoffee Pie

2015-03-09 14:30:29

A delicious pie filled with gooey toffee, freshly whipped cream with bananas and a vanilla wafer crust.

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THE CRUST

1. 1 1/2 Cups of Vanilla Wafer Crumbs.
2. 1/2 Cup of Unsalted Butter, Melted.
3. 3 Tablespoons of Sugar.
4. 8" Springform Pan.

THE TOFFEE FILLING

1. 1/2 Cup of Unsalted Butter, Melted.
2. 1/2 Cup Firmly packed Brown Sugar.
3. 2 Teaspoons of Vanilla Extract.
4. 1 (14 Ounce) Can of Sweetened Condensed Milk.

THE WHIPPED CREAM & BANANA TOPPING

1. 2 Cups of Heavy Whipping Cream.
2. 3 Tablespoons of Granulated Sugar.
3. 2 Teaspoons of Vanilla Extract.
4. 4 Ripe Bananas, Sliced.

FOR THE CRUST

1. Preheat your oven to 350 degrees F.
2. Using a food processor, blend your vanilla wafers until they are fine crumbs.
3. In a bowl, mix together your crumbs, melted butter and sugar.
4. Press your crumb/butter mixture into the bottom and slightly up the sides of your 8 inch springform pan.
5. Bake your crust for 10-12 minutes or until slightly golden brown.
6. Remove from the oven and let it cool completely.

FOR THE TOFFEE FILLING

1. In a small saucepan combine the melted butter, brown sugar and vanilla extract.
2. Over medium heat bring to a slow boil until bubbly, then add the sweetened condensed milk.
3. Once you've added the condensed milk bring back to a slow boil and while stirring continuously for another 3 minutes until it starts to darken slightly.
4. Remove from the heat and pour into your crust.
5. Cover and chill for at least 2 hours in the fridge until it is completely cool.

FOR THE WHIPPED CREAM & BANANA TOPPING

1. Once your crust is completely cooled, slice up your bananas and set aside.
2. With a handheld or standmixer with whisk attachment add the whipping cream, sugar and vanilla to the bowl.
3. Whip your whipping cream until stiff peaks form.
4. Fold your sliced bananas into the whipped cream until completely mixed together and spread your banana cream topping over the toffee filling.
5. Chill for at least another hour then garnish with bananas and/or chocolate shavings.

Notes

1. As you see in my pictures, the toffee filling is very gooey and messy---but still super duper delicious, I'm not sure if it's due to not cooking the condensed milk mixture long enough or if that is just the texture it is supposed to be, but either way it was sooo insanely good.

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

I definitely think I’m most creative with new tasty treat ideas when I’m hungry aka I let my inner chunky kid fly, and especially by the end of the week.  I mean, by the end of the week, pies, cupcakes, cheesy savory dips are just about all that is encompassing my brain, you know, as I sit there and eat my grilled chicken and broccoli sigh. 

Though the cravings maybe in full force, they definitely get the creative juices flowing for something new and tasty.  It was in one of my delicious daydreams that these beautiful little tassies were born.  I definitely wanted to put cream cheese and apple together, and I initially thought I would make them miniature pies, buuuut with my new obsession with all things cookie cups I thought that a snickerdoodle ‘pie crust’ would be awesome. 

Not only are these awesome but super easy to make.  The filling is a brown sugar cream cheese drroool that is then topped with apple pie filling, then I dolloped a little more cream cheese filling on top of that.  Oh my, y’all these taste just like an apple pie but slightly more decadent.  These are definitely a new favorite of my family’s and they were more than happy to take most some of these off of my hands. 

Start with your cookie dough mix…

Now add your egg…

Now add your melted butter and water…

Now mix, mix, mix…

Roll your dough into balls then roll into the cinnamon/sugar…

Then place into your tins and lightly press an indentation in the middle with your thumb…

Then bake them up…

Once out of the oven and still warm, take a 1 teaspoon measuring spoon and press in the middle to make a cup, then set aside to cool…

Now time to make the delicious cream cheese filling, start with your butter…

Cream the butter, then add your cream cheese…

Mix these lovelies together, look how delicious…

Then add your brown sugar, vanilla and cinnamon…

Mix together and voila, brown sugar cream cheese awesomeness…

After your cookie cups have cooled completely, place your cream cheese in your cups (I used a piping bag) then spoon some apple pie filling on top of that…

Then enjoy…I also highly recommend drizzling a little caramel sauce on top, you know, just because…

Sooo good…

Yummers…

Cream Cheese Apple Tassies

2015-02-24 13:22:57

Yields 24

Miniature snickerdoole cookie cups with a decadent brown sugar apple pie filling.

