Lime Yogurt Pie with Strawberries for Pi Day

Lime Yogurt Pie 9
This pie is totally doing double duty. Not only is it perfect for Pi Day tomorrow but it would be the perfect green dessert for St. Patrick’s Day too. Two holidays taken care of with a sweet, yet light treat. Super important now that we’re gearing up for spring and summer.
Lime Yogurt Pie 8
I started to tell you all the story of how this pie came about on Wednesday. My main {little} man is always thinking up recipes we should make and this is the newest edition straight out of the mind of Noah. He named it Yogurt Scrunchful Pie. He makes up words on the daily and explained to me that scrunchful means it has to have some crunchy stuff in it. Alrighty then.
Lime Yogurt Pie 7
I was planning on making this completely no-bake but the dude thought we should bake the crust so that it would be crunchy (don’t forget the scrunchful). Well, with the smooth filling it would be nice to have a bit more texture so we went with it. Seriously, does he understand that about the palate already or was he just born with it? Either way, he’s pretty awesome in my book. I almost used his name for the title of this post but worried you guys might think I went off the deep end.
Lime Yogurt Pie 3
I thought about some yummy flavor combinations before we set off to the grocery store for our ingredients but they were all shot down for lime. Oh, the opinions of four year olds. He doesn’t get much control over meals (what do you mean we can’t eat pizza every night of the week?) so we went with his choice this time. And I did manage to talk him into some macerated strawberries on top “to make it fancy.”
Lime Yogurt Pie 4
The filling consists of yogurt and Cool Whip, that’s it. We went with Greek yogurt and lite Cool Whip to keep it low on calories and sugar but still super refreshing and satisfying. The filling has such a light consistency, even after frozen. I foresee many of these pies in our future. Especially since it’s so easy and can be made ahead of time.
Lime Yogurt Pie 5
I have literally thought of dozen of flavor combinations that we have to try this summer. Coconut yogurt with unsweetened coconut mixed into the crust. Vanilla yogurt and a few dollops of peanut butter with a chocolate cookie crust. Lemon yogurt with strawberries folded in. Mixed berries. I could go on and on.
Lime Yogurt Pie 6
And don’t worry, I didn’t leave anyone out of this collaboration. I had my other little assistant at my feet during the photo shoot. And although she has a bad case of the flu, she was still pretty irritated that she didn’t get all.the.pie.right.now. That girl will let you know what’s up.
Lime Yogurt Pie 1
Lime Yogurt Pie

For the crust:
1 1/2 cups graham cracker crumbs
2 Tbsp. sugar
6 Tbsp. butter, melted

For the filling:
2 (5.3 oz.) containers lime Greek yogurt
1 (8 oz). lite Cool Whip

For the strawberries:
2 cups strawberries, washed and sliced
Zest of 1 lime
1 1/2 Tbsp. sugar

1. For the crust: mix the graham cracker crumbs, sugar and melted butter together. Press into a pie plate along the bottom and up the sides. Bake at 325 degrees F for 12-15 minutes, or until lightly browned. Remove from oven and place on a cooling rack to cool completely.

2. Gently fold yogurt into the Cool Whip. Spread evenly into the cooled crust. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.

3. Remove pie from freezer 10-15 minutes before serving. Meanwhile, mix strawberries, lime zest and sugar in a small bowl and leave at room temperature to macerate. When ready to serve, cut pie into wedges and top with strawberries.

 

Pumpkin Pecan Streusel Pie

Pumpkin Pecan Streusel Pie
Yesterday  we hosted a Fakesgiving (fake Thanksgiving) at my house for my parents and brother to celebrate together since we are traveling to my in-laws for Thanksgiving this year. I originally planned on doing a scaled-down meal but I just can’t leave well enough alone and ended up with a big ‘ole dinner instead. Noah’s been dying for some pumpkin pie so we whipped this up together the night before.

I wanted to fancy up our pie a bit and you all should know by now that I kind of have a thing for streusel (as evidenced here, here and here….) so when I saw this recipe, I just had to give it a try. I tweaked the recipe a bit and used store-bought pie crusts instead of making my own. The original recipe made a homemade crust in a springform pan for an ultra-deep dish pie and well, as good as that sounded I just didn’t want to go there. I also replaced the walnuts with pecans because that’s what I had in my freezer.
Pumpkin Pecan Streusel Pie
I’ve eaten a many pumpkin pies in my life but this was my first homemade one and I have to say, it was quite delicious. The addition of the pecan streusel gave a nice texture that pumpkin pie usually lacks.

And the added bonus is that this recipe makes 2 pies so you can keep one for yourself and give one away. Noah’s teachers are going to have a pumpkin pie surprise tomorrow!

Pumpkin Pecan Streusel Pie
recipe adapted from Sprinkle Bakes
yields 2 9-inch deep dish pies

2 9-inch deep dish pie crusts
1 1/4 cups packed light brown sugar
3/4 teaspoon fine salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons pumpkin pie spice
4 eggs, lightly beaten
29 ounces (one large can) pure pumpkin puree
12 ounces (one can) evaporated milk
1/2 cup heavy cream
2 teaspoons pure vanilla extract

For the pecan streusel:
1/2 cup firmly packed light brown sugar
¼ cup all-purpose flour
½ teaspoon ground cinnamon
Pinch of salt
6 tablespoons cold unsalted butter
1 cup chopped pecans

1. Preheat oven to 350 degrees F. For the streusel: combine the brown sugar, flour, cinnamon, salt and pecans. Cut in the butter until it resembles course sand. Refrigerate until ready for use.

