What does this easy Key Lime Pie recipe, a Fifth Wheel and a Tornado have in common?
Well, just this past week, Southwest Florida has been experiencing hair-raising weather, with Cat 4 Tornado warnings, flood warnings and some folks have experienced tremendous wind damage to their homes and properties. We were lucky – lots of rain and wind, but no damage.
The last couple of weeks I’ve been enjoying life in sunny Naples, Florida with my husband Mark and our three pooches, Barkley, Max & Millie. The average temperature has been between 75 and 85 F, near perfect for this Canadian girl during the month of January. We’ve parked our Fifth Wheel here for the winter at Neapolitan Cove RV Resort and are both embracing the lifestyle and the warmth. It’s a beautiful spot, sunny and warm, with lots of time for the beach and playing golf. They even have a beach for dogs!
We Love Key Lime Pie! We’ve been exploring, trying out some of the local restaurants or barbecuing at home. Oh and eating pie. Did I mention that we both have developed a fondness for Key Lime Pie? Well here in Florida, you can find it on just about every restaurant menu and since I always look at the dessert menu first – (doesn’t everyone?) I’ve been able to sample a few different recipes and decided I needed to share an easy key lime pie recipe with you!
Key Lime Pie was invented by a Key West cook, called Aunt Sally and there are many recipe variations out there. Key Lime Pie is usually made in a graham cracker crust, and is a baked pie that includes egg yolks, condensed milk, and fresh key lime juice. Some are topped with whipped cream, and others have delicately browned meringue topping. But for this no bake easy key lime pie recipe, we’ll stick to the whipped cream topping!
Now I love to bake and whipping up a graham cracker crust is easy to do. Heck I could even buy a graham cracker crust courtesy of Mr. Keebler! And instead of fresh key limes, there is always ✅ Nellie and Joe’s Famous Key West Lime Juice . After all, this is an Easy Key Lime Pie Recipe! We do have a propane oven in our Fifth Wheel that works really well. But I wanted to see if I could create a Key Lime Pie filling made the same way I make my Lemon Meringue Pie – on top of the stove.
The ingredients for my easy key lime pie recipe are similar, however instead of corn starch that is the thickener for lemon pie – key lime pie uses sweetened condensed milk and it’s the combination of this and the lime juice that causes the filling to thicken. For those that have made a lemon pie, you know that mixing the ingredients takes a few extra steps – you can’t throw all of the eggs into the hot lemon mixture since you would end of with lemony scrambled eggs! But this little extra effort is so worth it! So with that in mind I set to work to see if I could convert a pie recipe made for baking in an oven, to a cooked pie filling, just like this easy key lime pie recipe.
I wish I could share a piece of this melt-in-your-mouth real key lime pie right now. OMG it is so good! Here is the recipe, with step-by-step instructions. It is the best key lime pie recipe EVER!
Are you ready to make this easy key lime pie recipe with me? Let’s get started!
You really have to make this! A pie that tastes like an iced cappuccino and is a cool, yummy summertime treat – one Iced Coffee and Cream Pie just won’t be enough! Do you like chocolate, vanilla, coffee,and toffee? Then you will love this wickedly delicious ice cream pie with a crunchy oreo style crust that will disappear in minutes. It really did!
Yesterday was our annual Golf Tournament at the Double M, and we were all asked to take a dish to contribute to the buffet. Of course I was making another Pies of Summer creation – this time a confection of frosty chocolate, coffee and toffee flavours… Iced Coffee and Cream. Yum Yum! I started to cut it on the buffet table, and honestly people were lining up to get a piece! So here it is – just for you, so easy to put together, I made it while my husband was barbecuing dinner!
Iced Coffee and Cream Pie? A pie that tastes like an iced cappuccino and is a cool, yummy treat - one slice just won't be enough!
Course: Frozen Dessert
26chocolate cream filled sandwich cookies
1quart1 litre chocolate ice cream
½cup250 ml coffee liqueur
2cups1 litre whipped cream – sweetened with sugar** (see below for tip!)
1quart1 litre vanilla ice cream
1cup500 ml crushed Heath Bars (Skor in Canada)I used 6 bars in total
Mixed crush cookies use your food processor with melted butter and press into 9” pie plate
Chill while preparing the filling
Stir chocolate ice cream to soften and blend in ¼ c of the coffee liqueur
Spoon into pie shell
Sprinkle with crushed Heath bars and put in the freezer for 30 minutes
(NB: the chocolate ice cream layer must be solid before the vanilla layer is added)
Soften vanilla ice cream and ¼ c of coffee liqueur
Spoon over the chocolate mixture
Garnish by piping whipped cream around the pie - I went around the pie twice
Sprinkle another crushed Heath bar in the centre
Cut into wedges and drizzle some coffee liqueur over the top
A coffee lover’s dream!! What a wonderful dessert to serve when friends pop in and so easy.
Cook time is freezing overnight.