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FOR THE COOKIE CUPS

1. Snickerdoodle Cookie Mix (17.9 Ounces).
2. 1 Stick (1/2 Cup) of Melted Butter.
3. 1 Tablespoon of Water.
4. 1 Egg.
5. Cinnamon Sugar Mix (Comes With the Cookie Mix).

FOR THE CREAM CHEESE FILLING

1. 1 Block of Cream Cheese, Softened.
2. 2 Sticks (1 Cup) of Butter, Softened.
3. 1/2 Cup of Brown Sugar, Packed.
4. 1 Teaspoon of Cinnamon.
5. 2 Teaspoons of Vanilla Extract.

FOR THE APPLE PIE FILLING

1. 1 Can of Apple Pie Filling (20 Ounces), Chopped.

THE COOKIE CUPS

1. Preheat the oven to 375 degrees F.
2. Spray your miniature muffin tins with non stick spray and set aside.
3. With a handheld or stand mixer with paddle attachment place your cookie mix into the bowl, removing the sugar/cinnamon mixture and placing it in a smaller separate bowl.
4. To the cookie mix add the egg, melted butter and water and mix until well incorporated.
5. Take 1-2 tablespoons of cookie mix roll into balls and roll into the cinnamon sugar mixture, then place into your tins pressing down into the middle with your thumb making an indentation.
6. Bake your cookie cups for 12-15 minutes or until slightly golden around the edges.
7. As soon as your take out of the oven and they are still warm take a 1 teaspoon measuring spoon and press each cookie cup in the middle forming a perfect cup, set aside to cool completely.

THE CREAM CHEESE FILLING

1. With a handheld or stand mixer with paddle attachment place your butter into the bowl and whip until smooth.
2. Then add your cream cheese to the butter and mix until well incorporated.
3. Now add your brown sugar, cinnamon and vanilla.
4. Pipe or spoon the cream cheese mixture into your cups, then place your apple pie filling on top covering the cream cheese then you can dollop a little more cream cheese on top of the apple pie filling.

THE APPLE PIE FILLING

1. I used a pre-made apple pie filling, you are welcome to make your own of course, but I did take a knife and fork and chopped up the filling so the apple chunks would be nice and small.

By Holly

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

Aaaah this pie y’all.  Add it to the list of things my mom made for the family regularly that I absolutely loved growing up (well, still do of course).  I remember thinking that this dessert was so fancy and I hoped I would be able to make it someday. 

Well, if I had known how easy this was to make as a kid I probably would have given it a go.  This is a one bowl, no fancy mixer required, but super amazingly delicious pie, and hello(!) no crust you have to worry about burning, or it not quite rolling out pretty enough not that that has happened to me or anything.  You definitely will not be able to have just one piece, it’s sweet but not too sweet, rich but not too rich, and the texture drooool aaanndd I added just a teensy eensy little bit of coconut extract.  You by no means have to add it, but it gives it that extra oomph that doesn’t scream coconut, but people will go ‘hmm what is all that awesome?’ As a side note, the recipe says either coconut or lemon extract, and please if you are a lemon dessert lover be my guest.  Lemons to me are in the same boat as nuts and raisins, in that they do not belong in desserts sorry lemon lovers, don’t hate me.  So it’s safe to assume you will not be seeing any lemon meringue pie, or lemon tart recipes here y’all, sorry not sorry .   Buuuttt, I do highly recommend this bit of deliciousness.

Start with your sugar…

 Then your flour…

Now your eggs…

Now mix, mix, mix…

Now add all of that delicious melted butter (and we will pretend the milk, coconut extract and vanilla are pictured here too)…

Mix all of that in…

Butter your dish so no stick-age of your pie…

Pour batter into your pan…

Bake, bake (though I wouldn’t recommend a cookie sheet, takes too long to bake)…

Then, voilá!