2. For the filling: in a mixing bowl, combine brown sugar, salt, cinnamon, nutmeg and pumpkin pie spice. In another bowl, mix the eggs, pumpkin, evaporated milk, heavy cream and vanilla. Gradually stir in dry ingredients until just mixed. Divide the filling evenly between the two pie crust. Cover crust with foil and bake for 40 minutes. Top with streusel and bake for another 10-20 minutes, or until pie is set but still a bit wobbly in the center. Cool to room temperature then cover and refrigerate overnight.

 

Lemon Cheesecake Pie {Almost No-Bake}

Lemon Cheesecake Pie 2
Ok, so I have to apologize for being so MIA lately around here. I don’t really have a big excuse for it, just a lot of little things. Joel was in NYC last week, Hannah is teething and will only allow me to hold her (every waking minute) and Noah is in the nonstop questions stage. So I’m pretty sure my brain has melted which really makes it impossible to blog. Dramatic much? Seriously though, it’s just been a bit hectic but I promise I’ll be better!
Lemon Cheesecake Pie 4
I made this cheesecake pie about a month ago when some friends were visiting from Seattle. I had been craving cheesecake but wanted to make it a bit summery and bright. I also didn’t want to crank on the oven since it was incredibly hot and humid. And out of these things I came up with the almost no-bake lemon cheesecake pie.

The crust is a combination of graham cracker crumbs, almonds and coconut for a bit of a tropical feel. It’s lightly baked, cooled then topped with a no-bake cheesecake layer. And the grand finale is a thin layer of homemade lemon curd spread on top. It’s a nice combination of rich, creamy, light and zippy.
Lemon Cheesecake Pie 1
This pie would be a great end to your 4th of July celebration.

Lemon Cheesecake Pie

Crust:
1 3/4 cups graham cracker crumbs
1/2 cup slivered almonds
1/2 cup sweetened coconut
1 stick butter, melted

Cheesecake Layer:
recipe from Martha Stewart

2 (8 ounce) packages cream cheese, room temperature
1 (14 ounce) can sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract

1 cup lemon curd

1. For the crust: pulse the almonds in a food processor until you get coarse crumbs. Add coconut, graham cracker crumbs and butter and pulse until it just comes together. Press into a 9-inch springform pan and bake for 10 minutes at 350 degrees F.

2. Meanwhile, for the cheesecake layer: beat the cream cheese until smooth. Beat in the condensed milk, 1/4 cup at a time. Beat in lemon juice and vanilla. Pour into cooled pie crust and cover with plastic wrap. Let chill in refrigerator for 3 hours.

3. After cheesecake has chilled, gently spread the lemon curd on top. Recover with plastic wrap and refrigerator until ready to serve.
Lemon Cheesecake Pie 3

Thanksgiving Roundup

Looking for some last minute additions or recipes for the big day? Here are some yummy breakfast, dessert and side dish recipes that would be perfect for Thanksgiving. I hope that you all have a wonderful Thanksgiving spent with family and friends. And who is going out Black Friday shopping? Some new outlets just opened last week about a half hour from our house so that’s what we are doing…wish us luck. Everyone I know that has gone so far has said it was nuts.

Perfect for starting off the day right, Pumpkin Granola. It’s light and healthy and won’t fill you up too much.
Pumpkin Granola

Pumpkin Pie Cashews would be the perfect thing to snack on throughout the day.
Pumpkin Pie Cashews

Share what you are thankful for with these Gratitude Rolls.

These slow cooker mashed potatoes free up that precious stovetop space and still create a creamy, decadent side to that juicy turkey.

Maple Glazed Carrots are a super simple yet delicious addition.
Maple Glazed Carrots

Creamy Cheesy Potatoes are so easy and amazingly delicious!
Creamy Cheesy Potatoes

Brined and Roasted Turkey results with the most juicy and succulent bird ever.

Mini Pecan Pies always grace our Thanksgiving table. They are the perfect little bite that leaves a little room for a second dessert!