**I substituted piping the fresh whipped cream for the real whipped cream that comes in a can. Just personal preference, whipping cream really doesn’t take much time – and you need to have a piping sleeve to do the job. Using the real whipped cream in the can took literally seconds!
Summertime means blueberry pie doesn’t it? Long hot days and cool evenings, more time outside and less time in the kitchen!
And for my family, lots of time spent at the trailer. Having just sold our house to begin our new adventure of life on the open road in our RV, my challenge was to learn how to bake a pie in my RV oven. I tweeted about it just recently when I made Classic Blueberry from Ashley’s wonderful A Year of Pies – this is a great cookbook and I highly recommend it.
Classic Blueberry is a double crust pie, so that’s where we start. This is the pie I baked in my RV Oven!! Not picture perfect but trust me it was delicious!!!
For the Classic Blueberry Pie you will need a recipe for a two crust pie. My Best Homemade Pie Crust Recipe is absolutely perfect and one you use again and again. It’s Easy as Pie!
Roll out the pastry for the base and centre it on your 9” pie plate, and return to the refrigerator while you make the pie filling.
6 cups (2 pounds) blueberries
2/3 cup granulated sugar
1/3 cup cornstarch
1 tbsp. grated lemon zest
1 tsp ground cinnamon
½ tsp ground nutmeg
Pinch of sea salt
2 tbsps. lemon juice
3 tbsps. unsalted butter (diced) for dotting the pie filling
Egg Wash: one large egg yolk and 1 tbsp. whole milk
Combine the blueberries, sugar and cornstarch, lemon zest, lemon juice, cinnamon, nutmeg, and sea salt in a large bowl and mix well. Lightly press down on the blueberries to release their juices. Cover the bowl with a tea towel and let sit for 15 minutes.
Building the pie: Preheat the oven to 375F
Building the Blueberry Pie – hearts & stars!
Roll out the remaining pastry dough for the top – Ashley’s recipe calls for using a pie cutter to make designs, but I didn’t have one (note to self). Instead I cut out a heart shape free hand with a sharp knife and then sliced a number of stars. These vents let the steam out while the pie is cooking.
Pour the filling into the bottom crust and spread evenly, and dot the pie with the diced butter.
Roll the top crust around your rolling pin – like in the picture shown here and then centre it on your pie. Gently turn the edges under – you may need to do some trimming and then flute the edges.
Brush it with the egg wash and return to the refrigerator for another 20 minutes.
Bake in a 375F oven for 55 to 60 minutes on a baking sheet lined with parchment paper or foil – this will catch the juices that are sure to run over. Your pie is done when the juices are bubbling in the centre and the crust is golden.
#2 – Blueberry Pie – No Bake
Looks pretty good!
This is so easy – no bake blueberry pie, and I even cheated just a little and bought a prepared graham cracker pie crust!
But I’ve included the recipe as well, it’s very easy. Makes one 9” deep dish pie.
Graham cracker pie crust
9” deep dish pie plate
2 cups graham cracker crumbs
8 tbsp. unsalted butter melted
2 tbsp. granulated sugar
½ tsp sea salt
Preheat the oven to 350F. Combine all of the ingredients until fully mixed. Press into the deep dish pie plate, completely covering bottom evenly and halfway up the sides. Bake the crust 10 minutes and let cool before filling.
1 tbsp unsalted butter
1 pint blueberries* you really need to buy 2 pints of blueberries since you need a ½ pint for decorating the top of the pie
½ c granulated sugar
Cooking the blueberries to release their juices
2 tablespoons of cornstarch
1 tablespoon lemon juice
Grated zest of one lemon
8 ounces cream cheese at room temperature
2 c ricotta cheese at room temperature
Melt the butter in a medium sized saucepan. Add the blueberries (1 pint) and cook over medium heat for 5 minutes or until the berries begin to release their juices.
Mix together the sugar and starch in a small bowl. Stir into the blueberry mixture, add the lemon juice and zest and cook for 5 minutes longer until it thickens and becomes like jam.
Remove from heat and stir in the cream cheese and ricotta.
Transfer the mixture to your food processor and puree for about one minute until it is smooth and creamy.
Pour the blueberry cheese mixture into the graham cracker pie crust. Arrange the ½ pint of blueberries on the surface of the pie and then refrigerate overnight for at least 8 hours.
Note: My ready made pie crust was a 9″ so I had enough left over filling to fill mini graham cracker pies! Aren’t they cute! And a big hit with our friends here at the Double M.
You can see the blueberry pie recipe in A Year of Pies by Ashley English right here.
Hi I’m Judy, author and recipe creator here at Pie Lady Bakes. I love to eat pie standing at the sink, no calories! Baking is my Happy Place, and because we’re a busy family we love Easy Dinner Recipes! You too? I’m married to Mark, and we have embraced “Living Small” so that we can travel to wonderful places like Rome. Oh and I’m a Grandma too! What’s your biggest baking challenge?