Crustless Custard Pie

2015-01-19 14:25:01

A delicious crustless custard pie.

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Ingredients

1. 1 3/4 Cup of Sugar.
2. 1/2 Cup of Self-Rising Flour.
3. 4 Eggs.
4. 1 Teaspoon of Vanilla.
5. (Optional) 1/4 Teaspoon of Coconut Extract or Lemon Extract.
6. 2 Cups of Milk.
7. 1/2 Stick (4 Tablespoons) of Unsalted Butter, Melted.
8. Deep Dish 9" or 10" Pie Plate.

Instructions

1. Preheat oven to 300 degrees F.
2. Liberally spray your pan with non-stick spray, set aside.
3. With a handheld or stand mixer with paddle attachment blend your sugar, flour and eggs until smooth.
4. Now add your milk, vanilla and melted butter, (and coconut extract if you want) blend until well incorporated.
5. Pour batter into your pie plate and bake for 60 minutes.
6. Let cool and place in fridge for at least an hour before serving.

Notes

1. I placed my pie plate on a baking sheet, I do not recommend doing this, it ended up taking quite a bit longer than it should have to bake because of it.
2. This is a very thin batter, so don't worry when it is :-).

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

Ok I feel the need to come clean about the fact that I almost didn’t even post this recipe, not because it isn’t insanely delicious and rich but because I without trying almost ruined this pie several times.  I swear, it was definitely not on purpose but apparently my subconscious was trying to sabotage the whole shebang.  My first attempt at this pie began without a hitch,

pie crust ready should be, I bought it like that, filling beautifully placed in the pie crust, and my fancy pie crust edge cover nicely placed.  In my attempt at not making a mess sigh I placed my pie on a jelly roll pan in the oven which after 10 minutes of baking bucked up from the heat, spilling the already very full-that’s another story- pie filling all over the place.  Panicking, I stuck a heavy coffee mug on the pan trying to balance it out, which unfortunately didn’t work.  Some of y’all are probably wondering, ‘Holly, why didn’t you just take the pie out of the oven?’, well I was hoping that it would be salvageable after baking, FYI it wasn’t.

Please avert your eyes if you are easily offended by baking disasters, fug city y’all…

Alrighty, here’s the 2nd attempt, start out with brown sugar, melted butter, eggs and vanilla…

Mix, mix, mix…

Place in your pie crust…

Look how it’s behaving nicely this time, a cookie sheet that didn’t buck up…

Fresh out of the oven, I’m kind of digging the cracked top…

So here’s the other part I messed up…I noticed that I had to bake this waaaaay longer than the recipe called for and when I cut into the pie after it cooled I realized the bottom layer of the crust was a solid piece of browned sugar crust cement!! and it was still very very gooey runny in the middle, super delicious but not solid like it was supposed to be, especially after having cooked for so long.  Then I realized…OMG the recipe called for 1 pound of brown sugar, and for some reason brain fart I translated that to 4 cups instead of 2??!! No wonder this pie was overflowing! How incredibly silly of me, soooo no worries I put the correct amount in the recipe below and I’m sure it will be easy as pie teehee I’m hilarious for you when you make it.  I will also be remaking this correctly in the near future because aside from the goo and the inedible chainsaw required bottom it was really delicious.  This pie is all of the awesome of pecan pie minus the pecans—FYI I have this thing about nuts thrown into dessert, sorry not sorry but gross.

Behold the missing bottom crust because dangit, it just wouldn’t cut…

Brown Sugar Pie

2015-01-12 14:34:59

A gooey and decadent pie, brimming with brown sugar.

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Ingredients

1. 2 Cups of Brown Sugar.
2. 1 Stick of Butter, Melted.
3. 3 Eggs.
4. 2 Tablespoons of Vanilla Extract.
5. 1 Regular Unbaked Pie Crust (from the freezer section).

Instructions

1. Preheat your oven to 350 degrees F.
2. With a handheld or stand mixer with paddle attachment place your sugar, butter, vanilla and eggs into your bowl and mix together until smooth.
3. Pour batter into your pie pan and place either edge covers or aluminum foil on the pie crust edges to keep from burning.
4. Bake for 45 minutes or until golden brown.

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