Apple Streusel Cake with Cream Cheese Glaze is rustic but delicious.
Apple Streusel Cake

Looking for a rich, dense way to end Thanksgiving? Boom, French Silk Pie.
French Silk Pie

Pioneer Woman’s French Silk Pie

Pioneer Woman
Pioneer Woman
Guess what I did on Monday!?! I met Ree Drummond, The Pioneer Woman! She came to my hometown for her book tour so my friend Molly and I jumped on the chance to meet her and have our cookbooks signed!
Pioneer Woman
We waited for almost 5 1/2 hours but we finally got to meet her and she was so sweet. I’m not one to wait in line but it was definitely a fun experience and was worth it to meet her.
Pioneer Woman
While we waited, we got to meet that handsome husband of hers and her cute boys. We even got Marlboro Man to sign his picture in the newest cookbook.
Pioneer Woman
So, in honor of meeting Ree I wanted to share one of her recipes that I made recently. Joel absolutely loves French silk pie and in the past, we have always bought one from a local restaurant that he loves for the holidays. Well, I decided that would change this year. I wanted to do a test run before Thanksgiving and I knew exactly where to go for a no-fail recipe that would be delicious. And I totally made the right decision with this recipe. I don’t even like chocolate all that much and I loved this pie. I’m pretty sure I ate more of this than Joel.
French Silk Pie
It was rich, thick, dense and oh so tasty. I love the saltiness that the salted butter lent to the pie. It balanced out the richness of the chocolate and I mean, who doesn’t love the sweet and salty combo?
French Silk Pie
This is definitely gracing our Thanksgiving table and I hope it will be on yours too!
French Silk Pie
French Silk Pie
recipe from The Pioneer Woman

4 ounces, weight unsweetened baking chocolate
1 cup salted butter, Softened
1 1/2 cup sugar
1 tsp. vanilla extract
4 whole eggs
1 prebaked pie shell
Whipped cream

1. In a microwave safe bowl melt unsweetened baking chocolate (about 45 seconds on high). Set aside to cool.

2. In a stand mixer, beat  butter and sugar until fluffy (about 1 to 2 minutes).  When melted chocolate is cooled, drizzle it over the butter/sugar mixture.  Add vanilla extract.  Beat the mixture thoroughly until combined (on a Kitchen Aid mixer, you will be using the whisk attachment).

3. Turn your mixer to a medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition.  Once the pie filling is well mixed, pour it into the baked pie shell.  Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer). Top with homemade whipped cream and chocolate shavings.

12 Weeks of Christmas Cookies Roundup

Week One – Cherry Chip Cookies

Week 2 – Mint Brownie Crinkles

Week 3 – Butterscotch and Peanut Butter Cornflake Cookies

Week 4 – Peanut Butter M&M Cookies

Week 5 – Chocolate Almond Pralines

Week 6 – Mini Pumpkin Whoopie Pies

Week 7 – Raspberry Ribbons

Week 8 – Pretzel Cookies

Week 9 – Mini Pecan Pies

Week 10 – Italian Christmas Cookies

Week 11 – Maple Cream Gingersnaps

Week 12 – Orange Clove Snickerdoodles

Crunchy Caramel Apple Pie

Ok, so I’m not a fruit for dessert kind of person. I just don’t enjoy cooked fruit, it get mushy and weird….not my thing. But Joel loves apple pie. For the past few Thanksgivings I have made this pie for him with lots of success and raves. Although I am not a fan, the crumbly streusel topping does make it much more appeal. m a total sucker for streusel. My mom took the leftovers to work and two people told her it was the best apple pie they had ever had. Score!

As I’ve said before, I struggle with crusts and dough of all kind. Pie crust is a huge frustration for me. I can never get the edge perfectly beautiful which angers me. While perusing Pinterest one day I came across some amazing decorative pie crust edges that I knew would fix my frustration. I fell in love with the braided crust and knew it was something I hopefully couldn’t mess up. And I didn’t! It turned out so cute. There was a little hiccup because I didn’t roll out the dough long enough to make one braid to fit across the whole pie. I ended up with 3 braids that didn’t match up perfectly when placed on the edge so my mom cut out several little leaves to put in those spots to cover up the imperfections.

It almost looked to good to eat….but only for a minute. In all the Thanksgiving hustle and bustle I forgot to take a picture of a slice of it but you get the gist of the crunchy, apple goodness.

Crunchy Caramel Apple Pie
recipe from food.com

For Pie:
Premade pie crust (two if you are doing a braided edge)
1/2 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
1/8 teaspoon salt
6 cups thinly sliced peeled apples

Crumb Topping:
1 cup packed brown sugar
1/2 cup flour
1/2 cup quick-cooking rolled oats
1/2 cup butter, room temperature

Caramel topping
Pecans

1. Prepare pastry for single-crust pie, being careful not to stretch dough too much.

2. Place single crust in pie plate and trim and crimp the edge or click here for directions for braiding the crust.

3. In a large mixing bowl, stir together the sugar, flour, cinnamon, and salt. Add apple slices and gently toss until they are coated well.Transfer mixture to pie.

4. FOR CRUMB TOPPING: Stir together brown sugar, flour, and oats. Using a pastry blender, cut in the butter until topping resembles coarse crumbs. Sprinkle over apple mixture in pie.

5. To prevent over-browning while baking, cover edge of pie with foil. Bake at 375 degrees Fahrenheit for 25 minutes.

6. Remove foil and bake 25 to 30 minutes more, or until top is golden.

7. Drizzle top with caramel topping; sprinkle with pecans. Cool on wire rack and serve.

Recipe linked to Strut Your Stuff Saturday, Sweets for a Saturday, Everyday Sisters Sharing Sundays, Mangia Monday, Totally Tasty Tuesday, Tasty Tuesday, Crazy Sweet Tuesday and 2 Maids a Baking.